Chewy and sweet, these vibrant, rainbow, egg free Funfetti cookies are the perfect homemade springtime treat!
Whether you’re allergic, vegan, or just too lazy to make that trip to the grocery store, fear not! I’ve got the perfect recipe for Egg Free Funfetti Cookies that will have you dancing around your kitchen like a bee in a field of sunflowers.
Perfect for those with egg allergies, nut allergies, and with the option of being dairy free, anyone looking to add a touch of whimsy to their dessert repertoire, Funfetti cookies are a soft and chewy sugar cookie, with just the right amount of crispness. Amazingly, they taste almost like birthday cake batter. Equally important, they have the beautiful bursts of color popping through with the abundance of rainbow sprinkles.
Speaking of Sprinkles:
—You can use whatever you have on hand, but keep in mind, nonpareils tend to ‘run’ in color, so using a mix of nonpareil and rainbow ‘jimmies’—you know, the stick sprinkles— is the right way to go. Furthermore, adding a variety of sprinkles will add both decorative color and texture to your cookies.
A message about cornstarch in cookies:
- Cornstarch adds a lovely soft, chewy texture to cookies. It improves the overall composition of the cookie giving it a puffy center and crisp edges. That being said, if you do not have any on hand, tapioca flour or potato starch would work, or just leave it out entirely and replace with all purpose flour. Just don’t come at me if they don’t stay soft!
Finding the perfect springtime recipe can be a challenge, but with these sweet and soft centers, a touch of vanilla, and stunning colorful rainbow sprinkles, these egg free funfetti cookies are a real winner! Feel the Springtime vibes and indulge in these happy cookies!
How to achieve the best Egg Free Funfetti Cookies:
-Preheat the oven to 350 F, and line a cookie sheet with parchment paper. Set aside.
-In a medium-large mixing bowl, combine the butter and sugar. Mix together well.
-Next, ONE tablespoon at a time, add the liquid ingredients and mix well after each addition: 2 tablespoons of milk and 2 tablespoons water. This is essentially creaming the ingredients together. See below.
-Stir in the vanilla until combined.
-On top of the cookie dough, add the dry ingredients: flour, baking powder, baking soda, sea salt and cornstarch. Cornstarch in sugar cookies is like a secret ingredient; it creates a thick, soft and chewy cookie.
-Stir into the batter gently, just until combined.
-Next, add the sprinkles mixing until fully combined.
You can see I have added rainbow nonpareils AND green jimmies; I really love the mixture of sprinkles for color and texture. The bright green really spoke to me to get that Springtime vibe!
-Using a one tablespoon cookie scoop, spoon onto lined cookie sheet, about 2 inches apart. Bake 12-14 minutes. Allow cookies to set for a few minutes by leaving them on the pan after baking until they have cooled slightly.
Things that helped in the kitchen for this recipe, and can help you too:
Pyrex Glass mixing bowls – super versatile and easy to clean
Cookie scoop – I went a long time without using these, but they really are a game changer in terms of time and ease.
USA half sheet Pan– My favorite cookie sheets for many, many years.
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Egg free Funfetti Cookies: the perfect springtime recipe series
Ingredients
- 1/2 cup salted butter* softened, can also use dairy free butter
- 3/4 cup granulated sugar
- 2 tbsps milk* may also use soy milk
- 2 tbsps water
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cornstarch
- 3 tablespoons rainbow sprinkles (nonpareils or jimmies) or more if preferred
Instructions
- Preheat the oven to 350℉, and line a cookie sheet with parchment paper. Set aside.
- In a medium-large mixing bowl, combine the butter and sugar. Mix together well.
- ONE tablespoon at a time, add the liquid ingredients and mix well after each addition: 2 tablespoons of milk and 2 tablespoons water. This is essentially creaming the ingredients together.
- Stir in the vanilla until combined.
- On top of the cookie dough, add the dry ingredients: flour, baking powder, baking soda, sea salt, and cornstarch. Stir into the batter gently, then add the sprinkles mixing just until combined.
- Using a one tablespoon cookie scoop, spoon onto lined cookie sheet, about 2 inches apart. Bake 12-14 minutes. Allow cookies to set for a few minutes by leaving them on the pan after baking until they have cooled slightly.
My kids love these cookies! Can’t even tell there’s no eggs in these!