These Easy Eggless Brown Sugar Cookies are soft and chewy! Super easy to make with just 5 simple ingredients. No chilling time required!
Sometimes I prefer a pure, simple cookie like these sugar cookies Easy Eggless Brown Sugar Cookies.
These cookies are buttery, soft, and chewy! Pure goodness. They’re super easy to make and require no chilling time, which means you’ll be in cookie heaven in almost no time at all.
Brown sugar is amazing for a couple of reasons – it adds moisture to baked goods, which helps keep the cookies soft and tender, and has molasses in it that adds a richer flavor.
These Easy Eggless Brown Sugar Cookies are totally irresistible. Soft, and chewy with crisp edges. Perfect for when you want an easy, simple cookie!
INGREDIENTS YOU’LL NEED
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Unsalted butter
- Brown sugar
- Pure vanilla extract
- All-purpose flour
- Baking soda
- Salt
HOW TO MAKE BROWN SUGAR COOKIES WITHOUT EGGS
Detailed instructions are included in the printable recipe below (scroll down).
1 – PREHEAT THE OVEN AND PREPARE THE PAN
Position a rack in the middle of the oven. Preheat the oven to 350º F (180º C). Line a cookie sheet with parchment paper or a silicone baking mat.
2 – CREAM BUTTER AND BROWN SUGAR
In the bowl of an electric mixer, beat the sugar, butter, and vanilla until creamy and fluffy, about 4 minutes.
3 – ADD DRY INGREDIENTS
Reduce speed to low, and add the flour, baking soda, and salt.
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4 – FORM THE COOKIES
Form 16 tablespoon-sized balls and slightly flatten with your hand.
5 – BAKE
Place them on the cookie sheet and bake for 10 to 13 minutes or until the bottom is lightly browned.
VARIATIONS
- I like to roll the cookie dough balls on coarse sugar. It adds a nice crunchy texture on the outside, but that is totally optional.
- Feel free to add sprinkles or nuts to the dough if you want.
- If you’d like to frost these cookies, check out my favorite frostings!
STORING INSTRUCTIONS
These eggless brown sugar cookies get snapped up fast, but if you do have leftovers or you’re planning on making these ahead of time for a party, here’s how to do so.
LEFTOVERS
The eggless vanilla cookies will stay fresh in an airtight container at room temperature for up to 3 to 4 days.
FREEZER
You can freeze extra cookies and pull them out individually to enjoy if needed! Place the cooled cookies in a single layer in a freezer bag or container. Freeze them for up to 2 months.
More Eggless Cookie Recipes You’ll Love!
Recipe Card 📖
Easy Eggless Brown Sugar Cookies
Equipment
Ingredients
- 9 tablespoons (128 g) unsalted butter, softened
- 1/2 cup (100 g) brown sugar
- 2 teaspoons (10 ml) pure vanilla extract
- 1 1/2 cup (210 g) all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Position a rack in the middle of the oven. Preheat the oven to 350º F (180º C). Line a cookie sheet with parchment paper or a silicone baking mat.
- Using an electric hand mixer or a stand mixer, beat butter on medium speed for 2 – 3 minutes, or until creamy and pale in color. Add brown sugar and continue beating for 2 -3 minutes, until creamy and fluffy. Beat in vanilla; beat to until combine.
- Reduce speed to low, add the flour, baking soda, and salt; beat until just incorporated. If the dough looks grainy and a little dry, don't worry! Turn off the mixer and bring the dough together with your hands until uniform and smooth.
- Form 16 tablespoon-sized balls and slightly flatten with your hand. Alternatively, you can use a cookie stamp to flatten them. OPTIONAL: I like to roll the cookie dough balls in coarse sugar. It adds a nice crunchy texture on the outside, but that is totally optional.
- Place them in the prepared cookie sheet and bake for 10-13 minutes or until the edges are lightly browned.
- Cool on the pan for 2-3 minutes before transferring to a wire rack to cool completely.
- Measure the ingredients properly! A kitchen scale is always the best option.
- Right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.
- After adding the flour, the dough will look grainy, and a bit dry, but don’t worry! Mix until just combined, then turn off the mixer, and bring the dough together with your hands until uniform and smooth.
- Don’t over mix your cookie dough, or you will end up with a dense cookie.
- For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
- Bake the cookies until they are JUST golden around the edges. The cookies might still look a little raw in the center, but they will be perfect once they cool. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.
- I like to roll the cookie dough balls on coarse sugar. It adds a nice crunchy texture on the outside, but that is totally optional.
- Feel free to add sprinkles or nuts to the dough if you want.
- If you’d like to frost these cookies, check out my favorite frostings!
- Easy Eggless Soft Sugar Cookies
- Eggless Monster Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Snickerdoodle Cookies
- more eggless cookies…
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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