Can I make butter cookies without eggs?

Yes. An eggless butter cookies recipe works well with milk or yogurt as a binder for similar texture.

How do I make butter cookies crispy instead of soft?

Bake them a minute or two longer and reduce moisture in the dough.

High-fat, unsalted butter produces a richer flavor, but salted butter can be used for a subtle savory note.

Absolutely. Wrap it tightly and freeze for up to 3 months. Bake directly from frozen, adding a minute to the baking time.

Use almond extract for flavor, pipe the dough into decorative shapes, and dip ends in melted chocolate for a bakery-style finish.

Buttery, melt-in-your-mouth cookies made with simple ingredients, perfect for holidays or everyday treats.

Scale

Cream Butter and Sugar: Cream butter and sugar in a large bowl until pale and fluffy, about 2–3 minutes.
Add Egg and Vanilla: Mix in egg (or substitute) and vanilla extract until combined.
Incorporate Flour: Gradually add flour, stirring until a soft dough forms.
Shape Dough: Roll into 2.5 cm balls, cut shapes, or press through a cookie press onto a lined tray.
Chill Dough: Refrigerate shaped dough for 30 minutes.
Bake: Bake at 175°C (350°F) for 8–12 minutes, until edges are lightly golden.
Cool: Cool completely on a wire rack before storing or decorating.

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