Candy Cane Cookies are cookies that are a colorful treat especially for Christmas season. Candy Cane Cookies hone our baking skills and makes us move from novice to an expert in baking. These have a soft with a light crisp texture. The twisted red-white shape looks really cute on a plate. These taste mildly sweet and buttery, so it goes well with milk or tea. Kids get really excited seeing the candy cane shape and the bright colors.

This recipe is usually made winter holiday, but you can make it any time for little mood lift. The dough is easy to work with. Twisting the two colors together feels relaxing once you get hang of it. It's a good recipe to practice shaping cookies if you are still learning.

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About Candy Cane Cookies

Candy Cane Cookies are festive cookies made with butter sugar dough. One half of the dough is colored to make stripes. The texture is soft inside with gentle crunch at the edges. The mild vanilla flavor mixes well with butter. The cookies are shaped into canes by rolling two colored ropes and twisting them. This makes pretty swirl.

You can change the color using gel or powdered colors. Some people like adding almond essence or peppermint for different taste. The plain vanilla version is simple and nice for everyday snacks. The red twist makes them look festive without extra work. It goes good with coffee, milk, or hot chocolate

The dough is flexible. You can refrigerate it to make shaping easier. If the ropes feel very soft, chilling helps. You can make mini or longer canes depending how you roll the dough. The same base dough can be used for sugar cookies too. This is a must try recipe and you will enjoy making it again and again.

I usually bake these in small batches. The cookies spread a bit and gets even color when baked slowly. It's a perfect for making on parties and get-togethers. It was fun shaping these cookies, I loved to do it and mittu was awed seeing these cookies.She insisted to take it to school for her snacks.

I asked amma to shoot a video using my mobile just to show how to shape the candy cane cookies, hope its useful do check it out.

Video

Candy Cane Cookies Ingredients

• All purpose flour / maida - I just used this as base, it gives smooth texture to cookies. You can mix little wheat flour also but maida keeps them soft.
• Chilled butter - I use this for richness and it helps dough hold shape. You can use salted butter also but reduce small pinch of salt.
• Powdered sugar - I added this for sweetness as it mixes easily with butter. You can use cane sugar but powdered sugar makes dough smoother.
• Egg - I used this to bind and make cookies soft inside. You can replace with milk but texture change little.
• Vanilla essence - I have used this for flavor and smell. You can add peppermint essence also if want festive touch.
• Baking powder - I have added as it gives softness to the cookies. It helps bake evenly.
• Red food color - I have added liquid red color to get bright the stripe. Gel color also works for stronger shade.

Why This Recipe Works

• It is easy to shape and uses simple pantry ingredients.
• This recipe gives soft cookies that stay light and buttery.
• You can color and shape the dough in many ways based on your liking.
• It is beginner-friendly and helps improve shaping skills.
• The cookies look festive and makes a nice gift.

Similar Recipes

• Eggless Butter Cookies
• Linzer Cookies
• Crinkle Cookies
• Gingerbread cookies
• Eggless Cookies Dough

How to make Candy Cane Cookies Step by Step

1.Measure and add flour to a sieve, then add baking powder and salt.

2.Sieve it well for even mixing.

3.Now in another mixing bowl, add butter and powdered sugar. Cream together butter and sugar.

4.Whisk it well until creamy, I used electric handmixer. Then add an egg.

5.Whisk it for a minute, then add vanilla essence or any essence of your choice

6.Now add flour mixture, combine and gather to form a soft dough.

7.Now your basic cookie dough is ready. Cling wrap it and refrigerate. I took half of this dough for this candy cane cookies and used the other half for sugar cookies.

8.Divide the dough into 2. Take one portion add red food color, I used red rose liquid food color.

9.Mix well so that the color is even in the dough. Cling wrap both the dough separately and refrigerate at least for 20 minutes.

10.Now take the dough out pinch small pebble sized ball from each color. Now first take the plain color dough. Roll it with your fingers like this.

11.Repeat the same for red color too. Place both the ropes side by side, close to each other then twist and turn.

12.Twist and turn like this to get a spiral. Check out the video demonstration to get a clear idea. While you do this, preheat oven at 180 deg C for 10 minutes.

13.Bend one side to form cane shape.Repeat the process until the entire dough is finished. Arrange it in a baking tray with butter paper. Bake in preheated oven at 180 deg C for 10-12 minutes or until the edges start to brown.

Cool down completely then store in a clean airtight box.

Expert Tips

• Chilling the dough - I chill the dough before shaping, sometimes I chill in between too so ropes don't break.
• Shaping the ropes - do not not press too hard while rolling, gentle rolling gives smooth ropes and nice twists.
• Baking time - I keep eye on cookies, as soon edges start turning light golden, overbaking makes them hard fast.
• Color mixing - I usually mix color well in one half of dough so red looks even when twisted.
• Cookie size - I make thin ropes because they puff little, thinner ones keep shape neat.

Serving and Storage

Serve them with warm milk, tea or even pack them for gifting. This recipe goes good for dessert tables or small snack boxes. Store the cookies in airtight box once it cooled fully. It stays fresh for around a week at room temperature. If they soften later, you can warm for a minute to refresh.

FAQS

1.Can I skip the egg?

Yes you can, replace with little milk but the cookies might be slightly less soft.

2.Why did my ropes break while twisting?

Mostly the dough was too warm, refrigerate it for few minutes and try again.

3.Can I add gel food color?

Yes you can, gel gives a brighter color with very little quantity.

4.How to keep the cane shape intact?

You should chill the shaped cookies before baking, it helps them hold shape better.

5.Can I make this cookie ahead?

You can make the cookies and store them ahead. It stays well for a week .

If you have any more questions about this Candy Cane Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Candy Cane Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Fruit and Nut Cookies are colorful little treats, soft inside and little crisp at the edges. They full of chopped nuts and dried fruits, makes every bite feel bit special. It tastes really good with tea or even cold milk. These cookies are nice anytime snack, specially during Christmas or some special occasions.

You can make this cookie when you want something that looks fancy but easy to bake at home. The mix of fruits and nuts adds both flavor and texture, so feels like every bite have little surprises. It is a cookie that fills eyes, heart and tummy all together. It's a must try recipe to munch on.

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About Fruit & Nut Cookies

Fruit and Nut Cookies are eggless buttery cookies made using dry fruits & nuts with flour, butter & sugar. The dough is soft and smooth, after baking the cookies comes out little crisp at edges and soft inside. You can either make them small or slightly bigger, both ways they tastes really good.

The dried fruits cranberries, apricots and grapes give tangy sweet taste, and pistachios and other nuts gives mild crunch. The flour and butter base gives gentle richness without making it too heavy. You can also add your favorite nuts or dried fruits depends on what you have at home.

These cookies are very versatile and can be made ahead because dough keeps well in fridge. The log method is nice because you can slice as need and bake fresh cookies every time. You can also roll small balls and bake them directly if want quick cookies.

I usually make these when friends come over because they look colorful and little fancy. They also makes nice small gifts in jars or tiny boxes, and everyone just loves them.

These fruit and nut cookies are so buttery and flavourful with the crunch in nuts and dry fruits that we loved it so much, it resembled and tasted like the karachi biscuits a lot.

Fruit and Nut Cookies Ingredients

• All purpose flour / maida - I have used this for soft cookie base, it gives smooth dough. I sometimes use wheat flour but cookies will be slightly denser.
• Butter - I used room temperature butter for smooth, creamy dough. I sometimes use homemade or store-bought, salted or unsalted with small adjustments in salt.
• Powdered sugar - I used this for sweetness and smooth mixing. I sometimes replace with brown sugar but the color will change slightly.
• Vanilla essence - I add this for flavor and smell, gives a gentle aroma. I sometimes use almond or any essence of choice.
• Dried cranberries - I have used these for tangy sweetness and little chewiness. I sometimes use any dried fruit like cherries also.
• Dry grapes / raisins - I add these for small bursts of sweetness, chopped for even mix. I skip if I want less sweet.
• Pistachios - I have used these for crunch and color, finely chopped works best. I sometimes replace with almonds or cashews.
• Apricots - I add these for slight tangy taste, finely chopped. I sometimes use dates or figs also.

Similar Recipes

• Fruit Cookies
• Basic cookie dough
• Ragi cookies
• Nutella cookies
• Shortbread cookies

How to make Fruit & Nut Cookies Step by Step

1.Measure and take butter in a mixing bowl, add powdered sugar to it.

2.Whisk it well,I used my hand whisk, you can use electric mixer too. Whisk it until creamy and fluffy.

3.Now add vanilla essence and salt. Finally add in the flour

4.Mix with a spatula to form a dough.

5.Now use your hands to roll into a ball, cling wrap it and refrigerate it.

6.I used half of the dough for this cookie. Chop the dry fruits and nuts. Now half portion of the prepared dough add the dry fruits and nuts.

7.Mix it well so that the dry fruits and nuts are evenly distributed. Now shape it into a log,place it on a butter paper.

8.Wrap it well, refrigerate it for at least 1 hour. Slice the log. Preheat the oven at 180 deg C for 10 minutes.

9.Slice it  not too thick or too thin. Transfer  it to a baking tray lined with aluminium foil.Bake in preheated oven for 10-12 minutes or until the edges turn golden.

Cool down then store in airtight container.

Expert Tips

• Chilling the dough - I make sure to chill the log before slicing, it helps get neat cookie shapes. I sometimes chill in between if the dough feels soft.
• Cookie slicing - I try not slice too thick or too thin, otherwise baking time change. I usually use sharp knife for even slices.
• Baking time - I keep eye on edges, they turn golden first. I don't overbake, cookies gets crisp after cooling.
• Mixing fruits & nuts - I usually fold them gentle after making dough, ensures even distribution. I sometimes press few extra nuts on top for looks.
• Storage - I store in airtight box once cooled completely, keeps well for weeks in fridge. I sometimes separate layers with butter paper if storing long.

Serving and Storage

Serve them with tea, coffee or cold milk, they taste lovely anytime. This goes well as a small festive treat in jars or gift boxes. Store leftover cookies in airtight container once cooled. They stay fresh for weeks in fridge and can be enjoyed later as snack.

FAQS

1.Can I use other dry fruits?

Yes you can, use whatever you like or have at home, all will taste nice.

2.Why did my cookies become soft after baking?

It is normal, cookies get crisp after cooling. Don't over bake.

3.Can I make the dough ahead?

Yes you can keep it in fridge for 2-3 weeks and slice fresh when needed.

4.Can I add nuts directly with flour?

Yes you can, sometimes I do that, works fine too.

5.Do I need to slice logs evenly?

Try to, so that cookies bake evenly, otherwise some will be soft or over baked.

If you have any more questions about this Fruit & Nut Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Fruit & Nut Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Stained Glass Cookies are such a cute and colorful treat, and sometimes I feel they look too pretty so you almost feel bad to bite into them. These come out slightly crisp at the edges with a soft bite inside, and that melted candy in the center gives the real glass like effect which kids get super excited about. Stained Glass Cookies are treat to eyes, heart & tummy and any time wonder snack. Stained Glass Cookies are a must try at home for its taste & for the joy of baking!

The best thing is the dough doesn't need any fancy steps or extra effort. The crushed candies melt nicely while baking and then set into a shiny centre once cooled. It goes so well with tea and also works like a sweet little edible gift. You can even hang them like ornaments if you poke a hole before baking. 

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About Stained Glass Cookies

Stained Glass Cookies are basically butter cookies made with a small cut out in the middle which we fill with crushed hard candies. Kids like it mainly for the colors and the glass effect. The vanilla in this recipe gives a nice bakery kind of feel and mixes well with the buttery dough. The dough also holds its shape pretty well since I usually chill it before rolling out.

This recipe uses a simple dough made using maida, powdered sugar and butter, so the flavor stays mild and sweet. I have used colored candies based on the theme, but you can mix any shades you want, each batch looks different and that's the fun part. Kids love helping with crushing the candies and filling the centres too.

You can go with any shapes like stars, flowers, hearts or whatever cutters you have. You just need one big cutter and one small cutter for the hollow part. The candies bubble slightly while baking and settle down beautifully after cooling. Sometimes I mix two candy colors for swirl patterns. 

Stained Glass Cookies is a dream come true for me. Yes I had been eyeing these cookies for the past 2 years and this year somehow gained confidence and tried it.The hard candies are crushed to fill in the center holes and while baking it spread out giving the cookies a glossy look. I clicked the cookies to hearts content and loved these clicks too, I couldn't take my eyes off, aren't they looking pretty?!

I usually bake these during holidays or family get-togethers as it brightens up the whole box and tastes really nice with a warm drink too.

Stained Glass Cookies Ingredients

• Maida / all purpose flour - I have used this as the base for the dough. It gives smooth texture and holds shape well. You can replace half with wheat flour but cookie turns slightly dense.
• Butter - This gives softness and flavor. I used room temperature butter so it mixes easily. Homemade butter also works.
• Powdered sugar - I added powdered sugar for sweetness and also to make dough come together softly. Fine sugar works but powdered gives smoother dough.
• Vanilla essence - This gives a light flavor and bakery smell. You can skip if you prefer plain buttery taste.
• Hard colored candies - These form the stained glass centre. Use any brand or mix colors for fun patterns.

Why This Recipe Works

• It is very simple dough and easy even for beginners.
• Cookies look colorful and pretty without much hard work.
• You can choose any shape or candy color according to your theme.
• Centres turn crisp after cooling and taste so good.
• You can prepare the dough earlier and bake whenever needed.

Similar Recipes

• Tutti Frutti cookies
• Almond cookies
• Ragi cookies
• Nutella cookies
• Shortbread cookies

How to make Stained Glass Cookies Step by Step

1.Measure and take butter in a mixing bowl, add powdered sugar to it

2.Whisk it well, I used my hand whisk, you can use electric mixer too. Whisk it until creamy and fluffy.

3.Now add vanilla essence and salt. Finally add in the flour

4.Mix with a spatula to form a dough.

5.Now use your hands to roll into a ball, cling wrap it and refrigerate it

6.I used only half of the dough for this cookie. Take your cookie cutters, you need a bigger one and a smaller one like this. Roll out the dough slightly thin. Cut out using the cookie cutters.

7.Remove the smaller flower.Now arrange it in a baking tray with parchment paper.Take a stick or toothpick. While you do this, Preheat oven at 180 deg C for 10 minutes.

8.Prick holes a the top of each cookies, incase you want to hang these cookies for decoration.Slice the log. Keep the baking temperature for 12 minutes. Bake the cookies for the first 9 minutes.

9.Take your candies, crush each color separately and keep it ready.

10.Now fill the holes with crushed candies,Bake for the remaining 3 minutes until it bubbles up. Let it cool down for few minutes.

11.Carefully remove the cookies and cool down in wirerack.

Cool down then store.

Expert Tips

• Chilling the dough - I make sure to chill well. I usually keep it for a while so cookies don't spread.
• Crushing candies - I always crush just before filling. Don't crush too early, they turn sticky later. 
• Baking time - Bake cookies first without candies, and then add candy later so it doesn't burn.
• Thickness - I prefer thin and even thickness so roll slightly thin. If too thick, candy may not melt evenly in centre.
• Cooling - Let the cookies cool fully. The centers harden only after cooling. And don't touch the center immediately since it will be hot.

Serving and Storage

Serve the cookies with milk, tea or even hot chocolate. They look nice on festive plates or packed in small gift boxes also. Store the leftover cookies in a airtight box only after it cools down completely. It will stays fresh for almost a week when kept in room temperature.

FAQS

1.Can I skip chilling the dough?

You can skip, but the cookies may spread out and lose shape. Chilling makes it behave better while baking.

2.Why did my cookie centre look dull?

Sometimes the candy just needed few extra seconds in the heat, or maybe it was crushed too fine, so it didn't shine much.

3.Can I make the dough ahead?

Yes, the dough stays fine in the fridge for around 2-3 weeks, so you can prepare earlier also if you want.

4.What if the candy overflows?

That usually means the centre got a bit over-filled. Just reduce the candy a little next time.

5.Can I bake the candy along with the cookie?

You can, but it might get overcooked and lose color. Adding it in the last minutes gives better finish and texture.

If you have any more questions about this Stained Glass Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Stained Glass Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Coconut Cookies are simple cookies that make the whole house smell warm and sweet, and honestly it puts you in a good mood so quickly. These cookies are crisp at the edges and soft in the middle, and the coconut flavor is soo good in each bite. It tastes really good with hot tea and even kids enjoy it because the taste stays mild but still rich. Coconut Cookies is a must try at home for the joy of baking & surprise for the family.

Coconut gives a natural sweetness and warm feel, so the cookies feel light. This version is made with wheat flour and cane sugar, so it feels more homely and healthy sure better than the packed biscuits we buy. And the best thing is you don't need any special ingredients or tools for this recipe.

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About Coconut Cookies

Coconut Cookies are soft and little crispy cookies made with flour, grated coconut, butter and sugar. The texture comes slightly crumbly but it still holds together well. The desiccated coconut in this recipe gives little rough texture in every bite. It is a simple coconut cookie recipe but tastes delicious.

In this recipe, wheat flour gives a wholesome feel and the butter adds good richness without making it too heavy. You can make small changes also if you like. It can be pinch of cardamom, little salt or brown sugar for deeper flavor. I add extra coconut on top also, it looks nice and gives crunchy feel too.

This recipe is flexible because you can swap wheat flour with maida or even add half of both. You can use powdered sugar also instead of cane sugar if you like for sweetness. I add little vanilla or skip sometimes for plain version. You can make the cookies thick or thin based on how crispy you want.

The taste of these cookies reminded me the thenga mittai which I had during my childhood days. I dont know how many can relate to it, the light brown candy with a transparent wrapper and white print on it, I just love it.

I usually bake these on slow weekends when everyone wants something simple to enjoy with tea. It takes very less time and the cookies puff little and turn golden at the edges, looks very pretty actually.

These cookies were absolutely delicious with a crunch in every bite and the coconut flavour was just out of the world.

Coconut Cookies Ingredients

• Wheat flour - I used this for a slight dense texture also for a healthy alternate. You can use maida also if you want a lighter cookie.
• Cane sugar - I used cane sugar for its warm flavor, it melts nicely and gives mild sweetness. You can use powdered white sugar also.
• Desiccated coconut - This is for the coconut flavor and soft bite. You can use fresh grated coconut also but the texture may change little.
• Butter - I used chilled unsalted butter for giving richness, it gives the cookies soft crumb. You can use salted butter too but reduce a pinch of salt in dough.
• Vanilla essence - I added lightly, mainly for flavor and smell. You can skip it also if you want pure coconut flavor.
• Milk - I used just to bring the dough together softly. Add more or less depending as the dough feels dry or not.

Why This Recipe Works

• It is a very simple recipe with regular pantry ingredients.
• You get soft center with light crisp edges which many people like.
• You can change the flour or sugar based on what is available at home.
• It is a quick recipe gets done fast, perfect for sudden cravings.
• It's a kid friendly snack and feels lighter than store-bought biscuits.

Similar Recipes

• Tutti Frutti cookies
• Almond cookies
• Ragi cookies
• Nutella cookies
• Shortbread cookies

How to make Coconut Cookies Step by Step

1.Measure and take butter, melt it and take it in a mixing bowl, now add cane sugar to it and whisk it.

2.Add vanilla essence, mix it once. Now in a separate bowl take wheat flour and desiccated coconut.

3.Whisk it for even mixing, now add this flour-coconut mixture to the mixing bowl. Mix it well with your finger tips it will be crumbly.

4.Now add milk just enough to gather together to a dough. Do not knead, just gather to form a dough. Now use your measuring spoon or any small scooper to scoop the dough. This is for getting even sized cookies.

5.Roll it and slightly flatten with your palms.Preheat oven at 180 deg C for 10minutes. Meanwhile you shape all the cookies,Place them on a baking tray with butter paper lined. Sprinkle remaining coconut over the cookies.

6.The cookies are moist so the coconut gets stuck to the cookies easily. Bake in preheated oven for 15-18 minutes or until the edges start to brown.Keep an eye after 12 minutes itself. Carefully remove them from butter paper then cool in wire rack.

Cool down and then store in airtight container. Serve warm with a glass of milk or as a tea time snack.

Expert Tips

• Mixing - Mix gently just bring the dough together softly, avoid kneading too much otherwise cookies might turn harder.
• Shaping the cookies - Don't press the dough too much, use a small scooper or spoon to get even-sized cookies.
• Baking time - Keep an eye after 12 minutes, the cookies brown very quickly and overbaking will make them hard.
• Coconut - I usually sprinkle extra coconut on top because the dough is little moist, so it sticks well and looks nice also.
• Refrigerating - If the dough feels sticky, just keep it in the fridge for few minutes so the cookies won't spread too much while baking.

Serving and Storage

Serve them warm with tea or even warm milk, the coconut flavor really stands out. It goes well as an evening snack or even for lunch box. Once the cookies cool down completely, store them in an airtight box.

They stay good for few days in room temperature. If they turn little soft later, just warm for a minute to bring back texture.

FAQS

1.Can I skip vanilla essence?

Yes you can, coconut flavor itself is very nice. I add vanilla only sometimes for extra aroma.

2.Can I use maida?

Yes you can use full maida for lighter texture, or mix both flours too.

3.Why did my cookies become hard?

Mostly because of overbaking. Try removing once edges turn light brown.

4.Can I make the dough ahead?

Yes you can prepare earlier and chill it. Bring it out for few minutes before shaping.

5.Can I use fresh coconut?

Yes but the moisture may make cookies softer, so try roasting the coconut little before adding.

If you have any more questions about this Coconut Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Coconut Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Butterscotch Cookies is an easy to make snack which is very tasty and gets ready in minutes. They have soft inside and little crisp outside, and the butterscotch chips comes in every bite. These cookies are good for small treats, tea time or even when you just want bake something quick without much planning.

The smell of these cookies while baking spreads around when they start baking, it makes whole place feel warm. These cookies go good with milk, tea or even just like that. The butterscotch chips gives small crunchy bits here and there which makes cookie more fun to eat. It's a must try recipe for kids.

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About Butterscotch Cookies

Butterscotch Cookies is simple recipe made using daily ingredients like maida, butter, sugar and little butterscotch chips and essence for flavor. The texture is soft and little crisp at the edges, and the butterscotch chips add nice bite. The taste has light caramel kind of feel which many people enjoy a lot.

The cookies are crunchy with a buttery flavor in each bite and the butterscotch flavor added more depth and essence. If you like butterscotch flavor then this recipe is a must try for you! These are eggless and super simple to bake, so do try this and let me know, I am waiting!

This recipe is eggless, it is easy for anyone to try at home anytime. The buttermilk or curd-water mix helps dough come together and keeps cookies soft. You can even add extra chips if want more sweetness. Kids mostly like these cookies so they are gone fast in minutes.

It is easily customizable, some like cookies a bit thick and chewy, some like it thin. You can flatten dough more or less depending how you want. Butterscotch essence gives nice smell that stays even after cookies cooled down. They stay fresh for few days if stored in an airtight box.

I usually make this when I need something homemade but don't want spend too much time in the kitchen. Both my kids love butterscotch flavor so make this cookies on and off.

Butterscotch Cookies Ingredients

• Maida(Flour) - I have used maida as it gives the cookies a soft and light texture. You can mix a little wheat flour for a healthy alternate but the taste changes a bit.
• Butter - I have used soft butter so it mixes creamy with the sugar. You can use salted butter also but reduce the salt later.
• White granulated sugar - I have used this to sweeten the cookies and give a light crisp on the outside. You can use cane sugar but texture and color becomes slightly different.
• Buttermilk - I have used this to hold the dough and keep it soft.
• Butterscotch essence - I have used this for main flavor which gives a nice smell. You can replace with vanilla if you don't have.
• Baking soda - I have added this so the cookies rise a bit and don't turn very dense.
• Butterscotch chips - I have used these for extra taste and small crunchy bits. You can use choco chips instead also.

Why This Recipe Works

• This recipe is simple and eggless so anyone can try without much thinking.
• The cookies are soft inside and little crisp around the sides.
• You can prepare the dough fast and bake quickly also.
• The butterscotch flavor comes out nicely with both essence and chips.
• You can store and enjoy these cookies anytime as small snack.

Similar Recipes

• Tutti Frutti cookies
• Almond cookies
• Ragi cookies
• Nutella cookies
• Shortbread cookies

How to make Butterscotch Cookies Step by Step

1.Prepare buttermilk by whisking curd with water, Set aside. In a mixing bowl - beat sugar and butter together in medium speed until creamy.

2.Add butterscotch essence, mix it once. Add prepared buttermilk

3.Beat it once. In another mixing bowl add together maida, salt and baking soda, whisk it for even mixing.

4.Now add this to butter sugar mixture.Beat it once to bring everything together.

5.Add butterscotch chips and fold it

6.Cling wrap it and refrigerate for at least 30 minutes. Use a measuring spoon to take the dough.

7.Roll it and slightly flatten with your palms. Preheat oven at 180 deg C for 10 minutes. Meanwhile you shape all the cookies, Place them on a baking tray with butter paper lined. Bake in preheated oven for 10-12 minutes or until the edges start to brown. Keep an eye after 10 minutes itself. Carefully remove them from butter paper then cool in wire rack.

Cool down and then store in airtight container. Serve warm with a glass of milk or as a tea time snack.

Expert Tips

• Use soft butter - I keep the butter out for some time, so it becomes soft and mixes easily.
• Chill the dough - I usually refrigerate the dough as it helps cookies not spreading too much while baking.
• Checking - I usually check the oven after 10 minutes because the edges brown suddenly.
• Shape gently - I flatten the dough only a bit, so the cookies bake evenly. Don't press it hardly.
• Adjust chips - I usually add more chips when I want the cookies little sweeter. You can adjust to your preference.

Serving and Storage

Serve Butterscotch Cookies with milk, tea or just shall bite after meals. They taste good warm but also nice after cooling. You can store these in an airtight container. It stays good for few days.

FAQS

1.Can I add in chocolate chips?

Yes, chocolate chips works too, cookies still taste good.

2.Can I skip butterscotch essence?

Yes, you can use vanilla or caramel essence instead.

3.Why did my cookies spread too much?

Maybe dough was not chilled enough, chilling helps most times.

4.Are these very sweet?

They are mild sweet, but you can reduce sugar little if you like.

5.Can I make this ahead?

Yes, either make and store it or refrigerate the dough for few hours and bake later.

If you have any more questions about this Butterscotch Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Butterscotch Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Choco Chip Cookies are soft, chewy and slightly crisp cookies made with flour, butter, sugar, eggs and of course lots of chocolate chips. It is one of the most loved cookies everywhere because of the gooey inside and the rich buttery taste. These cookies are quite addictive and goes very well with a glass of milk or even a cup of coffee.

This is the kind of cookie both kids and elders enjoy. The texture comes soft at center with light crisp edges, almost similar to Subway cookies many of us know. I feel making them at home is even more special, you can bake fresh batch anytime and enjoy warm cookies straight from oven.

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About Choco Chip Cookies

Choco Chip Cookies are classic American style cookies which got popular everywhere for its soft and chewy bite. The dough is just a mix of flour, sugar, butter, eggs and chocolate chips, then rolled and baked. Unlike plain biscuits, these are bit thick, not crunchy fully, and you get melty chocolate in every bite.

The flavor is balanced - sweetness from sugar, richness of butter, and the slight bitter from chocolate chips. You can make them more chewy, or more crisp if you like by baking little longer. Some people add nuts like walnuts or almonds, some just keep simple with only chocolate chips. Both versions comes out good.

This recipe is great because it uses two sugars - white sugar and demerara sugar. White gives sweetness and structure, while demerara gives light caramel taste and helps in chewiness. The melted butter also makes dough soft and helps in spreading. After baking, the cookies turns perfect round with soft center and crisp edges.

I usually make these cookies during evenings when family want something quick and sweet. The smell of fresh baked cookies with melted chocolate is too good, fills the whole kitchen. Honestly no one waits till it cools, most of the time it gets finished hot.

Choco Chip Cookies Ingredients

• Maida (all purpose flour) - I have used plain flour only, it makes the cookie soft and hold the shape well. You can also try mixing with little wheat flour, but texture will be bit dense.
• White sugar and Demerara sugar - White sugar gives the main sweetness, while demerara adds caramel like taste and makes cookies chewy. I usually mix both as it balances well. If you don't have demerara, brown sugar can also be used.
• Unsalted butter - Melted butter gives richness and makes cookies soft inside. I prefer unsalted so I can adjust salt myself. If you use salted butter, then reduce extra salt.
• Egg - I have whisked one egg and used half for this recipe. Egg helps in binding and gives chewy texture. If you don't want egg, you can replace with curd or flax egg but taste will not be same.
• Chocolate chips - The main highlight. I have used milk chocolate chips. You can try dark, white or even a mix. You can add more chocolate chips for more taste.
• Baking soda - I added a small pinch, it helps cookies to spread and become light.
• Vanilla essence - Gives nice aroma and makes the dough smell good.

Why This Recipe Works

• This recipe is very easy to make and doesn't need any fancy steps.
• Cookies come soft in center and crisp at edges, nice balance in texture.
• Two kinds of sugar gives more depth in taste and also chewy feel.
• You can add nuts, more chocolate, or even raisins for change.
• Homemade cookies always taste fresher and feel better than buying outside.

Similar Recipes

• Tutti Frutti cookies
• Almond cookies
• Ragi cookies
• Nutella cookies
• Shortbread cookies

How to make Chocolate Chip Cookies Step by Step

1.Take butter in a pan , just heat it for few seconds when it starts to melt, switch off and set aside for it to melt completely but the color shouldn't change. Cool down completely, then transfer to mixing bowl - add demerara sugar.

2.Add white sugar. Whisk it well using a hand beater for 1 minute.

3.Now add vanilla essence, egg and whisk again for 10 seconds, do not overdo.

4.Now add ¾ cup flour and beat again just till it comes together. Now the cookies dough is ready.

5.It will be a little goey at this stage. Now add remaining ⅛ cup flour and mix with a spatula.Now add choco chips. Preheat oven to 170 deg C for 10 minutes.

6.Just bring together. If you still find it goey keep in fridge for 30 minutes then start rolling them. I used my 1 tablespoon measuring spoon to measure each ball to get uniform sized cookies. Meanwhile roll them using your palm and slightly flatten them - if you want more thinner cookies flatten them thin. I wanted a bit thicker so made it like this. Stud few choco chips on it.

7.Line a butter paper in the baking tray and arrange the cookies. Bake the cookies for 10-12 minutes. If its thinner keep an eye at 10 minutes itself. Turn over to check the browning at the backside as the front view may mislead you to bake longer. Cool on wire rack then store in airtight container.

Serve with milk for snack time.

Expert Tips

• Butter melting - I usually melt butter just until it turns liquid, don't overheat or it will change color and taste. Cooling it before mixing with sugar is important.
• Sugar choice - I have used both white and demerara sugar. You can even use soft brown sugar which makes cookies more chewy. Powdered sugar also works but the texture may change.
• Measuring flour - I always add the flour little by little and adjust. Dough should be soft and non-sticky. If it sticks to hand, you can add a spoon more flour.
• Cookie dough resting - Sometimes I chill the dough for 20 to 30 minutes if it feels too gooey. This helps in shaping and prevents over spreading.
• Baking time - Don't be tempted to over bake. Cookies may look soft at first but they firm up after cooling. I usually check the bottom side, if it is lightly browned then it is done.
• Shaping cookies - I use a small spoon or scoop to get even sized cookies. You can roll them gently in palm and slightly flatten. If you want thinner cookies, press little more.

Serving and Storage

Serve Choco Chip Cookies warm with milk, coffee or even as it is for snack time. They taste best when eaten fresh out of oven but also stay good in airtight container for 3 to 4 days. You can also freeze the cookie dough wrapped in cling film and bake whenever you want. Just bring to room temperature before baking.

FAQS

1.Can I skip egg in this recipe?

Yes you can, replace with yogurt or flaxseed paste but the texture will change slightly.

2.Why my cookies turned hard?

Most times it is due to over baking. Cookies should be taken out when edges are slightly brown.

3.Can I make them without oven?

You can bake in OTG or convection microwave. For stove top baking, use a heavy bottom pan but result may vary.

4.Which chocolate chips are best?

I have used regular milk chocolate chips but dark or white chips can also be used. Even chopped chocolate works.

5.How to make them more chewy?

Add more brown sugar and don't over bake. Cooling on wire rack also helps in keeping chewy texture.

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