Butter cookies are a decadently rich yet wonderfully simple treat. They are lightly crispy and so delicious, and made with only a handful of pantry staples – including whole wheat, cardamom, and butter, of course. Here you’ll find step-by-step instructions with photos to make the best eggless butter cookies recipe.
About These Butter Cookies
Who doesn’t love a warm, crisp, and slightly chewy homemade cookie? We are certainly big fans, and make cookies from scratch on nearly a weekly basis. And because we enjoy cookies often, I tend to use eggless recipes and whole wheat flour for a healthy(ish) treat. But that doesn’t mean they are any less tasty than “traditional” baked goods!
These fantastic butter cookies are lightly spiced, perfectly crisp around the edges, and are super buttery through-and-through. They have just the right hint of sugar and are not as sweet as a sugar cookie. However, the taste is still indulgent and will certainly satisfy your sweet tooth.
Use this easy eggless butter cookies recipe to make a batch (or two!) to enjoy as a tea time snack, after dinner dessert, or even with a hot cup of coffee for breakfast. They are also great to package and gift during the holiday season. If you’re willing to share!
How to Make Butter Cookies
Make the Cookie Dough
1. In a blender or grinder, add ½ cup sugar and seeds of 4 to 5 green cardamoms (or add ½ teaspoon cardamom powder).
NOTE: If you do not have green cardamoms, then omit adding them. Add instead ½ teaspoon of pure vanilla extract at step 11.
2. Grind to a fine powder. Set aside. You can also use ¾ cup powdered sugar or confectioner’s sugar instead of grinding the sugar to a powder.
3. In a mixing bowl, add 2 cups whole wheat flour (240 grams) and ½ teaspoon 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. You can also choose to sift the dry ingredients instead of mixing them with a spoon or wired whisk.
5. Add 100 grams (about 7 to 8 tbsp) of chilled unsalted butter cut into cubes or shredded on a cheese grater.
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 or pastry cutter.
If the butter melts while mixing with your hands, place the mixture in the fridge for several minutes until it firms up a bit, and then start again.
7. Mix till you get a bread crumb-like texture in the mixture.
8. Add the prepared powdered sugar and ¼ teaspoon of grated nutmeg or ground nutmeg powder to the butter and flour mixture.
9. Mix well with a spoon or spatula.
10. Now add 3 tablespoons yogurt. Here I am replacing egg yolks with yogurt. Don’t worry as they do not make the cookies taste sour. They also help in giving a lighter and softer texture in these cookies.
11. Lightly mix with a spoon, and then add 2 to 3 tablespoons of cold milk. At this point you can add ½ teaspoon of vanilla extract if you have decided to omit green cardamoms.
12. Mix and gather the entire mixture together to a dough. Don’t knead.
2 Ways to Cut the Cookies: Sliced Circles or Fun Shapes
There are two different ways that you can shape and then bake the butter cookies. Either form the dough into a log and slice disc-shapes, or roll the dough out and use cookie cutters to make fun shapes.
First, I share steps to make classic circular cookies:
1. 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.
You can also divide the dough into parts. Roll each to a log. After refrigerating, slice them neatly to make smaller cookies.
2. After 30 minutes, remove and then slice the dough in 0.75 cm to 1.25 cm (1/3 to 1/2 inch) cookies. Preheat the oven to 180 degrees celsius (350 degrees Fahrenheit) 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.
If you prefer line the baking tray with parchment paper and place the cookies on the parchment paper.
4. Bake in a preheated oven at 180 degrees celsius/350 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.
TIP 1: For slightly moist and crumbly texture, don’t brown the cookies. For a crisp texture, brown the cookies lightly.
TIP 2: Depending on the size of the butter cookies, it may take more or less time for the cookies to bake.
TIP 3: 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 while still hot and place them on a wired tray or wire rack to cool the butter cookies.
Here are steps to make butter cookies in fun shapes
1. Chill the dough without rolling in a log. After 30 minutes, remove the cookies dough and spread some flour on the work surface as well as on the dough.
You can also halve the dough and then roll each dough halve.
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 cm (¼ to ⅓ inch).
3. Use your choice of cookie cutter shapes to cut the dough. Gather the remaining dough lightly and again roll. Cut with the cookie cutters and repeat the process.
Bake Eggless 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/350 degrees Fahrenheit for 15 to 25 minutes or more till the butter cookies are light golden or golden.
TIP 1: These cookies can also be baked in the convection mode of microwave oven with the same temperature.
TIP 2: 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. Here is a photo of the baked cookies fresh from the oven.
6. Once baked, immediately remove the cookies with a spatula while still hot and place them on a wired tray or rack to cool.
7. Once they cool down at room temperature, enjoy them with a cup of coffee, ginger tea or milk.
Certainly! I like to use whole wheat for the earthy flavor and because it is a bit healthier with more nutrients. However, you can swap all purpose flour if you prefer.
Swap traditional flour with your favorite gluten-free baking flour alternative to make tasty GF-friendly cookies.
Yes this recipe is easy to tweak for however many servings you need. As-is this recipe will make approximately 52 to 54 cookies, about 4 ½ dozen total. Simply halve or quarter the ingredients to make 1 or 2 dozen butter cookies. You can double the ingredients and work in batches to make over 100 cookies – perfect for the holidays and special celebrations!
Store the cookies in an airtight container and store at room temperature for up to a week. The cookies can also be wrapped individually in plastic wrap, placed in an airtight bag together, and stored in the freezer for up to 1 month. Defrost on the counter at room temperature for an hour or so.
More Cookies To Try!
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Butter Cookies | Easy Eggless Butter Cookies Recipe
- 2 cups whole wheat flour – 240 grams
- 4 to 5 green cardamoms – seeds kept and husks removed, swap with ½ teaspoon vanilla extract
- 100 grams Butter unsalted and cold, about 7 to 8 tablespoons butter
- ½ teaspoon baking powder or ½ teaspoon baking soda
- ¼ teaspoon grated nutmeg or ground nutmeg powder
- 2 to 3 tablespoon milk cold or at room temperature, add more milk if required
- 3 tablespoons yogurt (curd)
- ½ cup raw sugar or white sugar or ¾ cup powdered sugar or confectioner's sugar – 125 grams
Making cookie dough
- In a blender or grinder, add the sugar and seeds of 4 to 5 green cardamoms. Swap green cardamoms with vanilla extract, but add the vanilla when you add milk to the flour mixture at step 8.
- Grind to a fine powder. Keep aside. You can also use ¾ cup of powdered sugar or confectioner's sugar instead of grinding the sugar.
- In a mixing bowl, take whole wheat flour and baking soda or baking powder.
- With a spoon or spatula mix everything well.
- Add the cold or 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 or a pastry cutter. 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 grated nutmeg or ground nutmeg powder. Mix well with a spoon or spatula.
- Add yogurt. Lightly mix and then add 2 to 3 tablespoons milk. If using vanilla extract, add it at this step.
- 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, preheat 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. Divide or cut the dough into two equal parts.
- With a rolling pin, roll the dough. 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 space 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.
Nutrition Info (Approximate Values)
This butter cookies recipe post from the archives, first published on December 2014 has been republished and updated on 5 November 2021.
Comments are closed.
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.
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?
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.
Hi Dassana, I am a great fan of your recipes. I like experimenting with new cuisines. I happened to reach your blog by chance few years ago. Since then, I turn to your blog whenever I am trying new recipes; even if it’s from other books, I want to see if you had done it and compare the recipes. Because I just can’t resist relying on your recipes. ????
After we started giving solid food to my daughter, I tried this butter cookie recipe. My daughter, my husband, my in-laws – everyone loved it; of course me too. I liked it better because of all the compliments from the family.
Though I never thought of sharing my comments (as I know that I can’t make it short ????), I thought of writing it today. Because I am going to make it with my daughter today. She’s very happy and excited. Seeing her like that, it made me write this long comment.
Keep those wonderful recipes coming. Our best to you.
hi karthika, i felt so good reading your comment and pleased too know that the butter cookies were loved by everyone in your family. of course, you can write long comments. even i have many cookbooks. i hardly ever use them. on the occasions i do, i see glaring errors or mistakes in the recipes eg too much of sugar in a cake or too much of spices or oil in a gravy or curry recipe.
thanks again and i wish you all the best. happy cooking.
I have been baking these cookies for the past 3 years and they turn out awesome every time. I love your recipes as they are always healthy. My son is fond of spicy snacks. His exams are round the corner and I don’t want to give him fried stuff. Can I make this cookie spicy? Please let me know what I should add and the proportion.
Once again my heartfelt wishes to you for the good work that you are doing.
thanks nalini. yes you can make then spicy or spicy-sweet, whatever your son likes. no need to change the proportions of any ingredient. since sugar is not there, you may need to add some more milk while binding.
Thank you o much
You made my work easy through this receip
Hi !! Hour recipie sounds awsm but can we use brown sugar instead and if yes , then do we need to powder the same also .
yes you can use brown sugar. no need to powder brown sugar.
Hi Dasaana.. my family loves the cookies. They are a hit. The shapes are so cute. I replaced butter with cold coconut oil. I also added vanilla. Thanks ao much. Hare Krishna
thanks rupini for sharing the feedback. yes coconut oil is a good substitute. even i use coconut oil on occasions in cookies. hare krishna.
Amit..very nice recipes..but need clarity on the baking soda or baking powder. But you also are adding yogurt as an ingredient. What us better…B soda or B powder please?
baking soda is pure sodium bicarbonate. baking powder is a mixture of sodium bicarbonate when moistened releases carbon dioxide which helps in rising of baked stuff. baking powder contains sodium bicarbonate, an acidifying agent (cream of tartar), and also a drying agent (usually starch). same function as baking soda. however baking soda is three times more stronger than baking powder. yogurt is added as it is an acidic agent and when it reacts with an alkaline substance like baking soda or baking powder, it releases carbon dioxide. depending on the recipe and other ingredients used, you can decide what to add.
Can i add choco chip in these cookies? Will it taste good?
Aishwarya, yes you can add. the cookies will taste good with choco chips.
Can I use All Purpose flour instead of whole wheat flour in your butter cookie recipe and keep all other ingredients the same.
Michelle, yes you can. but add less milk because whole wheat flour absorbs more liquids.
I am a huge fan of your recipes. I have tried a lot and they all come out so awesome. Trust me, I have tried many recipes but yours are the only one who are full proof and never fails.
I recently started baking and tried your nankhatai, banana cake and both were too good.
The best part is your choice of healthy ingredients. I don’t buy maida and you never post any baking recipe with it. Thanks for that. You are amazing!
Just one request, could you add more cookies recipe. I am finding them tough. I would love to see ragi cookies, semolina cookies etc.
Also some savory baking recipes would be great.
I am sorry if that is too much to ask for.
thank you garima for these words. i have some recipes with maida, but as far as possible i do avoid baking with it. i do want to add more cookie recipes. in fact i had developed a batch of oats cookies recipe recently and they were awesome. did not take pics, but yes i will add the recipe in some time. and yes ragi cookies have been asked by many readers. just that i have not tried making cookies with it. so i will need to develop a good fool proof recipe with ragi. even rava cookies have been requested. so will try to add them.
you are not asking too much and please don’t be sorry. i can understand as good eggless baked recipes are sometimes difficult to get in media like internet or books. i have myself tried eggless baking recipes from books and at times the recipes have failed miserably. also i am working on a butter cake recipe with whole wheat flour. both times the texture of cake did not come out as expected. so eventually after trying and testing, i will add these eggless cake and cookie recipes.
Thanks for writing nice and easy receipies.
I have three question regarding this receipe
I do not have nutmug powder.Can we skip it?
Can I bakr cookies in cake tray as I could not find cookies baking tray?
Also till what time i should preheat oven at 180 drgree??
– you can skip nutmeg powder.
– you can bake cookies in a cake tray.
– preheat for 15 minutes at 180 degrees celsius.
Hi my cooking Guru made these biscuits today with my 3 year old OMG it was awesome I have no words and good thing Is she can have without any regrets thats loads of sugar is going in her body……
For me you are my sakshat Ma Anapurna……I just cannot think to cook without you.
thank you so much…..I am so confident with coo8now that my fear is completely gone Al long as you and your recipes are there…
I love you ! I really like to meet you one day to say thank you for this wonderful job
lots of hugs
welcome urvashi. i am humbled reading your kind and positive words. glad that i am able to help you in cooking. stay blessed.
Dear dassana…can v use greased iron tawa inside oven…..pl suggest me
Shubha, you can use iron skillet like ‘Lodge Pans’ which can withstand the high oven temperature. ask the salesmen before buying.
OK dassana… Thank u
If I am baking cookies in batches,then is it necessary to preheat oven each time?
if you are keeping the cookies immediately in the oven after removing the first batch, then no need to preheat. but if you give an interval of some time eg 15 or 30 minutes, then you will have to preheat the oven again.
Awesome biscuits/cookies! I am unable to attach pics 🙁 thank you so much!
can we make this cookies in cooker
Vaidehi, it should work. but i never tried.
I made cookies but they were burnt from bottom and very soft from top. Which mode to use for baking this? Both top and bottom heat mode or only bottom heat mode? I am using 18litre other
sai, you can use both top and bottom heating modes. also keep the tray in the center rack of the oven. if you keep it close to the bottom heating rod, the cookies will get burnt.
20 minutes back I had a plate full of butter cookies. Not one in sight now. ????
Thanks Shefali for this sweet comment
Should the curd be sour? Can I use salted butter?
curd is fresh and not sour. you can use salted butter.
I want to use OTG to bake these cookies, can you help me with the mode, temperature for preheat & bake and Time to bake these cookies.
Also it would be great if you can help in selecting the tray to be used for baking and the shelf of OTG (upper, middle, lower) to be used.
i have also used an OTG to bake these cookies. preheat for 15 minutes. use the same preheat and bake temp (180 degrees celsius) as mentioned in the recipe. timing for baking will vary with the size, watts and make of the oven. so it can take 12 to 15 minutes or even 25 to 30 minutes. so do keep a check.
i always use an aluminium baking tray and keep the tray in the middle rack for even baking, with both the top and bottom heating elements on.
Can i use maida flour instead of Wheat /Atta flour?
Krishnapriya, yes you can use.
Your recipes are awesome.
I have tried many recipes and all these were really good. I really appreciate your hard work.
I have one question about these cookies.
Why should we add baking powder and curd in the cookies dough?
There are some recipes of whole wheat cookies on the internet in which no baking powder or curd is added.
Will it make any difference if we do not add baking powder in it?
Thanks Shilpa for your kind words. Each recipe is different. It all depends upon the combination of ingredients and their proportion. Addition of curd and baking powder makes the cookies soft.
Hi, i am a big fan of ur cooking. U r always choose the healthy way and my family likes healthy dishes..
This cookies are awesome…☺
Welcome Knj. Thanks for sharing positive feedback on cookies and for your kind words. I try to make the recipe more healthier, wherever possible.
I tried this cookie recipe. The cookies were crispy but the it wasn’t melting in mouth. Also, sugar was less. I followed as per the instructions. I see in your instruction that 1 cup = 250 ml. And 2 cups / 240 gm of atta. If it’s 2 cups, then shouldn’t it be 500 grams? Pls correct me if I am wrong.
ramya, did you use cup measure or weight measure. 2 cups of atta is 240 grams. the 1 cup measure weighs liquids as 250 ml. grams is different than ml. when 1 cup of atta is measured in a weighing scale, it weighs around 120 to 125 grams depending on its flour texture. different ingredients weigh differently. eg 1 cup rice weighs 200 to 215 grams depending on the quality of rice. hope this helps.
Thank you so much. I used measuring cups. Will try the recipe again. And thank you so much for the response. Appreciate your effort of responding each of my message. 🙂
welcome ramya ?
I have tried this cookies, taste wise they are good but their texture was not crisp… I followed all the instructions carefully, used same measurements.. Don’t know what went wrong… I backed them in Gas oven… Guess this could be reason for soft texture…
could be baking in gas oven has resulted in soft texture. otherwise these cookies have a crisp texture.
I have always found your recipes to be as good as it is described.I’m new to baking and have tried this cookies.I baked under180c as told by u in convection mode.but the cookies turned to b very hard as it cooled down.how to overcome this.should i take it out before golden brown.
arya, oven temperature varies from oven to oven. so could be that the cookies were baked too much. usually in convection ovens baking is fast. to test if the cookies are done, they should be golden from the base and you can press a spoon or fork on them. if there is an impression of the fork or spoon on the cookie, than they need to be baked. hope this helps.
Wanted to try this recipe… I have a measuring cup that says 250ml… is this the same quantity cup that is mentioned in the recipe… please advice if not
yes same quantity cup.
without oven plz
follow the same method of baking in pressure cooker as i have mentioned before. use an aluminum plate or tray to place the cookies. grease the tray very well.
links for reference:
pressure cooker cake: https://www.vegrecipesofindia.com/pressure-cooker-cake-recipe/
pressure cooker pav: https://www.vegrecipesofindia.com/pav-recipe-in-pressure-cooker/
And yes I did keep it in the mid rack with both elements on..
fine got it. i missed this when replying to your comment before.
Made these yesterday.. Halved the recipe.. The dough had more moisture and was sticky.. I used 1.5 tbsp of curd n 1.5 tbsp of milk.. May be I should have used 1 each.. When cutting the log it was difficult to make evenly thick slices.. With all these defects the cookies were pretty good.. My only query is that the cookie slices kept at the nearest n farthest rows from the oven door were good n crisp though black at the base.. The centre row cookies were soft in the centre..
Should I remove the outer ones two minutes earlier n let the centre ones cook for a few more minutes?
aarti, depending on the type and quality of flour, less or more liquid can be added. at times certain wheat flours absorb a lot of liquids and at times less liquids. by nearest and farthest rows do you also mean the cookies were kept near or close to the lower heating element. generally cookies turn black at the base when they are kept near the bottom heating element. also do you have fan in the oven. if there is a fan, then cookies close to the fan will get browned and crisp faster than the cookies far away from the fan. i have an OTG with a fan on the right hand side. so for anything be it pizzas or cookies, i have to turn the tray after some time for even baking. yes you can remove the cookies which are done before and let the ones which are not completely done stay in the oven.
made these cookies yesterday. they were very soft and inside texture was like sponge cake. Please advice what went wrong
oh… looks like the butter must have become soft or melted while mixing and gathering the dough. did you refrigerate the cookie dough?
Made these cookies yesterday. I halved the recipe and it was super duper awesome?Cookies Got over before they cooled down! Thanks for the lovely recipe that encourages novices like us to bake..
pleased to know this ashrita 🙂 thanks for positive feedback. you are welcome.
Just curious.. What is the purpose of making the flour look like bread crumb like? Some recipes call for melted butter or ghee.. What would be the outcome like?
ashrita, there are basically five methods to make cookies. the rubbing method shown here is one of them. with melted ghee or butter, the cookies turn out softer. with rubbing method, the cookies turn out crisp and flaky.
hi this might seems naive, but where you get unsalted butter in India, i usually heat the butter and remove the white foam to get unsalted butter.else i use white home made butter for any recipe. kindly guide if there is any other process to do that.
i buy from a local super store or at times i make at home. even amul has white butter. there are only two ways white butter can be made. one is through churning of cream and other is through churning of curd. the third one i just came to know from your comment of removing the white foam. i was not aware about this one 🙂
Hello. Can I halve the recepie. any changes in timings or temperature for baking to be done? Thanks.
payal, you can halve the recipe. baking time will be the same and temperature is also same.
They look great and i tried them out but didnt come nice. Not sure what went wrong ,i used baking soda as i wanted a soft texture for cookies,baked them for 17 minutes at 350F and had to take them out as they got dark brown from underneath . Cooled them and now they look undercooked from inside. Can you tell me what weng wrong and where so that i can make correct ones next time. Thanks!!
did you keep the baking tray close to the bottom heating element? i suspect they have baked well. they may look under cooked from the center, but once they cool down, the tetxure will be fine. if the tray is kept near or close to the bottom heating element, than the cookies do get too much browned from the bottom. while baking cookies, unless the recipe specifies, its better to bake them in the center rack of the oven with both the top and bottom heating elements on. this aids in even baking.
thank u, my otg is 28 , previously i bake a cakes sometimes it is un cooked in the middle.
welcome kavita. keep the cake in the center rack and use both the top and bottom heating element. this helps in even baking.
hai, iam using morphy richards otg, how long we will bake biscuits, and cakes also. please give some give some suggestions.
i do not know how much time it will take in a morphy richards otg. oven timings vary with the size, capacity and make of the oven. so no two ovens will take the same time for baking a recipe. the time also varies with the recipe of the cake or cookies. sometimes some cakes take a lot of time to bake. from what i have seen with the bakes i make, i usually take an average time of 35 minutes to bake cakes and 25 minutes for cookies at a temperature of 180 degrees celsius. you will have to try some recipes in your oven and then you will get an idea how much time does it take to bake.
hi amit i am great fan of yours because of i have so many excellant dishes and i start loving cooking so much.
your work is an inspirations for all the ladies who have talent and can do something good with it.
i just have one question that
can you help with microwave functions like how much temprature for these cookies recepie i would really love to try it
thank you parul. are you talking about the convection mode of microwave oven or the microwave mode? in the convection mode of microwave oven, you can bake at 170 degrees celsius. in the microwave mode this recipe will not work.
I tried in 170deg only but still the middle part was uncooked.. what to do? I have Ifb oven with 20lt capacity.. I baked for 20mins.. outer part started getting overcooked so I had to stop the baking process.. pls suggest
in convection ovens the top does get baked faster. just cover with a aluminium foil and continue to bake. the top won’t get browned more.
Hi I loved this simple recipe but have two queries if u can answer me please, my dough wasn’t coming together after adding recommended yogurt and milk, I added more milk and extra tsp yogurt.. have kept in fridge for chilling now, fingers crossed..
so first query- where I went wrong why I needed more of milk and yogurt?
2nd query- can I use egg instead if so how much and what to substitute with (milk&yogurt )
Thank u so much
I am great fan of ur recipes
thank you teja. the quality of flour determines how much liquids need to be added. sometimes whole wheat flour depending on their ground texture, bran etc need more liquids. if there is too much bran also, there more liquids are needed. with egg i am not sure as the recipe may change. you can give a try though. i think 1 egg should be fine.
Hi, can we use dalda instead of butter?
vinutha, i would not suggest to use dalda as it is not good for health.
Thank you ??
My daughter, 11 year old loves to bake. She is a frequent visitor to your blog, checks the recipes frequently and bakes. She finds that all your recipes have come out really well.
I enjoy browsing your blog and have used it for many dishes.
welcome veena. thanks for this sweet feedback. glad to know this.
I was searching online for some homemade snacks for my baby 14 months old.
She is a fussy eater.
I found this recipe. Pretty interesting.
I would like to ask you can i use homemade butter ? The butter we use to make ghee. Can i use that butter?
thankyou sonal you could use home-made butter for this recipe. do share your experience with us thankyou.
My recipe become soft but it is not crisps can i no the reason
i suppose the cookies have not been baked well enough. just bake for a few more minutes.
Excellent recipe, I just baked this recipe. And it was the first time I ever baked anything, it came out super yummm. Thank you
pleased to know this arundhati baking could be fun all the best and thankyou.
Thanks for detailing process of baking eggless cake and cookies
Mam i take a small electronic oven for bakery
Start my bussiness
we all are vegetarians
So how i make delicious cake to serve my locals
How i learn
all the best for your business. i would suggest you to experiment with a eggless recipes and if they come out good, then make on a medium to large scale. you can also invest in some baking books, especially eggless baking. plus there is a lot of info on the internet too.
Hi, can we bake these cookies in microwave plus convection mode? As I have only microwave oven, am confused in which way to bake them, pls suggest!
anuradha, these can only be baked in the convection mode. don’t use both microwave + convection mode. the cookies will become hard and can get burnt too.
Any subsitute for yogurt? Extra milk?
no substitute. just add more milk till the dough binds well.
Thanks for the recipe. I made these today, it came out very good.
There were approx 45 cookies using above measurements ( I use medium size ginger man cookie cutter).
pleased to know this ritu thankyou 🙂
Hi Dassana, I tried out this receipe it’s amazing. My kids loves it. Thanks
thankyou sharmila and you are always welcome 🙂
Hi, can we use cinnamon powder instead of nutmeg powder?
yes you can add cinnamon powder.
Can we use maida instead of atta in this recipe?
yes you can use maida. if using maida, you may need to add less of the curd and milk to bind the mixture.
Hi, can we replace the whole wheat flour with multigrain flour? Or is there any adjustments that should be done? Thanks 🙂
You can replace but i am not sure how the results will be.
Whats the purpose of using nutmeg powder?
Is their any other substitute for it?
just to give a nice aroma to the cookies. skip it if you don’t have.
Can we skip nutmeg powder or is there any substitute for it?
you can skip nutmeg powder.
can I use amul dahi for yoghurt?
yes you can use.
Yesterday i made it and it turn out very good.My kid and husband love this.
Keep it up
khanjan, glad to know this. thanks for sharing positive feedback.
I tried these biscuits today, really yummy n tasty.. your site is very helpfull for the beginners like me.
thanks lavanya for sharing positive feedback.
So today I was having some free time and just surfing the net and somehow I landed on your page. I do admit that I was thinking of baking something for some time and it seems to be cosmic indication I landed at the cookie recipe page.
I have never baked earlier and this is my first time, and I must say due to your very simple detailed steps, I am able to bake 10-12 cookies by taking the ingredients proportionally. They turn out to be amazing with sweetness on the lower side but its amazing for the first try.
Thanks for the wonderful recipe.
thanks a lot vineet. nice to know. baking is very good, creative and therapeutic too. so do try baking more. you will amazed the way you can create different varieties of breads, cakes and cookies at home. these cookies are not overtly sweet as i have kept it that way.
It is a wonderful recipe, simple and delicious !
My first baking experience and Thanks you for sharing it
welcome lakshmi. glad to know this.
i always try your recipes .they are superb…..
but here i dont have microwave oven so please suggest me any other method
thanks pranit. you can make skillet or pan cookies. drizzle 1 to 2 tbsp of olive oil or add butter on a pan. on a low flame, place the cookies. cover and let them cook. when the base is browned, turn over and again cover and cook. depending on the heat source and the thickness of the pan, the cookies can cook faster or slower. the texture of cookies made this way will be different than the baked ones. these will have a softer texture.
Hi, Ur blog is just awesome with all details for a new person to start baking. I love this site 🙂
I tried this cookie last night and it didn’t turn up like urs:( . I always fail in cookies which am trying hard, i am not getting the wholesome brown color like urs.
I baked at 180 in top tray (usually my cookies bottom gets burnt if i keep in mid rack so trying in top tray which doesnt happen in top tray) , cookies are little hard not much hard, color is slight brown in bottom and I could sense the slight raw smell of wheat 🙁 . Almost till the time i took out from fridge it was same like ur pics. What would be my mistake? Als pls tell me how do we get even browning? pls help me
thanks kruba. these cookies are a bit dense due to whole wheat. raw smell should not be there. which means they should have been baked for a few more minutes. for even browning, i don’t do anything different. in my oven i have an issue where one side gets browned faster than the other side. so i rotate the tray to get an even color. for a nice golden color, you can also brush the cookies lightly with some milk or beaten eggs, if you use them.
Hi Dassana, can I use Ragi flour in place of whole wheat flour and follow the same steps?
savitha, can’t say how the cookies will turn out as i have never tried.
Cookies look just the perfect. I have one question. . why the butter should be slightly cold. .and why should we not use the creaming method here with butter n sugar
thanks pooja. cookies can be made both with creaming method and this method. the texture and taste depends upon the method used. you can make these cookies with creaming method also.
I am regular follower of your website. Want to know can we keep these cookies in air tight jar for 15-20 days. And which other cookies we can keep for longer period.
anu, yes you can store these cookies for 15-20 days. cookies which have milk or curd can not be stored for longer time at room temperature, unless kept in fridge.
Hi, I am new to your site and have spent some time browsing through your recipes. What strikes me is how you have tried to simplify the recipes by detailed photos and listing even the little but important steps. Today I tried this recipe and it came out very well. I liked that its not very sweet and I feel good about feeding my children healthier cookies. You dont miss the eggs at all. They rise well depite the absence of eggs and presence of wholewheat flour. This one’s a keeper for sure!! Next I want to play around with the flavors. Have you tried any? Thanks for such a simple but excellent recipe.
thanks a lot trupti. i agree that we should give our family healthy and wholesome food. i have not yet added any flavors. but was thinking of adding some orange juice and zest for an orangish flavor. you can also try adding some cocoa powder for a chocolate cookie.
Can i use jaggery powder( khand in hindi) instead of white sugar?
sakshi, you can try. i don’t know how it will turn out.
Can i use jaggery powder( we call it khand in hindi)instead of white sugar?i mostly use khand in all my sweet recipes n used it in ur banana n apple cake recipe too so was wondering if i can use it here too:)
sakshi, thats good to know. jaggery is better than sugar for health. so give it a try.
Tried this recipe today…. Cookies turned golden brown from bottom…. But the taste was good…. My husband and daughter like it very much….
Tried this recipe today…. The cookies turned golden brown from bottom… But the taste was good…. My husband and daughter like it very much…
thanks hanisha for sharing positive review. glad to know that everybody liked the cookies.
thanks for the feedback hanisha.
Loved ur recipe. Please can u tell me whether yogurt n milk has to be at room temp or cold? Defintly gonna give it a try.
thanks namitha. they should be chilled. i will mention in the post also.
Hi dasanna I have ifb convection oven and I made the cookies today, first I set it for 20mins it came out very hard and with the remaining dough I set for 15mins I felt it has not baked well. Wat is the mistake pls let me know.i am a big fan of ur blog and I hv tried many curries and it has cm very well thank u for sharing with us ur amazing recipes
firstly thanks shobha. did you preheat the oven. also the hardness could be due to the uneven mixing of butter with flour. again the dough should not be kneaded. but just gently mixed. even a light kneading will spoil the texture of the cookies making them hard.
Thanks, will try again and let u know
I tried making this today!! Eventhough it turned golden brown; after cooling, the inner side was soft and moist.. I baked them again for few minutes.. Again the same result..
Will they become hard the next day? As of now they are soft and crunchy..
I used baking powder..
hi deepa, i think the temperature in the oven is low and thats why the cookies are soft. yes they will become a bit dense after cooling completely. to know if the cookies are done, they should turn light golden.
They turned golden brown and then only I removed them. Not sure what went wrong.. But the next day it was not very hard as I thought 🙂 and the cookies are over..
okay fine 🙂 must be the temperature inside the oven. its not very hard. just a bit dense they become. yup they get over soon 🙂
Hi,do you use salted butter like amul for these preparations or is it plain butter ?
kanchi, i have unsalted butter. but you can use salted amul butter also.
I want to know in this recipe and also in cheddar cheese biscuits recipe,can i use ghee in place of butter?
poorna, in this recipe ghee can work but keep the ghee in the fridge so that it solidifies. but don’t use ghee in cheddar cheese biscuits recipe.
OK … Thanks Dassana 🙂
I have been visiting you site since last month..& I have tried many recipes from your site…all came out very well…thanks for all the recipe.
Yesterday, I have tried Butter Cookies…but it did not came well…it was hard. I have used Microwave convection mode…Is it because of that ?….Kindly reply
hardness can be due to many reasons. the mixing of butter with the flour or the dough or baking temperature and time. so cannot pinpoint. also these cookies are not light like the maida/all purpose flour ones. a bit of denseness is there due to them being made from whole wheat flour. but they are not hard.
Today, I have tried this recipe again. & this time I have used food processor. It came out very well…I think mixing was not done properly last time…Thanks a lot…I am also going to try the chocolate coookies…:-)
welcome dhanashree. thanks for sharing your positive feedback.
The recipe is awesome. Can we add some tutti frutti to the same?
thanks madhuri. yes you can add tutti frutti to the cake.
Hi Dassana, what if i dont add nutmeg power….
karan, skip adding it.
Hi dassana.awesome cookies.allah bless u.may I know hw to make namkeen version of this eggless cookies.
thanks. you want the same cookies without chocolate chips but namkeen. right?
Hi Dassana, your receips r just faboulos. I used to prrpare all receips from your site.
Thank u sooo much for sharing such a nice n easy receips
welcome grishma. glad to know this.
Hey dassana…..tried UP style dum aloo….dey wer yummylicious. …..now gonna try dese cookies….
Juss wanted to ask can I used homemade makhkan instead of readymade butter….what difference ll it make….?
thanks vishakha for sharing positive feedback. yes you can use homemade butter. there will be slight difference in taste.
Love your website, great collection of Veg recipes 🙂 Just wanted to check if instead of an OTG can i use an air fryer? If yes at what temp & for what time can I cook them?
thanks mansi. i am not sure if air fryer can be used to make these eggless cookies.
Hi dassana !!tried it yesterday turned out great .pls tell me know how long can it be stored in fridge and room temp ..thanks:)
thanks deepti. at room temperature it stays good for about 10 days. in the fridge it will stay longer. may be two weeks.
I had subscribed to the blog via email. Somehow the mails aren’t coming anymore. I mostly use mobile for browsing. I can’t seem to subscribe again. Please help me
nancy, we have discontinued the weekly recipes newsletter service. please subscribe to social media updates via facebook or twitter or google plus to stay updated. you can also visit the homepage of website to check new recipes posted.
This one has activated my taste glands 🙂
All your receipe is very good.
I have question.What can i use instead of butter?
thanks khanjan. you can use ghee but then beat or cream the ghee and sugar together. then add the flour, baking powder and spice powders. gather into a dough. ghee has to be in semi solid consistency.