The only thing I have seen everywhere in the last couple of days are cookies, cookies, and more cookies! So I couldn’t resist sharing with you my all-time FAVORITE cookie recipe: Eggless Shortbread Cookies!!! They are buttery, slightly sweet, and literally melt in your mouth. In other words… totally heavenly!!
Please tell me I’m not the only one who is seriously looking forward to Christmas cookies! I love baking cookies and this year I am planning to make tons of cookies. Can you tell I’m a sucker for cookies? But don’t panic! If you don’t have the time to make different types of cookies this recipe is the only one you’ll need. Just bake a big batch of shortbread cookies and make 3 or 4 variations.
The dough is really easy to make and makes the perfect base for all kinds of delicious cookies. You can eat it as is or throw in some nuts, dried fruit, or extra spice. You can even make sandwich shortbread cookies filled with dulce de leche, jam, or Nutella.
Believe me.
These are great presents for teachers and coworkers. I think it’s a very thoughtful gift that requires little effort, and will for sure warm their hearts and make a lasting impression. And since my kids love helping me to bake cookies (yeap… I make sure their hands are clean!!) that gives a special meaning to the edible gifts. They feel so proud as they walk through the door and say: I made these cookies for you!! Priceless.
BTW… what do you think of my moody images? Do you like them? I was hesitant to edit these pictures in this way because it’s so different from what I usually do. But I love to see this kind of photography on other blogs that I visit regularly, so thought I should give it a try at least one time.
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Ingredients
- 1 1/2 cup ( 210 g) all-purpose flour
- 2 tablespoons ( 20 g) cornstarch
- 1/3 cup ( 40 g) confectioner’s sugar, sifted
- 10 1/2 tablespoons (147 g) butter, softened
- 1 teaspoon pure vanilla extract
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Sift flour and cornstarch into a mixing bowl. Set aside.
- Beat sugar and butter with an electric mixer for 5 – 7 minutes, or until fluffy and pale yellow. Add vanilla and mix to combine.
- Add flour and cornstarch mixture and beat until dough forms.
- Roll the dough out between two pieces of parchment paper to 1/4 inch thick. Refrigerate for 30 minutes.
- Preheat oven to 350º F (180ºC). Line two cookie sheets with parchment paper. Set aside.
- Using your favorite cookie cutter round cookie, cut as many cookies as possible from the dough. Place them on cookie sheets.
- Bake for 10 -12 minutes, or until light golden. Remove from the oven and let them sit on the baking sheets for 5 minutes. Then use a wide metal spatula to transfer the cookies to a wire rack and let cool completely.
- The butter, when creamed, will start out looking like wet sand. Keep whipping until it becomes pale yellow, light, and fluffy.
- You can add a little bit of lemon or orange zest, sprinkles, chocolate chips, or a single nut pressed on top of the shortbreads to change things up.
- Avoid over mixing the cookie batter or you’ll get dense cookies.
- I recommend using real vanilla extract and not artificial extract for the best results.
- Make sure to accurately measure the ingredients to avoid using too much flour and making the cookies dense. I suggest using a scale.
- If you are planning on making these, take the butter out of the fridge ahead of time so it’s ready to go when you need it!
- If you want to make dulce de leche sandwiches like my photos just spread half of the cookies with dulce de leche and cover with the other half. You can find dulce de leche in the international aisle of most grocery stores.
- Eggless Dark Chocolate Cookies
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- Easy Palmiers Recipe (Elephant Ear Cookies or Palmeritas) (Video)
- Easy Eggless Vanilla Cookies
- Eggless Dulce de Leche Shortbread Sandwich Cookies
- more eggless cookies…
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Turned out lovely I also added icing to mine x
Hello Ava! That sounds delicious! I bet the icing added a perfect touch. So happy to hear it turned out lovely—thank you for sharing! 😊
Can i make it (bake the cookies) in advance and freeze it?
Looking to make allergy friendly cookies for a bday party
Hello Maria! Absolutely…you can make these in advance and freeze them.
Hi rojana
Could you please share the recipes in grams
Hello Rashmi! I have added the metric info. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi, your recipe is awesome, I tried it and everyone just loved these short breads.
Thanks for trying my recipe, Ketki! I’m so glad you enjoyed it!!!
I tried this recipe and when I made the batter as written it was to thick and I needed to add about a 1/4 cup of water. However otherwise it turned out great and everyone loved it.
Hello Autumn! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
These look delicious, I can’t wait to try them out! Do you think the taste may be a bit spoiled if I substituted the dulce de leche with nutella? I can’t find them anywhere and I’m planning to make this the day after tomorrow.
Hello Jhanvi! Nutella will work great. Please come back and let me know how you like it. Thanks!!
Que lindo! Se nota que estan deliciosas esas galletas por la carita de tu niño, y faciles de hacer. Lo mejor es que no llevan huevo. Gracias por compartir la receta!