Substitute for Eggs in Sugar Cookies
Best Substitutes
| Eggs Substitute | Rating | Substitution Ratio for Sugar Cookies | Ideal For | Flavor | Adjustments |
|---|---|---|---|---|---|
| Commercial egg replacer (Bob’s Red Mill, Ener-G, etc.) | Best | Use brand’s 1-egg mix (commonly 1 tbsp powder + 2 tbsp water per egg) | Classic roll-out sugar cookies, cut-outs with sharp edges, neutral flavor | Clean and neutral; no detectable aftertaste in sugar cookies | Mix well, rest dough 10 min; chill 20–30 min for the sharpest cut edges |
| Aquafaba (liquid from canned chickpeas) | Good | 3 tbsp aquafaba per 1 egg | Cut-out or drop sugar cookies where you want similar spread | Neutral when baked; no chickpea taste | Lightly whisk until foamy; chill dough 30–60 min if sticky |
| Cornstarch slurry | Good | 1 tbsp cornstarch + 2 tbsp water per 1 egg | Thin, crisp-edged sugar cookies and sharp cut-outs | Completely neutral | Whisk until smooth; for tenderness add 1 tsp neutral oil per egg; avoid extra liquid |
| Ground flax “egg” (golden flaxseed) | Good | 1 tbsp finely ground golden flax + 3 tbsp water per 1 egg; gel 5–10 min | Chewier sugar cookies, rustic or drop styles | Mild nutty/grain note; tiny specks (use golden for lighter color) | If spreading too much, add 1–2 tbsp flour; bake 1–2 min longer for crisp edges |
| Unsweetened applesauce | Works | 3 tbsp per 1 egg | Soft, cake-like sugar cookies | Light apple note; slightly sweeter | Reduce sugar by 1 tbsp per egg; chill dough well to control spread |
What Bakers Say
Real bakers share what worked for them when replacing eggs in sugar cookies — from substitution ratios to texture fixes.
Read baker experiences
"For decorated sugar cookies, using aquafaba for royal icing worked perfectly and didn’t taste like beans. Whipping long enough was key; under-whipped batches dried oddly or yellowed after a couple days."
Reddit user in r/cookiedecorating•decorating egg-free sugar cookies with aquafaba royal icing"Looking for eggless cut-out sugar cookies? Several bakers pointed to vegan sugar cookie recipes that use aquafaba instead of eggs; another reported success swapping in Bob’s Red Mill Egg Replacer in Sally’s Baking Addiction sugar cookies."
Reddit users in r/cookiedecorating•holding shape for decorated sugar cookies"Commercial egg replacers (e.g., Bob’s Red Mill) work well for most cookies, but watch total leavening—one baker saw cookies puff too much when the replacer’s leavener combined with the recipe’s baking soda."
Reddit users in r/VeganBaking•unexpected rise/puffing in cookies"Flax eggs can deliver classic cookie texture: one baker rested dough 24 hours and still got crisp edges and chewy centers; another said flax worked but didn’t noticeably change flavor."
Reddit users in r/VeganBaking and r/VegRecipes•general cookies; method carried over well to sugar-style doughs"If eggs are unavailable, some bakers sub whole milk or heavy cream per egg in cookie mixes and reported similar texture; others suggested shortbread (naturally egg-free) as a safer pivot for ‘sugar cookie’ vibes."
Reddit users in r/Cookies•backup plan when strict substitution is risky
Choosing the Right Substitute
In sugar cookies, eggs primarily bind the dough, add slight tenderness and moisture, and help with controlled spread. The best substitute keeps flavor neutral and moisture balanced so cut-outs hold sharp edges without puffing or excessive spreading. Choose options that mimic binding first, then fine-tune chill time, flour, and bake time to hit your ideal texture—crisp edges, tender centers, or soft and cakey.
Our Top Choice: Commercial Egg Replacer
Purpose-made powders excel at clean binding with minimal moisture and no flavor, which is exactly what sugar cookies need. They preserve spread and edge definition for roll-outs and cut-outs, and they work predictably across different recipes.
For Similar Texture: Aquafaba
Aquafaba binds and adds just enough moisture to mimic an egg’s behavior in sugar cookies without changing flavor. Lightly whisking it before mixing improves structure and helps the dough roll smoothly while keeping spread in check.
Another Great Option: Ground Flax Egg
Flax gel binds well and creates a slightly chewier cookie with a subtle nutty note. Use golden flax to keep color light; add a touch of flour or extend bake time to maintain crisp edges if desired.
For Crisp Edges: Cornstarch Slurry
Cornstarch offers clean binding and a dry mix-in that helps cookies bake with crisp edges and defined shapes. A teaspoon of neutral oil can replace some lost yolk richness without making the dough spready.
In a Pinch: Unsweetened Applesauce
Applesauce adds moisture but little structure, yielding softer, cakier sugar cookies with a mild apple note. Reduce sugar slightly and chill the dough well to avoid excessive puffing and maintain neater edges.
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