Some cookie recipes need a little extra care to stay soft, but these eggless sugar cookies are simple to prepare. They have lightly golden edges and a soft, chewy center.
I use cream cheese along with butter to give the cookies a tender texture and a mild, creamy flavor. The result is a classic sugar cookie that feels a little more special.
This recipe is eggless, so it works well for people who avoid eggs or cannot eat them. You still get cookies with a soft texture and plenty of sweetness.
The dough comes together with an electric mixer and does not need chilling before baking. After shaping the dough into balls, gently press them down because they do not spread much in the oven.
They bake in just 10 to 12 minutes and are ready to enjoy once the edges are barely golden. I like serving them with milk, tea, or coffee.
Why You’ll Love It
Soft and Chewy – Butter and cream cheese give these cookies a tender center with a pleasantly chewy bite.
Rich Vanilla Flavor – Creamy butter, cream cheese, sugar, and vanilla create a delicate flavor that tastes wonderfully homemade.
Perfectly Tender – The carefully creamed butter mixture keeps every cookie soft instead of dry or crumbly.
Beautifully Simple – Their lightly golden edges and smooth tops give these cookies a classic, inviting appearance.
Ingredient List
- 1/2 cup Unsalted Butter
- 2 oz Cream Cheese
- 1 cup Granulated Sugar
- 1/4 cup Milk
- 1 tsp Vanilla Extract
- 2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
Directions
Step 1
Preheat the oven to 350F and line a large baking sheet with parchment paper.
Step 2
In a large bowl, use an electric mixer to beat the softened unsalted butter and cream cheese together until completely smooth.
Step 3
Add the granulated sugar to the bowl and cream the mixture on medium speed for about two minutes until it becomes light and fluffy.
Beating the butter, cream cheese and sugar thoroughly ensures the cookies have a wonderfully soft and tender texture.
Step 4
Pour in the milk and vanilla extract, then mix again until the wet ingredients are fully combined.
Step 5
Add the all-purpose flour, baking powder and baking soda to the wet mixture. Mix on a low speed just until a soft cookie dough forms.
Step 6
Scoop out small portions of the dough, roll them into smooth balls with your hands and place them on the baking sheet.
Step 7
Gently press down on each dough ball to flatten them slightly, as these cookies will not spread as much in the oven.
Step 8
Bake for 10 to 12 minutes until the edges are just barely golden. Cool on the pan for five minutes before moving them to a rack.
Tips
Use Properly Softened Butter
Let the butter and cream cheese soften at room temperature until they are easy to press, but not oily or melted. Soft ingredients blend smoothly and help create a light cookie texture.
If the butter is melted, the dough can become too loose and the cookies may bake flatter than expected.
Cream The Butter Mixture Well
Beat the butter and cream cheese until completely smooth before adding the sugar. Then continue mixing the sugar with the mixture for about two minutes, until it looks noticeably lighter and fluffier.
This step adds air to the dough and helps keep these eggless cookies soft instead of dense.
Measure The Flour Carefully
Spoon the flour into your measuring cup and level it off with a straight edge instead of scooping directly from the bag. Too much flour can make this dough dry and the baked cookies firm.
If the dough looks slightly soft after mixing, let it rest for a few minutes before adding more flour. The flour will absorb some of the milk as it sits.
Questions You Might Have
Can I use salted butter instead of unsalted butter?
Yes, salted butter works well in these eggless sugar cookies. The cookies may have a slightly more noticeable salty flavor, but the texture will stay soft and chewy.
Since this recipe does not include added salt, you can use salted butter without changing anything else.
Eggless Soft & Chewy Sugar Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- In a large bowl, use an electric mixer to beat the softened unsalted butter and cream cheese together until completely smooth.
- Add the granulated sugar to the bowl and cream the mixture on medium speed for about two minutes until it becomes light and fluffy. Beating the butter, cream cheese and sugar thoroughly ensures the cookies have a wonderfully soft and tender texture.
- Pour in the milk and vanilla extract, then mix again until the wet ingredients are fully combined.
- Add the all-purpose flour, baking powder and baking soda to the wet mixture. Mix on a low speed just until a soft cookie dough forms.
- Scoop out small portions of the dough, roll them into smooth balls with your hands and place them on the baking sheet.
- Gently press down on each dough ball to flatten them slightly, as these cookies will not spread as much in the oven.
- Bake for 10 to 12 minutes until the edges are just barely golden. Cool on the pan for five minutes before moving them to a rack.