Sprinkle sugar Cookies (Eggless)
These Sprinkle Sugar Cookies are among the simplest cookies to make, but they are also the most satisfying, addictive, and irresistible. They are soft, chewy, buttery, and loaded with rainbow sprinkles!
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.
Nutrition (Approximate Values)
Calories : 150kcalCarbohydrates : 23gProtein : 1gFat : 6gSaturated Fat : 4gPolyunsaturated Fat : 0.3gMonounsaturated Fat : 1gTrans Fat : 0.2gCholesterol : 15mgSodium : 78mgPotassium : 16mgFiber : 0.3gSugar : 14gVitamin A : 177IUVitamin C : 0.002mgCalcium : 27mgIron : 1mg
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