Soft Cut Out Eggless Sugar Cookies for Cookie Decorating
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My daughter recently was diagnosed with an egg allergy which somewhat put a wrench into my cookie baking. After much research, I’ve found the most perfect cut out eggless sugar cookies for cookie decorating!
These cut out sugar cookies are, of course, egg free, but also probably the softest cut out sugar cookie recipe I’ve ever came up with.
The egg replacement is simply vanilla yogurt!
Let’s dive into the recipe so you can make these super soft eggless sugar cookies.
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Soft Eggless Sugar Cookies for Cookie Decorating
For these cut out eggless sugar cookies, you will need:
- all-purpose flour
- baking powder
- salted butter
- granulated sugar
- vanilla extract
- and vanilla yogurt
Yep, that’s it! You can totally change out some of the vanilla extract for a different flavor as well. I know that almond extract is popular. I just prefer all vanilla.
First, measure out three cups of flour into a medium sized mixing bowl. Remember to use the scoop and level method.
That is, use a spoon to scoop some flour into a measuring cup. Once you are near the top of the cup, level out the cup. With this method, you don’t need to sift the flour. It’s just so easy!
Next, mix in the two teaspoons of baking powder. I use this brand.
Once your dry ingredients are mixed together, go ahead and measure out your cup of sugar. Then, pull out the cold, salted butter from your refrigerator and cut it into cubes.
Mix your butter and sugar on medium speed in your stand mixer.
Once it is creamed together, add in the one and a half teaspoons of vanilla extract and 1/4 cup of vanilla yogurt.
I use the Stonyfield whole milk vanilla yogurt but any vanilla yogurt should work well. You can also use unflavored yogurt; the vanilla just adds an extra vanilla taste.
Mix the vanilla and the yogurt until incorporated.
Using the spoon you used for the scoop and level method, slowly add in the flour and baking powder mixture.
Once all of the flour is mixed in, assess the state of the dough. If it is really sticky, add in more flour. It should form a nice ball but it’s okay if it’s a bit crumbly. If the dough is too sticky, it will be hard to work with and it won’t keep it’s shape as well when baking.
Prepare a clean spot to roll out the dough and sprinkle some flour onto it.
Roll out the dough to about 3/8 of an inch thick.
When rolling out the dough, I like to grab just half of the dough at a time. I find that is the perfect size to roll out and fit cookies onto my silicone lined baking sheet. Rolling out too much dough at once overworks the dough, leading to creases in the baked dough, which isn’t that pretty.
Cut out the cookies and then place them onto the lined baking sheet. A tip I like to use to get the cookies perfectly transferred over to the sheet is to NOT flour the cookie cutter. You want the cookie to slightly stick to the cutter so that you can remove the cookie from the cutter on the baking sheet itself.
Place the cookies, on the cookie sheet, into the refrigerator for 30 minutes. While the cookies are chilling, preheat the oven to 350 degrees Fahrenheit.
Bake the cookies for 7-10 minutes until the dough doesn’t look wet in the center or the edges start to golden.
Allow these cookies to cool completely and then frost! If you aren’t ready to decorate these cookies right away, store them into the freezer in an air tight container. This keeps the cookies fresh and soft.
Eggless Sugar Cookies for Cookie Decorating
Equipment
- Stand Mixer with Paddle Attachment
- Measuring Bowls & Spoons
Ingredients
- 1 cup cold salted butter cut into cubes
- 1 cup granulated white sugar
- ¼ cup vanilla yogurt
- 3 cups all purpose flour
- 2 tsp baking powder
- 1.5 tsp vanilla extract
Instructions
- In a mixing bowl, mix your flour and baking powder together. When measuring the flour, make sure to scoop up the flour with a spoon and add it to your measuring cup, one spoonful at a time. This helps obtain the correct amount of flour without needing to weigh it. Once you have a cup, level it out by running a knife across the top of the measuring cup. Then, add it to the large mixing bowl and repeat for the remaining flour. Set the mixture of flour and baking powder aside for a minute.
- In your stand mixer, combine the sugar and butter using the paddle attachment until they are creamed together.
- Add in your yogurt and vanilla extract and mix to combine.
- Slowly add in one cup (or whatever your mixer can handle) at a time of the flour mixture to the wet ingredients. The mixture should be slightly sticky but still form a nice ball.
- On a floured surface, roll out the dough to about a ⅜ of an inch thick & cut out your cookies. A great tip is to flour your rolling pin and any cookie cutters you may be using. Transfer the cut out cookies to a baking sheet lined with a silicone mat using a large flat spatula. Make sure to space the cookies out on the baking sheet, leaving 1-2 inches between each cookie to eliminate spread.
- Place the cookies on the cookie sheet into the refrigerator for 30 minutes prior to baking. Preheat your oven to 350 degrees.
- Bake for about 10 minutes and let cool on the baking sheet. The dough will be done when the center of the dough doesn’t look wet and the edges are golden.
- Allow the cookies to cool completely prior to frosting.
Notes
Are You Ready to Decorate these Eggless Sugar Cookies?
If you’re new to buttercream sugar cookie decorating, I encourage you to check out one of my online classes.
One class, Insta-Worthy Birthday Party Cookies, teaches you how to make birthday party cookies to match any birthday party theme.
This is a complete beginner cookie class. You will learn how to fill icing bags, what type of icing bags to buy, and how to do the basic back & forth buttercream cookie decorating method.
My other class is my most popular class, Merry Cookies. Merry Cookies is a Christmas sugar cookie class that has over 25 Christmas cookie tutorials. You will get both video and photo series tutorials.
Frequently Asked Questions About Cut Out Cookie Dough
Yes, you can definitely skip the step to chill this dough. Your cookies will still keep their shape, granted you still leave 1-2 inches between each cookie. They will have very minor spread.
Yes, you can freeze the cookie dough. Roll the dough into a ball and then flatten it a bit into a disk shape. Cover the dough with plastic wrap and place in the freezer. I have kept dough in the freezer for up to three months and it was still good. Allow the dough to defrost in the refrigerator before using.
My baking powder says double acting, is this the correct one to use?
Yes, double acting baking powder is the standard baking powder. Double acting baking powder just means that it will react twice, once while cold and once while hot. You can purchase single acting baking powder, but don’t use that for this recipe.
Yes, simply swap the flour for a 1 to 1 gluten free flour.
Yes, these will be soft sugar cookies but not too soft that they break while you are decorating them.
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