Eggless Whole Wheat Butter Cookies are tasty, crispy cookies made by flat rolling the dough made of wheat flour, butter, sugar then cut into different shapes and baking it. This has mild buttery flavor and crisp texture which goes well with tea or milk. You can pack it for kids snacks box or keep it for evening snack.
These cookies are good homemade option compared to store biscuits. Since it has wheat flour it feels more wholesome. Cookies are simple to make at home and fun too, especially when cutting different shapes before baking. You can make different sizes or shapes, it adds more fun while baking.
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About Eggless Whole Wheat Butter Cookies
Eggless Whole Wheat Butter Cookies is simple baked cookies made using wheat flour instead of maida. The dough is made by mixing flour, butter, sugar and few basic ingredients, it is rolled flat, cut into shapes and baked in oven. You can make bigger or smaller cookies, it will bake well either way.
The texture has crisp outside and soft inside. Also butter gives rich flavor while wheat flour has mild nutty taste. Cane sugar gives sweetness and some depth to cookies. You can also sprinkle powdered sugar or nuts on top if it has extra touch you want, it stay fresh few days in airtight container.
You can flavour the cookies in different ways. Vanilla essence is common for aroma but cardamom powder has traditional flavour. Some prefer plain cookies without any extra flavour. They also work well as base for sandwich cookies or spreads, this has good use for making variations.
I usually make these cookies at home when I want simple homemade snack for tea time. They are easy to bake and storing them in a jar makes it ready snack for few days.
Eggless Whole Wheat Butter Cookies Ingredients
- Wheat Flour - I used as the base for these cookies. It gives mild nutty taste and little wholesome texture. You can use any good whole wheat flour.
- Butter - I added chilled butter while mixing the dough. It help to create crumbly texture and gives buttery flavor to the cookies.
- Brown Sugar - I used for sweetness and slight caramel taste. You can also use powdered regular sugar if needed.
- Baking Powder - Baking powder helps the cookies become little light and not too dense.
- Curd - I used in this eggless cookie dough. It helps to bind the ingredients together.
- Milk - I added little milk to bring the dough together, add slowly so the dough does not become sticky.
- Vanilla Essence - I added for mild sweet aroma. You can also replace it with cardamom powder.
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How to make Eggless Whole Wheat Butter Cookies Step by Step
1.To a siever add flour,baking powder and salt. Sieve it.
2.Sieve it well for even mixing. Now add chilled butter, mix well with your finger tips. Butter should be firm, if it starts to melt keep the mixture in fridge for few minutes then start mixing again.
3.Mix it well till it resembles bread crumb in texture. Now add cane sugar
4.Mix well with a ladle, add vanilla essence, curd.
5.Now add milk, gather and bring together to form a dough. Do not knead, just bring it together.
6.Cling wrap and chill it for 10 minutes. Now cut the dough into 2.
7.Keep the dough on the parchment paper. Fold the parchment paper such that you roll over on the parchment paper and the dough is in between. This is to avoid sticking. Roll over and flatten it using a chapati roller, use your favourite cookie cutter to cut shapes. Collect the scraps and roll over again, repeat to finish off the entire dough. Lay parchment paper on a baking tray, arrange the cookies carefully.Preheat oven at 180 deg C for 10 minutes. Bake in preheated oven for at least 15-20 minutes or until the edges start to change to golden. Cool down then store in an airtight container.
Serve with milk!
Expert Tips
- Use chilled butter - I usually add chilled butter while mixing the flour. This helps create crumb like texture which is needed for cookies.
- Do not knead dough - The dough should only be gathered together. Kneading the dough too much can make cookies little hard.
- Chill the dough - I chill the dough in fridge for few minutes before rolling. This makes the dough easier to handle.
- Roll evenly - Try to roll the dough in even thickness. If some cookies are thick and some thin they may bake uneven.
- Watch baking time - Cookies are ready when the edges start turning light golden. Do not bake too long or cookies may turn very hard.
Serving and Storage
Serve this with tea, coffee or milk as snack. These cookies also good for evening tea time. Store the cooled cookies in airtight container. They stay crisp for few days if stored properly.
FAQS
1.Can I skip vanilla essence?
Yes you can skip it if you like plain cookies. You can also add little cardamom powder for flavor.
2.Can I use regular sugar?
Yes you can use normal white sugar. It is better to powder it before adding to the dough.
3.Why use chilled butter?
Chilled butter helps create crumb like mixture with flour. This gives better cookie texture.
4.Can I make slice and bake cookies?
Yes you can roll the dough into log shape and chill it. Later slice and bake the cookies.
5.How do I know cookies are baked?
When the edges turn light golden the cookies are done. Let them cool fully before storing.
If you have any more questions about this Eggless Butter Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Eggless Whole Wheat Butter Cookies Recipe
Ingredients
- 1 cup wheat flour
- ¼ cup butter chilled
- ⅓ cup brown sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoon curd
- 2 tablespoon milk
- ½ teaspoon vanilla essence
Instructions
- To a siever add flour, baking powder and salt. Sieve it. Sieve it well for even mixing.
- Now add chilled butter, mix well with your finger tips. Butter should be firm, if it starts to melt keep the mixture in fridge for few mins then start mixing again.
- Mix it well till it resembles breadcrumb in texture. Now add cane sugar.
- Mix well with a ladle, add vanilla essence, curd.
- Now add milk, gather and bring together to form a dough. Do not knead, just bring it together.
- Cling wrap and chill it for 10 minutes. Now cut the dough into 2.
- Keep the dough on the parchment paper. Fold the parchment paper such that you roll over on the parchment paper and the dough is in between. This is to avoid sticking.
- Roll over and flatten it using a chapati roller, use your favourite cookie cutter to cut shapes.
- Collect the scraps and roll over again, repeat to finish off the entire dough.
- Lay parchment paper on a baking tray, arrange the cookies carefully.
- Preheat oven at 180 deg C for 10 minutes.
- Bake in preheated oven for at least 15-20 minutes or until the edges start to change to golden. Cool down then store Eggless Whole Wheat Butter Cookies in an airtight container.
Notes
- Use chilled butter - I usually add chilled butter while mixing the flour. This helps create crumb like texture which is needed for cookies.
- Do not knead dough - The dough should only be gathered together. Kneading the dough too much can make cookies little hard.
- Chill the dough - I chill the dough in fridge for few minutes before rolling. This makes the dough easier to handle.
- Roll evenly - Try to roll the dough in even thickness. If some cookies are thick and some thin they may bake uneven.
- Watch baking time - Cookies are ready when the edges start turning light golden. Do not bake too long or cookies may turn very hard.
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