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!
Servings 18 cookies
Calories 86kcal
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 | 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
