These Eggless Funfetti Cookies are crispy and chewy. Doughy yet fully baked. Perfectly buttery and sweet. No funny ingredients, no chilling time. The recipe includes step-by-step photos and lots of tips.
These Eggless Funfetti Cookies taste amazing and are dangerously addictive! I have made quite a few batches in the past weeks, and they have disappeared in a flash.
They are and stay wonderfully chewy and soft for days.
The best part is that they are crazy easy and fun to make. Plus, don’t require any funny ingredients or chilling time. Just a simple, straightforward, recipe that turns out amazingly delicious every single time.
You have to taste these to believe how scrumptious they are, so let’s get started.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Ingredients Notes & Substitutions
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Cornstarch: You can substitute for potato starch 1:1.
- Baking powder: Make sure it’s not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: You can also use salted butter if that is what you have handy. In that case, skip the salt called in the recipe.
- Sugar: Regular white granulated sugar o caster sugar.
- Cream cheese: Make sure you use the full-fat version that comes in blocks.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Sprinkles: The best sprinkles for making funfetti cookies are rainbow jimmies. They are long sprinkles. Do not use nonpareils (the little balls) as they quickly bleed their color.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – You’re going to start creaming your butter and sugar until pale in color. Make sure the butter is softened. That’s the key to making your cookies fluffy. Then add cream cheese and vanilla.
2 – And then, add the flour, baking powder, and salt. Mix until just combined.
3 – Stir in sprinkles. Do not overmix.
4 – Then roll, bake and enjoy!!!
As I mentioned, these cookies are crazy easy to make, however here are a few tips I would like to share!
- Soften butter. If you are planning on making these, take the butter out of the fridge ahead of time so it’s ready to go when you need it!
- Make sure you cream the butter and sugar long enough to create tender and fluffy cookies.
- Measure the flour correctly. The best way to measure flour is to use a spoon to scoop the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour. It’s always best to use a scale to measure your ingredients.
- Do not add LOTS of sprinkles, or the cookies will turn out too sweet. I tested the recipe with different amounts, and ½ cup is the right quantity, in my opinion.
- Don’t care too much about the baking time! The reason for this is that every oven is different, so the cookies are done when the edges are set and lightly browned. These cookies will not look totally done when you pull them out of the oven, and that is GOOD.
- DO NOT over-bake these eggless funfetti cookies, please!
Frequently Asked Questions
The best sprinkles for making funfetti cupcakes are rainbow jimmies. They are long sprinkles. Do not use nonpareils (the little balls) as they quickly bleed their color.
It sounds like you may have accidentally added too much flour or over-baked your cookies. Remember to take your cookies out of the oven when they are JUST golden around the edge. The cookies might still look a little raw in the center, but once they cool, they will be perfect, since they’ll finish cooking on the baking sheet.
You could, but in that case, I recommend using my The Best Eggless Chocolate Chip Cookies [Video] recipe.
I have tested this recipe with other ingredients. Ingredients are added to recipes for a specific purpose, and there is a reason they are there. Therefore, when you substitute or swap out ingredients, results will vary and won’t be the same as mine. For best results, I recommend following the recipe exactly.
Adapt This Recipe to Other Food Allergies
This recipe is egg-free and nut-free, but you can certainly adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brand is Better Batter Original All Purpose Flour Blend. Cup4Cup will also work fine, but the texture will be slightly different.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan butter and cream cheese. My favorite dairy-free butter brands for baking are:
Storing & Freezing Instructions
Store
Store cookies in an airtight container for up to 5 days at room temperature.
Freeze
You can freeze this cookie dough for up to 2 months. Just roll them into balls, and freeze. When ready to bake them, pull them out of the freezer and bake frozen as directed; just add a couple of minutes to the baking time.
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Ingredients
- 2 cups (280 g) all-purpose flour
- 2 tablespoons (24 g) cornstarch
- 2 teaspoons (8 g) baking powder
- 1/2 teaspoon salt
- ¾ cup (170 g) unsalted butter
- ¾ cup (150 g) granulated sugar
- 3 oz (85 g) cream cheese, softened
- 2 teaspoons pure vanilla extract
- ½ cup sprinkles + more for topping
Instructions
- Preheat your oven to 350°F (180° C). Then line a cookie sheet with parchment paper and set aside. The number of batches will depend on how large/small you want your cookies.
- Combine the flour, cornstarch, baking powder and salt in a medium-sized bowl and set aside.
- Cream the butter and sugar together in a large bowl with an electric mixer on medium speed until light in color and fluffy, about 3 minutes. Add cream cheese and vanilla and mix until well combined, 1 more minute.
- Add the flour mixture and mix until the dough comes together and is combined. Stir in sprinkles. Do not over mix.
- Drop by rounded tablespoon onto the prepared baking sheet. Note: For evenly sized cookies, better for baking, use a small spring-loaded ice cream scoop to spoon out the dough. Then, sprinkle each dough mounts with more sprinkles, if desire.
- Bake for 8-10 minutes, until very lightly colored on top and around the edges. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool.
- Soften butter. If you are planning on making these, take the butter out of the fridge ahead of time so it’s ready to go when you need it!
- Make sure you cream the butter and sugar long enough to create tender and fluffy cookies.
- Measure the flour correctly. The best way to measure flour is to use a spoon to scoop the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour. It’s always best to use a scale to measure your ingredients.
- Do not add LOTS of sprinkles, or the cookies will turn out too sweet. I tested the recipe with different amounts, and ½ cup is the right quantity.
- Don’t care too much about the baking time! The reason for this is that every oven is different, so the cookies are done when the edges are set and lightly browned. These cookies will not look totally done when you pull them out of the oven, and that is GOOD.
DO NOT over-bake these eggless funfetti cookies, please!
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in August 2019, the post content was edited to add more helpful information, with no change to the recipe in July 2022.
