Need a super simple eggless Christmas cookies recipe? It doesn’t get any better than this buttery shortbread.
You don’t need any fancy ingredients, and they’re wonderfully rich and sweet, with just the right amount of crunchy and crumbly.
Easy Eggless Christmas Cookies
Making eggless Christmas cookies really doesn’t have to be complicated. In fact, all you need is a quick, 3-ingredient shortbread recipe.
You’ll mix the butter and sugar until it’s nice and blended, then stir in the flour.
And that’s the key to the best texture - stirring in the flour. Do not blend it with a paddle or electric mixer until the dough is smooth.
If you do that, they’ll be overworked and dry.
I usually mix it until it’s crumbly, then work it on the counter into a dough - though even then, don’t go crazy. It doesn’t need to be super smooth and soft.
Royal Icing Recipe
You can serve these cookies as is, and they’ll be a huge hit. But if you want to decorate them, you’ll need this royal icing recipe.
There are a couple of options with royal icing. Some call for egg whites or meringue powder, but I like this recipe with corn syrup because it’s something I almost always have on hand.
Also, if you plan to color the icing, be sure to use gel coloring. If you use liquid, it will affect the consistency. Add gel coloring a little at a time with a toothpick - a little goes a long way.
- 350 grams of Powdered Sugar (3 cups)
- 2 tablespoons of Milk
- 2 tablespoons of Light Corn Syrup
- 1 teaspoon of Vanilla Extract
- Gel Food Coloring, as needed
- Water for thinning, as needed
- Pour the powdered sugar into a stand mixer or large bowl.
- Add the milk, corn syrup, and vanilla, then mix on low (stand mixer) or stir with a spatula by hand. NOTE: cover the top of the stand mixer with a clean cloth to keep the sugar from spilling out.
- When the sugar has dissolved enough, turn the mixer up and beat on high until smooth. Or beat with an electric mixer by hand.
- Add the coloring (if using) and more water as needed.
- Cover and set aside until ready to use.
The recipe below is enough for about 20-25 cookies. They’re great for any occasion and cut really nicely.
Check out this set of cookie cutters if you need inspiration.
The Best Eggless Christmas Cookies
- 250 grams of Butter (8.8 ounces)
- 110 grams of White Sugar (4.4 ounces)
- 400 grams of Plain or All-Purpose Flour (14 ounces)
- Put the butter and sugar into the bowl of a stand mixer or food processor and mix until well blended.
- Add the flour and mix on low (stand mixer) or pulse a few times (food processor) until the mixture looks like breadcrumbs. NOTE: it should not be a smooth dough at this point.
- Turn the mixture onto a lightly floured surface, scraping all the crumbs out of the bowl.
- Press the crumbs into a ball, then very gently knead until it looks uniform.
- Chill option 1: wrap the dough tightly in plastic, then chill in the fridge for at least 30 minutes.
- Chill option 2: roll the dough between two sheets of parchment into a rectangle about 6 mm thick (1/4 inch). Transfer the dough sheet (with the parchment) onto a cookie/baking tray and chill for at least 30 minutes.
- Preheat the oven to 180°C / 350°F.
- If you chilled the dough in a ball, roll it out on a lightly floured surface to 6 mm (1/4 inch).
- If you pre-rolled the dough, remove the top layer of parchment.
- Cut the dough into cookies using your choice of cookie cutter.
- Transfer the cookies onto a parchment-lined baking tray, and chill the dough again for 5-10 minutes.
- Bake the cookies for 10-12 minutes, until the edges turn lightly brown.
- Take the cookies out of the oven and cool for 15 minutes. Then transfer the cookies to a wire rack to cool completely.
- Decorate when cold and enjoy!