Simple Butter Cookie Recipe No Egg

Oleh zopisces4 Maret 21, 2023 Posting Komentar

Butter cookies are a decadently rich yet wonderfully simple treat. They are lightly crispy and so delicious, and made with only a handful of pantry staples – including whole wheat, cardamom, and butter, of course. Here you’ll find step-by-step instructions with photos to make the best eggless butter cookies recipe.

, and make cookies from scratch on nearly a weekly basis. And because we enjoy cookies often, I tend to use eggless recipes and whole wheat flour for a healthy(ish) treat. But that doesn’t mean they are any less tasty than “traditional” baked goods!

Ingredient

These fantastic butter cookies are lightly spiced, perfectly crisp around the edges, and are super buttery through-and-through. They have just the right hint of sugar and are not as sweet as a sugar cookie. However, the taste is still indulgent and will certainly satisfy your sweet tooth.

Ingredient Sugar Cookies (no Eggs)

Use this easy eggless butter cookies recipe to make a batch (or two!) to enjoy as a tea time snack, after dinner dessert, or even with a hot cup of coffee for breakfast. They are also great to package and gift during the holiday season. If you’re willing to share!

1. In a blender or grinder, add ½ cup sugar and seeds of 4 to 5 green cardamoms (or add ½ teaspoon cardamom powder).

NOTE: If you do not have green cardamoms, then omit adding them. Add instead ½ teaspoon of pure vanilla extract at step 11.

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2. Grind to a fine powder. Set aside. You can also use ¾ cup powdered sugar or confectioner’s sugar instead of grinding the sugar to a powder.

You can add either baking soda or baking powder in this recipe. Baking soda gives a softer texture whereas baking powder gives a crisp texture.

4. With a spoon or spatula mix everything well. You can also choose to sift the dry ingredients instead of mixing them with a spoon or wired whisk.

Dairy Free Peanut Butter Cookies

5. Add 100 grams (about 7 to 8 tbsp) of chilled unsalted butter cut into cubes or shredded on a cheese grater.

6. With your fingertips break the butter and mix with the flour.You can cut the butter in the flour with two knives, too. This can also be achieved with a food processor or a stand mixer or pastry cutter.

If the butter melts while mixing with your hands, place the mixture in the fridge for several minutes until it firms up a bit, and then start again.

Eggless Butter Cookies / 3 Ingredient Butter Cookies

8. Add the prepared powdered sugar and ¼ teaspoon of grated nutmeg or ground nutmeg powder to the butter and flour mixture.

10. Now add 3 tablespoons yogurt. Here I am replacing egg yolks with yogurt. Don’t worry as they do not make the cookies taste sour. They also help in giving a lighter and softer texture in these cookies.

11. Lightly mix with a spoon, and then add 2 to 3 tablespoons of cold milk. At this point you can add ½ teaspoon of vanilla extract if you have decided to omit green cardamoms.

Eggless Cookies Recipe

There are two different ways that you can shape and then bake the butter cookies. Either form the dough into a log and slice disc-shapes, or roll the dough out and use cookie cutters to make fun shapes.

1. Make a log or roll of the dough. Cover with a cling film or place the rolled dough log covered in a bowl. Refrigerate the cookie dough for 30 minutes.

You can also divide the dough into parts. Roll each to a log. After refrigerating, slice them neatly to make smaller cookies.

Butter

Old Fashioned Butter Cookie Recipe

2. After 30 minutes, remove and then slice the dough in 0.75 cm to 1.25 cm (1/3 to 1/2 inch) cookies. Preheat the oven to 180 degrees celsius (350 degrees Fahrenheit) before you bake these cookies.

3. Place the butter cookies in a baking tray with an inch gap between them. You can also press some dry fruits in the center.

4. Bake in a preheated oven at 180 degrees celsius/350 degrees Fahrenheit for 15 to 25 minutes or more till the butter cookies are light golden or golden. Temperatures vary from oven to oven, so do keep a check whilst the cookies are baking.

No Butter Chocolate Chip Cookies (cookies With Oil)

TIP 2: Depending on the size of the butter cookies, it may take more or less time for the cookies to bake.

TIP 3: Keep the cookie tray in the center rack if using an OTG. Don’t keep it on the tray touching the bottom heating rods. Or else the butter cookies burn from the base.

5. Once baked, remove while still hot and place them on a wired tray or wire rack to cool the butter cookies.

Basic Butter Cookies Recipe

1. Chill the dough without rolling in a log. After 30 minutes, remove the cookies dough and spread some flour on the work surface as well as on the dough.

2. With a rolling pin, roll the dough. This rolling takes quite an effort. Roll the dough to a thickness of 0.50 to 0.75 cm (¼ to ⅓ inch).

Eggless

3. Use your choice of cookie cutter shapes to cut the dough. Gather the remaining dough lightly and again roll. Cut with the cookie cutters and repeat the process.

Vegan Butter Cookies » I Love Vegan

4. Then place the cookies in a baking tray with an inch gap between them. Bake in a preheated oven at 180 degrees celsius/350 degrees Fahrenheit for 15 to 25 minutes or more till the butter cookies are light golden or golden.

TIP 2: You can also bake the butter cookies in batches, if you have a small oven. Just place the cookies in the fridge before you bake them in batches.

6. Once baked, immediately remove the cookies with a spatula while still hot and place them on a wired tray or rack to cool.

Danish Butter Cookies ⋆ The Gardening Foodie

Certainly! I like to use whole wheat for the earthy flavor and because it is a bit healthier with more nutrients. However, you can swap all purpose flour if you prefer.

Yes this recipe is easy to tweak for however many servings you need. As-is this recipe will make approximately 52 to 54 cookies, about 4 ½ dozen total. Simply halve or quarter the ingredients to make 1 or 2 dozen butter cookies. You can double the ingredients and work in batches to make over 100 cookies – perfect for the holidays and special celebrations!

Store the cookies in an airtight container and store at room temperature for up to a week. The cookies can also be wrapped individually in plastic wrap, placed in an airtight bag together, and stored in the freezer for up to 1 month. Defrost on the counter at room temperature for an hour or so.

Eggless Chocolate Cookies

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Basic

These butter cookies are decadently rich made with whole wheat flour, butter and spiced with cardamom and nutmeg powder. They are lightly crispy and so delicious, and made with only a handful of pantry staples.

This butter cookies recipe post from the archives, first published on December 2014 has been republished and updated on 5 November 2021.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.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.

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.

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.

Melt In Your Mouth Butter Cookies

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.

10) Chill into the refrigerator for about 30 minutes. Chilled cookies will hold the shape better and prevent the cookies from spreading while baking.

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.