Eggless Butter Cookies Recipe

These eggless butter cookies are

Soft in the centerCrisp around the edgesWith melt in your mouth textureRich buttery with vanilla flavor1-bowl cookie recipePerfect 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 bakingDip 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 ChristmasEggless chocolate chip cookiesEggless gingerbread men cookiesEggless chocolate sugar cookiesEggless tutti fruitti cookiesEggless snikerdoodles