Eggless butter cookies
Tender , melt in your mouth butter cookies that you would never imagine were homemade !
Ingredients
- 75 grams or 1/3 cup unsalted butter at room temperature
- 50 grams or 1/4 cup granulated or caster sugar
- 90 grams or 3/4 cup all purpose flour
- 10 grams or 1 tablespoon corn flour
- 1/4 teaspoon salt skip if using salted butter
- 1 tsp vanilla essence or extract
Instructions
- Line a cookie sheet with parchment or grease lightly. Preheat oven to 180 C or 350 F.
- Beat together butter and sugar until light and fluffy.
- Add vanilla and beat well.
- Add the flour , cornflour and salt . Beat until a soft dough is formed.
- Fill into a piping bag, snip off the end or use a tip of your choice (I used 1M tip) and pipe as desired. Or just place tablespoonfuls of dough onto the prepared baking sheet. These do not spread much , so an inch space between them is enough.
- If piping ,chilling the tray at this step for 20 to 30 minutes (or freezing for 10 minutes) makes the cookies retain the design better while baking. I usually miss this step !
- Bake at 180 C/350 F for 10-12 minutes. Rotate the sheet midway. The tops and edges will be browned slightly. Cool on pan for 5 minutes and then completely on a wire rack.
Notes
Once cool , store immediately in an airtight container at room temperature so that they don’t go soft .
They ‘ ll keep well for upto 5 days .
This recipe makes about 20 to 25 cookies , depending on the size you make them
If the dough seems too hard or tough , you can add 2-3 teaspoons of milk and beat well at the end.
I used 1M nozzle
to pipe.
This is a lightly sweet cookie, add sprinkled sugar if you wish.
My measuring cup is 240 ml.
to pipe.
This is a lightly sweet cookie, add sprinkled sugar if you wish.
My measuring cup is 240 ml.