Eggless Christmas Cookies: 15 Holiday Classics Nobody Will Guess Are Made Without Eggs

Eggless Christmas Cookies are a Breakout search this month, and anyone who has opened the fridge to an empty egg carton on baking day knows why. Others are baking for a child with an egg allergy who deserves a full cookie tin like everyone else. The good news is that many beloved holiday cookies never needed eggs, and the rest adapt beautifully with a little milk, yogurt or cornstarch. Here you will find buttery cutouts, gingerbread men, shortbread, crinkles and retro cornflake wreaths. Always check ingredient labels if you are baking for allergies. Preheat the oven and start with the sugar cookies..

Cut-Out Sugar Cookies, the Star of Eggless Christmas Cookies

When someone in the family cannot eat eggs, Christmas cookie day can feel like it is about to be canceled. These cookies save it. Soft, buttery cut-outs hold their shape and taste just like the classic, made with a splash of milk and a little cornstarch instead of eggs. Chill the dough so the stars and trees keep sharp edges. Decorate with a simple glaze of powdered sugar and milk. Eggless Christmas Cookies like these mean nobody misses out, and they sit happily beside showstopper Christmas cookies..

You will need: 1 cup softened butter, 1 cup powdered sugar, 3 tbsp milk, 2 tsp vanilla, 2 3/4 cups flour, 2 tbsp cornstarch, 1/2 tsp baking powder, 1/4 tsp salt

How to make it: 1. Cream butter and powdered sugar until fluffy. 2. Beat in milk and vanilla. 3. Stir in flour, cornstarch, baking powder and salt. 4. Chill 1 hour, roll 1/4 inch thick and cut shapes. 5. Bake at 350 F for 9 to 11 minutes until edges are barely golden.

Gingerbread Men, Classic Eggless Christmas Cookies

Gingerbread men without eggs? Absolutely. Molasses and a little milk hold this dough together beautifully, so the little guys come out crisp at the edges and soft in the middle. Roll the dough between parchment to keep it from sticking. Let kids decorate with icing buttons and smiles. These Eggless Christmas Cookies are sturdy enough to hang on the tree with a ribbon. Tuck a few into one of these Christmas gifts in a mug for a sweet neighbor gift. Who gets to bite off the head first?

You will need: 3/4 cup softened butter, 3/4 cup brown sugar, 1/2 cup molasses, 3 tbsp milk, 3 1/4 cups flour, 1 tsp baking soda, 1 tbsp ground ginger, 1 tsp cinnamon, 1/4 tsp cloves, 1/2 tsp salt

How to make it: 1. Cream butter and brown sugar, then beat in molasses and milk. 2. Mix in flour, soda, spices and salt. 3. Chill 2 hours. 4. Roll 1/4 inch thick and cut gingerbread men. 5. Bake at 350 F for 8 to 10 minutes, cool and decorate.

Chocolate Chip Eggless Christmas Cookies

Run out of eggs mid-bake? This eggless chocolate chip cookie tastes so close to the classic that most people never notice. Melted butter, brown sugar and a little milk give a chewy center and crisp edges. Let the dough rest 30 minutes for a deeper, toffee-like flavor. Add a sprinkle of flaky salt before baking for a bakery finish. Add red and green candies for a holiday look. Love a loaded cookie? Try these chunky monster cookies next. Will anyone guess the secret?

You will need: 1/2 cup melted butter, 3/4 cup brown sugar, 1/4 cup sugar, 3 tbsp milk, 1 1/2 tsp vanilla, 1 1/2 cups flour, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup chocolate chips

How to make it: 1. Whisk melted butter and sugars, then milk and vanilla. 2. Stir in flour, soda and salt. 3. Fold in chocolate chips and rest dough 30 minutes. 4. Scoop 2 tbsp balls onto a pan. 5. Bake at 350 F for 10 to 12 minutes.

Eggless Chocolate Crinkles

Chocolate crinkle cookies rolled in powdered sugar look like snowy mountains, and you can make them without a single egg. Melted chocolate, cocoa and a spoonful of yogurt give them a rich, fudgy middle. Chill the dough well so it is easy to roll and the crinkles stay deep. Roll in granulated sugar first, then powdered sugar, for a bright white coat. They are a dramatic addition to Eggless Christmas Cookies trays. For more cookies made without flour, see these flourless cookies. Will you add a little peppermint extract?

You will need: 4 oz semisweet chocolate melted, 1/4 cup butter melted, 3/4 cup sugar, 1/3 cup plain yogurt, 1 tsp vanilla, 1 1/4 cups flour, 1/3 cup cocoa powder, 1 tsp baking powder, 1/4 tsp salt, granulated and powdered sugar for rolling

How to make it: 1. Whisk chocolate, butter, sugar, yogurt and vanilla. 2. Stir in flour, cocoa, baking powder and salt. 3. Chill 2 hours. 4. Roll balls in granulated sugar, then powdered sugar. 5. Bake at 350 F for 10 to 12 minutes.

Cornflake Wreaths, Retro Eggless Christmas Cookies

Bright green cornflake wreaths dotted with red candies were a retro holiday favorite, and they have no eggs at all. Melted marshmallows and butter turn green with a few drops of coloring, then coat cereal flakes that you shape into little wreaths. Butter your hands so the mixture does not stick. Kids love making these. They are among the most cheerful Eggless Christmas Cookies on any platter. They are a hit at swaps, too, so add them to your cheap cookie exchange recipes list. Do you remember these from your childhood?

You will need: 1/4 cup butter, 4 cups mini marshmallows, 1 tsp vanilla, green food coloring, 4 cups cornflake cereal, small red cinnamon candies

How to make it: 1. Melt butter and marshmallows over low heat. 2. Stir in vanilla and green coloring. 3. Fold in cornflakes until coated. 4. With buttered hands, shape small wreaths on wax paper. 5. Press red candies on top and let set.

Scottish Shortbread, the Oldest of the Eggless Christmas Cookies

True Scottish shortbread has only three main ingredients: butter, sugar and flour, with no eggs at all. Grandmothers pressed it into a pan or cut it into neat rounds like these, pricked with a fork. Use good butter, since it is the star. Bake it low and slow until just golden at the edges. A sprinkle of sugar on top while warm adds sparkle. Shortbread is one of the oldest Eggless Christmas Cookies and keeps beautifully. It would fit right in on a Pittsburgh cookie table. Rounds or fingers?

You will need: 1 cup softened salted butter, 1/2 cup sugar, 2 cups flour, 1/4 cup cornstarch, sugar for sprinkling

How to make it: 1. Heat oven to 325 F. 2. Cream butter and sugar until pale. 3. Mix in flour and cornstarch until a soft dough forms. 4. Roll 1/2 inch thick, cut 2 inch rounds and prick with a fork. 5. Bake 18 to 22 minutes until pale golden, then sprinkle with sugar.

Eggless Snickerdoodles With Cream of Tartar

Snickerdoodles get their tangy flavor from cream of tartar, and that tang shines even brighter in this eggless version. Rolled in cinnamon sugar, they puff and crinkle in the oven and come out soft in the center. Add a spoonful of yogurt for extra tenderness. Pull them out when the edges are set but the centers still look soft. These Eggless Christmas Cookies taste like warm cinnamon toast. Want more cinnamon-sugar ideas? Here are more snickerdoodle twists. Who wants the first warm one?

You will need: 1/2 cup softened butter, 3/4 cup sugar, 3 tbsp plain yogurt, 1 tsp vanilla, 1 1/2 cups flour, 1 tsp cream of tartar, 1/2 tsp baking soda, 1/4 tsp salt, 3 tbsp sugar mixed with 1 tbsp cinnamon

How to make it: 1. Cream butter and sugar, then beat in yogurt and vanilla. 2. Stir in flour, cream of tartar, soda and salt. 3. Chill 30 minutes and roll into balls. 4. Roll balls in cinnamon sugar. 5. Bake at 350 F for 9 to 10 minutes.

Eggless Thumbprint Jam Cookies

Thumbprint cookies with a jewel of jam in the center look like little ornaments on the cookie tray. This buttery dough needs no eggs, just a splash of milk to bring it together. Press the centers with the back of a measuring spoon for a neat well. Use thick jam so it does not run during baking. Mix raspberry and apricot for a colorful platter. They are sweet Eggless Christmas Cookies kids love helping with. If you love jam cookies, you will also like these jam-filled Linzer cookies. Which jam is your favorite?

You will need: 1 cup softened butter, 2/3 cup sugar, 2 tbsp milk, 1 tsp vanilla, 2 1/4 cups flour, 1/4 tsp salt, 1/2 cup thick raspberry or apricot jam

How to make it: 1. Cream butter and sugar, then beat in milk and vanilla. 2. Mix in flour and salt. 3. Roll into 1 inch balls and press a small well in each. 4. Fill with jam. 5. Bake at 350 F for 12 to 14 minutes.

No-Bake Chocolate Oatmeal Cookies

These no-bake cookies were a staple in church cookbooks and school lunchrooms, and they never had eggs. Butter, sugar, milk and cocoa boil for exactly one minute, then oats and peanut butter are stirred in and dropped onto wax paper to set. Timing the boil is the key: too short and they stay soft, too long and they crumble. They take 15 minutes with no oven. For another stir-and-set treat, try these no-bake rocky road squares. Did your school cafeteria serve these too?

You will need: 1/2 cup butter, 2 cups sugar, 1/2 cup milk, 1/4 cup cocoa powder, 1/2 cup peanut butter, 1 tsp vanilla, 3 cups quick oats, pinch of salt

How to make it: 1. Bring butter, sugar, milk and cocoa to a rolling boil. 2. Boil exactly 1 minute. 3. Remove from heat and stir in peanut butter, vanilla and salt. 4. Stir in oats. 5. Drop spoonfuls onto wax paper and let set 30 minutes.

Eggless Peanut Butter Cookies

Classic peanut butter cookies with the fork criss-cross on top are easy to make without eggs. A little milk and extra peanut butter give them a soft, rich bite. Press the fork in twice for the old-fashioned pattern, dipping it in sugar so it does not stick. These Eggless Christmas Cookies stay soft in a sealed tin for days. Check your peanut butter label if anyone has allergies. Fans of this flavor should also try peanut butter blossoms. Crunchy or creamy peanut butter at your house?

You will need: 1/2 cup softened butter, 1 cup creamy peanut butter, 1/2 cup sugar, 1/2 cup brown sugar, 3 tbsp milk, 1 tsp vanilla, 1 1/2 cups flour, 1/2 tsp baking soda, 1/4 tsp salt

How to make it: 1. Cream butter, peanut butter and sugars. 2. Beat in milk and vanilla. 3. Stir in flour, soda and salt. 4. Roll into balls and press with a sugared fork in a criss-cross. 5. Bake at 350 F for 10 to 11 minutes.

Pecan Sandies

Pecan sandies get their name from their sandy, crumbly texture, and the best old recipes never used eggs. Toasted pecans and brown butter flavor make them taste rich and nutty. Toast the pecans first and chop them finely so the cookies hold together. Roll the dough into a log, chill, then slice for neat rounds. These Eggless Christmas Cookies are lovely with coffee on a cold morning. For a powdered sugar cousin, see these pecan snowball cookies. Who in your family loves pecans the most?

You will need: 1 cup softened butter, 1/2 cup powdered sugar, 1/4 cup brown sugar, 2 tsp vanilla, 2 cups flour, 1/4 tsp salt, 1 cup finely chopped toasted pecans

How to make it: 1. Cream butter and sugars, then beat in vanilla. 2. Mix in flour, salt and pecans. 3. Roll into a 2 inch log, wrap and chill 2 hours. 4. Slice 1/4 inch thick. 5. Bake at 350 F for 14 to 16 minutes until golden on the bottom.

Condensed Milk Coconut Macaroons

Most macaroons use egg whites, but this old-fashioned version uses sweetened condensed milk to bind shredded coconut into chewy little mounds. Bake until the tips are toasty and golden. Dip the bottoms in melted chocolate for an extra treat. Line your pan with parchment so they lift right off. They are quick, budget-friendly and look lovely on a tray. That same can of milk stars in these condensed milk desserts. Coconut lovers, are you ready?

You will need: 14 oz bag sweetened shredded coconut, 2/3 cup sweetened condensed milk, 1 tsp vanilla, 1/4 tsp salt, 4 oz semisweet chocolate melted (optional)

How to make it: 1. Heat oven to 325 F and line a pan with parchment. 2. Mix coconut, condensed milk, vanilla and salt. 3. Scoop tablespoon mounds onto the pan. 4. Bake 18 to 20 minutes until golden. 5. Cool and dip bottoms in chocolate if you like.

Cranberry Orange Icebox Eggless Christmas Cookies

Icebox cookies were how busy grandmothers kept fresh cookies ready all season: make a log, keep it in the fridge, and slice and bake whenever company comes. This egg-free version is studded with dried cranberries and bright orange zest. Roll the log in coarse sugar for sparkly edges. The dough keeps up to a week in the fridge or three months frozen. These Eggless Christmas Cookies are perfect for busy December nights. Wrap a sliced log as one of your homemade gifts in a jar. How many logs will you stash?

You will need: 1 cup softened butter, 3/4 cup powdered sugar, 1 tbsp orange zest, 1 tsp vanilla, 2 1/4 cups flour, 1/4 tsp salt, 3/4 cup chopped dried cranberries, coarse sugar

How to make it: 1. Cream butter, powdered sugar, zest and vanilla. 2. Mix in flour, salt and cranberries. 3. Shape into two 2 inch logs and roll in coarse sugar. 4. Wrap and chill at least 2 hours. 5. Slice 1/4 inch thick and bake at 350 F for 12 to 14 minutes.

Melting Moments Cornstarch Cookies

Melting moments live up to their name. Cornstarch and butter make a cookie so tender it dissolves on your tongue. These Australian and British favorites have no eggs and only a handful of ingredients. Pipe them into swirls or roll and press with a fork. Sandwich two with a little lemon buttercream for an extra special treat. Handle them gently, as they are delicate. Cornstarch-tender cookies also shine among these Polish Christmas cookies. Have you ever tried a cookie this tender?

You will need: 1 cup softened butter, 1/3 cup powdered sugar, 1 tsp vanilla, 1 cup flour, 1/2 cup cornstarch, pinch of salt

How to make it: 1. Cream butter and powdered sugar until very fluffy. 2. Beat in vanilla. 3. Mix in flour, cornstarch and salt. 4. Pipe or roll into small balls and press lightly with a fork. 5. Bake at 325 F for 12 to 15 minutes until just pale golden.

Eggless Molasses Cutouts

Spiced molasses cutouts are a cozy cousin to gingerbread, a little softer and deeper in flavor. This egg-free dough rolls easily and holds stars, bells and mittens beautifully. Dust the cutters with flour for clean shapes. Glaze with a simple vanilla icing or leave them plain. These Eggless Christmas Cookies make a wonderful gift tucked in a tin with tissue paper. Molasses was a pantry staple in these pioneer kitchen recipes, too. What shapes will you cut first?

You will need: 1/2 cup softened butter, 1/2 cup brown sugar, 1/2 cup molasses, 2 tbsp milk, 3 cups flour, 1 tsp baking soda, 2 tsp ginger, 1 tsp cinnamon, 1/4 tsp salt

How to make it: 1. Cream butter and brown sugar, then beat in molasses and milk. 2. Mix in flour, soda, spices and salt. 3. Chill 2 hours. 4. Roll 1/4 inch thick and cut shapes. 5. Bake at 350 F for 8 to 9 minutes.