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Eggless Cutout Cookies

Easy to make Eggless Cutout Cookies. These buttery and melt in the mouth sugar cookies are perfect to make with kids.
Author: Pavani
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 36 Cookies


  • 1 cup (2 sticks) Unsalted Butter, at room temperature
  • 2 oz. Cream Cheese, at room temperature
  • 1 cup Granulated Sugar
  • 1 tablespoon Egg replacer powder whisked in 3tbsp Water (or 1 large Egg)
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Almond extract
  • 1 teaspoon Orange zest
  • 3 cups All purpose flour
  • teaspoons Baking powder
  • ½ teaspoon Salt


  • Beat butter, cream cheese and sugar until light and fluffy, about 2~3 minutes in a stand mixer or using a hand mixer. Make sure to scrape the edges.
    1 cup (2 sticks) Unsalted Butter, at room temperature, 2 oz. Cream Cheese, at room temperature, 1 cup Granulated Sugar
  • Add the egg replacer mixer (or egg), vanilla & almond extracts and lemon zest. Mix well until combined.
    1 tablespoon Egg replacer powder whisked in 3tbsp Water (or 1 large Egg), 1 teaspoon Vanilla extract, ½ teaspoon Almond extract, 1 teaspoon Orange zest
  • In the meantime, whisk flour, baking powder and salt in a mixing bowl.
    3 cups All purpose flour, 1½ teaspoons Baking powder, ½ teaspoon Salt
  • Add the dry ingredients to the butter mixture and beat until just combined. Once the dough comes together, turn off the mixer and divide the dough into 2 pieces. If you want to make the cookies later, then wrap the dough in plastic wrap and place it in a freezer safe bag and freeze for up to 1 month*.
  • If making right away, then place the dough ball between 2 large pieces of parchment and roll out into ¼"~⅛" thick rectangle. Place the rolled out dough in the fridge for 1 hour.
  • Preheat the oven to 350°F. Line a baking sheet with parchment.
  • Take the dough out of the fridge and cut out the cookies using your favorite cookie cutters. Place them on the prepared baking sheet and bake for 8~12 minutes depending on the thickness of the cookies. Re-roll the scraps and cut out more cookies.
  • Remove the baked cookies from the oven onto a wire rack. Using a spatula place them on a wire rack to cool completely before decorating. Repeat with the remaining dough.


  • Place the dough in the fridge to thaw overnight. Then roll out the dough and put it back in the fridge for 1 hour. Then follow the rest of the instructions as in the recipe.


Calories: 113kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 56mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 186IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg
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