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Egg-Free Holiday Cookies

5 star Avg. rating 5 from 10 votes.

Recipe Information

Recipe Created By: Anna McCartney


2 1/2 cups all purpose flour
3/4 cup superfine sugar
1/4 tsp salt
2 sticks margarine, softened
2 Tbsp regular or milk-free cream cheese, softened
2 tsp vanilla


Put sugar, flour, and salt in the food processor and combine. Add in margarine, a little at a time. Then add in the cream cheese and vanilla and mix until dough begins to form large clumps.

Knead dough in the bowl by hand a few times until it forms a cohesive mass.

Shape into two disks and put these in the refrigerator until they are cold - about an hour or so.

Adjust oven rack to the middle position and heat oven to 375 °F. Roll out one disk of dough in between two sheets of parchment. (You don't need to flour the surface, because parchment is nonstick!)

Roll out to 1/8 inch thickness and cut with cookie cutters.

Bake cookies for about 10 minutes, until light golden brown. Let cookies cool a few minutes on baking sheets before transferring to a wire rack.


The cream cheese adds a nice tang to these cookies. Be sure the dough is COLD when you roll it out.

If you don't feel like rolling out cookies and icing them, it works nicely to just make these into little balls and roll in sugar (or colored sugar!). As the cookie flattens in the oven, it makes a nice snickerdoodle-type cookie.


If you don't have superfine sugar, use regular granulated sugar, but pulse it in the food processor for about 30 seconds.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.