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?
- The Best Eggless Chocolate Chip Cookies
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Venezuelan Polvorosas Cookies
- 3-Ingredient Eggless Peanut Butter Halloween Cookies
- Easy Palmiers Recipe (Elephant Ear Cookies or Palmeritas) (Video)
- Easy Eggless Vanilla Cookies
- Eggless Dulce de Leche Shortbread Sandwich Cookies
Eggless Funfetti 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.
Notes
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?
- The Best Eggless Chocolate Chip Cookies
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Venezuelan Polvorosas Cookies
- 3-Ingredient Eggless Peanut Butter Halloween Cookies
- Easy Palmiers Recipe (Elephant Ear Cookies or Palmeritas) (Video)
- Easy Eggless Vanilla Cookies
- Eggless Dulce de Leche Shortbread Sandwich Cookies
Nutrition
-
- 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!
These cookies are delish! Definitely my kids new favorites (they are both egg allergic). I appreciate all of your recipes SO much and think they are consistently the best eggless recipes I’ve tried.
Hello Jenny! So glad everyone enjoyed these, thanks so much for trying my recipe!