Eggless Butterless Rose Cookies Recipe

Eggless Butterless Rose Cookies – recipe and step wise instructions to make the delicious eggless butterless rose cookies from scratch.

Whenever I post cookies recipes, one of the major question I get from readers is substituting butter with oil. I recommend using butter, but if they have any restrictions, then I always ask them to use equal quantity of oil instead.

Eggless Butterless Rose Cookies – Fat to be Used

Fat content in any recipe decides the taste and texture of any bake. So there are differences when using butter / oil in any of the recipes. The important question is, whether they taste good. To answer your doubt, here is a recipe for cookies with oil.

The type of oil to be used depends on your taste. You can use either a neutral oil like refined sunflower oil or use coconut oil. My vote goes to coconut oil. But it also adds a hint of coconut flavour to the bakes. If you are not a fan, use refined sunflower oil. Stay away from oil that has a strong flavour of its own.

Eggless Butterless Rose Cookies – Other Ingredients

Flour (Click to buy) – I have used maida/ all purpose flour in this recipe. The quantity is 130 gm. But if you are using whole wheat flour, use 105 gm of Ashirwad sharbati atta or home ground whole wheat flour. ALl other ingredients remain the same.

Sugar (Click to buy) – I have used powdered sugar in the recipe. The granulated white sugar is powdered in mixer and used. If using un refined sugar, use any sugar like jaggery, cane sugar, muscavado, light brown sugar or dark brown sugar of same quantity. Run it in mixer and use. It will easily dissolve without leaving lumps of sugar in the final cookie.

Rose Essence (Click to buy) – This is what gives it the rose flavour. Generally rose essence is pretty strong. So add only little bit of the essence. Otherwise the cookies will be bitter to taste.

Milk – Use any type of milk in the recipe. If you want a vegan cookie, then use a plant based milk. If you don’t have that kind of restriction, then use regular milk.

Dried Rose Petals (Click to buy) – This is a completely optional ingredient. They add so much flavour and a texture in the final cookie. But if you don’t have it, just skip it and follow the recipe.

Baking Powder (Click to buy) – This is not a crisp cookie, but a soft cookie. That is the reason baking powder is used. The final cookie has a crisp crust and a soft crumb which makes it unique. Do not skip baking powder.

Baking cookies is very easy, but the step where beginners struggle is the time to bake them. Whenever you bake cookies, they take 10-12 minutes to bake. Do not over bake cookies as they tend to go really hard and break your teeth.

Usually cookies are softer when they come out of oven and they continue baking while cooling down. This will crisp them up. But if you remove the cookies when they are crisp then they continue to bake and become really hard.

So always set timer, and if the cookies start browning at the edges, remove them from oven and cool them in the tray itself. They will turn out perfect.

These cookies are pretty easy and perfect for beginners. Just divide the dough into 12 equal portions and use a fork to press the cookies. These look rustic but they taste wonderful.

As usual, here is a small video I posted in Instagram. Don’t forget to follow me on Instagram to keep in touch.

I have been updating old posts this year. You might even think it as my resolution for New Year. Here is the photo from my earlier post years back. I think I have come a long way in capturing my bakes. I need a lot of improvement and will work towards it.