EGGLESS BUTTER COOKIE /BISCUIT RECIPE

EGGLESS BUTTER COOKIE ‘s are a delightful variation of the classic butter cookies, perfect for those who avoid eggs due to dietary restrictions, allergies, or personal preference. These cookies are rich, buttery, and melt in your mouth, offering the same comforting taste as traditional butter cookies but without the use of egg. Eggless cookies are an excellent choice for those who are vegetarian, allergic to eggs, or avoiding eggs for health or ethical reasons. The butter in the recipe provides moisture and richness that would traditionally come from eggs,

while the flour and sugar balance the texture and sweetness.These cookies are often enjoyed with tea or coffee and are a popular choice during the festive season.

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EGGLESS BUTTER COOKIE /BISCUIT RECIPE 4 ways

INGREDIENTS:

UNSALTED BUTTER – 1/2 CUP/100GM
SUGAR POWDER – 1/4 CUP/50 GM
MAIDA/ALL PURPOSE FLOUR -1 1/4 CUP/160 GM
PINCH OF SALT
VARIATIONS:
CHOCO-CHIP – 2-3 TBSP
COCOA POWDER – 1/2 TBSP
COCONUT SHAVINGS – 2-3 TBSP

METHOD:

1.Add butter to a mixing bowl making sure it’s at room temperature.
2.Mix in powdered sugar, which helps give the cookies a delicate texture beat until pale & fluffy.
3.Sift the flour add mix to form a dough.
4.Now separate equal 4 portions of dough add cocoa powder to one dough if you feel its tight add some water and make a dough.
5.Then to other portion add choco chip mix.
6.To other part add coconut shavings the remaining one portion is the plain cookies.
7.Now roll & make shapes as you desire for all these portions.
8.Place the cookies on a baking sheet lined with parchment paper and bake at around 170°C for 10-15 minutes or until the edges are golden brown.
9.Let it cool store in airtight container.

EGGLESS BUTTER COOKIE /BISCUIT RECIPE

Print Recipe Pin Recipe

Total Time 30 minutes mins

Course baking

Cuisine Indian, western

Servings 5

Ingredients

  

• UNSALTED BUTTER - 1/2 CUP/100GM

  SUGAR POWDER - 1/4 CUP/50 GM

  MAIDA/ALL PURPOSE FLOUR -1 1/4 CUP/160 GM

  PINCH OF SALT

  VARIATIONS:

  CHOCO-CHIP - 2-3 TBSP

  COCOA POWDER - 1/2 TBSP

  COCONUT SHAVINGS - 2-3 TBSP

Instructions

 

• Add butter to a mixing bowl making sure it’s at room temperature.

  2.Mix in powdered sugar, which helps give the cookies a delicate texture beat until pale & fluffy.

  3.Sift the flour add mix to form a dough.

  4.Now separate equal 4 portions of dough add cocoa powder to one dough if you feel its tight add some water and make a dough.

  5.Then to other portion add choco chip mix.

  6.To other part add coconut shavings the remaining one portion is the plain cookies.

  7.Now roll & make shapes as you desire for all these portions.

  8.Place the cookies on a baking sheet lined with parchment paper and bake at around 170°C for 10-15 minutes or until the edges are golden brown.

  9.Let it cool store in airtight container.
  

Notes

• Make sure your butter is soft but not melted. Cold butter will result in dense cookies.
• If the dough feels too soft or sticky, refrigerate it for about 30 minutes before rolling it out.
• You can add chocolate chunks, chopped nuts, or a dash of cinnamon or cardamom for extra flavor.

Keyword bajji, baking, biscuits, cookies, cookies,bicuits, easybake, egglessbaking