Sugar Cookie Recipe Without Butter and Baking Soda: Soft Chewy Bites with Simple Ingredients

This recipe proves you don’t need butter or baking soda to create soft, chewy sugar cookies that melt in your mouth. A simple swap of oil and baking powder delivers the same tender texture with minimal effort.

With just a few pantry staples and 30 minutes, you’ll have warm, golden cookies ready to enjoy. The dough comes together quickly, and the results are consistently perfect every time.

Ingredients for Sugar Cookie Recipe Without Butter and Baking Soda

Pantry staples only. These soft, chewy cookies come together fast with minimal effort.

The flour is the base here—Gold Medal or King Arthur for consistent results. Oil replaces butter, so use a neutral one like Canola or vegetable (avoid olive oil’s strong flavor). The baking powder does double duty as leavening and tenderizer. I grab mine from Walmart or Target—any generic brand works, but check the expiration date. Old baking powder loses its oomph.

No vanilla extract? Almond extract at half the amount works in a pinch. Out of eggs? Flax egg (1 tbsp ground flax + 3 tbsp water) saves the day. Milk can be any kind—dairy or plant-based. For extra flavor, swap the lemon zest for orange or add a pinch of cinnamon. The sugar can be brown for a deeper taste (use same amount).

Dough keeps in the fridge for 3 days or freezes for 3 months. Baked cookies stay soft for 5 days in an airtight container. Pro tip: roll dough into balls before chilling for easy scooping later.

Step-by-Step Instructions for Sugar Cookies Without Butter and Baking Soda

Here’s how I make these soft, chewy cookies with simple ingredients and zero fuss.

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the 2.5 cups all-purpose flour, 1 tsp baking powder, and 0.5 tsp salt until fully combined. I like to sift the flour first for a lighter texture, but it’s not required.

This step ensures the leavening agent is evenly distributed, so every cookie rises properly. Set the bowl aside while you prepare the wet ingredients.

Step 2: Combine the Wet Ingredients

In a large bowl, beat the 1 cup granulated sugar and 0.5 cup vegetable oil together until smooth. I use a neutral oil like canola or sunflower so the cookie flavor stays clean and sweet.

Add the 1 whole large egg, 2 tsp vanilla extract, and 1 tsp lemon zest, then mix until everything is fully incorporated. The lemon zest adds a subtle brightness that balances the sweetness perfectly.

Step 3: Form the Dough

Gradually add the dry ingredients to the wet mixture, alternating with the 2 tbsp milk. Mix just until the dough comes together—overmixing can make the cookies tough.

The dough will be soft but manageable. If it feels too sticky, let it rest for 5 minutes to absorb the flour fully. I find this dough holds its shape well when rolled and cut.

Step 4: Shape and Bake the Cookies

Preheat your oven to 350°F and line baking sheets with parchment paper. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared sheets.

Bake for 10-12 minutes until the edges are just beginning to turn light golden brown. The centers will look soft, but they’ll firm up as the cookies cool.

Step 5: Cool and Finish

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They’ll continue setting as they cool, so resist the urge to move them too soon.

Once completely cool, dust with 0.25 cup powdered sugar if desired. The cookies stay soft and chewy for days when stored in an airtight container.

Regional Styles of This Dish

Texas Style 🍪

In Texas, sugar cookies without butter and baking soda often lean on vegetable oil or shortening for moisture. These cookies are known for their soft, cake-like texture and are sometimes flavored with a hint of vanilla or almond extract. Historically, Texan bakers adapted recipes during wartime shortages, opting for oil over butter. They’re often rolled thick and cut into festive shapes, perfect for holiday celebrations.

Carolina Style 🍴

Carolina-style sugar cookies take a slightly crispier approach, using applesauce or mashed banana as a butter substitute. The lack of baking soda means they rely on cream of tartar for a subtle lift. These cookies are thin, lightly browned, and often dusted with powdered sugar. The tradition stems from Southern resourcefulness, where pantry staples were creatively repurposed.

Kansas City Style 🥄

Kansas City bakers favor a chewy, dense cookie, swapping butter for Greek yogurt or coconut oil. These cookies are rich and slightly tangy, often spiced with cinnamon or nutmeg. The city’s love for bold flavors extends to desserts, making these a local favorite. They’re typically baked at a lower temperature for a softer bite.

Memphis Style 🍯

Memphis-style sugar cookies are all about simplicity and sweetness. Honey or corn syrup replaces butter, adding a sticky, caramelized edge. Without baking soda, they stay flat and slightly crisp. These cookies are a nod to Memphis’s BBQ culture, where sweet and savory often meet. They’re best enjoyed fresh, with a glass of cold milk.