Easy Eggless Butter Cookies Recipe
These easy eggless butter cookies are buttery, tender, and melt in your mouth. Made with simple ingredients, you can shape them by cutting, slicing, or piping. Perfect for any occasion and ready in minutes!
While classic butter cookies are an all-time favorite treat, I understand that some people can’t consume eggs. So, I crafted a new butter cookies recipe without eggs. They’re eggless, but trust me, they’re still just as good, with crisp edges and a melt-in-your-mouth texture.
Video Recipe
Watch the full video recipe to learn how to make the best eggless butter cookies. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love Eggless Butter Cookies
- Perfect for Everyone – These eggless butter cookies are ideal for those who can’t consume eggs but still crave delicious, buttery treats. 🍪
- Melt-in-Your-Mouth Texture – With crisp edges and a soft, delicate center, these cookies are irresistible.
- Easy to Shape – Use a cookie cutter for heart shapes or star shapes, or a piping bag for intricate designs.
- Simple Ingredients – Made with pantry staples like unsalted butter and powdered sugar, these cookies are quick and affordable to make.
- Versatile Recipe – Transform them into shortbread cookies, Danish butter cookies, or even chocolate-dipped versions. ☕
- Homemade Comfort – There’s nothing better than the aroma of homemade cookies baking in your kitchen.
Recipe Ingredients
- Unsalted Butter – Provides the rich, buttery flavor and a smooth texture.
- Powdered Sugar – Creates a light sweetness and helps achieve that melt-in-your-mouth consistency.
- All-Purpose Flour – Forms the base of these eggless butter biscuits, giving them structure and crisp edges.
- Vanilla Extract – Enhances the flavor with a touch of warmth and aroma.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Tips and Tricks
- Use Softened Butter – For the perfect texture, make sure your unsalted butter is soft but not melted.
- Chill the Dough – Refrigerate the dough for easier shaping and to prevent spreading during baking.
- Choose Your Tools – Use a cookie cutter for fun heart shapes or star shapes, or a piping bag for elegant designs.
- Avoid Overbaking – Bake until the edges are just golden to keep the cookies from becoming too hard.
- Upgrade the Recipe – Add a sprinkle of sugar on top before baking or dip cooled cookies in melted chocolate. 🍫
Variations
- Gluten-Free Option – Replace all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version. 🌾
- Chocolate Twist – Add 2 tablespoons of cocoa powder to the dough for a rich chocolate flavor or dip the cookies in melted chocolate. 🍫
- Vegan Version – Substitute butter with a plant-based alternative for vegan eggless cookies. 🌱
- Coated Cookies – Roll the dough in crushed nuts or sprinkles before baking for extra texture and flavor. 🍭
- Creative Shapes – Use festive cookie cutters for unique designs like stars, snowflakes, or animals.
Make Ahead and Storage
Make Ahead: Prepare the dough in advance, wrap it in plastic wrap, and refrigerate for up to 3 days or freeze for up to a month.
Storage: Store baked cookies in an airtight container at room temperature for up to a week, or freeze for longer freshness.
Frequently Asked Questions
Chill the dough before baking to help the cookies hold their shape.
If the dough is too stiff, let it soften slightly at room temperature or mix in 1-2 teaspoons of milk to make it easier to pipe.
Powdered sugar is recommended for a smoother texture, but granulated sugar can be used as well.
More Eggless Dessert Recipes
Easy Eggless Butter Cookies Recipe
Ingredients
- 1 cup (230 g) Unsalted Butter softened
- 2 cups (250 g) Flour
- ¾ cup (95 g) Powdered sugar
Instructions
Make cookie butter:
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
- In a mixing bowl, cream the softened butter and powdered sugar together until the mixture is light and fluffy. Gradually add the flour and stir until everything is well combined. If the dough feels too soft, add an extra 2–3 tablespoons of flour.
Shaping the Cookies:
- Option 1 – Cut-Out Cookies: Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for about 1 hour. Roll out the chilled dough to 1/4-inch (1/2 cm) thickness, then cut it into your preferred shapes (such as hearts, circles, or rectangles).
- Option 2 – Slice-and-Bake Cookies: Roll the dough into a log shape, wrap it in plastic wrap, and freeze for 30 minutes. Once firm, slice the log into 1/4-inch (1/2 cm) thick rounds.
- Option 3 – Piped Cookies: Transfer the dough into a piping bag fitted with a large star or round tip. Pipe the dough directly onto the prepared baking sheet into your desired shapes, such as spirals, rosettes, or sticks. If the dough is too thick to pipe, let it soften slightly at room temperature. Refrigerate for 30 minutes before baking.
- Bake: Arrange the cookie shapes on the prepared baking tray, leaving a little space between each one. Bake for 12–15 minutes, or until the edges are just starting to turn golden.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
