Whether you’re avoiding eggs because of an allergy or you just ran out, these egg-free sugar cookies will not disappoint. In fact, they will probably become your new favorite.

3 egg free sugar cookies in shape of Christmas tree, gingerbread man, and candy cane with red and green sprinkles sitting on red fiestaware saucer

About the cookie

I love baking and cooking with my kids especially during the holidays. Right before my oldest daughter turned two, she was finally old enough to start helping me bake some cookies for Christmas. I was so excited thinking about rolling out the cookie dough, selecting the cutters, and then watching her decorate the cookies.

The only problem was that she had recently been diagnosed with an egg allergy, so I wasn’t sure we would be able to find an allergy friendly cookie recipe. I finally found one and have modified it over the years. Even though she has long since outgrown the egg allergy, this is still our favorite sugar cookie recipe of all. Instead of eggs, these cookies use cream cheese which adds the most delicious flavor and the perfect texture.

woman's hands with red fingernail polish cutting out sugar cookie dough

Ingredients you’ll need

To get started making this recipe, you’ll first want to gather all your ingredients first.

Here is what you’ll need:

1 pkg. 8 oz. block cream cheese softened

1.5 sticks butter, softened

1 cup granulated sugar

2 tsp vanilla

3 cups flour, plus ½ cup for rolling out dough

½ tsp baking soda

Colored sanding sugar and sprinkles, optional

Step by Step Instructions

Step 1: Beat cream cheese, butter granulated sugar, and vanilla in a stand mixer on medium speed until well blended.

Step 2: Add flour and baking soda. Start out on very low speed and then turn up to medium and mix until well combined.

Step 3: Cover the dough in the bowl or wrap the dough in saran wrap and refrigerate for 30 minute

Step 4: Preheat oven to 350 degrees.

Step 5: Roll out dough on lightly floured surface to ⅛ in thickness. Cut into various shapes using 2.5 – 3 inch cookie cutters. When cutting, be sure to flour your cookie cutters for easy cutting. Place the cookies on baking sheets lined with parchment paper about 2 inches apart. Decorate with sanding sugar and sprinkles if desired.

Step 6: Bake 10-12 minutes or until edges barely begin to brown. Do not overbake.

Step 7: Let cool for 5 minutes before transferring to a wire rack. Let cool completely.

Once you try these, you’ll see why they are a family favorite. They give me such sweet memories of – what was once a stressful time of trying to find something safe for my daughter to make and eat – to now a family holiday staple for our annual cookie baking day. Also, my now- teen daughter also still likes to use too many sprinkles. Ha!