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    Recipe Index » Eggless Desserts » Eggless Cookies » Eggless Butter Cookies Recipe

    Eggless Butter Cookies Recipe

    Published: Dec 19, 2019 · Last Modified: Dec 19, 2019 by Kanan Patel / 8 Comments

    Jump to Recipe Pin Recipe

    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.

    Eggless Butter Cookies Recipe

    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.
    butter 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.
    creamed butter and sugar

    4) Now add milk and vanilla extract.
    adding vanilla and milk

    5) Again whisk till mixed.
    whisked, smooth butter, sugar mixture

    6) Now add all purpose flour.
    adding 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.
    butter cookie dough

    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.
    piped cookies on baking tray

    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.
    sprinkle of sugar on piped cookies

    13) Bake into the preheated oven for 12-16 minutes. (It took me exactly 14 minutes, but time may vary oven-to-oven).
    baked eggless butter cookies

    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.

    How to make egg-free butter cookies

    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

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Eggless Butter Cookies Recipe
    Print Pin

    Eggless Butter Cookies Recipe

    4.5 from 2 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    These eggless butter cookies are soft in the center, crisp around the edges and perfect for the holiday baking. These buttery danish cookies are easy to make, but it is important to chill the piped cookies in the refrigerator for 20-30 minutes to maintain the shape and avoid spreading while baking.
    Author: Kanan
    Course: Dessert
    Cuisine: Danish
    Calories: 86kcal
    Servings 18 cookies
    Prep Time 20 minutes
    Cook Time 15 minutes
    Chilling Time 30 minutes
    Total Time 35 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    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

    * Dipping the cookies:
    • 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.
     
    1. 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.
    2. 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.
     
    Piping Notes:
    • 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.
    No piping bag or No large piping tip? It’s ok. Fill the dough into a ziplock bag, snip off the corner. Pipe the flat swirls.

    Nutrition

    Serving: 1Cookie | Calories: 86kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 17mg | Potassium: 7mg | Fiber: 1g | Sugar: 4g | Vitamin A: 158IU | Calcium: 3mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. KATHY E EVERETT

      January 29, 2021 at 1:59 pm

      lI am leaving a comment BEFORE baking. The picture looks great so I'm off to bake them
      today Jan 29, 2021. Will let you know. Trying to bake both gluten and non-glutten.
      May need flax or chia seeds for the non-gluten. - xing fingers.
      Kathy

      Reply
      • Kanan Patel

        January 30, 2021 at 4:43 am

        Happy baking!!
        Please let me know the feedback.

        Reply
    2. Parul

      January 09, 2021 at 10:30 am

      Hi !
      The cookies look superb. I have a question though! Do we use regular white sugar ( powdered) or do we use icing sugar.
      Thank you.

      Reply
      • Kanan Patel

        January 12, 2021 at 3:34 pm

        regular white sugar.

        Reply
    3. Seema

      November 24, 2020 at 11:44 pm

      We don't require baking powder or baking soda in this?
      Sometimes this breaks easily.what can we use as binder?

      Reply
      • Kanan Patel

        November 25, 2020 at 12:04 pm

        These cookies don't require baking powder or soda.
        I have never faced the issue of breaking as you can in the photos.

        Reply
    4. Lenabee

      December 28, 2019 at 1:06 pm

      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!

      Reply
      • Kanan

        January 02, 2020 at 9:16 am

        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.

        Reply
    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

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