Hey friends!
The holiday season is here, and you know what that means—cookies! Whether you’re baking for a cookie exchange, holiday party, or just because you’re in the mood for something sweet, I’ve got a simple recipe for you today.
These Christmas cookies with no eggs are perfect for anyone with egg allergies or if you’re just out of eggs and don’t feel like running to the store. They’re soft, chewy, and full of holiday cheer. Plus, they’re easy enough for even the busiest of schedules.
Let’s get baking and make your kitchen smell like the holidays!
Why No Eggs?
You might wonder, why make cookies without eggs? Well, there are plenty of reasons. Maybe someone in your family is allergic, or you’ve run out of eggs (we’ve all been there!). Whatever the reason, these cookies are just as tasty as the traditional ones, and you won’t even miss the eggs.
In this recipe, the butter and sugar create a rich, soft dough that holds together beautifully. It’s a foolproof way to get perfect cookies every time.
Ingredients
Here’s what you’ll need to whip up these cookies:
- 1/2 cup (113 g) unsalted butter, softened
- 1/3 cup (65 g) white granulated sugar
- 1 cup (124 g) all-purpose flour
- Optional: festive sprinkles or nonpareils for decoration
That’s it! Just a few pantry staples to create a batch of holiday magic.
Step-by-Step Instructions
Step 1: Prepare for Baking
Preheat your oven to 325°F (165°C).
Line a large cookie sheet with a silicone baking mat or parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the softened butter and sugar. Using a handheld or stand mixer, beat on high speed until the mixture becomes light and fluffy. This step takes about 2-3 minutes.
Pro tip: Stop and scrape down the sides of the bowl a couple of times to ensure everything is evenly mixed.
Step 3: Add the Dry Ingredients
Gradually add the flour to the butter and sugar mixture. Start with your mixer on low speed to avoid a flour cloud in your kitchen, then increase to medium as the ingredients begin to combine.
At first, the dough may seem crumbly, but keep mixing. It will come together into a smooth, cohesive dough. Don’t forget to scrape down the sides of the bowl as needed.
Step 4: Shape the Cookies
Use a cookie scoop (about 1.5 tablespoons) to portion out the dough. Roll each portion between your palms to form smooth balls, then place them on the prepared baking sheet about 2 inches apart.
Gently press each ball down with your palm to flatten it into a thick disk about 1/2 inch thick.
Step 5: Add Sprinkles and Bake
If you’re using sprinkles or nonpareils, sprinkle them over the tops of the cookies. Lightly press them into the dough so they stick.
Bake the cookies for 15-16 minutes, or until the edges just start to turn golden brown. The centers may still look slightly soft—that’s okay! They’ll firm up as they cool.
Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set and keeps them from breaking.
Now, grab a plate and enjoy your homemade holiday cookies with a cup of hot cocoa or milk. Pure holiday bliss!
Storing Your Cookies
Once completely cooled, these cookies can be stored in an airtight container for up to 5 days at room temperature.
If you’d like to make them ahead, they also freeze beautifully. Arrange the cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag. They’ll keep for up to 3 months. When ready to enjoy, simply thaw at room temperature.
Tips for Success
- Softened Butter: Make sure your butter is soft but not melted. This helps create a creamy, fluffy dough.
- Mixing: Don’t overmix the dough once the flour is added, as this can make the cookies tough.
- Decoration: Have fun with the sprinkles! Red and green for Christmas, or mix it up with gold and silver for New Year’s.
Make It Your Own
This basic recipe is super versatile. Here are some ideas to switch things up:
- Add Flavor: Mix in a teaspoon of vanilla extract or almond extract for extra flavor.
- Chocolate Lovers: Toss in a handful of mini chocolate chips.
- Zesty Twist: Add some orange or lemon zest to the dough for a citrusy kick.
Why You’ll Love This Recipe
These eggless Christmas cookies are proof that simple ingredients can create something amazing. Whether you’re baking for friends, family, or just yourself (no judgment!), these cookies are sure to be a hit. They’re festive, easy to make, and absolutely delicious.
So go ahead, grab your apron, and get started. Your kitchen is about to smell like pure holiday joy!
Christmas Cookies with No Eggs recipe
Ingredients
- ½ cup 113 g unsalted butter, softened
- ⅓ cup 65 g white granulated sugar
- 1 cup 124 g all-purpose flour
- Optional: festive sprinkles or nonpareils for decoration
Instructions
Step 1: Prepare for Baking
- Preheat your oven to 325°F (165°C).
- Line a large cookie sheet with a silicone baking mat or parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
Step 2: Mix Wet Ingredients
- In a large mixing bowl, combine the softened butter and sugar. Using a handheld or stand mixer, beat on high speed until the mixture becomes light and fluffy. This step takes about 2-3 minutes.
- Pro tip: Stop and scrape down the sides of the bowl a couple of times to ensure everything is evenly mixed.
Step 3: Add the Dry Ingredients
- Gradually add the flour to the butter and sugar mixture. Start with your mixer on low speed to avoid a flour cloud in your kitchen, then increase to medium as the ingredients begin to combine.
- At first, the dough may seem crumbly, but keep mixing. It will come together into a smooth, cohesive dough. Don’t forget to scrape down the sides of the bowl as needed.
Step 4: Shape the Cookies
- Use a cookie scoop (about 1.5 tablespoons) to portion out the dough. Roll each portion between your palms to form smooth balls, then place them on the prepared baking sheet about 2 inches apart.
- Gently press each ball down with your palm to flatten it into a thick disk about 1/2 inch thick.
Step 5: Add Sprinkles and Bake
- If you’re using sprinkles or nonpareils, sprinkle them over the tops of the cookies. Lightly press them into the dough so they stick.
- Bake the cookies for 15-16 minutes, or until the edges just start to turn golden brown. The centers may still look slightly soft—that’s okay! They’ll firm up as they cool.
Step 6: Cool and Enjoy
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set and keeps them from breaking.