These Sprinkle Sugar Cookies are among the most straightforward cookies to make but are also the most satisfying, addictive, and irresistible. They are soft, chewy, buttery, loaded with rainbow sprinkles, and perfect for festive seasons!
Making the Eggless Sprinkle Sugar Cookies is straightforward and requires only 8 pantry staple ingredients! They are tempting and great with a glass of milk or your favorite hot drink.
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About Eggless Sprinkle Sugar Cookies
We love sugar cookies, and I have already posted Eggless Sugar Cookies and small-batch Eggless Brown Sugar Cookies recipes.
In this post, I am sharing another recipe for sugar cookies loaded with sprinkles. Because of sprinkles, cookies look beautiful and super tempting. Sprinkle Sugar Cookies are made without eggs and any egg replacers.
These cookies are soft and chewy with vanilla flavor. They are delicious and tempting with colorful confetti. They are perfect for festive seasons and birthday parties.
The cookies spread well while baking, but they are not flat. Sprinkle Sugar Cookies are fluffy and tender inside.
The recipe is easy, and the dough comes together quickly. There is no need to roll and cut the dough; however, chilling the cookie dough balls for at least 2 hours is essential.
Why You Will Love Confetti Sugar Cookies
- This Sprinkle Sugar Cookies Recipe requires only 8 ingredients.
- The cookies are made without eggs and egg replacer.
- These cookies are soft, chewy, buttery, and loaded with rainbow sprinkles.
- Making these cookies is easy, but they are delicious and irresistible.
- Rolling and cutting of the dough is not required to make these addictive cookies.
- Sprinkle sugar cookies are perfect for festive seasons, holidays, and birthday parties.
About The Cookie Dough
Making the dough for these eggless sugar sprinkle cookies is straightforward and quick. The dough should be soft and thick but not dry, stiff, or crumbly. Adding a tablespoon of milk to this recipe makes the perfect dough.
However, if you find the dough falling apart and making it hard to shape the cookie balls, add a little more milk. But do not add too much milk; instead, add gradually, 1 teaspoon at a time.
Chilling the cookie dough balls in the fridge for at least 2 hours is essential. This will prevent the cookies from overspreading in the oven.
Ingredients and Notes
- All-Purpose Flour: I have used unbleached all-purpose flour. It is essential to measure the flour correctly. The best way is to weigh the flour using the kitchen scale if you have one. If using a cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife. Too much flour will make the cookies cakey and crumbly.
- Baking Powder: Baking powder helps the cookies to rise and spread nicely. Do not use baking soda instead of baking powder.
- Salt: It provides a pleasant contrast to the sweetness of the cookies.
- Butter: Use unsalted butter, and it should be at room temperature.
- Granulated Sugar: Sugar provides sweetness to the cookies and adds structure.
- Vanilla: Use pure vanilla for the best flavor.
- Milk: Milk helps to bind the dough and moisten it. We must use only a tablespoon of milk to bring the dough together. But if your dough is too stiff, crumbly, and falls apart, add a little more milk, 1 teaspoon at a time.
- Sprinkles: I used vegan rainbow sprinkles for these Sprinkle Sugar Cookies. However, feel free to use your choice of sprinkles. You can also add more or less sprinkles to the dough.
How To Make Sprinkle Sugar Cookies
Making The Cookie Dough
- Whisk flour, baking powder, and salt together in a medium bowl.
- Set aside.
- Cream the butter and sugar at medium to high speed in a stand mixer fitted with a paddle attachment until light and creamy, about 2-3 minutes.
- Scrape down the sides and bottom of the bowl.
- Add vanilla extract and beat again until well combined.
- Turn the mixer to low and add dry ingredients and milk; mix until combined.
- Do not overmix.
- Add sprinkles and beat until combined.
- Scrape the sides and bottom of the bowl, and bring the dough together using a spatula.
- Scoop the dough using a small ice cream scoop and roll it into balls (30-32g of dough ball each).
- If you prefer, lightly dip the tops of the cookie dough balls in more sprinkles.
- Place the dough balls onto a large plate.
- Cover and chill the cookie dough balls in the refrigerator for at least 2 hours and up to 2 days.
Baking The Sprinkle Sugar Cookies
- Preheat the oven to 350°F (180°C). Line the baking sheet with a silicone mat or parchment paper.
- Arrange chilled cookie dough balls 3 inches apart on the prepared baking sheet.
- Bake for 12-14 minutes or until lightly browned on the sides.
- The centers will look soft and will be set upon cooling.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.
- Then, transfer them to a cooling rack to cool completely.
Storing Suggestions
Eggless Sprinkle Sugar Cookies stay fresh at room temperature for a week in an airtight container.
However, they are best consumed within a few days of being made.
Make Ahead and Freezing
You can make the cookie dough balls and refrigerate them for up to two days. They also freeze well for two months. Bake the frozen cookie dough balls, without thawing, for an extra 1-2 minutes.
Baking Tips
Measuring: For the perfect cookies, measure the flour correctly. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Sprinkles: I used vegan rainbow sprinkles for these cookies, but feel free to use your choice of sprinkles to add your creative touch.
Dough: Do not overmix the dough. Once everything is just combined and comes together, stop mixing. Overmixing of the dough will result in stiff and crumbly cookies.
Chilling the Dough: The dough must be refrigerated for at least 2 hours to prevent overspreading.
Baking The Cookies: These cookies spread well, so keep enough space between cookie balls on the baking sheet and do not flatten the cookie balls.
Baking Time: Keep an eye on cookies after 10 minutes of baking. Once the cookie edges are set and lightly golden, they are done.
More Eggless Cookies
Recipe Card
Sprinkle sugar Cookies (Eggless)
Ingredients
- 1½ cups (180g) all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, room temperature
- ¾ cup (150g) granulated sugar
- 1 teaspoon pure vanilla
- 1 tablespoon (15ml) milk
- ½ cup (80g) sprinkles, plus more for topping
Instructions
Making The Cookie Dough
- Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
- Cream the butter and sugar at medium to high speed in a stand mixer fitted with a paddle attachment until light and creamy, about 2-3 minutes. Scrape down the sides and bottom of the bowl.
- Add vanilla extract and beat again until well combined.
- Turn the mixer to low and add dry ingredients and milk; mix until combined. Do not overmix.
- Add sprinkles and beat until combined. Scrape the sides and bottom of the bowl, and using a spatula, bring the dough together.
- Scoop the dough using a small ice cream scoop and roll it into balls (30-32g of dough ball each).
- If you prefer, lightly dip the tops of the cookie dough balls in more sprinkles. Place the dough balls onto a large plate.
- Cover and chill the cookie dough balls in the refrigerator for at least 2 hours and up to 2 days.
Baking The Cookies
- Preheat the oven to 350°F (180°C). Line the baking sheet with a silicone mat or parchment paper.
- Arrange chilled cookie dough balls 3 inches apart on the prepared baking sheet. Bake for 11-12 minutes or until the edges are set and golden on the sides. The centers will look soft and will be set upon cooling.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then, transfer them to a cooling rack to cool completely.
Storing Suggestions
- Eggless Sprinkle Sugar Cookies stay fresh at room temperature for a week in an airtight container.
- However, they are best consumed within a few days of being made.
Notes
- Measuring: For the perfect cookies, measure the flour correctly. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Sprinkles: I used vegan rainbow sprinkles for these cookies, but feel free to use your choice of sprinkles to add your creative touch.
- Dough: Do not overmix the dough. Once everything is just combined and comes together, stop mixing. Overmixing of the dough will result in stiff and crumbly cookies.
- Chilling the Dough: The dough must be chilled for at least 2 hours to prevent overspreading.
- Baking The Cookies: These cookies spread well, so keep enough space between cookie balls on the baking sheet and do not flatten the cookie balls.
- Baking Time: Keep an eye on cookies after 10 minutes of baking. Once the cookie edges are set and lightly golden, they are done.
Thanks for coming! Let me know what you think.