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egg free funfetti cookies

Egg free Funfetti Cookies: the perfect springtime recipe series

5 from 1 vote
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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.

Notes

*Butter- to make this recipe dairy free, swap to a plant based butter such as country crock avocado oil sticks 
*Milk- may use soy milk to make it dairy free and/or vegan