Eggless Butter Cookies
These homemade eggless butter cookies are the ultimate holiday treat! Perfectly buttery, crisp, and melt-in-your-mouth delicious. They’re not just egg-free but taste even better than the classic Danish butter cookies from the blue tin. A must-try for your Christmas cookie platter!
Wow such a simple recipe and your cookies look so elegant and delicious ! I was looking for an eggless pressed cookie recipe and this one works for me ! Thank you! ⭐⭐⭐⭐⭐ – Surya
Why You’ll Love These Cookies
- Soft Center, Crisp Edges: The perfect combination for a cookie that pleases every bite.
- Rich, Buttery Vanilla Flavor: A classic that never goes out of style.
- Melt-in-Your-Mouth Texture: Thanks to the rich buttery base.
- No Leavening Agents: The absence of baking soda or powder gives them a delicate, shortbread-like texture.
- 1-Bowl Wonder: Minimal cleanup for maximum flavor.
- Versatile: Ideal for holiday baking, tea-time indulgence, or as an edible gift packaged in a charming cookie tin.
These cookies are sturdy enough for dipping into tea or coffee, making them a timeless favorite. Whether for festive gatherings or cozy afternoons, these eggless butter cookies are always a hit!
Ingredient Notes
You’ll need 5 ingredients, plus salt to make these eggless butter cookies.
Step By Step Photo Instructions (With Tips)
Prepare Baking Trays: Line two cookie trays with parchment paper or silicone mats and set aside.
- Make Eggless Butter Cookie Dough
- Cream Butter and Sugar: In a large mixing bowl, combine softened unsalted butter, salt, and sugar. Whisk until the mixture becomes creamy and smooth. You can use a hand whisk, an electric mixer, or a stand mixer with a paddle attachment.
- Add Milk and Vanilla: Pour in the milk and add vanilla extract. Whisk again until well combined.
- Incorporate Flour: Add all purpose flour to the bowl. Mix until everything is fully incorporated. Use a spatula if mixing by hand to make it easier.
Check Dough Consistency: The dough should be thick yet smooth, with a pipable consistency. It should not be too stiff or crumbly. If it’s too thick, add a small splash of milk, one teaspoon at a time, until the desired texture is achieved.
- Shape, Chill, and Bake Eggless Butter Cookies
- Pipe the cookies: 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). Pipe the dough onto the prepared cookie sheets in round swirls. This recipe yields about 18 cookies.
- Chill the Cookies: Place the piped cookies in the refrigerator for about 30 minutes.
- Why chill? Chilling helps the cookies hold their shape and prevents spreading during baking.
- Preheat Oven: Preheat your oven to 350°F (180°C) while the cookies are chilling. Let it preheat for at least 10 minutes.
- Sprinkle Sugar: Just before baking, lightly sprinkle sugar over the cookies.
- Bake: Bake the cookies in the preheated oven for 12-14 minutes. Keep an eye on them; they should turn light golden brown around the edges. (In my oven, it took 14 minutes, but this may vary.)
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up. Then transfer them to a cooling rack and let them cool completely.
Storage: Once fully cooled, store the cookies in an airtight container to maintain their crisp texture. Cookies stay good for up to 2 weeks.
Variations
- Classic: Just like this recipe, a sprinkle of coarse sugar before baking.
- Festive Sprinkles: Replace the sugar with colorful sprinkles before baking. Perfect for festive occasions like Christmas, Halloween, birthdays, or other celebrations.
- Chocolate-Dipped: Once the cookies are baked and fully cooled, dip them halfway into melted chocolate (semi-sweet or white). While the chocolate is still wet, sprinkle on your favorite toppings (sprinkles, crushed nuts, or coconut flakes).
Check Out More Eggless Cookies For Christmas
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
Eggless Butter Cookies Recipe
These homemade eggless butter cookies are the ultimate holiday treat! Perfectly buttery, crisp, and melt-in-your-mouth delicious. They’re not just egg-free but taste even better than the classic Danish butter cookies from the blue tin. A must-try for your Christmas cookie platter!
US measuring cups are used (1 cup = 240 ml)
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 two cookie trays with parchment paper or silicone mats and set aside.
- Cream Butter and Sugar: In a large mixing bowl, combine softened unsalted butter, salt, and sugar. Whisk until the mixture becomes creamy and smooth. You can use a hand whisk, an electric mixer, or a stand mixer with a paddle attachment.
- Add Milk and Vanilla: Pour in the milk and add vanilla extract. Whisk again until well combined.
- Incorporate Flour: Add all purpose flour. Mix until everything is fully incorporated. Use a spatula if mixing by hand to make it easier.
- Check Dough Consistency: The dough should be thick yet smooth, with a pipable consistency. It should not be too stiff or crumbly.
- Pipe the cookies: 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). Pipe the dough onto the prepared cookie sheets in round swirls. This recipe yields about 18 cookies.
- Chill the Cookies: Place the piped cookies in the refrigerator for about 30 minutes. Why chill? Chilling helps the cookies hold their shape and prevents spreading during baking.
- Preheat Oven: Preheat your oven to 350°F (180°C) while the cookies are chilling. Let it preheat for at least 10 minutes.
- Sprinkle Sugar: Just before baking, lightly sprinkle sugar over the cookies for a sweet crunch.
- Bake: Bake the cookies in the preheated oven for 12-14 minutes. Keep an eye on them; they should turn light golden brown around the edges.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up. Then transfer them to a cooling rack and let them cool completely.
Notes
- Butter – It should be softened at room temperature, but not so soft that it’s melty, shiny, greasy on the outside. To test, poke it with your finger and it should make an indent without sinking or sliding down into the butter. So plan accordingly, Keep the stick of butter on the counter at room temperature for about 40-50 minutes.
- Milk – the amount may vary. You may need more or less. Just keep in mind to make a thick yet pipable dough. If the dough is too soft, runny then cookies will lose shape while baking.
- 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.
Nutrition
Serving: 1Cookie | Calories: 86kcal (4%) | Carbohydrates: 9g (3%) | Protein: 1g (2%) | Fat: 5g (8%) | Saturated Fat: 3g (15%) | Cholesterol: 14mg (5%) | Sodium: 17mg (1%) | Potassium: 7mg | Fiber: 1g (4%) | Sugar: 4g (4%) | Vitamin A: 158IU (3%) | Calcium: 3mg | Iron: 1mg (6%)
This has come out really tasty. can we replace maida with whole wheat aata?
Never tried myself. But you can try and see
Wow such a simple recipe and your cookies look so elegant and delicious ! I was looking for an eggless pressed cookie recipe and this one works for me ! Thankyou!
Sure. Happy Baking!!