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These eggless butter cookies are crumbly, tender and heavenly delicious. They smell delicately of vanilla, but can also be refined with other spices. They are also very easy to make with just a few ingredients. You can find a detailed butter cookie recipe with the exact quantities and step-by-step instructions below.
Refine and decorate eggless butter cookies
You can refine and decorate these eggless butter cookies as you wish. This gives them a different flavor every time, similar to the edible cookie dough.
Flavor the pastry
I made the butter cookies with vanilla flavor. Alternatively, you can use other spices. Cinnamon, cardamom and ginger are perfect for this.
You can also knead lemon or orange zest into the shortcrust pastry dough, just like into the lemon butter cookies or the orange cookies. This gives the butter cookies a refreshing citrus note.
Make chocolate butter cookies
If you want to make chocolate-flavored butter cookies, replace part of the flour in the recipe with the same amount of cocoa powder. Use unsweetened baking cocoa for this, just like for the chocolate pryaniki and the Crazy Cake.
Coat with chocolate
You can spice up the eggless butter cookies by drizzling them with melted chocolate or coating them completely, similar to the vegan coconut cookies. Use milk chocolate, dark chocolate or white chocolate according to your preference. This will give the cookies an additional chocolatey flavor.
Delicious at any time of year
The easy eggless butter cookies are ideal for the Christmas season. Not only can you eat them yourself, but you can also decorate them and give them as gifts, along with the tree stump cookies, the Burgenland cookies and the vegan cinnamon stars.
But these cookies also taste delicious all year round, just like the kefir cookies without butter, the quark sugar roll cookies or the flourless oatmeal cookies. They are perfect for a tea party with the family and for taking with you on the go.
Easy vegan butter cookies
With this recipe, you can easily make vegan butter cookies, just like the ice cream scoop cookies and the Christmas wreath cookies. Replace the animal butter with vegan butter or margarine.
The shortcrust pastry for the butter cookies contains no eggs. And the remaining ingredients in the recipe are already vegan.
These cookies are
- crumbly,
- buttery,
- tender,
- moderately sweet,
- incredibly tasty,
- aromatic,
- with vanilla,
- eggless,
- easy to make with few ingredients,
- ideal as Christmas cookies,
- delicious all year round.
How to make eggless butter cookies: tips and tricks
- You can adjust the amount of powdered sugar to taste.
- Instead of or in addition to vanilla, you can refine the butter cookies with other sweet spices, lemon or orange zest.
- The amount of flour specified in the recipe may vary. Add as much flour to the butter mixture in portions until you have a soft shortcrust pastry dough.
- Do not knead the dough for too long. Otherwise it will absorb more and more flour and the cookies could end up tasting tough and not crumbly.
- Leave the shortcrust pastry dough to chill thoroughly. It will then become firmer and can be rolled out easily.
- Use any cookie cutter you like. I used a flower cookie cutter.
- If you like the eggless butter cookies crispier, then bake them for a few minutes longer.
- You can decorate the cookies with melted chocolate.
- For vegan butter cookies, use vegan butter or margarine.
Did you make the eggless butter cookies using this recipe? I look forward to your results, your star rating and your comment below on how they turned out and how they tasted.
Try out these other cookie recipes:
- German hazelnut macaroons recipe
- Crumb cookies with caramel filling
- Walnut ghriba – Moroccan nut cookies without flour
Eggless butter cookies
Ingredients
- 200 g butter room warm
- 80 g powdered sugar
- approx. 300 g flour
- 1/4 tsp ground vanilla bean
- 1 pinch of salt
- flour for the work surface
Instructions
- Beat softened butter, powdered sugar, vanilla and salt for approx. 5 minutes until light and creamy.
- Add flour in portions and knead briefly and quickly to form a very soft, just barely homogeneous shortcrust pastry dough.
- Shape the dough into a ball, flatten it and place it in an airtight container in the fridge for about 1 hour.
- Roll out the dough on a floured work surface to a thickness of 4 - 5 mm and cut out cookies using a cookie cutter of your choice.
- Spread the butter cookies slightly apart on two baking trays lined with baking paper, bake them one after the other in a preheated oven at 356 °F (180 °C) for approx. 10 minutes each and leave them to cool on the baking trays.
Notes
- You can adjust the amount of powdered sugar to taste.
- Instead of or in addition to vanilla, you can refine the butter cookies with other sweet spices, lemon or orange zest.
- The amount of flour specified may vary. Add as much flour to the butter mixture in portions until you have a soft shortcrust pastry dough.
- Do not knead the dough for too long. Otherwise it will absorb more and more flour and the cookies could end up tasting tough and not crumbly.
- Leave the shortcrust pastry dough to chill thoroughly. It will then become firmer and can be rolled out easily.
- Use any cookie cutter you like. I used a flower cookie cutter.
- If you like the eggless butter cookies crispier, then bake them for a few minutes longer.
- You can decorate the cookies with melted chocolate.
- Take note of the detailed tips and tricks for making the eggless butter cookies at the top of the article.
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