Butter cookies recipe with step by step photos. These crisp and tasty eggless butter cookies are made with whole wheat flour, butter and spiced with cardamom and nutmeg powder.
I made these butter cookies For the festive season this year along with the fruit cake. I have made these cookies before too and they taste very good and go well with tea or coffee.
We are fond of cookies. Thats true. Whenever we go to any big store or a shopping mall, we always lookout for the cookie shops or the cookie section. Usually, I end up buying healthy cookies made with whole wheat or multi grain flour or millet flours. Surprisingly and on the contrary, there are very few cookie recipes posted on the blog. Since I often bake cookies without taking pics. In fact, I have one big book dedicated to only making cookies.
These cookies have the buttery taste & flavor and are also crisp. they make for a nice festive gift. These also go very well with a cup of milk or tea/coffee. Usually in the morning, when I don’t have time to make an elaborate breakfast, I serve cookies with milk or tea.
For the sugar in cookies, I always powder organic unrefined cane sugar or raw sugar. Unrefined cane sugar is much better than bleached white sugar. These butter cookies just have the right amount of sweetness. They are not sweet like sugar cookies. I do try to bake cookies and biscuits with whole wheat flour. But at times depending on the recipe, I do add all purpose flour.
Serve these butter cookies plain or with milk or hot chocolate or tea/coffee. They also go well as a side sweet snack in tiffins.
How to make butter cookies
Making cookies dough
1. In a blender or grinder, add ½ cup sugar and seeds of 4 to 5 green cardamoms.
2. Grind to a fine powder. Keep aside. You can also use ¾ cup powdered sugar instead of grinding the sugar.
3. In a mixing bowl, take 2 cups whole wheat flour (240 grams) and ½ tsp baking soda or baking powder. You can add either baking soda or baking powder in this recipe. Baking soda gives a softer texture whereas baking powder gives a crisp texture.
4.with a spoon or spatula mix everything well.
5. Add 100 grams (about 7 to 8 tbsp) chilled butter. Cut the butter into cubes or sticks and then add.
6. With your fingertips break the butter and mix with the flour. you can cut the butter in the flour with two knives too. This can also be achieved with a food processor or a stand mixer. if the butter melts while mixing with your hands, keep the mixture in the fridge for some minutes and then start again.
7. Mix till you get a bread crumb like texture in the mixture.
8. Add powdered sugar and ¼ tsp nutmeg powder.
9. Mix well with a spoon or spatula.
10. Add 3 tbsp yogurt.
11. Lightly mix and then add 2 to 3 tbsp milk.
12. Mix and gather the entire mixture together to a dough. Don’t knead.
2 methods to make butter cookies
A) Easy and quick method
1. Now make a log or roll of the dough. Cover with a cling film or place the rolled dough log covered in a bowl. Refrigerate the cookie dough for 30 minutes.
2. After 30 minutes, remove and then slice the dough in 0.75 cm to 1.25 cm cookies. Preheat the oven to 180 degrees celsius before you bake these cookies.
3. Place the butter cookies in a baking tray with an inch gap between them. You can also press some dry fruits in the center.
4. Bake in a preheated oven at 180 degrees celsius/356 degrees fahrenheit for 15 to 25 minutes or more till the butter cookies are light golden or golden. Temperatures vary from oven to oven, so do keep a check whilst the cookies are baking. For slight moist and crumbly taste, don’t brown the cookies. For a crisp texture, brown the cookies lightly. Depending on the size of the butter cookies, it may take more or less time for the cookies to bake. Keep the cookie tray in the center rack if using an OTG. Don’t keep it on the tray touching the bottom heating rods. Or else the butter cookies burn from the base.
5. once baked, remove when still hot and place them on a wired tray or rack. So that the cookies cool. Down.
2nd method to make butter cookies
1. Chill the dough without rolling in a log. Remove the cookies dough and spread some flour on the work surface as well as on the dough.
2. With a rolling pin, roll the dough. This rolling takes quite an effort. Roll the dough to a thickness of 0.50 to 0.75 cms.
3. With cookie cutters, cut the dough. Gather the remaining dough and again roll. Cut with the cookie cutters and repeat the process.
Baking butter cookies
4. Then place the cookies in a baking tray with an inch gap between them. Bake in a preheated oven at 180 degrees celsius/356 degrees fahrenheit for 15 to 25 minutes or more till the butter cookies are light golden or golden. These cookies can also be baked in the convection mode of microwave oven with the same temperature. You can also bake the butter cookies in batches, if you have a small oven. Just place the cookies in the fridge before you bake them in batches.
5. The baked butter cookies once out of the oven.
6. Once baked, immediately remove them when still hot and place them on a wired tray or rack. So that the cookies cool down.
7. Once they cool down at room temperature, place them immediately in an airtight jar or box. Serve butter cookies plain or with milk or tea.
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Butter Cookies
By Dassana Amit
Ingredients
- 2 cups whole wheat flour or 240 grams
- 4 to 5 green cardamoms – seeds kept and husks removed
- 100 grams chilled cold unsalted butter – about 7 to 8 tablespoon butter
- ½ teaspoon baking powder or ½ teaspoon baking soda
- ¼ teaspoon nutmeg powder
- 2 to 3 tablespoon milk – add more milk if required
- 3 tablespoon Curd (yogurt)
- ½ cup organic unrefined cane sugar or regular sugar or ¾ cup powdered sugar or 125 grams of powdered sugar
Instructions
making cookies dough
- In a blender or grinder, add 1/2 cup sugar and seeds of 4 to 5 green cardamoms.
- Grind to a fine powder. Keep aside. You can also use 3/4 cup powdered sugar instead of grinding the sugar.
- In a mixing bowl, take 2 cups whole wheat flour (240 grams) and ½ tsp baking soda or ½ tsp baking powder.
- With a spoon or spatula mix everything well.
- Add 100 grams chilled butter. With your fingertips break the butter and mix with the flour. You can cut the butter with two knives too. This can also be achieved with a food processor or a stand mixer. If the butter melts while mixing with your hands, keep the mixture in the fridge for some minutes and then start again..
- Mix till you get a bread crumb like texture in the mixture.
- Add powdered sugar and 1/4 tsp nutmeg powder. Mix well with a spoon or spatula.
- Add 3 tbsp yogurt. Lightly mix and then add 2 to 3 tbsp milk.
- Mix and gather the entire mixture together to a dough. Don’t knead.
- Keep the cookie dough covered in a bowl, in the fridge for 30 minutes.
making butter cookies
- Before baking and cutting the cookies, pre heat the oven at 180 degrees celsius/356 degrees fahrenheit.
- Remove the dough and spread some flour on the work surface as well as on the dough.
- With a rolling pin, roll the dough. This rolling takes quite an effort. Roll the dough to a thickness of 0.50 to 0.75 cms.
- With cookie cutters, cut the dough. Gather the remaining dough and again roll. Cut with the cookie cutters and repeat the process.
baking butter cookies
- Then place the cookies in a baking tray with an inch gap between them.
- Bake the cookies in a preheated oven at 180 degrees celsius/356 degrees fahrenheit for 15 to 25 minutes or more till the cookies are light golden or golden.
- Once baked, remove when still hot and place them on a wired tray or rack. So that the cookies cool down.
- Once they cool down at room temperature, place them immediately in an airtight jar or box.
- Serve butter cookies plain or with milk or tea.
Notes
- The recipe can be halved, doubled or tripled.
Nutrition Info Approximate values
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In Point no. 12, you advised dough to mix only and not to knead. Please advise the reason. Please also advise what will happen if we knead it.
Cookie dough are usually mixed in such a way that the end result yields crumbly light texture. Kneading will develop gluten strands in the dough which will lead to the dense and hard cookies. They will almost be like making cookies from a sweet aata dough – too hard and dense. Hope this helps.
Excellent clarification to my query and thanks a lot.
Is it the same criteria if we use flour (Maida) instead of atta (whole wheat flour)?
Also, in case of Maida, will there be any change in recipe?
Sorry for asking too many foolish questions.
No question are foolish. You can ask queries. We all learn. Everyday even I learn so much. Yes for maida also the same criteria. For maida, you will need to add less milk. So begin with 1 tbsp and add 1 tbsp more if needed. Maida being a fine flour always needs less liquids than wheat flour. Thanks and welcome.
Hi. Are these similar to sugar cookies? Do these expand when kept in oven or do they retain their shape?
No, these are not similar to sugar cookies. They retain their shape.
Hello Dasanna
I tried this recipe.but my dough was too runny .Please help!!
Hi Priyanka, I hope you used the correct measurements as it is not possible for the dough to be runny with the amount of milk and curd used. For any baking recipe like breads or cookies if this happens in future, then you can always add some more flour and this will help.
Hi.. I tried some of your recipes and they always turn out so well. I have become a big fan of yours. Moreover i am a vegetarian so i just love and trust all your recipes. Thinking to try baking cookies this time but i am a little diet conscious. Can i reduce the amount of butter for this recipe? And to prepare salted cookies, can i follow the same recipe eliminating sugar?
Regards
thanks a lot nisha. yes you can reduce the amount of butter. not only for this cookie recipe but any recipe. you can try with salt and add some cumin or ajwain. also add a bit of sugar to balance the saltiness. you will get a nice sweet-salt taste in the cookies.