How To Make Butter Cookies Without Butter
- October 11, 2021
Last week I was craving some yummy cinnamon and sugar coated Snickerdoodle cookies like my grandparents used to make.I was excited to make some when I discovered I was out of butter, one of the main ingredients in my recipe.I’m a determined sort of gal so I scoured the web for a recipe for Snickerdoodle cookies without butter.I’m trying to make more of our snack foods as opposed to buying them, both to save money and keep scary ingredients out of our house.You mix up the dough, roll it into a ball in your hand, coat it in cinnamon sugar, and bake.The only challenge to making cookies with oil instead of butter is that they might flatten out too much if you place them on a hot pan.This makes them cook evenly and all turn out perfectly every time.Some people claim that the cream of tartar gives Snickerdoodles a characteristic “tang”, but honestly I’ve never noticed that.Sometimes oil based cookies spread on the pan and turn out flat and hard.First, be sure to roll the cookies into a ball and coat thoroughly with the cinnamon sugar mixture.As you can find in the almost 100 comments below, there are MANY substitutions and variations you can make on these no butter cookies!Substituting 2 packets of hot cocoa mix for 1/2 cup of sugar.These butterless cookies even come together in 5 minutes and in one bowl (now that’s my kind of baking).Please leave a comment below or send me a message on The Frugal South’s Facebook page!1 tsp cinnamon Instructions Preheat oven to 375 degrees.Mix the oil, sugar, egg and vanilla until smooth.Add the flour, baking soda, salt and cinnamon on top, then mix everything together to form a thick dough. .
No Butter Super Soft Sugar Cookies
If you can't get to the supermarket but want to prepare delicious biscuits, don't be discouraged because there are many butter substitutes that work the same way and that you certainly have at home.In a bowl, mix the oil with the sugar, add an egg previously beaten with the vanilla extract. .
No Butter Chocolate Chip Cookies (Cookies with Oil)
How do I make the cookies for the party now?”), can’t get to the store to buy butter (due to snow, rainstorms, pandemic, etc.).If you liked this no butter cookie recipe, we hope you will leave a comment below and give us a 5 star rating.Press M&Ms into the Top of the Chocolate Chip Cookie Dough & Bake.Equipment used for this recipe – Measuring cup & spoons, mixing bowl, electric mixer, tablespoon or cookie dough scoop, oven mitts, silicon spatula, baking sheets, cooling rack and an oven.FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand (when using vegetable oil).FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand (when using vegetable oil).Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.Please read the tips section below for extra information on how to make this recipe successfully.Or join Bread Dad’s free email newsletter to learn about our latest recipes.The tips below are designed to help no butter cookie “novices” and/or people with limited baking experience.The cookie dough comes out “creamier” and the vegetable oil is blended in better if you use an electric mixer.Completely mix the eggs, vegetable oil and sugar together with an electric mixer BEFORE adding the flour.Hand stir the chocolate chips into the cookie dough with a large spoon.Tips to prevent “spreading” (i.e. overly thin cookies) – Don’t squish the dough flat (higher dough results in higher cookies), use fresh baking soda (cookies made with stale baking soda don’t rise properly), measure the recipe ingredients exactly!!(too much oil results in “runny” dough and flatter cookies), always use cool or room temperature baking sheets ( don’t reuse a hot baking sheet to make another batch … i.e.
for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).Beginning bakers learn a lot from your baking comments, tips & recipe variations.For example, they are unable to get to the store in order to buy any butter because it is late at night, there is a winter storm, etc.Making chocolate chip cookies with vegetable oil solves the issue of not having any butter at home.Replacing butter with some types of vegetable oil can reduce the amount of saturated fat in homemade cookies.A hard container helps to reduce the chance that the cookies are broken as you move things in the freezer.Alternative method – You can layer non-wrapped cookies inside a hard resealable plastic container.Line the container with baking parchment paper and add a single layer of cookies.To “restore” your frozen no butter cookies, you can thaw them out by unwrapping them and leaving them on the kitchen counter.1 1/2 Cups Chocolate Chips (semisweet morsels) Instructions Preheat oven to 375 degrees F.FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand (when using vegetable oil).Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.Beginning bakers learn a lot from your baking comments, tips & recipe variations. .
These crisp, delicious butter cookies have lots of amazing butter flavor and a melt in your mouth consistency that will have you coming back for more.How to make Butter Cookies.Measure the flour, use a scale if possible but if you don’t have one make sure to fluff your flour and spoon it into your measuring cup.Add the flour and mix until just incorporated.Roll the chilled dough in sanding sugar (optional).Cut into slices and bake until just turning golden at edge.This will help dehydrate the cookies further to that butter cookie out of the tin crunch.Just form the dough into a disk, wrap and chill then roll out to 1/4 inch, cut and bake.What’s the Best Butter to use for these cookies?Why should you chill cookie dough?Chilling the dough intensifies flavors and dehydrates the dough giving you a more flavorful cookie that will better hold it’s shape in the oven.No Spread Sugar Cookies. .
Butter Cookies II Recipe
Rating: 1 stars Not at all what I expected, I'm from Chicago and I was really looking for those rich, finger printed, lunch room cookies!This recipe made 4 trays full, about 5 dozen cookies not including the gobs of dough my 4 year old swiped.One hint - you probably won't need to refrigerate the dough to use in a cookie press unless it's really hot in your kitchen.Rating: 4 stars I've tried to find a recipe close to the one made by my best friend's mother, and this definitely came the closest.I also added 1/2 tsp of almond extract for a little extra flavor, and it was wonderful.I would recommend putting a tad bit of almond or lemon extract in to add flavor.Rating: 5 stars I lost my "old faithful" spritz cookie recipe but this is every bit as good.Rating: 2 stars I was hoping for a Christmas tin butter cookie and these werent close in my opinion at all. .
Butterless Chocolate Chip Cookies
You need to try these easy and delicious Butterless Chocolate Chip Cookies!Baked with oil instead of butter, these cookies come out perfect every time!Because most of the time when I use all butter in my cookie recipe, they turn out flat and cake-like.Yay for a delicious butter-less chocolate chip cookie recipe!Butterless Cookies with oil instead of butter.Making cookies with oil instead of butter is definitely something you need to try if you haven’t already!Use an ice cream scooper to portion out the dough on the baking sheet for evenly baked cookies.If you have tried this butter-less chocolate chip cookie recipe, please rate it and let us know how it turned out in the comments below! .
Butterless Chocolate Chip Cookies with Coconut Oil
This post contains affiliate links: if you purchase something we’ll earn a small commission at no cost to you.Just give me a soft, fluffy, room temperature chocolate chip cookie with no milk, please.(And you are totally allowed to eat them hot from the oven and dip them in milk if those things make your heart happy.(Note: Coconut oil at room temperature is usually solid, but just spoon it into a glass measuring cup and zap it in the microwave to melt it down for this recipe):.I’ve been having a lot of fun baking with coconut oil lately, and it’s a great alternative if you prefer to avoid butter/dairy in recipes (or have a craving for chocolate chip cookies but no butter in the house!).You can taste a bit of coconut flavor in these chocolate chip cookies, but it’s definitely not overpowering.Ingredients Scale 1x 2x 3x 3/4 cup liquid form coconut oil (see recipe notes).liquid form coconut oil (see recipe notes) 2 teaspoons vanilla extract.packed brown sugar 2 1/2 cups flour (measured correctly by scooping and leveling).flour (measured correctly by scooping and leveling) 3/4 teaspoon kosher salt.baking soda 1 heaping cup chocolate chips Instructions Heat oven to 375 degrees Fahrenheit.Add flour, kosher salt, and baking soda to bowl and stir until ingredients are incorporated and you have a smooth dough.Serve cookies immediately or let them cool completely and then store in an airtight container on the counter for up to a week.Notes How to melt coconut oil into its liquid form: Coconut oil is generally solid at room temperature, but we want to melt it into a liquid form for this recipe in order to incorporate it more easily into our chocolate cupcake batter.(We’ve used virgin unrefined coconut oils from 365/Whole Foods, Nutiva, and Carrington Farms and like them all).Work quickly when you bake these cookies – as the coconut oil starts to come back to room temperature, the dough will stiffen and be a little more crumbly and harder to work with, so plan to bake these in just one or two batches as opposed to storing the dough in the fridge for later!If you like a thinner, crispier cookie, you can reduce the amount of flour in this recipe by 1/4 cup. .
No Butter Chocolate Chip Cookies
A strong craving for chocolate chip cookies hits and there are none in the pantry.Oh my goodness you cannot make chocolate chip cookies without butter!!With your sweet tooth now insisting you make chocolate chip cookies you need a backup plan and FAST!Out of desperation when this situation occurred I quickly hopped on my computer.I began searching for a recipe for chocolate chip cookies without butter and I luckily one was found.The cookies turned out great, they were crisp on the outside and soft on the inside.I did definitely miss the butter flavor but they totally satisfied my craving in a pinch!I love having a set of recipes that I can make for anyone no matter what their allergy!Some tips for making No Butter Chocolate Chip Cookies:.Add a tad more oil if the mixture isn’t coming together.You'll love these easy to make Air Fryer Cherry Pies.1/2 cup mini chocolate chips Instructions Preheat oven to 350 degrees F. Line baking pans with parchment paper or silcone baking sheets.In bowl, stir together flour, baking soda and salt.Whisk together both types of sugar, oil, egg and vanilla.Using a cookie scoop place dough on prepared baking sheets.
This homemade version is far better than what you’ll find in the tins at the store during the holidays and this addition of decadent chocolate takes them to a whole new level of delicious!They have a rich buttery flavor and a satisfying crisp tender texture, and anytime a chocolate dip is involved no one can turn them away.You can’t go wrong which ever route you go, even if you decide to skip the chocolate you’ll still have a perfectly delicious homemade cookie!In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and salt until combined.Transfer to a 16-inch piping bag fitted with a large open star tip (I like the Ateco 826 or 827 here).Bake one sheet at a time in preheated oven until golden brown on bottom, about 12 – 15 minutes.Dip half of cookies into chocolate let excess run off (while also brushing some off bottom across bowl) then transfer to a sheet of parchment paper. .
Vegan Danish Butter Cookies (aka Spritz Cookies!)
I was so pleased with how beautiful and delicious these little vegan Danish butter cookies turned out, when I first created this recipe.The three main things I love about this recipe: the melt-in-your-mouth deliciousness, how fun they are to make and how beautiful they look (for the short while before they’re all eaten).This post includes a step-by-step recipe, tips and a short guide on how to create a festive gift tin to store them in.The other solution is to return the mixture to the bowl, and without overworking the dough, mix in a small amount of dairy-free milk, until you have a softer consistency.In fact, many shop bought Danish Butter Cookies are made with vegetable oils, making them more shelf stable and are therefore vegan-friendly.I recommend a good-tasting vegan butter alternative, such as Naturli block, Vitalite or Earth Balance Buttery. .