Eggless Funfetti Cookies
These Eggless Funfetti Cookies are crispy and chewy. Doughy yet fully baked. Perfectly buttery and sweet. No funny ingredients, no chilling time.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 30 cookies
- 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
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.
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.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Calories: 114kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 49mg | Potassium: 41mg | Fiber: 1g | Sugar: 8g | Vitamin A: 180IU | Calcium: 17mg | Iron: 1mg