I am not a big fan of cookies but when it comes to butter cookies I absolutely LOVE them. Made with only 4 simple ingredients these eggless butter cookies just melts in the mouth. The special ingredient that gives these cookies a nice crunchy texture is rice flour. If there is one cookie recipe that you have to make from my cookie list then this butter cookie recipe will be on the top. I love it’s flavour and texture and most importantly I love recipes that are simple and easy to make. These eggless butter cookies are quick and anyone can make them at home. So give this recipe a try and enjoy them with a mug of tea or coffee, I love to have them with milk. Check out my other eggless recipes too, eggless chocolate cake, eggless black forest cake, eggless fudgy brownies, and eggless mango mousse. 

Butter Cookies Recipe – Video

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Ingredients For Butter Cookies Recipe

• 1 cup (227g) butter at room temperature
• 1 cup (120g) icing sugar or powdered sugar
• 1 ½ cup (195g) refined flour/maida
• ¾ cup ( 97g) rice flour/ chawal ka aata

Note: Read recipe notes in the end.

Main Equipments Used

• • OTG – I use Bajaj 35-litre oven. You can find it on Amazon, here: https://amzn.to/2Q0OumQ
  • Philips Hand Mixer – Buy on Amazon here: https://amzn.to/2ZrTmXp
  • Glass Mixing Bowls – Buy on Amazon here: https://amzn.to/2UjHgMz

Steps In Making Butter Cookies

1. Preheat the oven at 170C or 338F for 10 minutes.
2. In a large bowl add butter and with a hand beater or whisk beat the butter for a minute until smooth.
3. Now add sieved powdered sugar and beat for another 2 minutes until it becomes smooth, light and fluffy. The mixture will turn slightly pale in colour.
4. Now add sieved refined flour and rice flour and beat the mixture for a minute till everything is well combined. Don’t over beat else the butter cookie dough will become hard.
5.  Divide the dough in two equal parts and put it in the refrigerator for couple of hours to chill and become slightly hard.
6. On a flat surface take the chilled dough balls and with both your hands press them to break the lumps.
7. Now sprinkle some refined flour on the surface and gently roll each dough ball into cylindrical shape by pressing them with your palm.
8. Keep pressing the logs on the sides too else they might become little hollow in the center. (check the YouTube video tutorial for better understanding)
9. Wrap them in a parchment paper or cling wrap and keep the logs in the refrigerator for 7-8 hours.
10. Now using a sharp knife, slice the logs into 1/4 inch (.5cm) thick cookies.
11. On a baking tray place parchment paper. Now put the butter cookies on it spacing about 2 inches (5 cm) apart.
12. In a preheated oven bake the butter cookies for about 20-25 minutes, or until the cookies are just beginning to brown around the edges.
13. Let it cool down completely before storing it in an airtight container.
14. Baked cookies can be stored in an airtight container for upto a month and you can freeze the logs for upto 3 months.

Recipe Notes

• Don’t use too cold or too warm butter, it should be soft enough so if you press it with a finger it forms a depression.
• While making logs if the cookie dough becomes too soft then put it in the refrigerator for some time till it becomes hard and use again.
• Every oven is different so check your cookies 4-5 minutes before the baking time.
• When the cookies are baked the center will be slightly soft but as it cools down it will firm up.

Step By Step In Pictures For Butter Cookies Recipe

1. In a large bowl add butter and with a hand beater or whisk beat the butter for a minute until smooth.

2. The butter looks creamy now.

3. Now add the sugar and sieve it.

4. Beat for around 2 minutes until it becomes smooth, light and fluffy. The mixture will turn slightly pale in colour.

5. Now add the refined flour.

6. Add the rice flour and sieve it.

7. Beat the mixture for a minute till everything is well combined. Don’t over beat else the butter cookie dough will become hard.

8. Scrape the bottom and the sides.

9. Divide the butter cookie dough into two equal parts. You can weight or eyeball them.

10. Press the logs and keep them in the refrigerator for couple of hours to chill and become slightly hard.

11. The logs are chilled and firm now.

12. On a flat surface take the dough balls and with both your hands press them to break the lumps.

13. Smoothen the dough.

14. Now sprinkle some refined flour on the surface and gently roll each dough ball into cylindrical shape by pressing them with your palm.

15. Keep pressing the logs on the sides too else they might become little hollow in the center. (check the YouTube video tutorial for better understanding)

16. Wrap them in a parchment paper or cling wrap.

17. Now keep the logs in the refrigerator for 7-8 hours till they become hard.

18. Using a sharp knife, slice the logs into 1/4 inch thick cookies.

19. This is how it should be.

20. On a baking tray place parchment paper. Now put the butter cookies on it spacing about 2 inches (5 cm) apart. Bake the butter cookies for about 20-25 minutes, or until the cookies are just beginning to brown around the edges.

21. Let it cool down completely before storing it in an airtight container.

22. Baked cookies can be stored in an airtight container for upto a month and you can freeze the logs for upto 3 months.

CLICK HERE to subscribe to my YouTube channel for more such yummy recipes.

Next Recipe:

• Eggless Chocolate Cake Recipe
• Eggless Black Forest Cake Recipe
• Eggless Mango Mousse Recipe – 3 Ingredients