Eggless Sprinkle Cookies
Indulge in soft baked sprinkle cookies without eggs! These Eggless Sprinkle Cookies are made with plant-based sprinkles for a nostalgic cookie you will feel good about indulging in!
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
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.
Nutrition
Calories: 154kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 160mgPotassium: 28mgFiber: 0.4gSugar: 11gVitamin A: 186IUCalcium: 33mgIron: 1mg
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