Super Easy Melt in your mouth Eggless Butter Cookies recipe that gets ready under 10 minutes, easy to follow no fail cookies recipe. I have shown two ways to make these butter cookies using two different basic nozzles 2D (closed star tip) and 1M (open star tip) links for which i have shared below. These same nozzles can be used for decorating cakes and cupcakes as well.
Do check out my Easy Chocolate Chip Cookies and Fudgy Brownies recipe.
Butter Cookies
Super Easy Melt in your mouth Eggless Butter Cookies recipe that gets ready under 10 minutes, easy to follow no fail eggless cookies recipe made with only four ingredients that anyone can make.
Ingredients
- 100gms unsalted Butter, room temp
- 1/3 Cup( 5 Tbsp + 1 Tsp) | 35gm Icing/powdered Sugar
- 1/4 Tsp Vanilla essence
- 105 gm | 3/4 Cup All purpose flour/Maida
- 2 Tbsp | 15gm Cornstarch/Cornflour
- 1/8 Tsp salt
- 1Tbsp Milk, full fat
Instructions
- Bring the butter to room temperature, it should neither be too hard or too soft for perfect texture in cookies. If you cut the butter into small squares straight from the refrigerator they come to room temperature faster rathar than keeping it whole. MIne usually takes around 20-25mins but depends on the climate of your location or how hot the kitchen is.
- Measure out the powdered sugar preferably using a weighing scale for accurate results. Still those who dont have a weighing scale, i have given the cup measurement as well.
- Beat the butter till pale white for 30 seconds on Low Speed. Sift the powdered sugar into the butter. Give it a light mix first to avoid the sugar flying out.
- Beat the sugar and butter for 3-4 mins till nice and creamy. Add the vanilla essence.
- Sift the flour, cornstarch and salt into the butter mix in two batches. Fold it in. Do not overmix.
- The dough will be dense so add a Tablespoon of milk at the end so that its easier to pipe.
- Prepare a piping bag using 2D piping tip. Use a good quality piping bag else it might tear up during squeezing or use another piping bag inside. Transfer the dough into the bag, press the dough tight inside to remove any gaps inside.
- Prepare a baking tray, grease it with oil then place a parchment paper. Pipe rosettes starting from the centre and going towards the outwards. The more quicker you do the better the design. If you dont get it right you can always put it the dough back into the bag and redo.
- You can also use 1M piping tip but 2D roses are better. I also piped some drops of florets using 1M tip with the remaining dough. Hold the bag straight from top and squeeze out slowly in a wavey pattern to make these drops. I placed some chocolate chips at the centre. Kids love a cookie with chocolate chip.
- After piping, you can either bake it immediately if you are in a hurry but its better to freeze them for an hour or so till they are stiff. That way they dont spread much and the design stays perfect.
- Preheat the Oven @170C for 10mins. Bake @170C for 18-20mins or till the edges starts browning. After baking let them cool completely in the pan, they become hard as they cool. Once cooled completely, store them in an airtight container.
Video
Notes
Freezing the cookies before baking helps in keeping the shape intact. You can also freeze them and store it in an airtight container. Bake them after few days or when required.
Let the cookies cool completely on the baking tray itself as they are soft just after baked but they get hard once they cool. So do not touch them while they are still hot.