15 Eggless Christmas Cookie Recipes (No Eggs Needed)

Eggless Sugar Cookies

Eggless sugar cookies are a delightful treat, perfect for the holiday season or any celebration. These cookies are soft, buttery, and sweet, making them a favorite among both children and adults. They can also be easily decorated with icing or sprinkles to fit festive occasions.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to make sure that it is hot enough for baking.
2. Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together until well blended. This mixture will give your cookies the right texture, so it’s important to make certain there are no lumps.
3. Cream the Butter and Sugar: In a separate large mixing bowl, cream the unsalted butter and granulated sugar together. Use a hand mixer or stand mixer to beat them until light and fluffy, approximately 2-3 minutes. This process incorporates air into the batter.
4. Add Wet Ingredients: Add the vanilla extract and milk to the butter-sugar mixture. If desired, incorporate the almond extract for added flavor. Mix until just combined.
5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients. Mix on low speed or fold gently with a spatula until the dough comes together. Do not overmix; small lumps are fine.
6. Chill the Dough (Optional): If you want to shape your cookies, wrap the dough in plastic wrap and refrigerate for about 30 minutes. This will help the cookies hold their shape better during baking.
7. Shape the Cookies: Once chilled, scoop spoonfuls of dough and roll them into balls. Place them on a parchment-lined baking sheet about 2 inches apart. If you prefer, you can flatten them slightly with your palm.
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers will look soft, and that’s okay as they will firm up as they cool.
9. Cool Down: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Decorate (Optional): Once cooled, dust the cookies with powdered sugar or decorate them with icing as desired. Enjoy your delicious eggless sugar cookies!

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Chocolate Chip Eggless Cookies

Chocolate Chip Eggless Cookies are a classic favorite, known for their chewy texture and rich chocolate flavor. These cookies are perfect for satisfying your sweet tooth and can be enjoyed by everyone, including those who follow a vegan diet or have egg allergies. Easy to make and incredibly delicious, they make a great addition to any holiday cookie platter.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees the cookies bake evenly and have a nice golden color.
2. Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure these ingredients are well mixed to avoid clumps, which can affect the texture of the cookies.
3. Cream Butter and Sugars: In a separate large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter with both the brown sugar and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This step is essential for incorporating air, which contributes to a lighter cookie.
4. Add Vanilla and Milk: Add the vanilla extract and milk to the butter-sugar mixture, mixing until combined. These wet ingredients not only add flavor but also help create a smooth dough.
5. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed or gently fold with a spatula until just combined, making certain not to overmix. You want a soft dough that is slightly sticky.
6. Stir in Chocolate Chips: Gently fold in the chocolate chips using a spatula or a wooden spoon, ensuring they’re evenly distributed throughout the dough.
7. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
8. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the edges are golden brown, but the centers still look slightly soft. This will guarantee your cookies remain chewy.
10. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly.

Enjoy your delicious, warm Chocolate Chip Eggless Cookies!

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Gingerbread Men Cookies

Gingerbread Men Cookies are a traditional holiday treat, known for their warm spices and delightful shape. These cookies are perfect for decorating with icing and can be a fun activity for the whole family during the festive season. With a soft center and a crisp edge, these eggless gingerbread cookies capture the essence of Christmas and are a must-have on any holiday cookie platter.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to guarantee the cookies bake evenly.
2. Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt. Whisk these ingredients to combine well and set them aside.
3. Cream Butter and Brown Sugar: In a large mixing bowl, use a hand mixer or a stand mixer to cream the softened unsalted butter and brown sugar together. Beat them for about 3-4 minutes until the mixture is light and fluffy.
4. Add Molasses and Vanilla: Mix in the molasses and vanilla extract with the creamed butter and sugar, making sure that everything is well combined before proceeding.
5. Combine Dry Ingredients with Wet: Gradually add the dry ingredient mixture to the wet ingredients in the mixing bowl. Mix on low speed or fold with a spatula until everything is just incorporated. Be careful not to overmix the dough.
6. Chill the Dough: Cover the dough in plastic wrap and refrigerate for about 1 hour. This chilling time will make the dough easier to roll out and help the cookies maintain their shape while baking.
7. Roll Out the Dough: Once chilled, remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough to about 1/4-inch thickness using a rolling pin.
8. Cut Out Shapes: Use gingerbread men cookie cutters to cut out shapes from the rolled dough. Place the cut-out cookies on a baking sheet lined with parchment paper, leaving some space between each cookie.
9. Bake the Cookies: Place the baking sheet in your preheated oven and bake for 8-10 minutes, or until the cookies are firm to the touch and the edges are slightly crisp. Keep an eye on them to prevent over-baking.
10. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
11. Decorate: Once cooled, these gingerbread men cookies can be decorated with icing and sprinkles as desired. Enjoy your festive treats!

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Shortbread Cookies Without Eggs

Shortbread cookies are a classic treat known for their rich buttery flavor and crumbly texture. These delightful cookies are surprisingly easy to make and don’t require eggs, making them perfect for anyone with dietary restrictions or those simply looking for a simple yet delicious cookie option. With just a few basic ingredients, you can whip up a batch of these delectable cookies that are perfect for the holiday season or any time of year.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 325°F (165°C). This will guarantee that the cookies bake evenly and develop a lovely golden color.
2. Mix Butter and Sugar: In a large mixing bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to beat the softened unsalted butter and powdered sugar together. Beat on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.
3. Add Vanilla and Salt: Once the butter and sugar are well combined, mix in the vanilla extract and salt. This will enhance the flavor of your shortbread cookies.
4. Incorporate the Flour: Gradually add the all-purpose flour to the butter mixture. It’s best to do this in increments to prevent flour from flying everywhere. Mix on low speed until just combined. The dough should be soft but not too sticky.
5. Shape the Dough: Turn the dough out onto a lightly floured surface. Knead it gently a few times until it comes together. You can shape the dough into a disk or rectangle about 1 inch thick. Wrap it in plastic wrap and refrigerate for about 30 minutes to firm up the dough.
6. Roll Out and Cut the Dough: After chilling, remove the dough from the refrigerator and place it on a floured surface. Roll it out to about 1/4-inch thickness using a rolling pin. Use a cookie cutter to cut out shapes from the dough. Place the cut-out cookies on a baking sheet lined with parchment paper.
7. Prick the Cookies: For a traditional look, use a fork to prick the tops of the cookies. This not only adds decoration but also helps them bake evenly.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the edges are lightly golden. Keep a close eye on them as baking times may vary depending on your oven.
9. Cool and Serve: Once baked, remove the shortbread cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious eggless shortbread cookies with a cup of tea or coffee!

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Peanut Butter Eggless Cookies

Peanut butter eggless cookies are a delightful treat that combines the rich, nutty flavor of peanut butter with a soft, chewy texture. These cookies are perfect for satisfying cravings and can be made quickly at home, making them an excellent choice for holiday baking or a cozy afternoon snack. With no eggs required, they are also suitable for those with egg allergies or dietary restrictions.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This will guarantee that the cookies bake evenly and come out golden brown.
2. Mix the Sugars and Peanut Butter: In a large mixing bowl, combine the peanut butter, brown sugar, and granulated sugar. Use a hand mixer or a wooden spoon to mix until the ingredients are well combined and smooth.
3. Add Oil and Vanilla: Pour in the vegetable oil and add the vanilla extract to the peanut butter mixture. Mix thoroughly to ascertain everything is well incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will help to properly distribute the baking soda throughout the flour.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet peanut butter mixture, stirring until a dough forms. If the dough seems too crumbly, you can add the milk one tablespoon at a time until it reaches a smooth consistency.
6. Scoop the Dough: Use a tablespoon or cookie scoop to portion out the cookie dough onto a baking sheet lined with parchment paper. Leave about 2 inches of space between each cookie as they will spread while baking.
7. Flatten the Cookies: Gently press down on the tops of each cookie with a fork to create a crisscross pattern. This not only adds charm but also helps them bake evenly.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the edges are golden brown. The centers may look slightly soft, but they’ll firm up as they cool.
9. Cool and Serve: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy these delicious peanut butter eggless cookies with a glass of milk or your favorite beverage!

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Almond Biscotti Without Eggs

Almond biscotti without eggs are a deliciously crunchy Italian treat that makes for an excellent accompaniment to coffee or tea. These twice-baked cookies are packed with almond flavor while remaining egg-free, making them suitable for those with dietary restrictions. Their dry texture allows them to store well, making them a great treat for the holidays or as a thoughtful homemade gift.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk the dry ingredients together until they are evenly distributed.
3. Add Wet Ingredients: In a separate bowl, combine the almond extract and vegetable oil. Gradually add 2 tablespoons of water to the mixture. If the dough is too dry after mixing, you can add more water, one tablespoon at a time.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredient mixture. Stir using a wooden spoon or spatula until the dough starts to come together. It will be thick and slightly crumbly.
5. Incorporate Almonds: Fold in the slivered almonds until they are evenly distributed throughout the dough.
6. Shape the Dough: Divide the dough into two equal portions. With lightly floured hands, shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
7. First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they are lightly golden and firm to the touch.
8. Cool and Slice: Remove the baking sheet from the oven and let the logs cool for about 10 minutes on the sheet. Once slightly cooled, transfer them to a cutting board and use a sharp knife to slice them diagonally into ½-inch thick pieces.
9. Second Bake: Place the slices back on the baking sheet, cut sides facing up. Return them to the oven and bake for an additional 10-15 minutes until they are crisp and golden brown.
10. Cool Completely: Once baked, remove the biscotti from the oven and let them cool completely in a wire rack. Enjoy these delightful treats with your favorite beverage!

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Spiced Oatmeal Cookies

Spiced oatmeal cookies are a delightful treat that brings warmth and comfort during the holiday season. These soft and chewy cookies are packed with wholesome oats and a blend of warm spices, making them perfect for dunking in milk or enjoying alongside your favorite festive beverage. Best of all, they are easy to make and free of eggs, ensuring everyone can indulge in their deliciousness.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a mixing bowl, combine the rolled oats, all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt. Whisk the dry ingredients together until fully combined.
3. Combine Wet Ingredients: In a separate bowl, mix the brown sugar, granulated sugar, vegetable oil, and vanilla extract. Whisk together until the mixture is smooth. Gradually add the milk and combine well.
4. Combine Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir well until the mixture is fully combined. If using, fold in the raisins or chocolate chips at this stage.
5. Shape the Cookies: Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Flatten each cookie slightly with the back of the spoon.
6. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the centers are just set.
7. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
8. Serve: Enjoy your delicious spiced oatmeal cookies on their own or with a glass of milk or your favorite holiday beverage!

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Eggless Snickerdoodles

Eggless snickerdoodles are a classic holiday treat that combines the comforting flavors of cinnamon and sugar with a soft, pillowy texture. These delightful cookies are not only easy to make, but they are also 100% egg-free, making them suitable for everyone, including those with egg allergies or dietary restrictions. With their signature crackled tops and sweet, spiced coating, eggless snickerdoodles are sure to please both young and old during the festive season.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, and salt until evenly combined. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
4. Add Vanilla and Milk: Mix in the vanilla extract and milk until well combined with the butter and sugar mixture.
5. Incorporate Dry Ingredients: Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to over-mix; it’s okay if the dough is a little thick.
6. Form the Cookies: Once the dough is ready, use a cookie scoop or your hands to create small balls of dough, about 1 inch in diameter.
7. Coat in Cinnamon Sugar: In a separate small bowl, mix together the granulated sugar and ground cinnamon for coating. Roll each dough ball in this mixture until fully coated.
8. Bake: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the bottom of a glass if desired. Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden.
9. Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Serve: Enjoy your eggless snickerdoodles warm or at room temperature, perfect for sharing with family and friends during the holidays!

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Egg-free Lemon Cookies

Egg-free lemon cookies are a revitalizing and zesty treat that captures the bright flavors of lemon while being completely free of eggs. These soft and chewy cookies are perfect for the holiday season or any occasion when you want a light, citrusy dessert. Their delightful lemony aroma will fill your kitchen, making them a favorite among family and friends.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies don’t stick when they bake.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined, then set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter with the granulated sugar and brown sugar. Mix on medium speed for about 2-3 minutes until the mixture is light and fluffy.
4. Add Flavorings: Mix in the vanilla extract, lemon zest, and lemon juice. Stir until everything is well combined, and you can see the bright flecks of lemon zest throughout the mixture.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, mixing gently until just combined. Be careful not to over-mix; the dough should be slightly thick but still manageable.
6. Form the Cookies: Use a cookie scoop or your hands to create small balls of dough, approximately 1-1.5 inches in diameter. Arrange the balls on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are slightly golden and the tops have set. The cookies may look soft, but they will firm up as they cool.
8. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. If desired, dust the cooled cookies with powdered sugar for an extra touch of sweetness. Enjoy your egg-free lemon cookies with a cup of tea or coffee!

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Coconut Macaroons Without Eggs

Coconut macaroons without eggs are a wonderful, chewy treat that embodies the sweet, tropical flavor of coconut. These delightful cookies are perfect for those who are looking for an egg-free dessert option without sacrificing taste or texture. With their golden exteriors and moist interiors, eggless coconut macaroons are a simple yet satisfying addition to any holiday cookie platter.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
2. Combine Ingredients: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, all-purpose flour, and salt. Mix well until all the ingredients are evenly coated and fully combined.
3. Form the Macaroons: Use a cookie scoop or your hands to form small mounds of the coconut mixture, about 1 to 1.5 inches in height. Place the mounds onto the prepared baking sheet, leaving about an inch of space between each one as they will spread slightly.
4. Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the tops are lightly golden brown. Keep an eye on them towards the end of the baking time to avoid burning.
5. Cool: Once baked, remove the macaroons from the oven and allow them to cool on the baking sheet for about 10 minutes. Then, transfer them to a wire rack to cool completely.
6. Chocolate Drizzle (Optional): If you’d like to add a chocolate drizzle, melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Using a fork, drizzle the melted chocolate over the cooled macaroons as desired.
7. Serve: Once the chocolate has set, your eggless coconut macaroons are ready to serve. Enjoy them as a delightful treat or package them as sweet gifts for friends and family!

Eggless Chocolate Mint Cookies

Eggless chocolate mint cookies are a delightful twist on traditional chocolate cookies, infused with invigorating mint flavor. These rich, chewy treats are perfect for chocolate lovers who want to enjoy a festive cookie during the holiday season without the use of eggs. With a minty aroma and a hint of chocolate, these cookies are sure to please anyone at your holiday gathering.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to make for easy cleanup and prevent the cookies from sticking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until well mixed. Set this dry mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Flavorings: Mix in the vanilla extract, peppermint extract, and milk into the creamed butter and sugars, continuing to blend until fully incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; you want to maintain a soft cookie dough texture. Gently fold in the semi-sweet chocolate chips if you’re using them.
6. Form and Place Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie, as they will spread while baking.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies are set around the edges but still slightly soft in the center.
8. Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Serve and Enjoy: Once cooled, your eggless chocolate mint cookies are ready to be enjoyed! They can be served as is or drizzled with additional melted chocolate for an extra decadent touch. Perfect for sharing at parties or cozy nights in.

Pumpkin Spice Cookies Without Eggs

Pumpkin spice cookies without eggs are a warm and comforting treat that perfectly capture the flavors of fall and the holiday season. These soft, chewy cookies are infused with the rich taste of pumpkin and fragrant spices like cinnamon and nutmeg, making them a delightful addition to any holiday cookie platter. Plus, they are easy to prepare and entirely egg-free, ensuring everyone can enjoy them.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until everything is well combined. Set aside this dry mixture.
3. Cream Butters and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, sugar, and brown sugar together until the mixture is light and fluffy. This should take around 2-3 minutes.
4. Add Wet Ingredients: Mix in the vanilla extract, canned pumpkin puree, and non-dairy milk with the creamed butter and sugars. Continue mixing until everything is well blended and smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet ingredients, gently folding until just combined. Be careful not to overmix; the dough should be soft and slightly sticky. If desired, stir in the semi-sweet chocolate chips for a chocolatey touch.
6. Shape and Arrange Cookies: Using a tablespoon or cookie scoop, drop rounded portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart as they will spread while baking.
7. Bake the Cookies: Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these delightful pumpkin spice cookies with a warm cup of tea or coffee for a perfect festive treat!

No-Egg Pecan Sandies

No-Egg Pecan Sandies are delightful, buttery cookies that offer a rich, nutty flavor thanks to the finely chopped pecans. These eggless treats have a crumbly texture that melts in your mouth and are perfect for sharing during the festive season. With a simple preparation method, you can create these tasty sandies to enjoy with coffee or as a part of your holiday cookie spread.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined. Set this bowl aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with the powdered sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
4. Incorporate Vanilla: Add the vanilla extract to the butter and sugar mixture, mixing until well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the bowl with the creamed butter and sugar, mixing on low speed. Once combined, gently fold in the chopped pecans until evenly distributed throughout the dough. The mixture will be thick.
6. Shape the Cookies: Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with your fingers or the bottom of a glass for a uniform shape.
7. Bake Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake, as the cookies will continue to firm up as they cool.
8. Cooling: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your No-Egg Pecan Sandies with a cup of tea or coffee!

Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies are delightful, buttery cookies featuring a small well filled with sweet raspberry jam. These eggless treats are perfect for festive gatherings, offering a delicious blend of flavors with a soft, melt-in-your-mouth texture. They are visually appealing and can easily be made in batches to share with family and friends during the holiday season.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to guarantee easy removal of the cookies after baking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well-combined. Set this bowl aside for later use.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and powdered sugar using an electric mixer on medium speed. Mix until the mixture is light and fluffy, approximately 2-3 minutes.
4. Add Vanilla: Pour in the vanilla extract and continue to mix until it’s fully incorporated into the butter and sugar mixture.
5. Combine Ingredients: Gradually add the dry ingredient mixture to the creamed butter and sugar, mixing on low speed until the dough comes together. While mixing, you can add the non-dairy milk one tablespoon at a time if the dough seems too dry.
6. Shape the Cookies: Use a tablespoon to scoop out the dough and roll it into small balls, about 1 inch in diameter. Place these balls onto the prepared baking sheet, spacing them about 2 inches apart.
7. Make the Thumbprint: Press your thumb gently into the center of each dough ball to create a small indentation. Be careful not to press all the way through the dough.
8. Fill with Jam: Using a teaspoon, fill each thumbprint with raspberry jam, confirming the jam is well-contained in the indentation.
9. Bake the Cookies: Place your baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. Watch carefully to avoid overbaking, as the cookies will firm up as they cool.
10. Cooling: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Serve and enjoy your delicious Raspberry Thumbprint Cookies!

Eggless Holiday Spritz Cookies

Eggless Holiday Spritz Cookies are beautifully shaped festive cookies that are often adorned with colorful sprinkles or icing, making them a delightful addition to your holiday cookie platter. These cookies have a buttery and crisp texture that melts in your mouth, and they can be easily customized with different shapes using a cookie press or piping bag. Perfect for sharing with friends and family, these cookies embody the joyful spirit of the holiday season.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to facilitate easy removal of the cookies once baked.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until they are well combined. Set this mixture aside for later.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and powdered sugar together on medium speed. Beat the mixture for 2-3 minutes until it becomes light and fluffy.
4. Add Flavorings: Pour in the vanilla extract and almond extract (if using) into the creamed butter and sugar mixture. Mix until fully incorporated.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the creamed butter and sugar, mixing on low speed until combined. If the dough feels too crumbly, add the non-dairy milk one tablespoon at a time until the dough comes together.
6. Prepare the Cookie Press: Fill your cookie press with the prepared dough. If you don’t have a cookie press, you can also use a piping bag fitted with a large star tip.
7. Shape the Cookies: On the prepared baking sheet, press out the cookie shapes directly from the cookie press or pipe them using the piping bag. Leave enough space between each cookie, as they will spread slightly.
8. Add Sprinkles: Before baking, gently sprinkle holiday sprinkles on top of each cookie to add a festive touch.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
10. Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your delightful Eggless Holiday Spritz Cookies as a festive treat during the holiday season!