Name: Eggless Funfetti Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 cups (280gr) all-purpose flour; 2 tablespoons (24g) cornstarch; 2 teaspoons (8gr) baking powder; 1/2 teaspoon salt; ¾ cup (170gr) unsalted butter; ¾ cup (150gr) granulated sugar; 3 oz (85gr) cream cheese, (softened); 2 teaspoons pure vanilla extract; ½ cup sprinkles + more for topping

Jump to Recipe Rate this Recipe

Share this recipe >>

These Eggless Funfetti Cookies are crispy and chewy. Doughy yet fully baked. Perfectly buttery and sweet. No funny ingredients, no chilling time.

Eggless Funfetti Cookies Recipe

These Eggless Funfetti Cookies taste phenomenal 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 ingredient, and no 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.

HOW TO MAKE FUNFETTI COOKIES WITHOUT EGGS?

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 make your cookies fluffy. Then add cream cheese (to substitute the eggs) and vanilla.
Add the flour, baking soda, and salt. Mix until just combine.
Stir in sprinkles. Do not over mix.
Then roll, bake and enjoy!!!

TIPS TO MAKE THE BEST EGGLESS FUNFETTI COOKIE RECIPE

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 is 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 out 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 because 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!

HOW TO STORE EGGLESS FUNFETTI COOKIES

Store cookies in an airtight container up to 5 days at room temperature.

HOW TO FREEZE EGGLESS FUNFETTI COOKIES DOUGH

You can freeze this cookie dough for up to 3 months. Just roll them into balls, and freeze. When ready to use, allow to thaw overnight in the refrigerator, then bring to room temperature for about 1 hour. Then bake as directed.

LOOKING FOR MORE EGGLESS COOKIE RECIPES?

Eggless Funfetti Cookies

Oriana Romero

These Eggless Funfetti Cookies are crispy and chewy. Doughy yet fully baked. Perfectly buttery and sweet. No funny ingredients, no chilling time.

4.28 from 11 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Servings cookies

Ingredients

2 cups (280gr) all-purpose flour
2 tablespoons (24g) cornstarch
2 teaspoons (8gr) baking powder
1/2 teaspoon salt
¾ cup (170gr) unsalted butter
¾ cup (150gr) granulated sugar
3 oz (85gr) 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. Add cream cheese and vanilla and mix until well combined.
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 prepared baking sheet. For evenly sized cookies (better for bakinuse a small spring-loaded ice cream scoop to spoon out the dough. 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 baking sheet for 5 minutes, then transfer to a wire rack to cool.

Oriana’s Notes

Tips to Make the Best Eggless Funfetti Cookie Recipe:

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 is 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 out 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 because 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!

Store: store cookies in an airtight container up to 5 days at room temperature.

Freeze: Baked cookies freeze well for up to 8 weeks. Unbaked cookie dough freezes well for up to 8 weeks. See more details above.

Make-Ahead: You can make the cookie dough and chill it in the refrigerator for up to 1 week. Allow coming to room temperature then continue with step 5.

Looking for More Eggless Cookie Recipes?

★ Did you make this recipe? Don’t forget to give it a star rating below!

Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 114kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 15mgSodium: 49mgPotassium: 41mgFiber: 1gSugar: 8gVitamin A: 180IUCalcium: 17mgIron: 1mg

Rate This Recipe

Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

Course Dessert

Cuisine American

Calories 114

Keyword cookies eggfree Eggless funfetti soft sprinkle

The Ultimate Guide to Eggless Baking!

Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.

Order Now!

: Stand Mixer

: Kitchen Scale

: Cookie Scoop

: Sheet Pan

Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Twitter, and Facebook for more fun!

When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!

* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!

Eggless Funfetti Cookies