These absolutely delicious ultra creamy Butter Cookies are made with regular salted butter. They are addictive, tender, buttery, crumbly, and melt-in-your-mouth. These delicious butter cookies are perfect for any occasion. Serve them with morning/evening or coffee or simply as a snack.
The recipe I am presenting today is the easiest and best eggless butter cookies recipe ever. Believe me, this homemade version of butter cookies is far better than what you’ll find in the tins at your nearby store.
What are Butter Cookies (aka Piped Cookies)?
Butter Cookies or Piped Cookies are simple cookies which have a rich melt-in-mouth buttery flavor, with a satisfying crumbly, crisp, and tender texture. These classic tea-time cookies go well with a cup of hot or .
How does butter cookie taste?
These buttery, crumbly, melt-in-your-mouth sweet Butter Cookies or Eggless Butter Biscuit are simply the best. They are soft from inside and has a deliciously crispy texture on the outside. Plus, this recipe is easy to make using just 5 simple ingredients.
What are the ingredients you need for butter cookies or eggless Butter Biscuits?
The 5 Ingredients you’ll need to make butter cookies are:
- Unsalted Butter
- Powdered sugar
- Corn Starch
- All-purpose flour
- Vanilla or almond essence
What is the best time to make Butter Cookies?
Well, these Butter Cookies or Eggless Butter Biscuits are perfect for any time of the year. We don’t need a special day or occasion to eat and enjoy amazingly delicious butter cookies. Do we? :)
But if you are looking for a special occasion then this cookie would fit into any holiday; be it Christmas, New Year, Valentine’s Day, or Easter, or any other big day of the year.
How do you pipe butter cookies?
This simple butter cookie recipe can be made using a cookie press or a simple piping bag with the tip of your choice.
How long do butter cookies last?
These cookies can last for up to two weeks if stored in an airtight container at room temperature.
How to store butter cookies?
Let them cool completely. Then store in an airtight tin at room temperature.
Can butter cookies be made with granulated sugar?
Yes, it can be made. The texture of the cookies baked with granulated sugar would be a bit different than the ones baked with powdered sugar. Powdered sugar ones taste more rich and buttery. The crumbly texture and the crispness will be same with both of the versions.
Can butter cookies be made in advance?
Certainly. These cookies taste best when they are completely cooled. So it is best that you make them ahead of time and give some hours to cool them completely. I would recommend baking them a day or 2 before the holiday party.
What should I do if my cookie spreads during baking?
If the cookies spread at the time of baking, then this means that the butter warmed up too much while working with the batter. To prevent cookies from spreading, freeze the piped cookies in the freezer. You can freeze them for 20-30 minutes or until the cookies are chilled and are firm on the top. After chilling, cookies would keep their shape while baking.
What is the difference between Butter Cookies and Piped cookies?
What is the difference between butter cookies and Danish Butter Cookies?
Butter cookies are quite similar to the Danish butter cookies that usually come in those traditional blue tins. Here are some differences between butter cookies and Danish butter cookies:
- Butter cookies are usually made with powdered sugar whereas Danish butter cookies are made using granulated sugar.
- Danish butter cookies sometimes have a crumbly texture due to almond flour, and butter cookies are smooth and buttery, thus don’t have almond flour or any other flour.
- A sprinkle of powdered sugar or sugar+cinnamon is a must for Danish butter cookies. But butter cookies can be made without the sugar topping.
Can I make chocolate version of butter cookies?
Yes, you can. For making chocolate version, you can replace 1/3 cup of the flour with unsweetened cocoa powder.
How to Make Butter Cookies?
Start by creaming together butter and sugar using a or a . This would take about 4-5 minutes. When the butter and sugar are mixed properly and start to look fluffy and light, add some corn starch and whip for 2 more minutes.
Now add vanilla and half of the flour. At this point, you can also add a pinch of salt, if you are using unsalted butter.
Mix again until it is smooth and creamy. Add rest of the flour and mix again. If the batter looks dry like pebbles and hard to come together, then you can add about 1 tbsp of milk and mix well until the batter comes together again. It should be mixed within just a few seconds.
Place the batter into a piping bag fitted with a star tip (or any other tip you like).
Pipe into desired shapes onto a silicone mat or parchment paper-lined baking tray. Bake at 350°F or 180°C pre-heated oven for 8-10 minutes or until the base is golden.
Love these butter cookies? Then you may also like these amazing cookies: Eggless Triple Chocolate Cookies ,Oatmeal Peanut Butter Chocolate Cookies , Chocolate Dipped Whipped Shortbread Cranberry Cookies, and gulab jamun cookies.
The full written recipe and recipe video is given on this page below.
Pro tips, tricks & variations to make the best butter cookies:
- The batter might harden while piping cookies, and this would make the piping experience harder. So after making cookie batter, I would suggest you work as fast as you can.
- I have piped into roses, but you can pipe them into any shapes you like.
- If your cookies spread while baking, then you can chill the piped cookies in a freezer for 20-30 minutes. This step would ensure that your cookies retain the shape while baking.
- For piping, you can either use a cookie press or a piping bag with the nozzle of your choice.
- For the extra beautification of the butter cookies, you can dip baked cookies in melted dark chocolate.
- I would recommend using salted butter for this recipe because it gives the even seasoning to the cookies. However, if you don’t have salted butter, then simply add a pinch of salt along with the flour.
- If you want to further healthify the recipe, you can use the combination of whole wheat flour and all purpose flour.
- You can also use salted baking margarine instead of butter.
- You can substitute powdered sugar with caster sugar.
- I have used basic vanilla extract for these cookies, but you can definitely play with the flavors by adding different flavors to it. Some of the flavours are listed below.
My other favorite flavors for these butter cookies are:
- Lemon butter cookies, made with lemon extract and zest.
- Orange butter cookies, made using orange extract and zest.
- Almond butter cookies, made using almond extract.
Butter Cookies - Eggless Butter Biscuit - Piped Cookies (Step-by-step photo instructions)
How to make butter cookies
- Preheat oven to 350°F/180°C. Line 2 baking sheets with parchment paper.
- In a large mixing bowl cream butter and powdered sugar using a hand or stand mixer or and beat till creamy, pale and fluffy.
- Add cornstarch and whip for 2 more minutes.
- Add vanilla extract and half of the flour.
- Mix until it is well incorporated completely.
- Add rest of the flour and mix again until completely combined. (Add 1 tablespoon of milk if mixture is dry like pebbles.) Do not over beat.
- Transfer the batter into a piping bag fitted with with star tip nozzle.
- Pipe the cookies onto the lined baking tray, spaced 1 inch apart.
- Try to leave some gap in between cookies as they will expand a little during baking.
- Bake for 8-10 minutes or until the base is brown, and edges turn lightly golden.
- Transfer cookies to wire racks; let cool completely.
- Serve these cookies with hot cup of tea or coffee.
- Store them in air-tight container.