Eggless Chinese Butter Cookies (Xiaodianxin)
Eggless Chinese Butter Cookies that bring rich buttery flavor without eggs! These buttery, crumbly confections are ideal for holidays, Christmas, or everyday snacking. Made with just 5 simple ingredients, they’re quick to whip up.
Servings: 36 cookies (depending on size)
Equipment
- Silicone Baking Mat (or parchment paper)
- cookie press (or piping bag with tips)
- fun sprinkles
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ¼ cup powdered sugar
- ¾ cup all purpose flour
- ½ cup cornstarch
- 2 tablespoons vanilla coffee creamer *see notes at the bottom
Instructions
- Preheat the oven to 300 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium mixing bowl mix the butter and powdered sugar until light and creamy.
- Add, the flour and cornstarch and mix again. The mixture may be a bit crumbly. This is normal. Next, add the vanilla creamer and combine with the flour mixture. Form it into a smooth and thick dough.
- Next, add the vanilla creamer and combine with the flour mixture. Form it into a smooth and thick dough.
- Using a cookie press, or a piping bag, pipe the shapes onto a baking pan, leaving a bit of space between each. If you want to add sprinkles, this is the time.
- Bake in preheated oven for 20 – 25 minutes, checking at the 20-minute mark for doneness. They will be lightly brown on the bottom when done.
- Remove from the oven and place on a wire cooling rack. Store in an airtight container at room temperature. Freeze for longer up to 3 months.
Notes
Note: If you find the dough is too thick, add a teaspoon at a time more liquid, up to a tablespoon more. Coffee creamer is thicker than milk would be.
see blog post for more tips and variations.
Recipe inspired and adapted from Vidhya's Vegetarian Kitchen