Eggless Sprinkle Cookies
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Enjoy soft baked sprinkle cookies without eggs! This simple recipe for nostalgic sugar cookies has naturally colored sprinkles and will make you feel like a kid with each bite!
If you are looking for more eggless recipes, be sure to check out some of my other favorites like Eggless Birthday Cake, Eggless Mint Chocolate Cookies, or Vegan Blueberry Blondies.
I love baking eggless cookies! As someone who eats eggs, I really enjoy eggless cookies even more than cookies with eggs! Why?
While eggs are crucial in many recipes for certain properties, like their ability to whip up into meringue in Strawberry French Macarons, for example. They are truly not needed for all cookies, especially soft and chewy cookies. And I even prefer eggless cookies when I make soft and chewy cookies!
I talk about this more in my book, Effortless Eggless Baking. But the short of it is, eggs are made up of mostly egg whites. And egg whites are made up of water and water can dry out baked goods. So, when baking soft and chewy cookies, eggs can actually dry them out quicker than cookies without eggs. So, when you bake eggless cookies, your cookies will stay soft and chewy longer!
Table of Contents
Why You’ll Love This Recipe
Eggless: This recipe for Eggless Sprinkle Cookies tastes like classic sugar cookies but without eggs! I love making eggless cookies because they can actually be softer and more chewy than cookies with eggs!
Soft & Chewy: If you love soft and chewy cookies you’ll adore these soft baked sprinkle cookies! Eggs are made up of mostly egg whites, which is made up of mostly water. And water dries out baked goods, so this is why eggless cookies are so soft and chewy!
Naturally Colored: I use plant-based sprinkles for naturally color cookies you can feel good about enjoying. I use two different kinds of India Tree Nature’s Colors sprinkles in these soft baked sprinkle cookies. I link them both below in the ingredients.
Ingredients
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
India Tree Nature's Colors Carnival Mix Sprinkles
India Tree Nature's Colors Nonpareils
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
Add the milk, flour, baking powder, and fine sea salt in that order. Mix on low until combined.
Step 3
Add sprinkles into a bowl. Using your hands form the dough into 20 balls and roll them in sprinkles. Place on the prepared baking sheets.
Step 4
Bake for 13 to 15 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheets.
Baker's Tips
- Use soft butter! No matter if you are using vegan butter or regular butter, having it soft is key for these cookies.
- While I use milk here, you can use any kind. Cow’s milk, coconut milk, almond milk — they all will work! Use your preference.
- You can use chocolate sprinkles if you prefer as well.
- Store in an airtight container to keep them soft and chewy for days.
- Because these are eggless, there is no worry of under baking them. So, if you like a super soft cookie, feel free to under bake!
- You can also sneak a bite of cookie dough whenever you making eggless cookies!
FAQ’s
Yes! If you want to make these vegan, just swap out the butter for your favorite vegan butter. And use coconut or almond milk in place or milk.
Of course, feel free to use any kind of sprinkles you’d like.
Be sure to store these in an airtight container so they stay soft and chewy.
Craving More?
Eggless Sprinkle Cookies
Ingredients
- 113 grams salted butter softened
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 6 tablespoons milk
- 255 grams all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- All natural rainbow sprinkles
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the milk, flour, baking powder, and fine sea salt in that order. Mix on low until combined.
- Add sprinkles into a bowl. Using your hands form the dough into 20 balls and roll them in sprinkles. Place on the prepared baking sheets.
- Bake for 13 to 15 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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