These homemade eggless butter cookies are the ultimate holiday treat! Perfectly buttery, crisp, and melt-in-your-mouth delicious. They’re not just egg-free but taste even better than the classic Danish butter cookies from the blue tin. A must-try for your Christmas cookie platter!
06Pipe the cookies: Transfer the dough to the piping bag with a large opening star tip. (I have used 1M Wilton, other recommendations are Wilton 8B, Ateco 849, Ateco 824). Pipe the dough onto the prepared cookie sheets in round swirls. This recipe yields about 18 cookies.
07Chill the Cookies: Place the piped cookies in the refrigerator for about 30 minutes. Why chill? Chilling helps the cookies hold their shape and prevents spreading during baking.
08Preheat Oven: Preheat your oven to 350°F (180°C) while the cookies are chilling. Let it preheat for at least 10 minutes.
09Sprinkle Sugar: Just before baking, lightly sprinkle sugar over the cookies for a sweet crunch.
10Bake: Bake the cookies in the preheated oven for 12-14 minutes. Keep an eye on them; they should turn light golden brown around the edges.
11Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up. Then transfer them to a cooling rack and let them cool completely.