Buttery melt-in-mouth Eggless Danish Butter Cookies! These cookies require only 5 ingredients are one of my favorite treats to bake for the holidays.
They are also perfect for gifting to your friends and family.
It’s the season for homemade cookies. I love baking cookies especially during this time of the year.
I didn’t grow up baking cookies for Christmas or for that matter baking anything since we never had oven in our house in India. My memories of Christmas include decorating a small Christmas tree and waiting for Santa to give us gifts.
We studied in a missionary school until middle school so we used to get pretty excited for Christmas. My sister and I would really look forward to decorating the tree but that was about it. We never baked anything!
Dad got us a fruit cake and these Danish Butter Cookies which came in those blue boxes. I am sure so many of us have the memories of those blue cookie filled boxes, isn’t it?
They were my favorite treat and I was always so happy to eat them.
Now of course I bake a lot, we decorate the tree but I miss those wonderful innocent years so much! For so long me and my sister believed in Santa Claus (like most kids) and then one day on Christmas eve, it was raining a lot and the weather was bad and we saw that mom dad couldn’t get out of the house.
The next morning, we found a note under the tree which said “sorry kids, weather was bad so couldn’t get gifts”. We sort of connected the dots that day! Haha, such a fun memory and always makes me smile! 🙂
Anyway coming back to these cookies, these are like the easiest cookies that you can bake.
These Eggless Danish Butter Cookies
✔are buttery and crumbly.
✔made with only 5 basic ingredients!
✔are nut-free and egg-free.
✔easy treat to make for the holidays!
Even if you are new to baking cookies, this is a good place to start since these are so easy to make.
Like mentioned before, you only need few basic ingredients to make these eggless Danish butter cookies.
Flour: I have used all purpose here. You can probably use atta (whole wheat flour), this cookies might not be as tender and flaky as whole wheat is heavier but you can definitely make them with whole wheat flour.
Powdered sugar: also known as confectioners sugar/icing sugar. Do not use granulated white sugar here.
Butter: I have used unsalted butter for these cookies. You can use salted butter but I prefer using unsalted butter here.
Make sure the butter is at room temperature before you use it in the recipe. You cannot replace butter with oil here.
Cornstarch: or in India corn flour acts as a tenderizing agent as it inhibits some of the gluten-formation making the cookies softer.
Vanilla extract: pure vanilla extract is what I have used here. You can use imitation vanilla if that’s what you have.
Vanilla beans would work great too!
Milk: a little milk helps in piping the cookies easily. You may skip the milk if you are not going to pipe these.
It’s important to chill these cookies before baking, this prevents spreading of cookies in the oven while baking.
I recommend chilling for a minimum of 2 hours, you can even chill overnight in the refrigerator.
Baking time: so, I baked these cookies for 20 minutes at 350 F degrees. At this temperature their bottom had a light brown color and they were just perfect for my taste- little crispy with buttery, crumbly texture.
I would suggest keeping an eye after 15 minutes since every oven is different.
For these cookies I have used a closed star tip to pipe them. You can pipe them in any shape you want, using whatever piping nozzle you have.
Don’t be afraid of getting the perfect shape, just have fun with piping them. Even if you don’t have a piping tip, just roll and flatten them with your hands and bake. Ultimately it’s all about have a good time. And they will taste good irrespective of how you shape them.
Dipping in chocolate: if you want, once the cookies are completely cooled you can dip them in chocolate to make them look more festive.
You can dip these in milk, white or dark chocolate and can also add some sprinkles on top!
Storing the cookies: I like to store these in an airtight container at room temperature. They taste best when fresh and are good at room temperature for 5 to 7 days. These can also be frozen.
1- Using paddle attachment of your stand mixer (or using your hand mixer) beat together room temperature butter until smooth and creamy.
2- Add in the powdered sugar, flour, cornstarch and vanilla and little milk(as needed). Mix until combined.
3- The dough should come together on it’s own, if not just use your hands to bring it together.
4- Now, take a baking sheet lined with parchment paper. Transfer the dough into a piping bag lined with a closed star tip/nozzle and pipe the cookie dough into these rosette shapes (starting from the center and making one full round around it).
The dough might feel stiff to pipe at first but keep pressing and pipe and eventually with the warmth of your hands, it will loosen up and you will be able to pipe easily.
Once the cookies are piped, transfer the baking sheet into the refrigerator for 2-4 hours. This will help in preventing the cookies from spreading in the oven.
Pre-heat oven to 350 F degrees. Take the baking sheet out of the refrigerator and bake at 350 F degrees for 18 to 20 minutes until the bottom of the cookies start turning light brown in color. I baked mine for 20 minutes.
Transfer onto a wire rack to cool completely. Enjoy these eggless Danish Butter Cookies with coffee.
More Eggless Holiday Cookies
Eggless Danish Butter Cookies
- 1/2 cup unsalted butter 113 grams (1 stick), at room temperature
- 1/3 cup powdered sugar 40 grams, also known as confectioners sugar/icing sugar
- 3/4 cup + 2 tablespoons all purpose flour 115 grams approx
- 2 tablespoons cornstarch 20 grams
- 1 teaspoon vanilla extract
- 1-1 & 1/2 tablespoons milk as needed
- Using paddle attachment of your stand mixer (or using your hand mixer) beat together room temperature butter until smooth and creamy.
- Add in the powdered sugar, flour, cornstarch ,vanilla and little milk (as needed) and mix until combined.
- The dough should come together on it's own, if not just use your hands to bring it together.Now, take a baking sheet lined with parchment paper.
- Transfer the dough into a piping bag lined with a closed star tip/nozzle and pipe the cookie dough into these rosette shapes (starting from the center and making one full round around it).The dough might feel stiff to pipe at first but keep pressing and pipe and eventually with the warmth of your hands, it will loosen up and you will be able to pipe easily.Once the cookies are piped, transfer the baking sheet into the refrigerator for 2-4 hours. This will help in preventing the cookies from spreading in the oven.
- Pre-heat oven to 350 F degrees. Take the baking sheet out of the refrigerator and bake at 350 F degrees for 18 to 20 minutes until the bottom of the cookies start turning light brown in color. I baked mine for 20 minutes.Transfer onto a wire rack to cool completely. Enjoy these eggless Danish Butter Cookies with coffee.
- Chill the cookies for a minimum of 2 hours to prevent spreading. You can even chill overnight.
- Start with adding 1 tablespoon of milk and add the additional 1/2 tablespoon only if needed. Adding little milk helps in piping these cookies easily. If you are not going to pipe these butter cookies, then you can skip the milk.
- This recipe can be easily doubled.