One of the fastest biscuit recipes ever! These Cookie Cutter biscuits always go down well at Christmas and all year round.
These three-ingredient biscuits without eggs are gorgeous! Baking recipes with only a few ingredients have generally turned me on. And in the butter biscuits without eggs (except for the optional decoration), you really only need three ingredients.
I emphasize this because many x ingredient recipes are "fakes." On some blogs, there are dozens of simple biscuit recipes that advertise with surprisingly few ingredients, one of which then - surprise! - is a baking mixture 😉
And now have fun with the probably easiest, fastest biscuit recipe ever 🙂 !
Taste and Occasion
My simple biscuit recipe without eggs and milk is one of many essential recipes for short pastry, so it's actually nothing spectacular. Nevertheless, the biscuits always taste good - and above all, they are incredibly versatile, for example, by using different seasonings, flavors, and baking decorations.
The result is much more "cookie-like" than, for instance, my healthy 2-ingredient oatmeal biscuits, which contain only oatmeal and banana puree. In contrast to the marzipan cookie recipe for cookie cutters, it is also suitable not only for the Christmas season but for the whole year. So it's a bit like the classic cookie cutters.
Since they stay pretty tasty in a tin can, you can prepare the butter biscuits without eggs to always have something delicious to nibble on when you have visitors.
And the best thing is: If you want to bake the quick biscuits, you can start immediately. Everyone will probably have the standard ingredients at home:
For my simple butter cookies without eggs for cookie cutters, you only need, as already said, flour, butter, and sugar. Not much more to say about the ingredients, as they should be pretty much standard. But of course, you can spice up the cookies. Have a look at the "Variations" section below for some great inspiration!
How to make the Biscuits
The basic recipe is short pastry biscuits without eggs and milk.
To start off, preheat the oven to 350°F / 175°C. 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.
This easy Scottish shortbread is made with a sandy mixture and classically cut into oblong strips ("shortbread fingers").
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.
Quick Three-Ingredients Biscuits
- 225 grams (1 ¾ cups) wheat flour
- 110 grams (⅔ cups) sugar
- 150 grams (¾ cups) butter, cold and in small pieces
- 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.
From time to time, I refine the cookie dough with grated lemon peel or cinnamon, or vanilla. If you like, you can knead chopped nuts or almonds under the dough of the biscuits without eggs - or use them as the topping.
Fast biscuits without eggs look especially lovely with colorful crumbles. Especially if you bake them with children and eat them. But there are many more variations: For example, by simply adding a few chocolate drops or, for chocolate cookies without egg, by replacing about 30 grams of the flour with cocoa.
For primarily vegan cookies, you can simply replace the butter with well-chilled margarine. Personally not my first option, but worth a try.
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