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Photo of Eggless Shortbread Cookies by Swapna Sunil at BetterButter

Eggless Shortbread Cookies

Swapna Sunil
30 minutes
Prep Time
20 minutes
Cook Time
10 People
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ABOUT Eggless Shortbread Cookies RECIPE

Utterly Butterly Delicious cookies with sugar sprinkles that works as it makes a perfect gift for your loved ones or as a treat for your Valentine and apt for Birthday Parties as well. The crisp and light texture of these cookies makes them a perfect accompaniment for tea time as well. Liked by one and all from kids to older people, the pink and white heart sugar sprinkles that excite my daughter to crave for more and more.

Recipe Tags

  • Veg
  • Easy
  • Kids Recipes
  • American
  • Whisking
  • Baking
  • Snacks
  • Healthy

Ingredients Serving: 10

  1. 123 gms unsalted butter (at room temperature)
  2. 55 gms castor sugar
  3. 123 gms All purpose flour/ maida
  4. 55 gms corn starch
  5. Pinch of salt
  6. 1/2 tsp Vanilla extract
  7. 2 to 4 tbsp sprinkles (choose according to your taste, I chose pink and white heart shaped which is apt for a Valentine theme)


  1. Sift the all purpose flour, corn starch together and set aside. In a separate bowl take the butter, sugar and vanilla and whisk them until they are light and fluffy.
  2. Scrape the sides and add salt and sifted flour. Mix everything together either by whisking or by continuing in a stand mixer on low or just with a wooden spoon.
  3. Once everything comes together like a ball, stir in the sprinkles and work them into the dough until it's well distributed.
  4. Now line the baking tray or counter top with cling film and take the dough ball onto it. Spread another cling film over it, now you will end up with the dough ball in the middle and cling film over top and bottom. Start rolling with a rolling pin and spread into a thick sheet.
  5. Now place this in the refrigerator for 30 mins, to chill the dough. Because of all the rolling, the butter starts to melt and gets sticky, so chilling firms the dough and helps while cutting into shapes.
  6. Now remove the dough, unwrap and cut into desired shapes using a cookie cutter or knife. (I've shaped out few hearts and circles.)
  7. Remove the cut dough on to a baking tray lined with parchment paper. Top them with sprinkles if you want. If the dough starts to stick place it in the fridge again for 15 mins.
  8. Now bake this in a preheated oven at 180°C or 325°F until the edges turn slightly golden or for about 15 to 20 mins.
  9. Once baked to perfection remove and cool on a wire rack. Store them in an air tight container after cooling completely.

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Maanika Hoon
Maanika Hoon   May-06-2016

so pretty! amazing cookies dear

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