Easy butter cookies recipe with whole wheat are the best butter cookies recipe without eggs and full of fun shapes for kids.
Butter cookies are the simplest, easiest cookies ever. Let’s just say they are the most basic cookies we can make with only very few ingredients.
My daughter who is 3 years old now, wants to spend more time with me cooking as she loves to “work for Foopla” (her choice of words). I and my daughter made these butter cookies one fine evening and had so much fun with all the shapes we made. We used the available shapes from her play dough set (after washing them properly). She chose the shapes and was insistent upon shaping all the cookies so I let her.
Coming back to these buttery eggless butter cookies. This recipe is with whole wheat so it’s less crumbly and a bit more chewy. If you bake them a tad bit higher to golden brown, they will come out crisp. Will be sharing all the tips and tricks as I have understood in the process in the recipe notes. But, I always say this, make the first batch and you will know exactly what worked and what didn’t.
I have been making a lot of cookies off late. Only because I want to find some basic recipes for myself which can replace the junk in my house at tea time and during snack time. I don’t want to overwhelm myself or you with a lot of recipes. I believe in simplifying the already complicated life.
These butter cookies were just so heavenly straight out of the oven. Buttery, less sweet as we like it, vanilla flavor coming through. They were gone within 20 minutes of being baked. Thank God for the fact that I froze half the cookie dough for later use. I also wanted to check if frozen cookie dough works as good as it’s claimed to be. I will be updating the results here when I bake them in the next week. I plan to make these cookies during christmas too in various christmas celebratory shapes.
You may want to check out my previous basic whole wheat nankhatai recipe as well.
Eggless Butter Cookies Recipe | Whole Wheat Butter Cookies
Easy butter cookies recipe with whole wheat are the best butter cookies recipe without eggs and full of fun shapes.
- 2 cups Whole wheat flour
- 100 gms Butter
- 1/2 tsp Baking powder
- 1/2 cup Cane sugar or white sugar (fine)
- 1 tsp Vanilla essence
- 1/2 cup Milk (cold)
Mix together whole wheat flour and baking powder.
Add cold butter cut into small pieces so that it's easier to mix them with the flour.
With your fingertips mix the butter with the flour. You have to do this step a bit quickly otherwise the warmth of your hand might melt the butter.
Once the butter is mixed with the flour, you will get a breadcrumb like texture.
Now add sugar, vanilla essence and with the help of cold milk, 1 tbsp at a time, bring the dough together. Don't knead the dough, just bring it together.
Cover with a cling wrap and keep in the fridge for 30 minutes or more. It can also be frozen in the deep freezer for a month or so.
Pre heat the oven at 180 degree C for 10 minutes. Take the dough out of the fridge and with the help of some dry flour, roll it out.
You can bring the edges together if they tear in between. Roll to a medium thickness (1/4 inch approximately). With the help of a cookie cutter, cut into desired shapes.
Bake the cookies in a baking tray for 20 to 25 minutes or until light golden brown.
- These recipe gives less sugary cookies so if you like sugar in your cookies then increase 1/4 cup sugar and decrease 1/4 cup flour.
- You can add any flavor like saffron, cardamom of your choice.
- You can even roll the dough into a log before keeping in the fridge. After 30 minutes, remove the log and cut into equal thickness cookies and bake them.
- To make them crisp, you need to bake for at least 30 minutes or until they are golden brown.
- I have used 180 degree with the lower rod and middle rack position in the oven.