Sweet, inviting, and made for sharing, Eggless Easter Sugar Cookies is a vegetarian recipe made with all purpose flour, granulated sugar, and unsalted butter. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 12 large cookies
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

Eggless Sugar Cookies

  • 1.5 cups all purpose flour
  • ¾ cup granulated sugar
  • ½ cup unsalted butter (at room temperature)
  • ½ tsp salt
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ¼ cup milk

Eggless Royal Icing

  • 2 cups powdered sugar
  • 5 tsp milk
  • 4 tsp light corn syrup
  • 1 tsp vanilla
  • food colors
  • nonpareil sprinkles (for decorating the cookies)
  • sanding sugar (for decorating the cookies)

Method

Cookies

  1. Sift together all purpose flour and salt. Set aside.
  2. Using a mixer, beat together the butter and sugar till smooth and creamy, around 2-3 minutes.
  3. Add the vanilla and almond extract and mix.
  4. Slowly add the flour and milk in parts, starting and ending with flour.
  5. Mix till it comes together and forms a dough. You will know it's done when the dough sticks to the paddle attachment of your stand mixer.
  6. Cover with a cling sheet and refrigerate the dough for 2 hours.
  7. Preheat the oven to 400 F degrees and line a baking tray with parchment paper.
  8. Take the dough out of the fridge and let it sit for some time till it can be rolled easily.
  9. Dust the surface with some flour and roll the dough to 1/4 inch thickness.
  10. Cut into shapes using cookie cutters.
  11. Transfer the cookies to the prepared baking tray and bake at 400 F degrees for 8-10 minutes or till the edges begin to get brown. Larger cookies might need to be baked for a longer time.
  12. Transfer on to a wire rack to cool completely.

Eggless Royal Icing

  1. In a bowl mix together powdered sugar and milk. Mix till there are no lumps.
  2. Add the vanilla extract and corn syrup. Mix till smooth. Also add the food color (if using).
  3. Add water to thin out the frosting, add more sugar for a thicker consistency.
  4. Decorate the cookies once they have cooled completely.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.