Cute as buttons, these simple eggless butter cookies are crisp, delicious and as much a delight to make as to eat.
Who doesn’t like cookies? Specially when they come miniature sized with a little speck of jam in the center! These eggless butter cookies are as much a delight to bake as they are to eat.
I used to make these quite frequently for my son’s school snack and every time his friends were over. It was only when a friend happened to try them one time and asked why I had never made it for her before, did I realize that these were perfect for tea-time events even for grown ups too. Now I even pack these for my Diwali hampers and get raving reviews from everybody that tries them.
Pretty, simple, sweet
Three words that sum up this cookie – they look so pretty, that one would hardly guess that the recipe is as simple as it is, and requires only –
- Butter
- Sugar
- Flour
- Vanilla Extract
- Jam
Yesss, truly that simple. Even the jam is optional but makes the plain cookies look so much cuter.
Jam/Preserve
After the cookies are baked, I like to fill up the centers with just a speck of jam. Not only does it make the cookies look pretty, but also gives a nice contrast to the otherwise all-buttery flavour. I like to use fresh home-made strawberry jam for these cookies, but regular store-brought fruit jam works just as well. Even a fruit compote or marmalade would work depending on what you prefer to use.
Piping vs. Hand-shaping
While the recipe calls for piping the cookies using an open-star nozzle, you can use any other star or round nozzle to change the shape or even just shape them into round balls. If you are piping, make sure your dough is a consistency that can easily come through a nozzle and is not too hard or too soft. You can adjust it with some extra flour or a little milk. If you prefer to hand-shape the cookies, refrigerating the dough for 15-20 minutes helps to shape them easily.
Storing the Cookies
You can store any left-over cookies in a closed box with a tight lid at room temperature. While the cookies remain fresh for upto 2 days, you can safely continue to eat them upto 5-6 days also.
I call these saviour cookies coz that’s what they are – takes literally 5 minutes to make them and another 25 minutes in the oven. Perfect for the times when you have sudden guests over or impatient kids to satisfy! So go on, make your own batch of saviour cookies! And give me a shout-out here if you do!
Other eggless cookie recipes from the blog you may like to try
- All-time famous brookies
- Coconut Cookies
- Linzer Cookies
- Chocolate Oatmeal Cookies
- Rose and Pistachio Cookies
Eggless Butter Cookies
Ingredients
- ¼ cup Butter (at room temperature) (56g)
- 2 tbsp Icing Sugar (15g)
- ½ cup less 1 tbsp All-Purpose flour (60g)
- ¼ tsp Vanilla Extract
- 1 tbsp Choice of fruit jam/preserve
For piping
- Open-Star nozzle
- Piping bag
- Small Paper muffin cups
Instructions
INSTRUCTIONS
- Pre-heat the oven to 150 degree C. Line the paper cups on a baking tray or in a mini cupcake pan and keep aside.
- In a bowl, add the softened butter and sugar and beat with an electric beater for 2-3 minutes untill light and airy.
- Add the vanilla and flour and use a spatula to mix it well forming a somewhat lose dough. If the dough feels too firm, add 1-2 tsp of milk.
- Use a piping bag fitted with the star nozzle, and pipe a small round in each of the paper cups.
- Bake for 23-25 minutes till the cookies become just slightly golden-brown. They will still be very soft when you take them out of the oven. Let them cool completely.
- Fill a piping bag with your choice of jam/preserve or fruit compote and fill the center of each cookie. Store air-tight for upto 1 week.
Hi pooja, I recently saw your post on FMC Tiffin Thursday and I am really really inspired by recipes. I have tried no baking chocolate pudding and muffin pizza, both came out so nicely.
Anyway I want to ask you what can be used in place of muffin cups? I don’t have those.
Thank you Archna. For muffins/cupcakes, if you don’t have paper liners, you can just grease your muffin tray well to ensure the batter doesn’t stick to the pan.
Hello! I just wanted to know whether these butter cookies would be crispy or not, since there’ll be whole wheat flower with no baking powder/soda. Help!
Hi Anuja, yes these cookies are crunchy and don’t need baking soda or powder.
Hi pooja… If I want to bake these cookies in microwave… So how long shall I bake them?
Hi Tamanna, in a microwave, the cooking time is lesser so just keep an eye at about 10 minutes prior and continue to bake till the cookies get a slightly golden edge.
Heyy!!! I wanna know that can we maje these cookies on stove??
Hi Shriya, I haven’t tried that but I don’t think it should be a problem. You could check out the comments on my brookies recipe where a reader has shared how she baked those cookies on the stove
Can i replace castor sugar with granulated (normal)sugar in equal quantity?
Hi Nidhi, yes you can but granulated sugar may not dissolve fully. Suggest that you powder then use it.
Lovely recipe Pooja. Thanks much.
I could barely make 10 very small cookies. Your recipe says 25!!! Seems impossible. Did I do something wrong?
Hi Pooja,
I tried this recipe, but my cookies didn’t turn out well. I baked them for almost 50 mins, still they were bit raw from the middle. Why would that be?
Hi Neha, 50 mins is a long time for these cookies. Do check if your oven has any heating issues. Also ensure that you pipe them evenly
Hi Pooja! I have tried this recipe today and mine didn’t turn out well. I baked them for more than 50 mins and still it was but raw from the center. Why would that be?
Hi mam…can you please tell measurement of whole wheat flour in cups??
Just loved the texture and the golden brown colour of the cookies. They turned out amazing.
Hi, Pooja! Can I cook these cookies in an air fryer?