Taste and Occasion
My simple biscuit recipe without eggs or milk is one of those fundamental short pastry recipes; it's not exactly groundbreaking. However, the biscuits are consistently delicious—and most importantly, incredibly versatile. You can adapt them easily with different spices, flavors, and decorations.
The result is far more "cookie-like" than, for example, my healthy 2-ingredient oatmeal biscuits, which are made only with oats and banana puree. Unlike the marzipan cookie recipe for cookie cutters, these biscuits are suitable not only for Christmas but all year round. They're a bit like classic cookie-cutter biscuits.
Since they stay tasty for a while when stored in a tin, you can make a batch of these butter biscuits without eggs to always have something delicious on hand for visitors.
Ingredients
The best part is: if you want to bake these quick biscuits, you can start right away. Most likely, you already have the standard ingredients at home:
For my simple butter cookies without eggs, you'll only need flour, butter, and sugar. Not much more to say about the ingredients, as they're pretty standard. But of course, you can enhance the flavor—check out the "Variations" section below for some inspiration!
How to Make the Biscuits
The basic recipe is similar to short pastry biscuits without eggs or milk.
Start by preheating the oven to 350°F (175°C). Line two trays with baking paper. Quickly knead the flour, sugar, and butter together—either by hand or using dough hooks.
If you have the time, form the dough into a ball and chill it in the fridge for about 30 minutes. If not, you can roll out the dough in portions directly on a floured work surface.
Cut out around 40 cookies (depending on the size) with a cutter or slice them into diamond shapes using a sharp knife.
Arrange the biscuits on the baking tray, leaving some space between them, and bake for about 10-15 minutes. Repeat with the remaining dough on the second tray.
Recipe Card
Quick Three-Ingredients Biscuits
Ingredients
- 225 grams (1 ¾ cups) all-purpose flour
- 110 grams (⅔ cups) sugar
- 150 grams (¾ cups) butter, cold and in small pieces
Instructions
- Preheat the oven to 175 degrees top and bottom heat. Cover two trays with baking paper. Knead flour, sugar, and butter quickly and carefully - either by hand or with the dough hooks.
- If you have time, form a ball from the dough and put it in the fridge for about 30 minutes. Otherwise, you can roll out the dough directly in portions on a work surface dusted with flour. Cut out about 40 cookies (depending on size) as you like or cut them into diamonds with a sharp knife.
- Place the biscuits on the baking tray with some space between them and bake for about 10-15 minutes. Do the same with the remaining dough on the second baking tray.
Ingredient substitutions
Variations
Sometimes, I like to enhance the dough with grated lemon zest, cinnamon, or vanilla. If you like, you can mix in chopped nuts or almonds—or use them as a topping on these egg-free biscuits.
The quick biscuits without eggs look especially cute with colorful sprinkles, particularly if you're baking with children. But there are plenty more variations: You could add some chocolate chips, or, for chocolate-flavored cookies, replace about 30 grams of the flour with cocoa powder.
For mostly vegan cookies, simply swap out the butter for well-chilled margarine. It's not my first choice, but it's worth a try.
Alternatives
If you like these biscuits and want more, I recommend trying my Lemon Cookie recipe, which comes out really fluffy and soft.
If you enjoy a hint of cinnamon, Snickerdoodles would be perfect—they’re simple and comforting with that cinnamon-sugar flavor. And if you’re a fan of peanut butter, don’t miss my Peanut Butter Cookies—they're rich, flavorful, and always a crowd-pleaser!
If you're looking for a delicious cake with even fewer ingredients, be sure to check out my Marzipan Cake recipe—it uses just two ingredients and tastes fantastic!
Very easy
Easy & yummy
I really liked these biscuits I might make a few
The amount of flour that was used is little and the rimming was to much half of my batch burned
Thank you for your feedback! We're sorry to hear that your cookies didn't turn out as expected. The flour amount is balanced to keep the cookies light, but if you prefer a firmer texture, you could try adding a little more flour. As for the browning, oven temperatures can vary, so reducing the baking time or lowering the temperature slightly might help. Let us know if you give it another try—we’d love to hear how it goes!
I love these biscuits! I’ve made them plain and also with cocoa powder. The dough freezes well. Now I love adding cinnamon and they’re amazing! They work well as little balls which require no rolling out, or I roll the dough really thin, use a mini gingerbread man cutter and they make a crunchy biscuit. I do add a drop of milk when making up the dough and I always chill it before rolling. Fantastic!
Thank you so much for sharing your lovely variations! I’m thrilled to hear you’ve experimented with cocoa powder and cinnamon —what a delicious twist.
A drop of milk in the dough can really bring everything together, and chilling before rolling is key for clean edges—great tip! I’m so happy these biscuits have become a staple for you. Thanks again for your thoughtful feedback and creative ideas! ❤️