eggless butter cookies recipe with step by step photos. Crispy and melt in mouth eggless butter cookies made with whole wheat flour and flavored with cardamom and saffron.
These butter cookies recipe was requested by many readers. I bake these butter cookies regularly for our snacks and it is our favorite. I vary the flavoring each time to avoid boredom. Crispy melt in mouth cookies with buttery flavor and not overly sweet are favorite with everyone.
I baked this particular combination of butter cookies last month, they were too good. Saffron and cardamom pair up very well and the aroma is just irresistible. You can even use vanilla for eggless butter cookies, but try this saffron cardamom combo at least once. These eggless butter cookies are best for gifting. You can bake these butter cookies for Christmas, new year, Diwali or as edible return gifts too. These butter cookies are also an excellent treat in toddlers and kids snack box.
These butter cookies are very healthy compared to what you get in bakeries. made with whole wheat flour, raw cane sugar and unsalted butter,these butter cookies are a safe treat for toddlers and kids. I have used some corn flour to make the cookies more crispy. Also adding corn flour makes these cookies melt in mouth.
Store butter cookies in airtight container at room temperature. Serve butter cookies with milk for toddlers and kids. You can also serve these cookies with tea or coffee. If you are looking for more such easy cookies recipes do check eggless breakfast cookies, healthy red velvet cookies, melting moments cookies.
Step by step eggless butter cookies recipe
1. Take wheat flour and corn flour in a mixing bowl and mix well. Soak a big pinch of saffron in one tablespoon milk and set aside.
2. To that add baking powder and mix very well.
3. Add chilled cubed butter and rub well to incorporate the butter into the flours. Once the mixture resemble grits, add powdered sugar and cardamom powder.
4. Add curd and mix well.
5. Now add the saffron milk and bring the dough together very gently. Cover in a parchment and chill the dough for an hour or 2.
6. Preheat oven at 180C. Roll the dough into a circle. Cut out cookies of desired shape. press a small piece of pistachio on each cookie. Arrange the cookies in a greased cookie tray. Bake in hot oven for 12-15 minutes. Allow to cool completely and store butter cookies in airtight container.
eggless butter cookies recipe card below:
eggless butter cookies recipe | whole wheat butter cookies recipe with saffron
1 CUP = 250 ml
Ingredients
- 1 cup whole wheat flour
- 2 tablespoons corn flour
- 50 grams butter cubed and chilled
- 1/4 cup cane sugar or regular sugar powdered
- 1/4 teaspoon salt
- 1 tablespoon yogurt
- A big pinch of saffron soaked in 1 tablespoon milk
- 1/4 teaspoon baking powder
- 1/2 teaspoon cardamom powder
- Butter for greasing the tray
Instructions
- Take wheat flour and corn flour in a mixing bowl and mix well. Soak a big pinch of saffron in one tablespoon milk and set aside.
- To that add baking powder and mix very well.
- Add chilled cubed butter and rub well to incorporate the butter into the flours. Once the mixture resemble grits, add powdered sugar and cardamom powder.
- Add curd and mix well.
- Now add the saffron milk and bring the dough together very gently. Cover in a parchment and chill the dough for an hour or 2.
- Preheat oven at 180C. Roll the dough into a circle. Cut out cookies of desired shape. press a small piece of pistachio on each cookie. Arrange the cookies in a greased cookie tray. Bake in hot oven for 12-15 minutes. Allow to cool completely and store butter cookies in airtight container.
Notes
2. You can use salted butter too
3. You can replace corn flour with wheat flour
Nutrition
Akansha says
Best cookies I ever made. Wholesome snack recipe.
Anuradha says
Hi.. your recipe sounds very interesting. Esp because it contains wheat flour & not maida. Is the amt of liquids used in the recipe enough for the flour used? Or can I add little extra milk if the dough is too dry? Thank you