Soft cream cookies without butter: the recipe that came from a chance notebook (and it’s so indulgent!)
You know those days when you have an unstoppable craving to bake something nice for breakfast, but the pantry doesn’t seem to agree? Well, today’s recipe was born just like that: a touch of improvisation and an old note found between the pages of my planner.
I wanted to make classic cream cookies, but all the traditional recipes required baking ammonia (which I didn’t have) and liquid heavy cream. Opening the fridge, the only thing I found was a pack of regular cooking cream (long-life) and seed oil instead of butter.
This is the ultimate “fridge-clearout” recipe for when you have half a pack of cooking cream left and don’t know how to use it. Curious to know how to make them? Roll up your sleeves: the recipe is waiting for you below!
OTHER RECIPES TO TRY
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 25 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients – Soft Cream Cookies Without Butter
- 3.5 cups all-purpose flour
- 7 fl oz cooking cream (long-life)
- 3/4 cup granulated sugar
- 1.8 oz potato starch
- 3 tbsp sunflower oil
- 1 egg
- 2 tsp baking powder
- 1 tsp vanilla extract
Tools – Soft Cream Cookies Without Butter
- Bowl
- Whisk
- Pastry mat
- Cookie cutters
- Baking sheet
Steps – Soft Cream Cookies Without Butter
Here are all the photographed steps to make these super soft cookies: follow this simple guide to get a perfect result on your first try!
Prepare the wet base
In a large bowl, break the egg and add the granulated sugar. Beat vigorously with a hand whisk or a fork until the mixture is slightly frothy. Then pour in the cooking cream, the sunflower oil and the vanilla extract, continuing to mix until the liquids are well combined.Add the dry ingredients
Sift the potato starch and the baking powder directly into the bowl. Start adding the all-purpose flour a little at a time, initially incorporating it with a spoon. When the dough becomes firmer, transfer it to a work surface and knead briefly by hand until you obtain a smooth, soft but not sticky dough ball.Rest and roll out
Wrap the dough ball in plastic wrap and let it rest in the refrigerator for about 30 minutes: this step is essential to make the dough easier to work with. After resting, roll out the pastry on a lightly floured surface to a thickness of about 1/4 inch (5–7 mm).Cut and bake
Using a cookie cutter (or a glass), cut out your cookies and place them on a baking sheet lined with parchment paper. Bake in a preheated static oven at 356°F for about 15–20 minutes. Remove from the oven when they are just golden at the edges: remember that they will look very soft when hot, but will reach the ideal texture once cooled!-
The perfect solution for that forgotten cooking cream in the fridge, right? Try them and you’ll see they will disappear from the tray in no time. Happy breakfast to everyone!
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Storage and Tips
Storage:
The cream cookies keep perfectly for 5-6 days inside a tin box or an airtight container in a cool, dry place. Avoid plastic bags, which can make them too soft.
Notes and Variations:
Cooking cream: If your cream is very thick and the dough struggles to come together, add one tablespoon of milk.
Chocolate chips: For an even more indulgent version, you can add about 1.8 oz (roughly 1/3 cup) of dark chocolate chips to the dough before resting.
Sugar on top: Before baking, sprinkle with granulated sugar for an extra crust.
FAQ (Questions & Answers)
Can I use fresh cream instead of cooking cream?
Certainly! The recipe also works with liquid fresh cream. In that case, if the dough is too soft, add an extra 1–2 tbsp of flour.
Why should I let the dough rest in the refrigerator?
Resting allows the oil and cream to stabilize and the flour to hydrate properly. This trick will make it much easier to roll out the cookies without them sticking to the rolling pin.
Can I replace the seed oil with butter?
Yes, you can use 50 g of warm melted butter instead of the 40 g of seed oil, but the version with oil makes them lighter and perfect for dunking with your morning coffee.
