Breakfast & Brunch
This sugar cookie recipe no butter or eggs delivers crispy edges and tender centers using applesauce and yogurt as clever substitutes. The secret lies in balancing moisture and structure—applesauce replaces butter's fat while yogurt acts as the binding agent eggs usually provide.
I've perfected this recipe after countless batches, ensuring they hold their shape without spreading or turning dense.
The magic happens with precise measurements and proper resting time. You'll use plant-based oil for richness and flax eggs for binding, creating cookies that bake up golden and crispy around the edges while staying soft inside.
This isn't your typical vegan cookie—it's a foolproof method that rivals classic butter-and-egg versions in both texture and flavor.
What you'll end up with is a batch of cookies that's perfect for holiday decorating or everyday snacking—crispy enough to hold intricate designs but tender enough to melt in your mouth.
The applesauce adds subtle sweetness while keeping the cookies moist, and the yogurt ensures they hold their shape without cracking. These cookies prove plant-based baking can be just as satisfying as traditional recipes.
Whether you're celebrating a holiday or just craving cookies, this recipe delivers consistent results every time. The dough is easy to work with and bakes up beautifully, making it ideal for beginners and experienced bakers alike. Let's get started on creating these delicious, crispy-edged sugar cookies without butter or eggs.
Ingredients for sugar cookie recipe no butter or eggs
Twelve ingredients transform into golden, crisp-edged sugar cookies without butter or eggs.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | Superfine preferred for smoothness |
| Unsweetened Applesauce 🍎 | ½ cup | Unsweetened, unsalted |
| Plain Non-Dairy Yogurt 🥛 | ½ cup | Unsweetened, almond or coconut |
| Plant-Based Oil 🫒 | ¼ cup | Avocado or sunflower preferred |
| Ground Flaxseed 🌾 | 1 tbsp | Mixed with 3 tbsp water for flax egg |
| Vanilla Extract 🍯 | 1 tsp | Pure extract, not imitation |
| Baking Soda 🧂 | 1 tsp | Freshly opened for best results |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Sugar 🍚 | 1 tbsp | Optional for extra flavor |
| Cream of Tartar 🧂 | ¼ tsp | Prevents spreading |
| Turbinado Sugar 🍚 | ½ cup | For sprinkling on top |
The flour is non-negotiable here—King Arthur or Bob's Red Mill work best for that perfect tender-crisp balance. Applesauce is your butter substitute, but unsweetened is critical—skip the sweetened kind or your cookies will taste like dessert twice. For the yogurt, Silk or So Delicious almond yogurt are my go-tos, but coconut works too. The plant-based oil? Avocado oil has the highest smoke point, so it won't cook off during baking. Pro tip: make your flax egg 5 minutes ahead—it thickens as it sits. And that vanilla sugar? Trader Joe's carries it pre-made, but you can mix your own with vanilla extract and sugar if you're feeling fancy.
No applesauce? Mashed banana or pumpkin puree works in a pinch—just reduce other liquids slightly. Yogurt too expensive? Silken tofu blended smooth mimics the binding properties. Running low on vanilla extract? Vanilla bean paste gives you seeds plus extract. The turbinado sugar for sprinkling? Substitute raw cane sugar if that's what you've got—just pulse it briefly in a food processor for a similar texture. Want extra crispiness? Add 1 tbsp cornstarch to the flour mix. And if your cookies spread too much? Chill the dough longer—up to 24 hours if needed.
This dough holds beautifully in the fridge for up to 48 hours, making it perfect for holiday baking. Portion it into 1-inch balls and freeze on a tray before transferring to bags—bake straight from frozen by adding 2-3 minutes. The baked cookies keep in an airtight container for 5 days at room temperature or 2 weeks in the freezer. For decorating, let them cool completely—10 minutes on the pan then transfer to a wire rack. The crisp edges develop fully after 30 minutes of cooling, so resist the urge to dig in too soon.
Why You'll Love This Recipe
- Pantry-Friendly Magic: I swear by this recipe when I’ve got nothing but flour and sugar staring back at me. The applesauce and yogurt do all the heavy lifting—no eggs to crack, no butter to soften—just mix and bake. Honestly, it’s the kind of recipe that makes me feel like a baking genius when I’m really just winging it.
- Sweet Without Overpowering: That perfect sugar-to-flour ratio? It’s not cloyingly sweet, but rich enough to satisfy. The plant-based oil keeps them tender, while the yogurt adds just enough tang to balance the sweetness. (Yes, even my picky nephew asks for seconds.)
- Holiday or Snack Attack: I’ve used these for Christmas cookies, school bake sales, and even as a last-minute dessert when friends dropped by. Roll them into shapes, cut them out, or just drop spoonfuls—they’re just as good plain as they are decorated.
- Zero-Waste, Zero-Guilt: Leftovers? Bake them again—no one will know they’re not fresh. And since you’re not buying butter or eggs, your grocery bill stays light. Between us, I’ve made two batches with the same ingredients and still had enough for a third. That’s my kind of efficient.
Step-by-step instructions for applesauce-yogurt sugar cookies
Here's how to create tender, crisp-edged sugar cookies without butter or eggs—every detail matters.
Create the Flax Egg and Mix Wet Ingredients
In a small bowl, whisk together the 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes until it thickens into a gel-like consistency. This becomes our egg substitute, binding the dough just like traditional eggs would.
In a separate large bowl, combine the 0.5 cup unsweetened applesauce, 0.5 cup plain non-dairy yogurt, 0.25 cup plant-based oil, 1.5 cups granulated sugar, 1 teaspoon vanilla extract, and the flax egg mixture. Mix with a hand mixer on medium speed for 2-3 minutes until smooth and fully incorporated. The applesauce adds moisture while keeping the cookies tender, while the yogurt contributes that signature chewiness.
Sift Dry Ingredients and Combine
In a medium bowl, sift together the 3 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt, 0.25 teaspoon cream of tartar, and 1 tablespoon vanilla sugar (if using). The cream of tartar is key here—it stabilizes the gluten and prevents excessive spreading while baking.
With the mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing—stop as soon as the dough comes together. The dough will be slightly sticky, which is normal given our moisture-rich ingredients. If it feels too wet, chill for 15 minutes before proceeding.
Chill the Dough for Perfect Texture
Divide the dough into 4 equal portions and flatten each into a ½-inch thick disk. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). This chilling step is non-negotiable—it allows the gluten to relax, prevents excessive spreading, and ensures those crisp edges we're after.
While the dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper. The longer you chill, the better the texture—this is where patience pays off for that bakery-style result.
Roll, Cut, and Bake for Crispy Edges
On a lightly floured surface, roll one dough disk to ¼-inch thickness. Cut out cookies using a 2½-inch round cutter (or your preferred shape) and transfer to the prepared baking sheets, spacing them 2 inches apart. Sprinkle each cookie with a pinch of turbinado sugar for that classic sugar cookie crunch.
Bake for 10-12 minutes until the edges are golden brown and just beginning to set. The centers should still look slightly underdone—they'll firm up as they cool. Rotate the baking sheets halfway through for even baking. Don't overbake, or you'll lose that tender interior we worked so hard to achieve.
Cool and Enjoy Your Crispy Creation
Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This brief resting period prevents cracking as they firm up. The edges should be delightfully crisp while maintaining a soft, chewy center—exactly what we're aiming for with this applesauce-yogurt substitution.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. The flavor actually improves slightly as they sit, developing deeper caramel notes from the applesauce. For extra indulgence, serve warm with a scoop of dairy-free vanilla ice cream.
Pro Tips For Making Sugar Cookie Recipe No Butter Or Eggs
- CHILL THE DOUGH: I learned this the hard way—rolling out warm dough means it’ll spread like a lazy pancake in the oven. Pop the dough in the fridge for at least 30 minutes (or overnight if you’re patient), and your cookies will hold their shape and stay thick enough to cut properly.
- MEASURE YOGURT PRECISELY: That non-dairy yogurt isn’t water—don’t eyeball it. Use a scale or a proper measuring cup (the thick kind) because too much and your cookies turn out dense, too little and they’ll be dry as a flour sack. Aim for ½ cup, packed but not heaped.
- STOP WHEN EDGES ARE GOLDEN: The oven lies. These cookies look underdone when the edges turn pale gold, but resist the urge to bake longer. Overcooking turns them into hockey pucks. Pull them out at the first sign of color—they’ll firm up as they cool.
- SWAP OIL FOR MELTED COCONUT: Plant-based oil works, but melted coconut oil (solid at room temp) adds a subtle richness and helps the dough bind better. Use the same amount, just chill it first so it doesn’t melt your hands—or your dough. (Yes, even if you’re impatient like me.)
Make-ahead tips for leftovers
Fridge Prep Ahead
Divide the dough into 4 equal portions and flatten each into a ½-inch thick disk. Wrap tightly in plastic wrap and refrigerate for up to 24 hours—this is where the magic happens.
The longer you chill, the better the texture, as it prevents spreading and develops those perfect crisp edges. I like to label the bags with the date so I remember when they're freshest. 📅
Freezer-Friendly Dough
For even longer prep, freeze the flattened dough disks on a tray before transferring to a freezer bag. When ready to bake, thaw in the fridge overnight or at room temperature for 1-2 hours.
The dough handles freezing beautifully, making it perfect for holiday baking when you need to get ahead. Just add 2-3 extra minutes to baking time if baking from frozen. ❄️
Portion Control
Use a cookie scoop or kitchen scale to portion the dough into 1-inch balls before freezing. This ensures consistent baking and prevents over- or under-sized cookies. I keep a small bowl of flour nearby to prevent sticking—just toss the scooped dough balls in flour before freezing.
This method also makes decorating easier later. 🍪
Decorating Prep
Let baked cookies cool completely on a wire rack before decorating—30 minutes minimum. For festive designs, use a piping bag with royal icing (made with dairy-free milk) or melted dairy-free chocolate.
Store decorated cookies in a single layer in an airtight container with parchment paper between layers to prevent sticking. 🎨
Batch Baking Strategy
Prep all your dough disks at once and freeze them—this is my go-to for holiday baking. When you're ready to bake, simply pull out what you need and let them thaw while preheating the oven.
This way, you can bake in batches without stress. I usually bake 2-3 sheets at a time to maintain oven temperature consistency. 🔥
Storage Secrets
Store baked cookies in an airtight container with a slice of bread or a piece of apple to keep them soft. For extra crispiness, transfer to the oven at 300°F for 5-10 minutes before serving.
Cookies keep well at room temperature for 5 days or in the freezer for 3 months. Label everything clearly—I use masking tape and a marker for easy identification. ✨
Nutrition facts
Frequently asked questions
Can I substitute applesauce with something else if I don't like its flavor?
Yes! For a neutral flavor, try mashed banana (reduce other liquids slightly) or pumpkin puree (add 1 teaspoon cinnamon for balance). Both work well but may add subtle sweetness or spice notes. If you prefer oil-only, replace the applesauce with 0.25 cup extra plant-based oil and 0.25 cup unsweetened applesauce with 0.25 cup aquafaba (chickpea brine) for binding.
Why do my cookies spread too much even with cream of tartar?
The dough needs proper chilling! Skip the 1-hour minimum and cookies will spread. For extra insurance, roll dough to ¼-inch thickness (not thinner) and use a 2-inch cutter instead of larger shapes. If dough feels too soft, refrigerate 30 more minutes. Overmixing also causes spreading—stop mixing as soon as dry ingredients are incorporated.
Can I make these cookies gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill or King Arthur). Add ½ teaspoon xanthan gum if your blend doesn't include it. For best results, chill the dough 2 extra hours—gluten-free dough spreads more easily. Test with a 2-inch cutter and reduce baking time by 1-2 minutes to prevent over-browning.
How do I get extra crispy edges without drying out the centers?
Bake at 375°F instead of 350°F for 8-10 minutes—the higher heat creates crisp edges faster. Press a pinch of turbinado sugar firmly onto each cookie before baking. For extra crunch, sprinkle with powdered sugar immediately after baking while still warm. Let cookies cool 5 minutes on the sheet before transferring—they'll crisp up more as they cool.
What's the best way to decorate these vegan sugar cookies?
Use dairy-free royal icing (made with powdered sugar + dairy-free milk) or melted dairy-free white chocolate for piping. For sprinkles, choose vegan-certified brands to avoid animal-derived dyes. Let icing set for 2 hours before stacking. Pro tip: Brush cookies with dairy-free butterflak (like Earth Balance) after baking for extra shimmer before decorating.