Butter cookies are a decadently rich yet wonderfully simple treat. They are lightly crispy and so delicious, and made with only a handful of pantry staples – including whole wheat, cardamom, and butter, of course. Here you’ll find step-by-step instructions with photos to make the best eggless butter cookies recipe.
About These Butter Cookies
Who doesn’t love a warm, crisp, and slightly chewy homemade cookie? We are certainly big fans, and make cookies from scratch on nearly a weekly basis. And because we enjoy cookies often, I tend to use eggless recipes and whole wheat flour for a healthy(ish) treat. But that doesn’t mean they are any less tasty than “traditional” baked goods!
These fantastic butter cookies are lightly spiced, perfectly crisp around the edges, and are super buttery through-and-through. They have just the right hint of sugar and are not as sweet as a sugar cookie. However, the taste is still indulgent and will certainly satisfy your sweet tooth.
Use this easy eggless butter cookies recipe to make a batch (or two!) to enjoy as a tea time snack, after dinner dessert, or even with a hot cup of coffee for breakfast. They are also great to package and gift during the holiday season. If you’re willing to share!
How to Make Butter Cookies
Make the Cookie Dough
1. In a blender or grinder, add ½ cup sugar and seeds of 4 to 5 green cardamoms (or add ½ teaspoon cardamom powder).
NOTE: If you do not have green cardamoms, then omit adding them. Add instead ½ teaspoon of pure vanilla extract at step 11.
2. Grind to a fine powder. Set aside. You can also use ¾ cup powdered sugar or confectioner’s sugar instead of grinding the sugar to a powder.
3. In a mixing bowl, add 2 cups whole wheat flour (240 grams) and ½ teaspoon baking soda or baking powder.
You can add either baking soda or baking powder in this recipe. Baking soda gives a softer texture whereas baking powder gives a crisp texture.
4. With a spoon or spatula mix everything well. You can also choose to sift the dry ingredients instead of mixing them with a spoon or wired whisk.
5. Add 100 grams (about 7 to 8 tbsp) of chilled unsalted butter cut into cubes or shredded on a cheese grater.
6. With your fingertips break the butter and mix with the flour. You can cut the butter in the flour with two knives, too. This can also be achieved with a food processor or a stand mixer or pastry cutter.
If the butter melts while mixing with your hands, place the mixture in the fridge for several minutes until it firms up a bit, and then start again.
7. Mix till you get a bread crumb-like texture in the mixture.
8. Add the prepared powdered sugar and ¼ teaspoon of grated nutmeg or ground nutmeg powder to the butter and flour mixture.
9. Mix well with a spoon or spatula.
10. Now add 3 tablespoons yogurt. Here I am replacing egg yolks with yogurt. Don’t worry as they do not make the cookies taste sour. They also help in giving a lighter and softer texture in these cookies.
11. Lightly mix with a spoon, and then add 2 to 3 tablespoons of cold milk. At this point you can add ½ teaspoon of vanilla extract if you have decided to omit green cardamoms.
12. Mix and gather the entire mixture together to a dough. Don’t knead.
2 Ways to Cut the Cookies: Sliced Circles or Fun Shapes
There are two different ways that you can shape and then bake the butter cookies. Either form the dough into a log and slice disc-shapes, or roll the dough out and use cookie cutters to make fun shapes.
First, I share steps to make classic circular cookies:
1. Make a log or roll of the dough. Cover with a cling film or place the rolled dough log covered in a bowl. Refrigerate the cookie dough for 30 minutes.
You can also divide the dough into parts. Roll each to a log. After refrigerating, slice them neatly to make smaller cookies.
2. After 30 minutes, remove and then slice the dough in 0.75 cm to 1.25 cm (1/3 to 1/2 inch) cookies. Preheat the oven to 180 degrees celsius (350 degrees Fahrenheit) before you bake these cookies.
3. Place the butter cookies in a baking tray with an inch gap between them. You can also press some dry fruits in the center.
If you prefer line the baking tray with parchment paper and place the cookies on the parchment paper.
4. Bake in a preheated oven at 180 degrees celsius/350 degrees Fahrenheit for 15 to 25 minutes or more till the butter cookies are light golden or golden. Temperatures vary from oven to oven, so do keep a check whilst the cookies are baking.
TIP 1: For slightly moist and crumbly texture, don’t brown the cookies. For a crisp texture, brown the cookies lightly.
TIP 2: Depending on the size of the butter cookies, it may take more or less time for the cookies to bake.
TIP 3: Keep the cookie tray in the center rack if using an OTG. Don’t keep it on the tray touching the bottom heating rods. Or else the butter cookies burn from the base.
5. Once baked, remove while still hot and place them on a wired tray or wire rack to cool the butter cookies.
Here are steps to make butter cookies in fun shapes
1. Chill the dough without rolling in a log. After 30 minutes, remove the cookies dough and spread some flour on the work surface as well as on the dough.
You can also halve the dough and then roll each dough halve.
2. With a rolling pin, roll the dough. This rolling takes quite an effort. Roll the dough to a thickness of 0.50 to 0.75 cm (¼ to ⅓ inch).
3. Use your choice of cookie cutter shapes to cut the dough. Gather the remaining dough lightly and again roll. Cut with the cookie cutters and repeat the process.
Bake Eggless Butter Cookies
4. Then place the cookies in a baking tray with an inch gap between them. Bake in a preheated oven at 180 degrees celsius/350 degrees Fahrenheit for 15 to 25 minutes or more till the butter cookies are light golden or golden.
TIP 1: These cookies can also be baked in the convection mode of microwave oven with the same temperature.
TIP 2: You can also bake the butter cookies in batches, if you have a small oven. Just place the cookies in the fridge before you bake them in batches.
5. Here is a photo of the baked cookies fresh from the oven.
6. Once baked, immediately remove the cookies with a spatula while still hot and place them on a wired tray or rack to cool.
7. Once they cool down at room temperature, enjoy them with a cup of coffee, ginger tea or milk.
FAQs
Certainly! I like to use whole wheat for the earthy flavor and because it is a bit healthier with more nutrients. However, you can swap all purpose flour if you prefer.
Swap traditional flour with your favorite gluten-free baking flour alternative to make tasty GF-friendly cookies.
Yes this recipe is easy to tweak for however many servings you need. As-is this recipe will make approximately 52 to 54 cookies, about 4 ½ dozen total. Simply halve or quarter the ingredients to make 1 or 2 dozen butter cookies. You can double the ingredients and work in batches to make over 100 cookies – perfect for the holidays and special celebrations!
Store the cookies in an airtight container and store at room temperature for up to a week. The cookies can also be wrapped individually in plastic wrap, placed in an airtight bag together, and stored in the freezer for up to 1 month. Defrost on the counter at room temperature for an hour or so.
More Cookies To Try!
World Recipes
Eggless Cookies & Biscuits
Eggless Cookies & Biscuits
Eggless Cookies & Biscuits
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Butter Cookies (Homemade & Whole Wheat)
Ingredients
- 2 cups whole wheat flour – 240 grams
- 4 to 5 green cardamoms – seeds kept and husks removed, swap with ½ teaspoon vanilla extract
- 100 grams Butter unsalted and cold, about 7 to 8 tablespoons butter
- ½ teaspoon baking powder or ½ teaspoon baking soda
- ¼ teaspoon grated nutmeg or ground nutmeg powder
- 2 to 3 tablespoon milk cold or at room temperature, add more milk if required
- 3 tablespoons yogurt (curd)
- ½ cup raw sugar or white sugar or ¾ cup powdered sugar or confectioner's sugar – 125 grams
Instructions
Making cookie dough
- In a blender or grinder, add the sugar and seeds of 4 to 5 green cardamoms. Swap green cardamoms with vanilla extract, but add the vanilla when you add milk to the flour mixture at step 8.
- Grind to a fine powder. Keep aside. You can also use ¾ cup of powdered sugar or confectioner's sugar instead of grinding the sugar.
- In a mixing bowl, take whole wheat flour and baking soda or baking powder.
- With a spoon or spatula mix everything well.
- Add the cold or chilled butter. With your fingertips break the butter and mix with the flour. You can cut the butter with two knives too. This can also be achieved with a food processor or a stand mixer or a pastry cutter. If the butter melts while mixing with your hands, keep the mixture in the fridge for some minutes and then start again..
- Mix till you get a bread crumb like texture in the mixture.
- Add powdered sugar and grated nutmeg or ground nutmeg powder. Mix well with a spoon or spatula.
- Add yogurt. Lightly mix and then add 2 to 3 tablespoons milk. If using vanilla extract, add it at this step.
- Mix and gather the entire mixture together to a dough. Don’t knead.
- Keep the cookie dough covered in a bowl, in the fridge for 30 minutes.
making butter cookies
- Before baking and cutting the cookies, preheat the oven at 180 degrees Celsius/356 degrees Fahrenheit.
- Remove the dough and spread some flour on the work surface as well as on the dough. Divide or cut the dough into two equal parts.
- With a rolling pin, roll the dough. Roll the dough to a thickness of 0.50 to 0.75 cms.
- With cookie cutters, cut the dough. Gather the remaining dough and again roll. Cut with the cookie cutters and repeat the process.
Baking butter cookies
- Then place the cookies in a baking tray with an inch space between them.
- Bake the cookies in a preheated oven at 180 degrees Celsius/356 degrees Fahrenheit for 15 to 25 minutes or more till the cookies are light golden or golden.
- Once baked, remove when still hot and place them on a wired tray or rack. So that the cookies cool down.
- Once they cool down at room temperature, place them immediately in an airtight jar or box.
- Serve butter cookies plain or with milk or tea.
Notes
Nutrition Info (Approximate Values)
This butter cookies recipe post from the archives, first published on December 2014 has been republished and updated on 5 November 2021.
Hi my cooking Guru made these biscuits today with my 3 year old OMG it was awesome I have no words and good thing Is she can have without any regrets thats loads of sugar is going in her body……
For me you are my sakshat Ma Anapurna……I just cannot think to cook without you.
thank you so much…..I am so confident with coo8now that my fear is completely gone Al long as you and your recipes are there…
I love you ! I really like to meet you one day to say thank you for this wonderful job
lots of hugs
Urvashi shah
welcome urvashi. i am humbled reading your kind and positive words. glad that i am able to help you in cooking. stay blessed.
Dear dassana…can v use greased iron tawa inside oven…..pl suggest me
Shubha, you can use iron skillet like ‘Lodge Pans’ which can withstand the high oven temperature. ask the salesmen before buying.
OK dassana… Thank u
welcome shubha
Hi.
If I am baking cookies in batches,then is it necessary to preheat oven each time?
if you are keeping the cookies immediately in the oven after removing the first batch, then no need to preheat. but if you give an interval of some time eg 15 or 30 minutes, then you will have to preheat the oven again.
Awesome biscuits/cookies! I am unable to attach pics 🙁 thank you so much!
Welcome Ranjuni
can we make this cookies in cooker
Vaidehi, it should work. but i never tried.
I made cookies but they were burnt from bottom and very soft from top. Which mode to use for baking this? Both top and bottom heat mode or only bottom heat mode? I am using 18litre other
sai, you can use both top and bottom heating modes. also keep the tray in the center rack of the oven. if you keep it close to the bottom heating rod, the cookies will get burnt.
20 minutes back I had a plate full of butter cookies. Not one in sight now. ????
Thanks Shefali for this sweet comment
Should the curd be sour? Can I use salted butter?
curd is fresh and not sour. you can use salted butter.
Hi,
I want to use OTG to bake these cookies, can you help me with the mode, temperature for preheat & bake and Time to bake these cookies.
Also it would be great if you can help in selecting the tray to be used for baking and the shelf of OTG (upper, middle, lower) to be used.
i have also used an OTG to bake these cookies. preheat for 15 minutes. use the same preheat and bake temp (180 degrees celsius) as mentioned in the recipe. timing for baking will vary with the size, watts and make of the oven. so it can take 12 to 15 minutes or even 25 to 30 minutes. so do keep a check.
i always use an aluminium baking tray and keep the tray in the middle rack for even baking, with both the top and bottom heating elements on.
Can i use maida flour instead of Wheat /Atta flour?
Krishnapriya, yes you can use.
Hi dassana
Your recipes are awesome.
I have tried many recipes and all these were really good. I really appreciate your hard work.
I have one question about these cookies.
Why should we add baking powder and curd in the cookies dough?
There are some recipes of whole wheat cookies on the internet in which no baking powder or curd is added.
Will it make any difference if we do not add baking powder in it?
Thanks Shilpa for your kind words. Each recipe is different. It all depends upon the combination of ingredients and their proportion. Addition of curd and baking powder makes the cookies soft.
Hi, i am a big fan of ur cooking. U r always choose the healthy way and my family likes healthy dishes..
This cookies are awesome…☺
Thank you
Welcome Knj. Thanks for sharing positive feedback on cookies and for your kind words. I try to make the recipe more healthier, wherever possible.
Hi Dasanna
I tried this cookie recipe. The cookies were crispy but the it wasn’t melting in mouth. Also, sugar was less. I followed as per the instructions. I see in your instruction that 1 cup = 250 ml. And 2 cups / 240 gm of atta. If it’s 2 cups, then shouldn’t it be 500 grams? Pls correct me if I am wrong.
Thank you!
ramya, did you use cup measure or weight measure. 2 cups of atta is 240 grams. the 1 cup measure weighs liquids as 250 ml. grams is different than ml. when 1 cup of atta is measured in a weighing scale, it weighs around 120 to 125 grams depending on its flour texture. different ingredients weigh differently. eg 1 cup rice weighs 200 to 215 grams depending on the quality of rice. hope this helps.
Thank you so much. I used measuring cups. Will try the recipe again. And thank you so much for the response. Appreciate your effort of responding each of my message. 🙂
welcome ramya ?
I have tried this cookies, taste wise they are good but their texture was not crisp… I followed all the instructions carefully, used same measurements.. Don’t know what went wrong… I backed them in Gas oven… Guess this could be reason for soft texture…
could be baking in gas oven has resulted in soft texture. otherwise these cookies have a crisp texture.
Hi dassana,
I have always found your recipes to be as good as it is described.I’m new to baking and have tried this cookies.I baked under180c as told by u in convection mode.but the cookies turned to b very hard as it cooled down.how to overcome this.should i take it out before golden brown.
arya, oven temperature varies from oven to oven. so could be that the cookies were baked too much. usually in convection ovens baking is fast. to test if the cookies are done, they should be golden from the base and you can press a spoon or fork on them. if there is an impression of the fork or spoon on the cookie, than they need to be baked. hope this helps.