These homemade eggless butter cookies are one of those classic Christmas cookies that everyone loves. Even though these are egg-free, they are far better than those danish butter cookies you find in the blue tins.
These eggless butter cookies are
- Soft in the center
- Crisp around the edges
- With melt in your mouth texture
- Rich buttery with vanilla flavor
- 1-bowl cookie recipe
- Perfect for your holiday baking
There is no leavening agent (baking soda or baking powder) used, so the texture is a little similar to shortbread cookies.
These eggless butter cookies are perfect for dipping in tea or coffee, as they are sturdy.
This can make the perfect edible gift when packed into classic cookie tins.
How to make Egg-free Danish Butter Cookies?
1) Line 2 cookie trays with parchment paper or a silicone mat and keep it ready.
2) Take the softened butter, salt, and sugar in a bowl.
3) Whisk together till butter and sugar incorporates well, it becomes creamy and smooth. You can use a wire whisk and use your hands, or use an electric mixer or use a stand mixer with the paddle attachment.
4) Now add milk and vanilla extract.
5) Again whisk till mixed.
6) Now add all purpose flour.
7) Start mixing until everything is incorporated well. If doing by hand, then switch to a spatula for the easier and quicker mixing process. The dough should not be too stiff, it should be thick yet pipe-able consistency.
8) Transfer the dough to the piping bag with a large opening star tip. (I have used 1M Wilton, other recommendations are Wilton 8B, Ateco 849, Ateco 824). In short, try to use a larger opening tip. The smaller tip won’t work because we are going to pipe the thick batter dough.
9) Now pipe the dough into round swirls onto the prepared cookie sheets. I got around 18 cookies.
10) Chill into the refrigerator for about 30 minutes. Chilled cookies will hold the shape better and prevent the cookies from spreading while baking.
11) Preheat the oven to 350 degrees F (180 degrees C) for at least 10 minutes.
12) Sprinkle the sugar on top.
13) Bake into the preheated oven for 12-16 minutes. (It took me exactly 14 minutes, but time may vary oven-to-oven).
14) Let the cookies cool on the baking sheet for 5 minutes, then transfer to the cooling rack. Let them cool down completely and then store in an airtight container.
Shelf life: Stays good for 2 weeks in an airtight container at room temperature.
3 Verities:
- Just plain, like I have done. A sprinkle of coarse sugar before baking.
- Add sprinkles instead of sugar before baking
- Dip the baked, cooled cookies halfway into melted chocolate (semi-sweet chocolate or white chocolate) and then add sprinkles on top. (*See the recipe card notes for instructions)
Check out more eggless cookies recipe for Christmas
Eggless chocolate chip cookies
Eggless gingerbread men cookies
Eggless chocolate sugar cookies
Eggless tutti fruitti cookies
Eggless snikerdoodles
Eggless Butter Cookies Recipe
Ingredients
- ½ cup Unsalted butter Softened at room temperature / Note 1
- ⅓ cup White granulated sugar
- ⅛ teaspoon Salt
- 1 tablespoons Milk / Note 2
- 1 teaspoon Pure vanilla extract
- 1 cup All purpose flour (Maida)
Instructions
- Line 2 cookie trays with parchment paper or a silicone mat and keep it ready.
- Take the softened butter, salt, and sugar in a bowl.
- Whisk together till butter and sugar incorporates well, it becomes creamy and smooth. You can use a wire whisk and use your hands, or use an electric mixer or use a stand mixer with the paddle attachment.
- Now add milk and vanilla extract. Again whisk till mixed.
- Now add all purpose flour.
- Start mixing until everything is incorporated well. If doing by hand, then switch to a spatula for the easier and quicker mixing process.
- The dough should not be too stiff, it should be thick yet pipable consistency.
- Transfer the dough to the piping bag with a large opening star tip. The smaller tip won’t work because we are going to pipe the thick batter dough.
- Now pipe the dough into round swirls onto the prepared cookie sheets. I got around 18 cookies.
- IMPORTANT: Chill into the refrigerator for about 30 minutes. Chilled cookies will hold the shape better and prevent the cookies from spreading while baking.
- Preheat the oven to 350 degrees F (180 degrees C) for at least 10 minutes.
- Sprinkle the sugar on top.
- Bake into the preheated oven for 12-16 minutes. (It took me exactly 14 minutes, but time may vary oven-to-oven).
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to the cooling rack.
- Let them cool down completely and then store in an airtight container.
Notes
- If you want to dip the cookies into chocolate or white chocolate then melt around 5-6 oz of chocolate or candy melts in a microwave-safe bowl for 10 seconds intervals until completely melted and smooth, shiny.
- Dip half of a cookie into the melted chocolate, let the excess runoff, also brush the bottom off at the edge of the bowl. Then transfer to the parchment paper-lined tray. Immediately add sprinkles, so they stick. Then let the chocolate set.
- I have used a 1M Wilton. Other recommendations are Wilton 8B, Ateco 849, Ateco 824.
- Try to use a larger opening tip about ½ inch opening. The smaller tip won’t work because we are going to pipe the thick batter dough.
- If making double or triple the batch, then do not overfill the piping bag. Do in batches.
A-maz-ing! I made them with country crock plant butter with olive oil and silk almond milk. Mines baked for 15 minutes. Awesome!!! Is there a way to make these chocolate without contradicting the consistency of the batter? I am going to add cocoa powder mixed with a liquid first to make a something like a paste then add it to the dough. Many thank yous’ Kanan!
Glad that cookies came out good.
I have not tried adding cocoa powder, so I can’t comment on what changes needed. You can try and let me know if it works.