Eggless Vanilla Butter Cookies – Perfect for Christmas Cookie Swap

Delicious, melt in your mouth Eggless Vanilla Butter Cookies are perfect for holidays or Christmas cookie swaps. 

They make a great teatime cookies too.

 

Serving Suggestion: Can be served as is OR with Tea/Coffee

Serves: Makes 2 small jars

Vanilla Butter Cookies

 

Tools:

1 Medium Bowl for sifting dry ingredients

1 Large bowl for mixing everything

Hand Blender or Electric Whisk

Piping Bag with Any medium size tip/nozzle – (If piping bag is not available, use a ziplock bag)

1 Medium Baking Tray

Parchment/Greased paper for lining the baking tray.

 

Ingredients for Eggless Vanilla Butter Cookies

¾ Cup All-Purpose Flour

½ Cup Icing Sugar

½ Cup unsalted butter – room temperature

2 Tbsp milk – room temperature

2 Tsp vanilla extract

2 Tbsp Cornflour

Method for Eggless Vanilla Butter Cookies:

PREP WORK:Pre-heat the oven at 180C / 350F

PREP WORK: Cut the parchment paper & line the baking tray. 

  1. In a medium bowl, Sift flour and cornflour together.
  2. In a large bowl whisk butter and the sugar until smooth and creamy.
  3. Add milk, vanilla extract and mix, add flour mixture gradually until smooth.
  4. Fill the piping bag with this mixture, attach the tip/nozzle and pipe small
    disc/shape on the already lined baking tin. Make sure to leave some space between each piped cookies.
  5. Bake for 12 to 15 minutes or until the cookies turn golden brown at the edges.(Keep an eye as these cookies burn really fast)

 

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Festive Chocolate Chip Cookies with Peppermint Icing : #ad #chocolate #cookies #peppermint

 

Yield: 15 Medium Cookies

Eggless Vanilla Butter Cookies - Perfect for Christmas Cookie Swap

Eggless Vanilla Butter Cookies - Perfect for Christmas Cookie Swap

Delicious, melt in your mouth Eggless Vanilla Butter Cookies are perfect for holidays or Christmas cookie swaps. They make a great teatime cookies too.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • ¾ Cup All-Purpose Flour
  • ½ Cup Icing Sugar
  • ½ Cup unsalted butter – room temperature
  • 2 Tbsp milk - room temperature
  • 2 Tsp vanilla extract
  • 2 Tbsp Cornflour

Instructions

PREP WORK:Pre-heat the oven at 180C / 350F

PREP WORK: Cut the parchment paper & line the baking tray. 

  1. In a medium bowl, Sift flour and cornflour together.
  2. In a large bowl whisk butter and the sugar until smooth and creamy.
  3. Add milk, vanilla extract and mix, add flour mixture gradually until smooth.
  4. Fill the piping bag with this mixture, attach the tip/nozzle and pipe small
    disc/shape on the already lined baking tin. Make sure to leave some space between each piped cookies.
  5. Bake for 12 to 15 minutes or until the cookies turn golden brown at the edges.(Keep an eye as these cookies burn really fast)

Notes

Tools Required:

1 Medium Bowl for sifting dry ingredients

1 Large bowl for mixing everything

Hand Blender or Electric Whisk

Piping Bag with Any medium size tip/nozzle - (If piping bag is not available, use a ziplock bag)

1 Medium Baking Tray

Parchment/Greased paper for lining the baking tray.

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 282Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 6mgCarbohydrates: 26gFiber: 1gSugar: 11gProtein: 2g

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