Eggless Sprinkle Cookies
Enjoy soft baked sprinkle cookies without eggs! This simple recipe for Eggless Sprinkle Cookies is nostalgic, 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 With Cream Cheese Frosting, Soft Baked Pumpkin Spice Cranberry Sandwich Cookies, Eggless Chocolate Strawberry Cookies, or Vegan Blueberry Bars With Frosting.
A Quick Look At The Recipe
- Recipe Name: Eggless Sprinkle Cookies
- Ready In: 30 minutes
- Makes: 16 cookies
- Main Ingredients: salted butter, cane sugar, all purpose flour, sprinkles
- Flavor Profile: sweet vanilla
- Dietary Info: eggless, vegan and gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: nostalgic soft, chewy sprinkle sugar cookies that are egg-free
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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! For more eggless baking tips, check out Easy Egg Replacers for Baking.
- 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.
- Flexible: This recipe is super flexible, so if you want to make vegan sugar cookies, you can easily use vegan butter and plant based milk.
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 Without Food Coloring, for example. They are truly not needed for all cookies, especially soft and chewy funfetti cookies like this! 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! Check out some of my other favorite eggless cookies like Eggless Chocolate Oatmeal Raisin Cookies, Vegan Oreo Chocolate Chip Cookies, or Small Batch Maple Brown Sugar Cookies.
Ingredients
- Butter: I use organic salted butter, but unsalted butter is fine if you prefer (just add 1/4 teaspoon of salt to the recipe). And, if you're vegan and want to make these vegan just use your favorite vegan butter or even vegetable shortening.
- Vanilla Extract: My favorite is Simply Organic. Be sure to use a high quality pure vanilla extract you like the flavor of as it really shines through in these simple cookies.
- Milk: You can use any kind of milk in these cookies, cow's milk or even non-dairy milk like coconut, almond, or oat milk all work! Use dairy free milk for vegan cookies.
- Baking Powder: I use baking powder in these cookies because there is no acid, don't use baking soda. For more info on the difference, be sure to check out my post the Difference Between Baking Soda and Baking Powder.
- Sprinkles: I use two different kinds of naturally colored sprinkles, India Tree Nature's Colors Carnival Sprinkles and India Tree Nature's Colors Nonpareils. These are both made with plant based dyes!
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- 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 (they're so good with chocolate sprinkles!).
- 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!
- Gluten Free — Replace the all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend.
- Vegan — Replace the butter with your favorite vegan butter (I recommend Miyoko's) and use a diary free milk like coconut milk.
- High Altitude — Bake at 350°F for 12 to 14 minutes or until lightly golden brown on the bottoms.
How to Make Eggless Sprinkle Cookies
- 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 and then the dry ingredients: 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 16 balls and roll them in sprinkles. Place on the prepared baking sheets.
- Bake for 14 to 17 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheets.
Eggless Sprinkle Cookies FAQ’s
Yes, these are funfetti cookies!
I use milk to replace eggs in these cookies. Milk adds fat and moisture, two things eggs bring to cookies, so it's a great egg replacers that's simple and tasty!
Yes! Eggless cookies are actually softer and chewier than cookies with eggs. That's because eggs are made up of mostly egg whites, which is mostly water. And, this can dry out baked goods. So, replacing that with full fat milk can make these softer and chewier (and stay softer longer!) than cookies with eggs.
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.
I use India Tree Nature's Colors Sprinkles and Nonpareils as these are free of artificial colors!
I just roll the cookie dough in sprinkles, I don't add them inside. I feel this is all you need to make them look colorful!
Of course, feel free to use any kind of sprinkles you’d like.
Yes! Replace the all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend, I recommend using Namaste Organic Perfect Flour Blend as that's what I used for testing. You'll want to flatten gluten free cookies a bit more as they do not spread as much as cookies made with wheat flour.
If you didn't measure properly and you have too much flour or too little milk, the cookies can be dry and they won't spread. So, be sure to use a digital food scale to measure properly!
Store in an airtight container so they stay soft and chewy. They are best eaten within a few days of baking.
Yes, these are a wonderful cookie for birthday parties as they are fun and colorful. Plus, everyone loves sprinkle sugar cookies!
Be sure to store these in an airtight container so they stay soft and chewy. They will stay good at room temperature for about a week, but are best eaten within a few days of baking. You can also freeze them in an airtight container for up to 3 months in the freezer.
More Eggless Cookie Recipes
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Eggless Sprinkle Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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 and then the dry ingredients: 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 16 balls and roll them in sprinkles. Place on the prepared baking sheets.
- Bake for 14 to 17 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
- Always weigh ingredients for the best results.
- 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 (they're so good with chocolate sprinkles!).
- 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!
- Gluten Free — Replace the all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend.
- Vegan — Replace the butter with your favorite vegan butter (I recommend Miyoko's) and use a diary free milk like coconut milk.
- High Altitude — Bake at 350°F for 12 to 14 minutes or until lightly golden brown on the bottoms.
Nutrition
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