Eggless Funfetti Cookies Recipe Highlights
These Eggless Funfetti Cookies taste amazing and are dangerously addictive! I have made several 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, they don’t require any funny ingredients or chilling time. It’s 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 Notes & Substitutions
Flour: Standard all-purpose flour works best here. 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. Note: If you only have table salt handy, I recommend reducing the amount to half. Butter: I used unsalte butter, but you can also use salted butter if that is what you have handy. Note: In that case, skip the salt called in the recipe. Sugar: Regular white granulated sugar or 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: Rainbow jimmies are the best sprinkles for making funfetti cookies. They are long sprinkles. Do not use nonpareils (the little balls), as they quickly bleed their color.
Step 3 – Add Sprinkles
Stir in sprinkles; mix to distribute. Do not overmix.
Step 1 – Cream Butter and Sugar
You’ll 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.
Step 2 – Add Dry Ingredients
Then, add the flour, baking powder, and salt. Mix until just combined.
Step 4 – Scoop Out the Cookies
Drop a rounded tablespoon onto the prepared baking sheet. Tip: For evenly sized cookies that are better for baking, use a small spring-loaded ice cream scoop to spoon out the dough. Then, sprinkle each dough mount with more sprinkles, if desired.
Step 5 – Bake
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.
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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 a lot 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. Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean. DO NOT over-bake these eggless funfetti cookies, please!
Gluten-Free
Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Dairy-Free
To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of regular butter, use vegan butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter, and Violife Just Like Cream Cheese Original. Freeze: You can freeze this cookie dough for up to 2 months. Just roll it into balls and freeze. When ready to bake, pull it out of the freezer and bake it frozen as directed; just add a couple of minutes to the baking time.
Recipe Card 📖
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 September 2024.
