Eggless Whole Wheat Butter Cookies Recipe

Eggless Whole Wheat Butter Cookies are delicious, crispy cookies made from a dough made from wheat flour, butter, sugar, rolled out, cut into different shapes and baked. It has a mild buttery flavor and crisp texture that goes well with tea or milk. You can pack it in kids’ snack boxes or keep it for evening snacks.

These cookies are a good homemade alternative to store biscuits. Since it contains wheat flour it seems more nutritious. Making cookies at home is easy and fun, especially when cutting into different shapes before baking. You can make different sizes or shapes, this will add more fun during baking.

About Eggless Whole Wheat Butter Cookies

Eggless Whole Wheat Butter Cookies are a simple baked cookies made using wheat flour instead of all purpose flour. The dough is made by mixing flour, butter, sugar and a few basic ingredients, it is rolled flat, cut into shapes and baked in the oven. You can make the cookies big or small, they will cook well either way.

Its texture is crispy from outside and soft from inside. Additionally, butter adds a rich flavor while wheat flour has a mild nutty flavor. Cane sugar gives the cookies sweetness and some depth. If you wish, you can also sprinkle powdered sugar or dry fruits on top, it stays fresh for a few days in an airtight container.

You can flavor cookies in different ways. Vanilla essence is common for aroma but cardamom powder has the traditional flavour. Some people prefer plain cookies without any added flavoring. They also work well as a base for sandwich cookies or spreads, a good use for creating variations.

I usually make these cookies at home when I want a simple homemade snack for tea time. They are easy to cook and storing them in a jar makes for a ready breakfast for a few days.

Eggless Whole Wheat Butter Cookies Ingredients

• wheat flour – I used this as a base for these cookies. It gives a mild nutty flavor and slightly nutty texture. You can use any good whole wheat flour.
• butter – While kneading the dough I added cold butter. This helps create a crunchy texture and gives the cookies a buttery flavor.
• Brown sugar – I used for sweetness and light caramel flavor. You can also use powdered regular sugar if necessary.
• baking powder -Baking powder helps make the cookies a little lighter and not too dense.
• Curd – I have used eggless cookie dough in this. It helps bind the ingredients together.
• Milk – I added a little milk to bring the dough together, mix slowly so the dough doesn’t become sticky.
• vanilla essence – I have added for mild sweet aroma. You can also take cardamom powder instead.

similar recipe

How to Make Eggless Whole Wheat Butter Cookies Step by Step

1. Sift flour, baking powder and salt into a sieve. Filter it.

2.Strain it well to get a uniform mixture. Now add cold butter to it and mix well with fingers. The butter should be hard, if it starts to melt then refrigerate the mixture for a few minutes and start mixing again.

3. Mix it well until its texture becomes like bread crumbs. – Now add cane sugar to it

4. Mix well with a ladle, add vanilla essence, curd.

5.Now add milk, collect and knead the dough. Don’t knead, just bring it together.

6.Cling wrap and cool for 10 minutes. Now cut the dough into 2 pieces.

7.Place the dough on parchment paper. Fold the parchment paper so that you flip the parchment paper over and the dough is in the middle. This is to avoid sticking. Roll and flatten it using chapati roller, use your favorite cookie cutter to cut out shapes. Gather the remaining pieces and roll again, repeating to finish the entire dough. Line a baking tray with parchment paper, carefully arranging the cookies. Preheat the oven at 180 degrees Celsius for 10 minutes. Bake in the preheated oven for at least 15-20 minutes or until the edges are golden. After cooling, store in an airtight container.

Serve with milk!

Expert Tips

• use cold butter – I usually add cold butter while mixing the dough. This helps create the crumb-like texture that is essential for cookies.
• don’t knead the dough -The dough should only come together. Over kneading the dough may cause the cookies to become a bit tough.
• chill the dough – Before rolling out I chill the dough in the refrigerator for a few minutes. This makes the flour easier to handle.
• roll evenly – Try to roll the dough to uniform thickness. If some cookies are thick and some thin they may cook unevenly.
• View baking time When the edges start turning light golden, the cookies are ready. Do not bake for too long or the cookies may become too hard.

serving and storage

Serve it as breakfast with tea, coffee or milk. These cookies are also good for evening tea. Store cooled cookies in an airtight container. If stored properly, they remain crunchy for a few days.

general questions and answers

1.Can I skip the vanilla essence?

Yes, you can skip this if you like plain cookies. You can also add small cardamom powder to it for taste.

2.Can I use regular sugar?

Yes, you can use normal white sugar. It is better to make its powder before adding it to the flour.

3.Why use cold butter?

The cold butter helps form a crumbly mixture with the flour. This gives better cookie texture.

4.Can I make cookie pieces and bake them?

Yes, you can roll the dough into a log shape and refrigerate it. Later slice the cookies and bake them.

5.How do I know if the cookies are baked?

The cookies are cooked when the edges are light golden. Let them cool completely before storing.

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