{"id":14756,"date":"2020-12-19T12:39:47","date_gmt":"2020-12-19T07:09:47","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=14756"},"modified":"2025-12-02T14:28:54","modified_gmt":"2025-12-02T08:58:54","slug":"eggless-butter-cookies","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/eggless-butter-cookies\/","title":{"rendered":"Butter Cookies"},"content":{"rendered":"\n

These butter cookies<\/strong> are light, buttery, and have a melt-in-your-mouth texture! Super festive, easy to make, endlessly customizable, this eggless butter cookie recipe uses simple pantry ingredients and comes together so quickly!<\/p>\n\n\n\n

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When you\u2019re working with butter, sugar, and flour, you can\u2019t<\/em> go wrong. These little butter cookies turned out crisp, tender, gorgeously buttery, and so addictive! A delicious cross between my shortbread cookies<\/a> and Christmas Spritz cookies<\/a>, these are a must-make for your Holiday cookie palooza<\/a>!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 If you\u2019ve tried any of my holiday cookies<\/a> or Christmas desserts,<\/a> you already know I love simple, beginner-friendly recipes. This butter cookie recipe is exactly that!<\/p>\n\n\n\n

\u2728 Classic, comforting, with the irresistible combination of buttery vanilla and nutty almonds, these tiny, fun-sized cookies pair so well with hot chocolate made with homemade hot cocoa mix<\/a>.<\/p>\n\n\n\n

\u2728 Easy to make ahead! The dough can be refrigerated for up to 2 days. You can also freeze scooped-out cookie balls for up to 1 month. Perfect for the busy cookie season!<\/p>\n\n\n\n

\u2728 20-minute prep, quick bake, and delicious every single time. Butter cookies are perfect for gifting as they stay fresh for days. Mix them with lemon crescent cookies<\/a>, soft crinkle cookies,<\/a> and eggless double chocolate chip cookies<\/a>, and add to your cookie box or platter!<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Reader Love \u2764\ufe0f<\/h2>\n\n\n\n
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this was one of the best cookies i've made! really soft and tasty, will be making again! - Sharon<\/p>\n\n\n\n


One of the best cookie recipes. Made in a jiffy. Thanks for such lovely recipes. - Vaibhava<\/p>\n<\/blockquote>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n

Butter<\/strong> is the soul of this Danish butter cookie recipe. Make sure it\u2019s softened. That\u2019s the key to the best texture. I used salted butter. If using unsalted butter, please add 1\/4 teaspoon of salt to the dry ingredients.<\/p>\n\n\n\n

Sugar<\/strong>: I used icing sugar \/ powdered sugar because it makes the cookies tender and blends easily. \u00a0You can make icing sugar at home by mixing a tablespoon of cornstarch with a cup of granulated sugar. Process until finely powdered.<\/p>\n\n\n\n

Flour<\/strong>: I used a mix of all-purpose flour and almond flour. Almond flour makes the cookies taste so deliciously nutty, just like in my cranberry almond shortbread cookies<\/a>!<\/p>\n\n\n\n

Vanilla and almond extract<\/strong> make a dream team in butter cookie recipes.

Milk<\/strong> is optional. But since the recipe is egg-free, you may need 3 to 4 tablespoons of milk to make the dough softer.<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

Flavor twists<\/strong>: Add lemon or orange zest for brightness, similar to the vibe of my orange madeleine cookies<\/a>.<\/p>\n\n\n\n

Chocolate:<\/strong> Add 1 to 2 tablespoons of cocoa powder.<\/p>\n\n\n\n

Spiced cookies:<\/strong> A pinch of cinnamon or nutmeg adds warm holiday flavor, as in my chai spice chocolate cookies.<\/a><\/p>\n\n\n\n

Vegan butter cookies<\/strong>: Use plant-based butter and a splash of non-dairy milk. <\/p>\n\n\n\n

Gluten-free:<\/strong> Swap the flour for buckwheat flour. I use it often in my Linzer cookies,<\/a> and it gives a wonderful earthy texture.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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How To Make Butter Cookies<\/h2>\n\n\n\n

Step 1:<\/strong> Beat softened butter and sugar until light, fluffy, and smooth.<\/p>\n\n\n\n

Step 2:<\/strong> Add vanilla extract and almond extract.<\/p>\n\n\n\n

Step 3:<\/strong> Mix in the almond flour and all-purpose flour. Add a tablespoon of milk at a time if the dough feels too stiff to shape.<\/p>\n\n\n\n

Step 4:<\/strong> Roll the dough into small balls. Make a design on top, using cookie stamps or tines of a fork as I did for my chocolate peanut butter cookies<\/a>. You can even use the bottom of a cut-glass tumbler to make designs.<\/p>\n\n\n\n

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Step 5:<\/strong> Top with sprinkles and bake for 12\u201314 minutes until lightly golden.<\/p>\n\n\n\n

Step 6:<\/strong> Let them cool completely and enjoy!<\/p>\n<\/div><\/div>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n