Eggless Cutie Patootie Cookies
Prep time: 
Cook time: 
Total time: 
Yields: 44
Buttery, crispy and melt-in-your mouth cookies. Eggless and 4-ingredient.
  • 1 cup (125g) all-purpose flour
  • ¼ cup (50g) brown sugar
  • 6 tablespoons (84g) COLD unsalted butter, cut into tiny cubes
  • 1 teaspoon (5ml) milk (I used full cream)
  1. Preheat oven to 350F degrees. Line 2 cookie sheets with foil.
  2. In a medium bowl, stir flour and brown sugar until well combined.
  3. Cut the cubes into the flour mixture using a fork or pastry cutter. The best way for me is using my hands so I can check/feel if there are still cubes of butter in the mixture. Press and mix until it forms into a dough ball.
  4. Add milk once the dough ball is formed. Mix by repeatedly folding the dough until milk is fully incorporated. It will become a bit sticky.
  5. Spoon 1 teaspoon of dough into lined cookie sheets, with 22 pieces of dough on each sheet. Roll into balls then lightly flatten them with your palm. Do not make them super flat! If many cracks are forming on the edges it means you are pressing/flattening them too much. We want a slightly flat yet thick cookie.
  6. Bake in 2 batches (22 pieces of dough for every batch) for a minimum of 10 minutes and maximum of 12 minutes to make it more crispy. Let the cookies cool in the sheet. Allow the cookie sheets to cool down as well before removing the cookies.
  7. Keep the cookies in an airtight container at room temperature. No need to refrigerate. These cookies are best consumed within 2 days but you can keep them up to 5 days. Note that the cookies start to soften on 4th day.
Make Ahead: Do steps 2 to 5 then cover the entire cookie sheets with plastic/cling wrap. Keep in the freezer until ready to bake.

When you're ready to bake, remove cookie sheets from freezer then preheat the oven to 350F degrees. Bake for 12 minutes.

The surface of the cookies will not be as smooth as the unfrozen ones. Small white dots may appear due to condensation but it's totally fine. To reduce the spots, pat dry the flattened dough pieces with a paper towel before baking.
Recipe by When Hungry at