Easy Eggless Christmas Cookies Recipe (2024)

Ingredients Notes & Substitutions

Please check the recipe card at the bottom of the post for quantities and instructions (scroll down).

• Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion.
• Cornstarch: You can substitute for potato starch 1:1.
• Baking soda & baking powder: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
• Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe
• Sugar: Granulated sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cookies.
• Cream cheese: Make sure you use the full-fat version that comes in blocks.
• Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, tryhomemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
• Add-ins: I use M&Ms, white chocolate chips, and pretzels. Feel free to add whatever your heart desires. Just make sure that your add-ins are not more than a 1 1/2 cup.

Storing & Freezing Instructions

STORE

Store cookies in an airtight container for up to 5 days at room temperature.

FREEZE

You can freeze this cookie dough for up to 3 months. Just roll them into balls, and freeze. When ready to use, do not need to thaw. Bake the frozen cookie balls as directed in the recipe, adding a couple of minutes more to the baking time.

Store baked cookies in an airtight container for up to 5 days at room temperature.

Freeze: Baked cookies and unbaked cookie balls freeze well for up to 8 weeks. See more details in my “storing & freezing instructions” section above.

Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 1 week. When ready to bake, follow the baking instructions.

For Substitutions, check my ” Ingredients Section” above.

Recipe Tips:

• Soften butter. If you plan to make these, take the butter out of the fridge ahead of time so it’s ready to go when you need it!
• Make sure you cream the butter and sugar long enough to create tender and fluffy cookies.
• Measure the flour correctly. The best way to measure flour is to use a spoon to scoop the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour. It’s always best to use a scale to measure your ingredients.
• Don’t care too much about the baking time! The reason for this is that every oven is different, so the cookies are done when the edges are set and lightly browned. These cookies will not look totally done when you pull them out of the oven, which is GOOD. DO NOT over-bake these cookies, please!

If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.

★Did you make this recipe? Don’t forget to give it a star rating below!

Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Course Dessert

Cuisine American

Calories 142

Keyword christmas cookies eggfree Eggless holidays recipe