Holiday Cookie Recipes Without Eggs

These holiday cookies without eggs are tender, buttery, and full of warm seasonal flavor, making them a reliable option when you want a festive batch with simple pantry ingredients. The dough comes together quickly and bakes into lightly crisp edges with soft centers, finished with a snowy coating of powdered sugar for a classic holiday look.

Because the recipe uses no eggs, it is especially convenient when you are baking for someone with an egg allergy or when you simply run out of eggs during holiday baking. A little milk helps bind the dough, while vanilla and almond extract add a bakery-style aroma that pairs beautifully with the buttery base.

These slice-and-bake cookies are easy to shape ahead, chill, and bake as needed, which makes them practical for cookie trays, gifting, and casual gatherings. The finished cookies are elegant enough for the holidays but simple enough to make any time you want an easy egg-free treat.

Recipe Overview

• Prep time: 20 minutes
• Cook time: 12 minutes
• Total time: 92 minutes
• Servings: 24 cookies
• Difficulty: Easy

Why You’ll Love It

• The recipe uses common baking ingredients and no egg substitutes.
• The dough can be made ahead and chilled for convenient holiday baking.
• The cookies have a delicate buttery texture with crisp edges and tender centers.
• Vanilla, almond extract, and powdered sugar give them a classic festive flavor.
• They look beautiful on cookie platters and are easy to package for gifting.

Nutritional Benefits and Adaptable Variations

• Use only vanilla extract if you prefer to skip almond extract.
• Roll the chilled dough log in coarse sanding sugar before slicing for extra sparkle.
• Add 60 grams finely chopped toasted pecans or almonds for a nutty variation.
• Dip half of each cooled cookie in 120 grams melted dark chocolate for a richer finish.
• Stir 1 gram ground cinnamon into the flour mixture for a warmer holiday spice note.

Step-by-Step Instructions

1. In a large mixing bowl, beat the softened butter and 150 grams powdered sugar until smooth, pale, and fluffy, about 2 to 3 minutes.
2. Mix in the vanilla extract, almond extract, and whole milk until fully combined. The mixture may look slightly soft, which is normal.
3. In a separate bowl, whisk together the all-purpose flour, cornstarch, and fine salt so the dry ingredients are evenly distributed.
4. Add the dry ingredients to the butter mixture and mix on low speed just until a soft dough forms with no dry pockets. Do not overmix.
5. Divide the dough in half and shape each half into a log about 4 centimeters thick. Wrap each log tightly and chill for 60 minutes, or until firm enough to slice cleanly.
6. Preheat the oven to 175°C and line two baking sheets with parchment paper.
7. Unwrap the chilled dough and slice into rounds about 1 centimeter thick. Arrange the cookies on the prepared baking sheets, leaving a little space between each one.
8. Bake one sheet at a time for 10 to 12 minutes, until the bottoms and edges are just beginning to turn light golden while the tops remain pale.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
10. Once fully cooled, dust the tops with the remaining 30 grams powdered sugar before serving or packaging.

Nutrition Information

Nutrition is an approximate estimate per cookie and can vary depending on exact ingredient brands, cookie size, and the amount of powdered sugar used for dusting.

Storage & Make-Ahead Tips

Store the cooled cookies in an airtight container at room temperature for up to 4 days.

For longer storage, refrigerate the cookies in an airtight container for up to 1 week and bring them to room temperature before serving.

You can freeze the unbaked dough logs for up to 2 months. Thaw in the refrigerator until firm but sliceable before baking as directed.

FAQ

1. Can I make the dough ahead of time?

Yes. The dough can be prepared and refrigerated for up to 2 days before slicing and baking. Keep it tightly wrapped so it does not dry out.

2. Can I freeze the baked cookies?

Yes. Cool the cookies completely, place them in a freezer-safe container with layers separated by parchment, and freeze for up to 2 months. Dust with fresh powdered sugar after thawing for the best appearance.

3. What can I use instead of almond extract?

You can replace the almond extract with an equal amount of vanilla extract for a milder flavor. The cookies will still be buttery and festive.

4. Why do these cookies need chilling?

Chilling firms the butter in the dough, which helps the cookies hold their shape during slicing and baking. It also makes the dough easier to handle.

5. Can I decorate these cookies with icing?

Yes. Once cooled, the cookies can be drizzled with a simple powdered sugar glaze instead of dusted, but keep the topping light so the delicate texture remains the focus.

Holiday Cookie Recipes Without Eggs

These holiday cookies without eggs are tender, buttery, and full of warm seasonal flavor, making them a reliable option when you want a festive batch with simple pantry ingredients. The dough comes together quickly and bakes into lightly crisp edges with soft centers, finished with a snowy coating of powdered sugar for a classic holiday look.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Additional time 1 hour hr

Total Time 1 hour hr 32 minutes mins

Servings 24 cookies

Calories 145 kcal

Ingredients

  

• 225 grams unsalted butter softened
• 150 grams powdered sugar plus 30 grams for dusting
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 30 milliliters whole milk
• 260 grams all-purpose flour
• 30 grams cornstarch
• 3 grams fine salt

Instructions

 

• In a large mixing bowl, beat the softened butter and 150 grams powdered sugar until smooth, pale, and fluffy, about 2 to 3 minutes.
• Mix in the vanilla extract, almond extract, and whole milk until fully combined. The mixture may look slightly soft, which is normal.
• In a separate bowl, whisk together the all-purpose flour, cornstarch, and fine salt so the dry ingredients are evenly distributed.
• Add the dry ingredients to the butter mixture and mix on low speed just until a soft dough forms with no dry pockets. Do not overmix.
• Divide the dough in half and shape each half into a log about 4 centimeters thick. Wrap each log tightly and chill for 60 minutes, or until firm enough to slice cleanly.
• Preheat the oven to 175°C and line two baking sheets with parchment paper.
• Unwrap the chilled dough and slice into rounds about 1 centimeter thick. Arrange the cookies on the prepared baking sheets, leaving a little space between each one.
• Bake one sheet at a time for 10 to 12 minutes, until the bottoms and edges are just beginning to turn light golden while the tops remain pale.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
• Once fully cooled, dust the tops with the remaining 30 grams powdered sugar before serving or packaging.

Notes

Nutrition is an approximate estimate per cookie and can vary depending on exact ingredient brands, cookie size, and the amount of powdered sugar used for dusting.

Store the cooled cookies in an airtight container at room temperature for up to 4 days.