Eggless Crisp Sugar Cookies

Total Time
Prep 10 mins
Cook 10 mins

My kids love these cookies, being allergic to eggs sometimes makes them feel left out. Not with these!

Ingredients Nutrition


  1. Preheat the oven to325°F.
  2. Sift together the flour, sugar, baking powder and soda. Set aside. Cream together the sour cream, butter, milk and vanilla; mix well. Stir in the flour mixture.
  3. Drop by teaspoonfuls onto greased cookie sheets, flatten with fork. Sprinkle with sugar. Bake in the preheated oven for 10-12 minutes, until firm and golden coloured. Cool for 2 minutes in the oven and remove to a wire rack to cool completely.
Most Helpful

Good recipe, but a few issues. First of all, you need to use about 2 cups of flour because the dough is too sticky if you don't. Secondly, the recipe doesn't say how much vanilla to use. I went with 1/2 a tsp since it is a small amount of dough. Thirdly, when you flatten the cookies with a fork, you should dip it in some flour, or sugar is even better. Lastly, there is a major flaw in the directions. The last sentence says, "Cool for 2 minutes in the oven...." Cool in the oven? Hello!

Mccaphrey March 27, 2014

I am eating the cookie dough as we speak ! one thin i did do was add pumpkin pie spice (to taste) and i am making one big cookie on a pizza pan. I am going to have to extend the cooking time so i am keeping an eye on it but i will def. let u know how it taste cooked. lol btw i didnt have sour cream so i used like an extra tbsp of milk. and i also started out by creaming the butter and sugar together then adding in the baking soad and powder and everything else.

Rachel M. November 19, 2013

These are actually pretty good. I didn't have sugar so I used splenda and they are a little sweet made that way but not overly. I will probably make these again.

Chels1411 March 30, 2009