Can I make these without cream cheese?

The cream cheese in this recipe is not optional. This ingredient is key for a soft and rich cookie texture.

Why do my cookies spread too much?

This usually means the dough wasn't chilled long enough or your butter was too soft. Make sure to chill the dough for the full hour and use softened (not melted) butter.

Can I use salted butter in the cookies?

Yes, but reduce the added salt to a small pinch. Salted butter can make the cookies taste slightly saltier, which some people prefer.

Do these taste like cream cheese?

Not at all. The cream cheese creates a rich and creamy sugar cookie, but does not overpower or alter the classic flavor

Can I make the dough ahead of time?

Absolutely. You can refrigerate the dough for up to 2 days or freeze it for up to 2 months. Thaw frozen dough in the fridge overnight before scooping and baking.

How do I get smooth, bakery-style frosting?

Beat the butter until it's light and fluffy before adding the powdered sugar. Add the milk gradually. Start with 3 tablespoons and add more only if needed. The frosting should be thick but spreadable.

Can I pipe the frosting instead of spreading it?

Yes, but you'll want a slightly thicker consistency. Use less milk and pipe with a large round tip or a piping bag with the tip cut off.

Why are my cookies hard?

Overbaking is the most common culprit. Pull them out when the edges are just barely golden and the centers still look soft. They'll continue to set as they cool.

Do I have to frost these cookies?

Not at all! These sugar cookies are delicious on their own or rolled in granulated sugar before baking for a sparkly finish. See the "Skip the Frosting" section above for details.

Eggless Frosted Sugar Cookies (Soft & Bakery-Style!)

Eggless Soft Frosted Sugar Cookies

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Easy eggless sugar cookies with a soft, pillowy texture. This egg-free recipe uses cream cheese to create bakery-style cookies that stay soft for days. Frost with buttercream or coat in sparkly sugar.

Author: Marley Braunlich
Prep Time: 15 minutes + 1 hour chill time
Cook Time: 10-12 minutes
Total Time: 1 hour 25 minutes
Yield: 24 1x
Category: Cookies
Method: Bake
Cuisine: American

Ingredients

Units Scale

Cookie Dough:

2 1/3 cups all-purpose flour, spooned and leveled
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
4 ounces (1/2 cup) cream cheese, softened
2 teaspoons vanilla extract
1/4 teaspoon almond extract

Frosting:

3/4 cup (1 1/2 sticks) salted butter, room temperature
3 cups powdered sugar, sifted
2 teaspoons vanilla extract
1/8 teaspoon almond extract (optional)
3 tablespoons milk
1-3 drops gel food coloring (optional)
Sprinkles for topping (optional)

Sugar Coating (if skipping frosting):

1/3 cup granulated sugar for rolling

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Instructions

Prep dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy, 2–3 minutes. Add cream cheese, vanilla, and almond extract. Beat until smooth.
Combine wet and dry: Gradually add the flour mixture to the creamed mixture. Mix on low speed just until combined. Do not overmix.
Chill dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
Shape cookies: Preheat oven to 350°F (180°C) and line baking sheets with parchment paper. Scoop 2 tablespoons of dough per cookie. Only if making sugar-coated cookies (no frosting): Roll each dough ball in granulated sugar. Place dough balls 2–3 inches apart on prepared baking sheets and flatten slightly with your palm.
Bake: Bake 10–12 minutes, until edges are lightly golden and tops are set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the frosting: (Skip this step if you made sugar-coated cookies.) Beat butter until light and fluffy, about 2 minutes. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add vanilla, almond extract, and 3 tablespoons milk. Beat until smooth. Add more milk 1 tablespoon at a time if needed for spreading consistency. Tint with gel food coloring if desired.
Decorate: Spread or pipe frosting onto completely cooled cookies. Top with sprinkles if desired.

Notes

Storage: Store frosted cookies in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. Bring to room temperature before serving for best texture.

Freezing dough: Freeze scooped dough balls up to 3 months. Bake from frozen, adding 2-5 extra minutes, or thaw in fridge overnight.

Freezing baked cookies: Freeze unfrosted cookies up to 2 months. Frosted cookies can be frozen up to 1 month.

Measuring flour: Spoon flour into the measuring cup and level with a knife. Don't scoop directly from the bag, or you'll get too much flour.

No almond extract: Use all vanilla extract if preferred.

Find it online: https://bakedabundance.com/eggless-frosted-sugar-cookies/