Eggless Butter Cookies

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Eggless Butter Cookies

Description

Eggless Butter Cookies are classic, melt-in-your-mouth cookies made without eggs, yet incredibly rich and buttery. Perfect for tea time, gifting, or as a sweet snack, these cookies are crisp on the edges and slightly soft in the center. They’re simple to make, require minimal ingredients, and can be flavored with vanilla, cardamom, or chocolate.

Ingredients

  • All-purpose flour (Maida) – 2 cups (240 g)

  • Unsalted butter – 3/4 cup (170 g), softened

  • Powdered sugar – 3/4 cup (90 g)

  • Cornflour – 2 tablespoons (15 g)

  • Milk – 2–3 tablespoons

  • Vanilla extract – 1 teaspoon

  • Salt – 1/4 teaspoon

  • Optional: Cardamom powder or cocoa powder – 1/2 teaspoon for flavor variation

Instructions

  1. Preheat the Oven
    Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper or lightly grease it.

  2. Cream Butter and Sugar
    In a large bowl, beat the softened butter and powdered sugar together until creamy and fluffy using a hand whisk or electric mixer.

  3. Add Flavorings
    Mix in vanilla extract (and cardamom or cocoa if using).

  4. Combine Dry Ingredients
    In a separate bowl, sift together all-purpose flour, cornflour, and salt. Gradually add to the butter mixture, mixing gently until it forms a soft dough.

    • If dough feels dry, add milk 1 teaspoon at a time until it comes together.

  5. Shape the Cookies

    • Roll dough into small balls (~1 inch in diameter).

    • Flatten slightly with your fingers or a fork.

    • You can also use cookie cutters for fun shapes.

  6. Bake
    Bake for 12–15 minutes or until the edges turn lightly golden. Do not overbake; they continue to crisp while cooling.

  7. Cool and Store
    Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack. Store in an airtight container. They last 1–2 weeks.

Notes

  • Use room temperature butter for smooth dough.

  • Cornflour makes cookies crisp yet tender.

  • Avoid over-mixing the dough to keep cookies soft.

  • Baking time varies with oven type; watch for light golden edges.

Tips

  • For extra flavor: Add orange zest or a teaspoon of instant coffee powder.

  • For chocolate cookies: Replace 2–3 tablespoons of flour with cocoa powder.

  • Cookie consistency: Softer dough → softer cookies, firmer dough → crispier cookies.

  • Use chilled dough for perfectly shaped cookies.

Servings

  • Makes approximately 20–24 cookies depending on size.

Nutritional Information (Per Cookie, approx.)

  • Calories: 120 kcal

  • Carbohydrates: 15 g

  • Fat: 6 g

  • Protein: 1 g

  • Sugar: 6 g

  • Fiber: 0.2 g

Values may vary depending on ingredient brands and cookie size.

Benefits

  • Egg-free → suitable for vegans (if plant-based butter used).

  • Simple ingredients, no preservatives.

  • Provides energy from butter and sugar.

  • Can be enriched with nuts or oats for extra nutrients.

Q/A

Q1: Can I make these cookies gluten-free?
A1: Yes, substitute all-purpose flour with a gluten-free flour blend and add 1 tsp xanthan gum for structure.

Q2: Can I use margarine instead of butter?
A2: Yes, but the flavor will be slightly different. Butter gives the authentic rich taste.

Q3: How to store cookies for longer shelf life?
A3: Keep in an airtight container at room temperature for 1–2 weeks. For 1 month, store in the fridge.

Q4: Can I freeze the dough?
A4: Yes! Shape the dough into logs, wrap in cling film, and freeze. Slice and bake directly from frozen (add 1–2 extra minutes).

Q5: Can I make these cookies soft instead of crisp?
A5: Reduce baking time by 1–2 minutes and slightly increase butter. Also, store in a closed container to retain softness.

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