Jam Biscuits are delicious soft cookies made by baking a blend of flour, butter, flavors & custard powder with yogurt. Jam Biscuits are kids favorite and a good choice of biscuit for special occasions. Learn to make Jam Biscuits with instructions given here.

I baked these biscuits recently and these biscuits were a instant hit at home. I had valentines day in mind so planned for this post in advance  I love jim jam biscuits and this one was no exception to it. I am sure this is a kid pleaser as my lil one enjoyed it to the core. Though she first licked only the jam, later she liked the taste of the biscuits too.

About Jam Biscuits

Jam Biscuits are melt in the mouth type of biscuits made using flour, custard powder, sugar, yogurt and jam. These look super tempting that kids would love it. The addition of custard powder in these biscuits gives it a unique flavor and taste.

Jam Biscuits can be made easily at home with the instructions given here. If you follow the exact measurements and method I am sure even beginners in baking can nail these biscuits as it is so easy without any complicated steps.

Similar Recipes

• Butter biscuits
• Almond shortbread cookies
• Shortbread cookies

Jam Biscuits Ingredients

• Flour - You can use all purpose flour or wheat flour.
• Custard Powder, Corn flour - Custard powder and corn flour adds texture and flavor to the biscuits.
• Jam - I have used mixed fruit jam, you can use jam of your choice.
• Curd, Butter - Curd and butter adds fat source.
• Sugar - Use white granulated sugar.
• Vanilla extract - Use good quality vanilla extract.

How to make Jam Biscuits

1. Mix maida, cornflour and custard powder, keep aside.Soft butter, add sugar to it and cream well. Then add curd, vanilla essence and beat well until creamy.
2. Then add custard powder mixture to the butter sugar mixture and make it to soft dough. If your dough is sticky add little maida to make it a soft pliable dough.
3. Roll the dough on a flat surface using chapathi roller for about 5mm thickness. Then cut out shapes using cookie cutter. Collect the remaining dough and repeat the process.
4. Preheat oven to 180 DEG C for 10mins. Meanwhile make a small dent in the middle of all the biscuits using a small round lid and apply a very thin layer of jam in it. Arrange it in a baking tray with aluminum foil lined. Bake it for 12-15 minutes at 180 DEG C. Allow it to cool and store them in airtight container.

Expert Tips

• As I reduced the butter and replaced it with curd, the biscuits slightly puffed up, oozing out jam. So in the next batch I applied a very thin layer of jam.So dont add more jam it will surely ooze out.
• Though the butter is reduced, the crispness is perfect. The only difference I found with reducing butter was that the biscuits started to soften after 3 days. I'm sure it will stay crispy for more time when the original mentioned quantity of butter is added.
• I used mixed fruit jam, you can use your favorite flavor of jam. But mixed fruit went well with the custard powder flavor.

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

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

📖 Recipe Card

Print

Jam Biscuits Recipe

Jam Biscuits are delicious soft cookies made by baking a blend of flour, butter, flavors & custard powder with yogurt. Jam Biscuits are kids favorite and a good choice of biscuit for special occasions. Learn to make Jam Biscuits with instructions given here.

Course Baking

Cuisine American, French, Indian, Italian, Mediterranean, Mexican

Keyword Baking, baking recipes, biscuit recipes, snack recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 25 Cookies

Calories 41kcal

Author Sharmilee J

Ingredients

• 1 cup all purpose flour / maida
• ¾ cup custard powder
• ¼ cup thick curd
• 2 tablespoon butter
• ½ cup powdered sugar
• 1 tablespoon corn flour
• ½ teaspoon vanilla extract
• mixed fruit jam as needed

Instructions

• Mix maida, corn flour and custard powder, keep aside.
• Soft butter, add sugar to it and cream well.
• Then add curd, vanilla essence and beat well until creamy.
• Then add custard powder mixture to the butter sugar mixture and make it to soft dough. If your dough is sticky add little maida to make it a soft pliable dough.
• Roll the dough on a flat surface using chapathi roller for about 5mm thickness.
• Then cut out shapes using cookie cutter. Collect the remaining dough and repeat the process.
• Preheat oven to 180 deg C for 10mins.
• Meanwhile make a small dent in the middle of all the biscuits using a small round lid and apply a very thin layer of jam in it.
• Arrange it in a baking tray with aluminum foil lined.
• Bake it for 12-15mins at 180 deg C.
• Allow it to cool and store Jam Biscuits in airtight container. Enjoy Jam Biscuits!

Notes

• As I reduced the butter and replaced it with curd, the biscuits slightly puffed up, oozing out jam. So in the next batch I applied a very thin layer of jam. So don't add more jam it will surely ooze out.
• Though the butter is reduced, the crispness is perfect. The only difference I found with reducing butter was that the biscuits started to soften after 3 days. 
• I used mixed fruit jam, you can use your favorite flavor of jam. But mixed fruit went well with the custard powder flavor.

Nutrition

Serving: 20g | Calories: 41kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 10mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 32IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.2mg

The post Jam Biscuits Recipe appeared first on Sharmis Passions.

Easy Biscuit Cake Recipe one of the popular cake recipe also called as fridge cake. It is made using biscuits, chocolate sauce and frosting. This easy no-bake biscuit cake is a quick and delicious dessert made with digestive biscuits, cocoa powder, chocolate, milk and butter. Biscuit Cake I made cakes in oven, cakes in microwave,...

Read More

The post Biscuit Cake Recipe appeared first on Yummy Tummy.

Chocolate Glaze is a quick and tasty topping made with sugar powdered, cocoa powder, butter, and milk. With just 4 main ingredients this chocolate glazr recipe turns out perfect every time. It is smooth, shiny and perfect for adding on cakes, cupcakes, dodonut or biscuits. This glaze is simple to make and gets ready in few minutes.

This glaze gives a rich chocolate flavor and a glossy look. It can be used both warm and cold. When hot, it is runny and good for pouring. After cooling, it turns a bit thick and can be spread as a topping for cakes, cupcakes. It is useful when you don't want to do heavy icing but still want that chocolate topping.

About Chocolate Glaze

This chocolate glaze recipe is a quick and easy chocolate topping made with just a few pantry staples. It is one of the easiest ways to dress up a plain cake and make it look more appealing and shiny. It works well even for beginners and doesn't need any special tool. You just mix everything and stir and your chocolate glaze is done.

It's a no-fail recipe that works every time. It doesn't need cream or fancy tools, just mix and it's ready in minutes. This glaze is very useful when there is no time for long frostings but still wants something sweet and chocolatey. It is not very sweet like buttercream but still has that perfect chocolate punch.

This is a budget-friendly glaze recipe. It's a soft and shiny glaze when warm and turns little thick and fudgy after cooling down. That makes it good for both pouring and spreading. It gives cakes a soft glossy finish and tastes great too. You can double the quantity if you are covering a large cake.

I tried this glaze when I didn't have cream at home. It came out nice and shiny, and tasted really good too. It is perfect for kids birthday cakes or simple tea time bakes when you want to add a touch of chocolate. If you want a homemade chocolate finish without using cream or chocolate bars, this is a good choice.

I have been making this chocolate glaze recipe since 5 years whenever I make birthday cakes for hubby and mittu. I am always reluctant to try heavy frosting with butter, cream etc so when I was searching for making a quick and simple glaze for mittu's birthday cake, happened to see this recipe and after that most of the cakes that I bake for family occasions will have this frosting as the lil one demands it.

Chocolate Glaze Video

Chocolate Glaze Ingredients

• Powdered sugar - I used normal white sugar and powdered it in mixer. It gives sweetness and makes the glaze smooth. You can also use icing sugar if you have. Just make sure sugar fine well or it won't mix properly.
• Butter - I used unsalted butter. Just melt it lightly, don't heat too much. If it gets too hot, glaze turns oily. Butter gives shine to the glaze.
• Cocoa powder - This gives the chocolate taste. Use good quality cocoa if possible.
• Milk - Add little by little just to mix everything. Don't add too much or glaze becomes watery. Adjust based on how thick or thin you want. You can replace it with water too.
• Vanilla extract - Few drops adds nice flavor.

Why This Recipe Works

• It's a quick chocolate glaze with basic ingredients.
• It's easy to make even without experience.
• This recipe requires no cooking except mild butter melting.
• It can be used in many ways - spread, pour or dip.
• It stays good in fridge and easy to reuse.

Similar Recipes

• Chocolate Bark
• Chocolate Glaze Cookies
• Crackle Chocolate
• Chocolate Shortbread Cookies
• Chocolate Mug Cake

How to make Chocolate Glaze Step by Step

1.Place a sieve over a bowl. Add 1 cup sugar powdered along with 2 tablespoon cocoa powder.

2.Sieve it well. Discard the remains.

3.Mix it well with a whisk.

4.Add 1 tablespoon melted butter, 1 tablespoon milk first.

5.Mix it well then add 1 more tablespoon milk.

6.Whisk it well to a smooth pourable chocolate glaze.

7.Adjust consistency according to your needs. Make it slightly thick if you want a spreadable glaze.

Your glaze is ready to be used for cakes, cookies or donuts.

Expert Tips

• Butter melting - Just melt the butter till it turns liquid. Don't boil it or make it too hot. If it gets too hot, the glaze will turn oily and won't be smooth.
• Sugar powdering - Powder the sugar very fine in mixer and sieve it. If it's not fine, glaze feels rough and hard to spread nicely.
• Consistency - Add milk slowly and keep mixing. If you add too much milk, it will become too thin and won't stay on cake. If too thick, just add few drops warm water.
• Stirring - Mix well using a whisk or spoon. Stirring helps remove lumps and makes the glaze look shiny and smooth.
• Storage - Store leftover glaze in fridge in a tight container. It becomes thick when cold. Just add little hot water next time and whisk to make it ready.
• Portion - This makes nearly 1 cup glaze. Enough for small cake or 8 to 10 cupcakes. If need more, just double the recipe.

Serving & Storage

Use this glaze warm if pouring on cake. For spreading, cool it down slightly. If using after fridge, bring to room temp or warm slightly and whisk with little hot water. You can use it for cakes, muffins, cookies, buns or even toast.

Store in fridge up to a week. Don't freeze. Always use dry spoon to take out.

FAQS

1.Can I use icing sugar instead of powdered sugar?

Yes you can use. Icing sugar mixes faster and gives smooth texture.

2.Can I skip vanilla extract?

Yes, it is optional but adds a nice smell.

3.Why is my glaze too runny?

May be you added too much milk or water. Add little powdered sugar and mix again.

4.Can I use this as frosting?

Not for piping. But you can spread it over cake or dip cupcakes.

5.Does this set hard?

No, it stays soft and fudgy after cooling. Not like chocolate bar.

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

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

📖 Recipe Card

Print

Chocolate Glaze Recipe

Chocolate Glaze is a quick and tasty topping made with sugar powdered, cocoa powder, butter, and milk. With just 4 main ingredients this chocolate glazr recipe turns out perfect every time. It is smooth, shiny and perfect for adding on cakes, cupcakes, dodonut or biscuits. This glaze is simple to make and gets ready in few minutes.

Course Baking

Cuisine American, French, Indian, Italian, Mediterranean, Mexican

Keyword 30 mins recipes, Baking, baking recipes, chocolate recipes

Prep Time 5 minutes minutes

Mixing time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 cup

Calories 25kcal

Author Sharmilee J

Ingredients

• 1 cup sugar powdered
• 2 tablespoon cocoa powder
• 2 tablespoon milk
• 1 tablespoon melted butter
• ¼ teaspoon vanilla extract

Instructions

• Place a sieve over a bowl. Add 1 cup sugar powdered along with 2 tablespoon cocoa powder.
• Sieve it well. Discard the remains.
• Mix it well with a whisk.
• Add 1 tablespoon melted butter, 1 tablespoon milk first.
• Mix it well then add 1 more tablespoon milk.
• Whisk it well to a smooth pourable chocolate glaze.
• Adjust consistency according to your needs. Make it slightly thick if you want a spreadable glaze.
• Your glaze is ready to be used for cakes, cookies or donuts.

Video

Notes

• Butter melting - Just melt the butter till it turns liquid. Don't boil it or make it too hot. If it gets too hot, the glaze will turn oily and won't be smooth.
• Sugar powdering - Powder the sugar very fine in mixer and sieve it. If it's not fine, glaze feels rough and hard to spread nicely.
• Consistency - Add milk slowly and keep mixing. If you add too much milk, it will become too thin and won't stay on cake. If too thick, just add few drops warm water.
• Stirring - Mix well using a whisk or spoon. Stirring helps remove lumps and makes the glaze look shiny and smooth.
• Storage - Store leftover glaze in fridge in a tight container. It becomes thick when cold. Just add little hot water next time and whisk to make it ready.
• Portion - This makes nearly 1 cup glaze. Enough for small cake or 8 to 10 cupcakes. If need more, just double the recipe.

Nutrition

Serving: 25g | Calories: 25kcal | Carbohydrates: 6g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 1mg | Potassium: 8mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 2IU | Calcium: 1mg | Iron: 0.1mg

The post Chocolate Glaze Recipe appeared first on Sharmis Passions.

Nutella cookies are soft chocolaty cookies made with flour, butter, sugar and nutella. These cookies are baked till just done and they turn a little crisp outside and soft inside. I usually make this when I want a quick baking without too much planning. They tastes rich and chocolaty, perfect for evening time.

These cookies are better than store bought biscuits because you know what goes inside. They are not too sweet and has good nutella flavor in every bite. You can make this for kids, family or even for small get togethers. Baking these at home feels very nice and fun also.

About Nutella Cookies

Nutella cookies are homemade cookies where nutella is the main ingredient. It gives the cookie chocolaty flavor and soft texture. The dough is very easy to handle and does not need chilling at all. This makes it very suitable for beginners also. It hardly takes much time and kids love it a lot.

The texture of these cookies is soft with slightly crisp edges. They do not spread much while baking so they hold the shape well. This recipe has a soft inside and melts in the mouth when warm. Nutella in this recipe gives that richness without adding extra cocoa powder.

These cookies are made using both maida and whole wheat flour. This gives a good balance in taste and texture. Butter makes them soft and baking powder gives little lift. Milk is added just enough to bring everything together.

I usually bake these cookies when I want something quick in the evening. Once baked, it does not stay for long at home also.

Nutella Cookies Ingredients

• Flour - I have used maida to give soft and light texture to cookies. It helps in binding well. You can replace part of it with wheat flour also.
• Whole wheat flour - I have added wheat flour to make it little healthier. It gives slight bite to cookies. Using both flours works well here.
• Unsalted butter - I have used butter at room temperature for creaming. It makes the cookies soft and rich. Do not melt the butter or texture will change.
• Nutella - I have used nutella for chocolate flavor and sweetness. It gives rich taste to cookies. You can add little extra if you like strong flavor.
• Powdered sugar - I have used powdered sugar so it mixes easily with butter. It sweetens evenly.
• Baking powder - I have added this for slight rise. It helps cookies from becoming too dense. Always use fresh baking powder.
• Milk - I have used milk only to bring dough together. I added little by little to have control. Quantity depends on flour used.
• Vanilla essence - I have added for extra flavor. It balances chocolate taste nicely.

Similar Recipes

• Tutti Frutti cookies
• Almond cookies
• Ragi cookies
• Shortbread cookies
• Fruit and Nut Cookies

How to make Nutella Cookies Step by Step

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

2.Sieve it well for even mixing. In another mixing bowl,add powdered sugar and add butter to it.

3.Add nutella. Cream it together using a hand mixer or whisk.

4.Now add vanilla essence, whisk it once. Finally add sieved flour.

5.Whisk it for few seconds, now add milk little by little

6.Gather to form a soft dough, do not knead just gather. Now using a measuring spoon (I used half tablespoon spoon measure), scoop out the dough.

7.Roll into a ball,slightly flatten it. Lay butter paper on the baking tray.Arrange the cookies in the baking tray.Preheat oven at 180 deg C for 10 minutes. Bake in preheated oven for 12-15 minutes.

Cool down completely then store in a clean airtight box.

Expert Tips

• Butter temperature - I use room temperature butter for this recipe. If butter is cold, it won't cream properly and texture will be affected.
• Creaming step - I cream butter, sugar and nutella till smooth only. Do not over beat or cookies may turn flat.
• Milk - I have added milk slowly one tablespoon at a time. Don't add too much milk makes dough sticky and hard to handle.
• Handling dough - I just gather dough and do not knead it. Over handling will make cookies hard after baking also.
• Baking time - I remove cookies when edges are set but center is still soft. Do not bake more as cookies harden after cooling.

Serving and Storage

Serve these cookies warm with milk or coffee. They taste really good when fresh out of oven. You can also pack them for snack box. Store leftover cookies in clean airtight box. They cookies stay good for few days at room temperature.

FAQS

1.Can I use only wheat flour?

Yes you can use only wheat flour, but cookies will be little dense. Taste will still good but texture changes slightly.

2.Why my cookies turned hard after cooling?

Mostly cookies were over baked or dough was over mixed. Bake only till edges are set and do not over handle dough.

3.Can I skip vanilla essence?

Yes you can skip it if not available. Vanilla just adds extra flavor, cookies still tastes chocolaty.

4.Do these cookies spread while baking?

No these cookies do not spread much, These hold shape well so flatten slightly before baking.

5.What can I add in ?

You can add chocolate chips or chopped nuts but add them while mixing dough gently, it makes cookies more tasty.

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

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

📖 Recipe Card

Print

Nutella Cookies Recipe

Nutella cookies are soft chocolaty cookies made with flour, butter, sugar and nutella. These cookies are baked till just done and they turn a little crisp outside and soft inside. I usually make this when I want a quick baking without too much planning. They tastes rich and chocolaty, perfect for evening time.

Course Baking

Cuisine American, Chinese, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword all purpose flour recipes, Baking, baking recipes, butter recipes, cook, cookie recipes, maida recipes, milk recipes, vanilla recipes, whole wheat recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 15 cookies

Calories 48kcal

Author Sharmilee J

Ingredients

• ¼ cup maida
• ¼ cup whole wheat flour
• ⅛ cup unsalted butter at room temperature
• 2 tablespoon nutella
• ⅛ cup powered sugar
• ¼ teaspoon baking powder
• 1 to 2 tablespoon milk
• ¼ teaspoon vanilla essence

Instructions

• Measure and add flour to a siever, then add baking powder. Sieve it well for even mixing.
• In another mixing bowl, add powdered sugar and add butter to it. Add nutella.
• Cream it together using a hand mixer or whisk.
• Now add vanilla essence, whisk it once. Finally add sieved flour.
• Whisk it for few seconds, now add milk little by little.
• Gather to form a soft dough, do not knead just gather.
• Now using a measuring spoon (I used half tablespoon spoon measure), scoop out the dough.
• Roll into a ball, slightly flatten it.
• Lay butter paper on the baking tray.
• Arrange the cookies in the baking tray.
• Preheat oven at 180 deg C for 10 minutes.
• Bake in preheated oven for 12-15 minutes.
• Cool down completely then store Nutella Cookies in a clean airtight box.

Notes

• Butter temperature - I use room temperature butter for this recipe. If butter is cold, it won't cream properly and texture will be affected.
• Creaming step - I cream butter, sugar and nutella till smooth only. Do not over beat or cookies may turn flat.
• Milk - I have added milk slowly one tablespoon at a time. Don't add too much milk makes dough sticky and hard to handle.
• Handling dough - I just gather dough and do not knead it. Over handling will make cookies hard after baking also.
• Baking time - I remove cookies when edges are set but center is still soft. Do not bake more as cookies harden after cooling.

Nutrition

Serving: 20g | Calories: 48kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 21mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 49IU | Calcium: 9mg | Iron: 0.2mg

The post Nutella Cookies Recipe appeared first on Sharmis Passions.

Ginger cookies are soft and chewy cookies made with simple baking ingredients and warm spices. This recipe have a mild spicy taste from dry ginger and cloves, which makes it little different from regular cookies. They are perfect for evening tea or when you feel like having something mild and light with tea or coffee.

The spices gives a warm feeling and it's not too strong. The smell while baking itself is so nice and comforting. These cookies just taste good with tea or coffee. You can also have them with a glass of milk. If you like the mild spice taste in desserts, it's a must try recipe in your home.

About Ginger Cookies

Ginger cookies are classic spiced cookies that you find in many homes. This recipe has flour, butter, sugar and few spices that gives it the main flavor. Unlike plain cookies, it has warm aroma because of ginger and cloves. They are simple, homely and you don't need any fancy ingredients at all.

This recipe has a soft and chewy texture as fresh and when they cool down, they firm up a bit but still stay nice inside. The cracks on top while baking is what makes them look so good. That happens because of sugar and butter combination. It has that homemade feel in every bite.

This recipe is mildy sweet with gentle spice notes. The cinnamon in this recipe adds warmth, also the ginger and cloves gives sharp taste. You can just adjust the spice levels if you likes more or less flavor. You can even add nutmeg for different taste. You can customize, It's a flexible recipe.

I usually make this recipe on weekends. It doesn't last long honestly. I sometimes bake double batch and store it for few days. These ginger cookies are soft and chewy making a great snack time partner.

I loved the spice flavor a lot, even mittu loved it so much. I was a bit skeptical whether she would complain about the spice flavour but to my surprise she just loved it and asked me to reserve for her school snack box too. These cookies are simple and easy to make too.I just tried replacing ¼ cup flour with wheat flour but still the cookies came out soo good.

Ginger Cookies Ingredients

• Flour - I have used this as the main base for the cookies, it gives soft texture and structure. 
• Butter - I used for richness and flavor, also helps in making the cookies soft. You can use unsalted butter or even salted, just adjust salt little.
• Brown sugar - I have added this for moisture and deep caramel taste. You can use jaggery powder also but the color will change.
• White sugar - This is for sweetness and helps in getting slight crisp edges. You can reduce little if you like less sweet cookies.
• Cinnamon, Dry ginger, Cloves, powder - This is the main flavor, it gives the spicy taste. It adds depth and strong aroma. Use very little as it is strong. It adds warmth and mild sweetness to the cookies. 
• Honey - I used this to keep the cookies soft and chewy. You can use dates syrup instead.
• Egg - I added this as it binds everything together and gives soft texture. If you skip egg, the texture will change.
• Baking powder - I added it for the rise and it gives a light texture. Use fresh baking powder.

Why This Recipe Works

• It is a simple recipe with easily available ingredients.
• This recipe gives soft and chewy cookies every time if baked right.
• The spices balance the sweetness really well.
• You can easily adjust flavors based on your taste.
• It is perfect for tea time or as a small snack.

Similar Recipes

• Linzer Cookies
• Cornflakes Cookies
• Snickerdoodle Cookies
• Cornflakes Wreath
• Butterscotch Cookies

How to make Ginger Cookies Step by Step

1.Measure and take flour, add it to the sieve. Now add cloves powder, cinnamon powder, dry ginger powder and salt. Now add baking powder.

2.Sieve it for even mixing,Set aside. In a mixing bowl, add butter.

3.Add brown sugar. Beat sugar and butter well until it becomes soft and smooth.

4.Add the egg and beat it (Iused the hand beater so just beat for just few seconds),then add honey.

5.Whisk it, now take the flour with spice mixture.

6.Add it and beat it again just to bring everything together.

7.Now use a spatula to mix well.It will be goey so just mix and bring together. Cling wrap it and refrigerate it at least for 30 minutes.Use a tablespoon measuring spoon to scoop. This is to get even sized cookie.

8.Roll it using your palms, add it to sugar roll it. Preheat oven at 180 deg C for 10 minutes. Repeat the same until the entire dough finishes. Arrange it in a baking tray with butter paper laid on it.

9.Using a flat bottomed cup, flatten it slightly. Bake in preheated oven for 8-10 minutes, timing depends on the size of the cookie too.Just keep an eye after 8 minutes. Bake till the top turns golden brown and starts to crack.

10.Carefully remove them from butter paper then cool in wirerack.

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

Expert Tips

• Chill the dough - I just refrigerate the dough, else it will be too sticky to handle. I never skip this step.
• Do not overbake - You should not to bake for too long, cookies will harden after cooling. Take them out when they are lightly golden.
• Spacing on tray - These cookies spread while baking, so leave enough space between them. I usually leave good gap.
• Flatten slightly - Don't press the cookies too much, just flatten little so they bake evenly.
• Spice balance - If you are new to spice cookies, reduce ginger and cloves slightly. You can always increase next time.

Serving and Storage

Serve these cookies as snack or with a cup of tea or coffee. These also goes well with milk, specially for kids. Once completely cooled, store them in a airtight container. They will stays fresh at room temperature for 3 to 4 days. You can just warm them slightly before serving if needed.

FAQS

1.Can I skip honey?

Yes, you can skip honey, but the cookies may turn out slightly dry. You can add a little extra sugar instead.

2.Can I make this dough ahead?

Yes, you can just refrigerate the dough for one day. Just make sure it's propery covered.

3.Why did my cookies turn hard?

Most likely, they were overbaked. Ginger cookies should be taken out while still soft.

4.Can I use whole wheat flour only?

Yes, you can use it, but the cookies will be denser. A mix of flours works better.

5.Can I add in nuts?

Yes, you can just chop and add some nuts for the crunch.

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

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

📖 Recipe Card

Print

Ginger Cookies Recipe

Ginger cookies are soft and chewy cookies made with simple baking ingredients and warm spices. This recipe have a mild spicy taste from dry ginger and cloves, which makes it little different from regular cookies. They are perfect for evening tea or when you feel like having something mild and light with tea or coffee.

Course Baking

Cuisine American, Chinese, French, Indian, Italian, Japanese, Mediterranean

Keyword all purpose flour recipes, Baking, baking recipes, butter recipes, cardamom powder recipe, cookie recipes, maida recipes, spicy indian mix

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 10 cookies

Calories 192kcal

Author Sharmilee J

Ingredients

• 1 and ¼ cups maida
• ⅓ cup butter
• ½ cup brown sugar
• ¼ cup granulated white sugar
• ¼ teaspoon cinnamon powder
• ⅛ cup honey
• 1 egg
• 1 teaspoon baking powder
• ¼ teaspoon dry ginger powder
• ¼ teaspoon cloves powder
• ⅛ teaspoon salt

Instructions

• Measure and take flour, add it to the siever.
• Now add cloves powder, cinnamon powder, dry ginger powder and salt.
• Now add baking powder.
• Sieve it for even mixing, set aside.
• In a mixing bowl, add butter. Add brown sugar. Beat sugar and butter well until it becomes soft and smooth.
• Add the egg and beat it (I used the hand beater so just beat for just few seconds), then add honey.
• Whisk it ,now take the flour with spice mixture.
• Add it and beat it again just to bring everything together.
• Now use a spatula to mix well. It will be gooey so just mix and bring together.
• Cling wrap it and refrigerate it at least for 30 minutes. Use a tablespoon measuring spoon to scoop. This is to get even sized cookie.
• Roll it using your palms, add it to sugar roll it.
• Preheat oven at 180 deg C for 10 minutes.
• Repeat the same until the entire dough finishes.
• Arrange it in a baking tray with butter paper laid on it.
• Using a flat bottomed cup, flatten it slightly.
• Bake in preheated oven for 8-10 minutes, timing depends on the size of the cookie too
• .Just keep an eye after 8mins.
• Bake till the top turns golden brown and starts to crack.
• Carefully remove them from butter paper then cool in wire rack.
• Cool down and then store in airtight container. Serve Ginger Cookies warm with a glass of milk or as a tea time snack.

Notes

• Chill the dough - I just refrigerate the dough, else it will be too sticky to handle. I never skip this step.
• Do not overbake - You should not to bake for too long, cookies will harden after cooling. Take them out when they are lightly golden.
• Spacing on tray - These cookies spread while baking, so leave enough space between them. I usually leave good gap.
• Flatten slightly - Don't press the cookies too much, just flatten little so they bake evenly.
• Spice balance - If you are new to spice cookies, reduce ginger and cloves slightly. You can always increase next time.

Nutrition

Serving: 25g | Calories: 192kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 130mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 213IU | Vitamin C: 0.02mg | Calcium: 40mg | Iron: 0.4mg

The post Ginger Cookies Recipe appeared first on Sharmis Passions.

Christmas cookies are simple vanilla flavored cookies topped with colorful sugar sprinkles. These are basic cut-out cookies that looks very festive and nice. Usually these are made during Christmas time only, but you can bake them anytime also when you feel like doing some baking at home.

You can just make these cookies during holidays or when kids are around. The taste is light and mildly sweet in this recipe, it's not not heavy at all. Vanilla flavor is soft only and not overpowering. Also the sprinkles give little crunch and color which makes it more fun to eat.

About Christmas Cookies

Christmas cookies are basic sugar cookies made using flour, butter, sugar and vanilla extract. The dough is rolled and cut using different shaped cutters, which makes baking little more interesting. These cookies are very common during festive season as they are easy to make and also easy to decorate.

The texture of these cookies is crisp once cooled down. When they come out of the oven, they may look soft but after cooling it turns crisp. The edges turn light golden while the center stays pale, which is how sugar cookies usually should look.

The flavor is mildly sweet with clean vanilla taste. In this recipe no strong spices are added, these cookies go well with toppings like royal icing, sugar sprinkles or even melted chocolate. You can also add little citrus zest or almond essence into the dough if you want small variation.

I usually make these cookies in December when there is time to bake slowly. Rolling and cutting shapes does take time, but I enjoy doing it. I keep some cookies plain and decorate the rest, so everyone gets what they like only.

Sugar Cookies have many variations like the one I posted here with royal icing. Sugar Cookies can be made by hand shaping them or by cutting them with cookie cutter like I've done here. I made use of the christmas cookie cutter set for these cookies.I always love cutout sugar cookies, this time I tried adding sugar sprinklers on top and they looked so pretty, no wonder mittu loved it so much.

Christmas Cookies Ingredients

• Flour - I have used this as the main base for the cookies, it helps to hold shape well. I sometimes mix little wheat flour but texture may change.
• Butter - This gives richness and crisp texture to the cookies. I have used chilled butter, you can use room temperature if you are hand whisking.
• Powdered sugar - I used powdered sugar as it blends easily with butter.
• Egg - I just added one egg to bind the dough and give structure. You can try eggless version but dough handling will be bit different.
• Vanilla extract - I added for flavor and classic cookie taste. You can use any mild essence if you like.
• Baking powder - I added it for the rise and it gives a light texture. Use fresh baking powder.
• Colored sugar sprinkles - I have used this for topping, it adds crunch and festive look. You can skip it or replace with icing.

Similar Recipes

• Linzer Cookies
• Cornflakes Cookies
• Snickerdoodle Cookies
• Cornflakes Wreath
• Butterscotch Cookies

How to make Christmas 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

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

5.Whisk it for a minute, then addvanilla 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

8.Now get ready with your cookie cutters and sugar sprinklers. I used half of this dough for sugar cookies. Then on a butter paper keep the dough and place another butter paper on it so that the dough is like a sandwich between the 2 butter papers. Roll out the dough to ¼ inch thickness.

9.Then cut using your favourite shaped cookie cutters. Collect the scraps, roll again until you finish the entire dough.If you feel sticky then slightly flour the cookie cutters before using it. Meanwhile preheat the oven at 180 deg C for 10 minutes. Line butter paper on the cookie tray and transfer the shaped cookies to the butter paper - I chilled the cookies at this stage for 10 minutes while the oven was preheating.

10.Sprinkle the colored sugar over the cookies. Once the oven is preheated, bake the cookies at the same temperature for 10-12 minutes or until the edges start turning golden brown. Cool down completely on a wire rack. The cookies may look soft, once cooled down it becomes crisp.

Enjoy!

Expert Tips

• Chill the dough - I just refrigerate the dough, else it will be too sticky to handle. I never skip this step.
• Do not overbake - You should not to bake for too long, cookies will harden after cooling. Take them out when they are lightly golden.
• Spacing on tray - These cookies spread while baking, so leave enough space between them. I usually keep good gap.
• Rolling - I roll the dough between butter papers so the dough doesn't stick. don't use too much flour while rolling.
• Cutting shapes - I just dip the cookie cutter lightly in the flour, this helps get clean shapes with sticking.
• Decorating - I add the sprinkles just before baking so they stick well. For icing, wait till the cookies cool completely.

Serving and Storage

Serve these cookies as snack or with cup of tea or coffee. This also goes well with tea in the evening. Store leftover cookies in airtight container. They stay good for upto a week at room temp. If cookies have icing, keep them in single layer so they don't stick together.

FAQS

1.Can I make this without egg?

Yes you can try eggless version, but texture will be little different. You might need some milk to bind the dough.

2.Why did my cookies spread too much?

Mostly the dough was not chilled enough. Chilling is important for cut-out cookies, so don't skip it.

3.Can I make the dough ahead?

Yes, you can make it and put in fridge for a day, just keep it wrapped so it doesn't dry.

4.Can I add cocoa or chocolate?

Yes you can add little cocoa powder or choco chips. Adjust flour bit if needed.

5.Do these cookies stay crisp?

Yes once cooled and stored properly, they stay crisp for many days. Just keep away from moisture.

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

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

📖 Recipe Card

Print

Christmas Cookies | Christmas Sugar Cookies

Christmas cookies are simple vanilla flavored cookies topped with colorful sugar sprinkles. These are basic cut-out cookies that looks very festive and nice. Usually these are made during Christmas time only, but you can bake them anytime also when you feel like doing some baking at home.

Course Baking

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 30 cookies

Calories 53kcal

Author Sharmilee J

Ingredients

• 1 and ½ cups maida
• ⅓ cup chilled butter
• ¾ cup powdered sugar
• 1 no egg
• ½ teaspoon vanilla essence
• ⅛ teaspoon salt
• ½ teaspoon baking powder
• colored sugar sprinkles as needed

Instructions

• Measure and add flour to a siever,then add baking powder and salt.
• Sieve it well for even mixing
• Now in another mixing bowl, add butter and powdered sugar
• Whisk it well until creamy, I used electric hand mixer. Then add an egg.
• Whisk it for a minute,then addvanilla essence or any essence of your choice.
• Now add flour mixture,combine and gather to form a soft dough.
• Now your basic cookie dough is ready. Cling wrap it and refrigerate.
• Now get ready with your cookie cutters and sugar sprinklers. I used half of this dough for sugar cookies. Then on a butter paper keep the dough and place another butter paper on it so that the dough is like a sandwich between the 2 butter papers. Roll out the dough to ¼ inch thickness.
• Then cut using your favourite shaped cookie cutters. Collect the scraps, roll again until you finish the entire dough. If you feel sticky then slightly flour the cookie cutters before using it.
• Meanwhile preheat the oven at 180 deg C for 10 minutes. Line butter paper on the cookie tray and transfer the shaped cookies to the butter paper - I chilled the cookies at this stage for 10 mins while the oven was preheating.
• Sprinkle the colored sugar over the cookies. Once the oven is preheated, bake the cookies at the same temperature for 10-12 minutes or until the edges start turning golden brown.
• Cool down completely on a wire rack. The cookies may look soft, once cooled down it becomes crisp.

Notes

• Chill the dough - I just refrigerate the dough, else it will be too sticky to handle. I never skip this step.
• Do not overbake - You should not to bake for too long, cookies will harden after cooling. Take them out when they are lightly golden.
• Spacing on tray - These cookies spread while baking, so leave enough space between them. I usually keep good gap.
• Rolling - I roll the dough between butter papers so the dough doesn't stick. don't use too much flour while rolling.
• Cutting shapes - I just dip the cookie cutter lightly in the flour, this helps get clean shapes with sticking.
• Decorating - I add the sprinkles just before baking so they stick well. For icing, wait till the cookies cool completely.

Nutrition

Serving: 15g | Calories: 53kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 33mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 63IU | Calcium: 6mg | Iron: 0.1mg

The post Christmas Cookies | Christmas Sugar Cookies appeared first on Sharmis Passions.

Snickerdoodle Cookies are soft with a slightly crisp edge rolled in a cinnamon sugar before baking. These are perfect to enjoy with tea time or even for kids snack box. The cinnamon flavor gives a nice warm touch which makes it feel different from usual cookies also making it popular during holidays.

These cookies are quite easy to bake with very simple ingredient. Dough needs just a little chill time, rest of the steps are all very simple. The cookies comes out soft in the center and a bit crispy on the edges. It's a nice break from store bought ones and I like that you can adjust sugar or size as you like.

About Snickerdoodle Cookies

Snickerdoodle Cookies are cinnamon flavored sugar cookies which are soft inside with crispy edges. The name may sound fancy but it's actually one of the easiest cookie to try at home. The dough is rolled in a mix of cinnamon and sugar which gives that light spicy sweet flavor.

The name is believed to come from the German word "Schneckennudel", which means 'snail noodle' which is a type of cinnamon pastry. Over time, the word was Americanized into the playful name 'snickerdoodle'. The traditional version uses cream of tartar which gives it a tang but I have skipped it here.

While baking the smell is so good, your kitchen will smell amazing. These are very common in western baking but now slowly becoming popular here also. What I like most is it don't need any special ingredients. Just regular items like maida, sugar, butter and egg, still the taste is so buttery and soft.

These cookies are great for evening tea and can be packed for kids snack box also. I sometimes make them small so it fits well in the container. It keeps well for more than a week if stored properly in airtight jar. I love it with tea, but even with warm milk or coffee it tastes too good.

I baked these on a weekend just like that when I felt like making something sweet but quick. First time I used full tablespoon to scoop and it came out big. Then next batch I used half and it came just perfect. Now that I am using a cookie scoop it is just perfect.

Snickerdoodle Cookies Video

Snickerdoodle Cookies Ingredients

• Flour - I have used regular maida here. As it gives a soft texture and helps cookies hold shape while baking. You can try with half and half wheat flour and maida.
• Unsalted butter - I have used soft butter at room temperature for its rich taste and it also makes the cookies soft. You can use salted too but then skip salt.
• Baking powder - This helps the cookies to puff up a bit and become soft inside. Don't skip this.
• Sugar - I used regular fine white sugar. It gives perfect sweetness, you can also use regular granulated sugar. But for the topping I recommend using castor sugar or fine sugar.
• Egg - This binds the dough and gives softness. I have not tried without egg for this recipe.
• Vanilla extract - Just a little adds good smell and taste. Don't skip it.
• Cinnamon powder - This is the main flavoring in these cookies. You can even skip vanilla if you want.

Why This Recipe Works

• This recipe is made with simple ingredients.
• It has a perfect balance of soft and crispy texture.
• You can make the dough ahead and bake next day also.
• The cinnamon sugar on top gives nice aroma and taste.
• Kids will love it and it's better than packed biscuits.

Similar Recipes

• Linzer Cookies
• Cornflakes Cookies
• Snickerdoodle Cookies
• Cornflakes Wreath
• Butterscotch Cookies

How to make Snickerdoodle Cookies Step by Step

1.Measure 1 and ½ cups flour(187 grams) and add it to mixing bowl. Add 1 teaspoon baking powder and ¼ teaspoon salt to it.

2.Whisk well and set aside.

3.Now measure ¾ cup sugar(170 grams) and ½ cup butter(113 grams) and add it to mixing bowl. Butter should be slightly hard not completely at room temperature.

4.Beat it well until smooth and creamy. I used my electric beater, you can use hand whisk too.

5.Add 1 egg and 1 teaspoon vanilla essence.

6.Beat it well until combined.

7.Scrape the sides using a spatula.

8.Add flour mix.

9.Beat it well until no dry flour is seen.

10.Once everything is combined, mix with a spatula, cling wrap and refrigerate at least for 30 minutes. If your dough is stiff then you can start right away.

11.Preheat oven at 190 deg C for 10 minutes. Make small balls out of the dough -I used my cookie scoop to scoop out to get even sized cookies.

12.Roll between your palms to make a smooth ball.

13.To a bowl add ¼ cup castor sugar and ½ teaspoon cinnamon powder.

14.Mix it well. Add a ball and coat it well. Repeat to finish.

15.Lay parchment paper in a baking tray, place the balls leaving at least 1 inch space.

16.Now using the flat bottom of a bowl, gently press it to make the cookies slightly flattened.

17.Repeat to finish and arrange in baking tray.

18.Bake in preheated oven at 190 deg C for 10-12 minutes or until the color changes to light golden.

Store and enjoy!

Expert Tips

• Creaming - Whisk butter and sugar well until smooth and creamy which is an important step.
• Cookie size - I used my cookie scoop to make even sized cookies. You can even use 1 tablespoon measure. Adjust size to your preference.
• Chilling the dough - My dough was firm enough to roll so I started right away If it is a bit sticky then chill the dough for 30 mins.
• Rolling - Once out from the fridge roll the balls, coat in cinnamon sugar immediately so that it sticks easily.
• Spacing on tray - Cookies spread while baking, so leave enough space between each. Else they will stick.
• Baking time - Don't overbake. It looks soft when out of oven, but it firms up after cooling.
• Cinnamon flavor - I used only ½ teaspoon for flavor. You can use more if you want strong cinnamon taste.

Serving and Storage

Serve these cookies with evening tea or pack for kids snack box. It also tastes nice with warm milk. Store in airtight box at room temperature. It stays good for 5-7 days. No need to refrigerate, it stays good in room temperature itself.

FAQS

1.Can I skip cinnamon in coating?

You can, but then it'll just be like regular sugar cookies. Cinnamon gives that special flavor.

2.Can I use whole wheat flour?

Yes, but the cookies may become little dense and not as soft. I would recommend using half and half of wheat flour and maida.

3.Can I bake without egg?

I haven't tried eggless for this one. But maybe curd or milk might work. You can try a small batch.

4.Can I use cream of tartar?

Yes traditionally cream of tartar is used for giving a slight tang, soft and chewy texture to the cookies. If using use 1 teaspoon cream of tartar for this recipe.

5.Can I freeze the dough?

Yes, wrap it and freeze. Thaw for sometime, roll and bake as usual.

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

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

📖 Recipe Card

Print

Snickerdoodle Cookies Recipe

Snickerdoodle Cookies are soft with a slightly crisp edge rolled in a cinnamon sugar before baking. These are perfect to enjoy with tea time or even for kids snack box. The cinnamon flavor gives a nice warm touch which makes it feel different from usual cookies also making it popular during holidays.

Course Baking

Cuisine American, Chinese, French, Indian, Italian, Mediterranean, Mexican

Keyword 30 mins recipes, all purpose flour recipes, Baking, baking recipes, biscuit recipes, christmas recipes, cook, cookie recipes, Festival, maida recipes, snack recipes

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 25 cookies

Calories 97kcal

Author Sharmilee J

Ingredients

• 1 ½ cups(187 grams) flour
• ½ cup(113 grams) unsalted butter
• 1 teaspoon baking powder
• ¾.cup (170 grams) castor sugar
• 1 egg
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For coating

• ¼ cup castor sugar
• 1 teaspoon cinnamon powder

Instructions

• Measure 1 and ½ cups flour(187 grams) and add it to mixing bowl. Add 1 teaspoon baking powder and ¼ teaspoon salt to it.
• Whisk well and set aside.
• Now measure ¾ cup sugar(170 grams) and ½ cup butter(113 grams) and add it to mixing bowl. Butter should be slightly hard not completely at room temperature.
• Beat it well until smooth and creamy. I used my electric beater, you can use hand whisk too.
• Add 1 egg and 1 teaspoon vanilla essence.
• Beat it well until combined.
• Scrape the sides using a spatula.
• Add flour mix.
• Beat it well until no dry flour is seen.
• Once everything is combined, mix with a spatula, cling wrap and refrigerate at least for 30 minutes. If your dough is stiff then you can start right away.
• Preheat oven at 190 deg C for 10 minutes. Make small balls out of the dough -I used my cookie scoop to scoop out to get even sized cookies.
• Roll between your palms to make a smooth ball.
• To a bowl add ¼ cup castor sugar and ½ teaspoon cinnamon powder.
• Mix it well. Add a ball and coat it well. Repeat to finish.
• Lay parchment paper in a baking tray, place the balls leaving at least 1 inch space.
• Now using the flat bottom of a bowl, gently press it to make the cookies slightly flattened.
• Repeat to finish and arrange in baking tray.
• Bake in preheated oven at 190 deg C for 10-12 minutes or until the color changes to light golden.
• Store and enjoy!

Video

Notes

• Cookie size - First I used 1 tablespoon scoop and it came out too big. Next batch I used half and the size was perfect. Adjust size to your preference.
• Chilling the dough - My dough was a bit sticky so I chilled for 30 mins. If your dough is stiff, you can bake straight away.
• Baking time - Don't overbake. It looks soft when out of oven, but it firms up after cooling.
• Spacing on tray - Cookies spread while baking, so leave enough space between each. Else they will stick.
• Cinnamon flavor - I used only ½ teaspoon for light flavor. You can use more if you want strong cinnamon taste.

Nutrition

Serving: 25g | Calories: 97kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 43mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 123IU | Vitamin C: 0.003mg | Calcium: 14mg | Iron: 0.4mg

The post Snickerdoodle Cookies Recipe appeared first on Sharmis Passions.

Christmas Cornflake Wreaths are little treats made with marshmallows, cornflakes, butter and shaped into small green wreaths. They look bright and festive and comes together in just few minutes perfect for this holiday season. These wreaths tastes lightly sweet with a soft chewy texture and a small crunch coming from the cornflakes.

You can make this when you want a quick snack that doesn't need baking or too much planning around. They store well in fridge well and stays soft because of the gooey base, so it's quite easy to keep. These are fun to make as a small family activity, and I usually prepare them when everyone feels like having something tiny but bit festive.

About Christmas Cornflake Wreaths

Christmas Cornflake Wreaths are a simple no-bake sweet made with butter, marshmallows and cornflakes mixed with little bit of green color. The mixture is shaped into tiny wreaths, and small candies are pressed on top to give that nice Christmas look. The texture stay lightly chewy while the cornflakes still add a crisp bite here and there.

Wreath cookies are fun treats that you can make for your kids during this festive season. I am sure kids will love it ! It is very easy and fun to make these wreath cookies, it just takes 10 minutes of your time to make this cute and delicious treat!

It's been a tradition to make these cornflake wreaths every year for Christmas. This recipe is quite popular during Christmas since it doesn't need oven or long cooking time at all. These wreaths stay firm once chilled, so you can arrange them easily on platter without trouble. You can make them in different sizes, and the green shade gives that cheerful holiday touch.

The flavor mainly comes from melted marshmallows and butter, while vanilla gives a warm small note which goes nice with everything. You can decorate with any red candy, and the whole wreath looks colorful without doing much effort. It's a recipe you can tweak by changing shades or using different candies also if you want.

I usually make these on Christmas Eve when I want something fast and not too heavy on stomach. Also kids enjoy making them.

Christmas Cornflake Wreaths Ingredients

• Cornflakes - I have used this as the crunchy base and it gives a light crisp texture. You can replace with rice krispies also for a softer kind of crunch.
• Marshmallows - I added this for the gooey hold and chewy sweetness, it bind everything nicely. You can use mini or big marshmallows, both works fine.
• Butter - I have used this to melt the marshmallows smoothly and add small rich flavor. You can swap with ghee too, but butter gives better taste mostly.
• Vanilla essence - I added this for mild flavor and it goes well with the marshmallow sweetness. You can use almond essence also if you prefer.
• Green food color - I have used this to color the mixture. You can use gel or natural color also.
• Red candies - I add on top for decoration and mild crunch. You can use gems or small candy pieces too if you like.

Similar Recipes

• Chocolate Cornflakes
• Fruit Cookies
• Basic cookie dough
• Nutella cookies
• Shortbread cookies

How to make Christmas Wreaths Step by Step

1.Measure your ingredients and get ready. To a sauce pan - add butter.

2.Melt it, now add marshmallows, add vanilla essence.

3.Then add green food color, keep cooking in low flame. The marshmallows will start melting.

4.When it is fully melted without any lumps, should be a goey liquid this is the right stage.

5.Add cornflakes give a quick mix so that it evenly coats it. Switch off

6.Allow it to cool for 2 minutes. Scoop out using a ice cream scooper.In a tray lay butter paper, add a scoop.

7.Dip your fingers in water, use your fingers to form wreath shape by making a hole in the center.It may stick so dip your fingers in water once then shape. Do not use more water then the cornflakes will become soggy. Make small wreaths.

8.Then take your candies and just press it to each wreath,it will stick to it. Chill it for an hour and enjoy!

Serve!

Expert Tips

• Melting stage - I make sure to melt marshmallows fully until smooth because lumps will make shaping little difficult and wreaths won't looks neat.
• Shaping time - I usually shape them when mixture is still warm because once it cools down it become tight and sticks a lot.
• Water - Try not to use too much water on your fingers, just dip once lightly so mixture doesn't turn soggy.
• Color - I add green color slowly and mix because it becomes too bright very easily, adjusting little by little works better.
• Candy pressing - I make sure candies are added when mixture is still soft so they stick properly and stays in place after chilling.

Serving and Storage

Serve them hot with other Christmas snacks or keep them chilled before serving for firmer bite. They go well with cookies, brownies or any holiday sweets. Store leftover in airtight box for two to three days and keep in fridge if you want them to stay firm. Reheat is not needed for this recipe, just keep in room temperature few minutes before eating.

FAQS

1.Can I skip marshmallows?

You can skip and use honey with brown sugar sauce but taste and texture will change little compared to marshmallows.

2.Can I make this in advance?

Yes you can make one day early and keep chilled, it stays fresh and firm without losing shape.

3.Can I use natural food color?

Yes you can use natural green shade but color may come lighter, still looks good for wreath shape.

4.Can I add different toppings?

Yes you can just add sprinkles, small stars or any colored candy pieces for extra decoration.

5.Can I make a bigger wreath?

Yes you can press the mixture into a bundt pan and make one large wreath for center piece, it looks nice for parties.

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

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

📖 Recipe Card

Print

Christmas Cornflake Wreaths Recipe

Christmas Cornflake Wreaths are little treats made with marshmallows, cornflakes, butter and shaped into small green wreaths. They look bright and festive and comes together in just few minutes perfect for this holiday season. These wreaths tastes lightly sweet with a soft chewy texture and a small crunch coming from the cornflakes.

Course Baking, sweet

Cuisine American, Chinese, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword 30 mins recipes, butter recipes, christmas recipes, cookie recipes, Festival, no cook recipes, vanilla recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 wreaths

Calories 99kcal

Author Sharmilee J

Ingredients

• 1 and ½ cups cornflakes
• 1 cup marshmallows loosely packed
• 2 tablespoon butter
• ¼ teaspoon vanilla essence
• few drops green food color
• few red candies I used M and M

Instructions

• Measure your ingredients and get ready. In a sauce pan - add butter.
• Melt it, now add marshmallows, add vanilla essence.
• Then add green food color, keep cooking in low flame.
• The marshmallows will start melting. When it is fully melted without any lumps, should be a gooey liquid this is the right stage.
• Add cornflakes give a quick mix so that it evenly coats it. Switch off.
• Allow it to cool for 2mins.
• Scoop out using a ice cream scooper. In a tray lay butter paper, add a scoop.
• Dip your fingers in water, use your fingers to form wreath shape by making a hole in the center. It may stick so dip your fingers in water once then shape. Do not use more water then the cornflakes will become soggy.
• Make small wreaths.
• Then take your candies and just press it to each wreath, it will stick to it.
• Chill it for an hour and enjoy Christmas Cornflake Wreaths!

Notes

• Melting stage - I make sure to melt marshmallows fully until smooth because lumps will make shaping little difficult and wreaths won't looks neat.
• Shaping time - I usually shape them when mixture is still warm because once it cools down it become tight and sticks a lot.
• Water - Try not to use too much water on your fingers, just dip once lightly so mixture doesn't turn soggy.
• Color - I add green color slowly and mix because it becomes too bright very easily, adjusting little by little works better.
• Candy pressing - I make sure candies are added when mixture is still soft so they stick properly and stays in place after chilling.

Nutrition

Serving: 25g | Calories: 99kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 91mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 2mg

The post Christmas Cornflake Wreath Cookies appeared first on Sharmis Passions.

Snowball Cookies are rich, buttery and delicious cookies that just melts in the mouth. These are also called as Mexican wedding cookies / Russian tea cakes. Snowball Cookies are one of the easiest Christmas cookies that you can try with just few ingredients. Learn to make the perfect classic version of Snowball Cookies with the help of step by step pictures and video.

If you are a beginner and want to try cookies for Christmas then this snowball cookies are just perfect for you. These are easy, simple to make and tastes so delicious that every one will fall for it. These cookies are slightly soft, melt-in-the-mouth texture and snowy white appearance.

About Snowball Cookies

Snowball cookies, also known as Mexican wedding cookies or Russian tea cakes, are rich and delicious. They are traditionally made with simple ingredients like butter, flour, powdered sugar, and finely chopped nuts, giving them a rich, nutty flavor. These cookies are a perfect classic holiday treats.

These melt in the mouth snowball cookies are perfect for holiday gatherings, or for party get together or as just sweet treats. Snowball cookies are one of the traditional cookies that is included in Christmas baking.

Classic Snowball Cookies are made using flour, butter, icing sugar, vanilla essence and pecans. These cookies are made with a simple dough then rolled to make balls and baked until golden and then rolled in icing sugar to resemble little snowballs hence the name snowball cookies.

The main difference between melting moments and the Mexican wedding cookies is : Both are round balls coated with icing sugar, both are shortbread like cookie that rely on butter as one of the main ingredients. But there are a few differences between these two cookies: one is that Mexican Wedding Cakes(Cookies) contain chopped/ground nuts, and melting moments is that it replaces some of the flour with corn flour so the cookies really "melt-in-your-mouth".

These cookies just vanish in few minutes and no wonder this cookie is popular all over the world. The taste of these cookies is just awesome and I am sure this recipe is going to be my keeper. Don't give excuses and bake these cookies, and I am sure you will love them as much as me and my family did!

Snowball Cookies Recipe Video

Similar Recipes

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

Snowball Cookies Ingredients

• Flour -  All purpose flour or maida is used for this recipe. For a healthy alternate you can use wheat flour too but taste and texture slightly varies.
• Icing Sugar - Icing sugar is used in these classic cookies. But you can replace it with powdered sugar too.
• Butter - Room temperature butter is used for best results. If you have cold butter, bring it to room temperature and use it.
• Nuts - Pecans are usually used but you can also use almonds or walnuts too.
• Flavoring - Vanilla essence is the only flavoring used here.

How to make Snowball Cookies Step by Step

1.Add ½ cup pecans to a baking tray. Preheat oven at 160 DEG C for 10 minutes.

2.Bake in preheated oven at 160 DEG C for 5 minutes. The nuts will become crispy.

3.Chop them finely or coarse grind it and set aside.

4.To a mixing bowl : add ½ cup butter and ¼ cup icing sugar.

5.Cream it well then add 1 teaspoon vanilla essence and ⅛ teaspoon salt.

6.Give a quick mix then add 1 cup flour.

7.Mix well with a spatula first until no dry flour is seen.

8.Add chopped pecans.

9.Mix and make a dough - do not knead. Just bring them all together using your finger tips that is just enough.

10.Cling wrap the dough and refrigerate for at least 30 minutes.

11.Then remove from fridge and open. Scoop out the dough using 1 tablespoon measure for even sized cookies.

Preheat oven at 177 DEG C for 10 minutes.

12.Roll in between your palms.

13.Roll it just like a ball. Repeat to finish the dough.

14.Lay a parchment paper on the baking tray. Place the cookies 2 inch apart from each other.

15.Bake in preheated oven at 177 DEG C for 12-15 minutes or until the cookies are golden.

16.Cookies are done. They may be soft when hot but will harden after cooling down so do not over bake.

17.See the base it golden this is perfect.

18.Add ½ cup icing sugar to a bowl. When the cookies are still warm add a cookie in it.

19.Roll over until the icing sugar coats well, tap to remove excess. I used a fork to do this which was easy.

20.Repeat to finish for all the cookies. Arrange them on a wire rack.

21.Now again double coat it. Add each cookie to the bowl.

22.Roll over to coat well.

23.Arrange them on a wire rack cool down completely then store in a clean airtight jar.

24.Snowball cookies are ready to be enjoyed!

Enjoy rich, buttery delicious cookies!

Expert Tips

• Texture - The cookies are rich, buttery and has a melt in the mouth texture.The cookies bake very pale - only bottoms should be slightly golden. If tops become brown, they're over baked and may crack or turn dry.
• Nuts - The nuts give a very nice addition so don't skip it. Toasting the nuts adds flavor and crunch so do not miss this step. You can add 1 cup pecans too. Crush it coarsely or fine chop the nuts. It is easy to chop when it is crisp.
• Keeping in fridge - I usually keep the baking tray with cookie balls in fridge for 10 minutes before baking to avoid spreading of cookies.
• Icing Sugar - Sift the powdered sugar to avoid lumps.
• Butter - Use butter at room temperature for best results. I used unsalted butter so added salt. If you are using salted butter then you can skip salt.
• Coating - Coat the cookies twice for the icing sugar to coat well. First coat while cookies are warm, sugar melts slightly and sticks well. Second coat it after fully cooled to give the beautiful snowy look.

Serving & Storage Suggestion

Snowball cookies keeps well in room temperature for 3 days if stored in a airtight container. However you can freeze the unbaked cookie dough for up to 3 months. When you need to bake, thaw the dough then proceed with the process.

FAQS

1.What is Snowball cookies? Why is it named so?

Snowball cookies are rich, buttery cookies made using flour, butter, sugar, vanilla essence and nuts. They are baked round balls coated in icing sugar which resembles snow balls hence the name snowball cookies.

2.Can I replace icing sugar with powdered sugar?

Yes you can replace icing sugar with powdered sugar but make sure it is fine.

3.How to store snowball cookies?

Snowball cookies keeps well for up to 3 days at room temperature in a airtight jar and up to 2 weeks if refrigerated.

4.Do Snowball Cookies contain eggs?

No. Traditional snowball cookies are naturally eggless, which gives them their crumbly, tender texture.

5.Can I make them without nuts?

Yes! Simply skip the nuts. Add 1-2 tablespoons extra flour if the dough feels too soft.

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

Tried this snowball cookies recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Snowball Cookies Recipe

Snowball Cookies are rich, buttery and delicious cookies that just melts in the mouth. These are also called as Mexican wedding cookies / Russian tea cakes. Snowball Cookies are one of the easiest Christmas cookies that you can try with just few ingredients. Learn to make the perfect classic version of Snowball Cookies with the help of step by step pictures and video.

Course Baking

Cuisine American, French, Indian, Italian, Mediterranean, Mexican

Keyword Baking, baking recipes, biscuit recipes, christmas recipes, cookie recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 20 Cookies

Calories 106kcal

Author Sharmilee J

Ingredients

• 1 cup flour
• ½ cup unsalted butter
• ¼ cup icing sugar
• ½ cup pecans
• 1 teaspoon vanilla essence
• ⅛ teaspoon salt

For the topping:

• ½ cup icing sugar

Instructions

• Add ½ cup pecans to a baking tray. Preheat oven at 160 DEG C for 10 mins.
• Bake in preheated oven at 160 DEG C for 5 minutes. The nuts will become crispy.
• Chop them finely or coarse grind it and set aside.
• To a mixing bowl : add ½ cup butter and ¼ cup icing sugar.
• Cream it well then add 1 teaspoon vanilla essence and ⅛ teaspoon salt.
• Give a quick mix then add 1 cup flour.
• Mix well with a spatula first until no dry flour is seen.
• Add chopped pecans.
• Mix and make a dough - do not knead. Just bring them all together using your finger tips that is just enough.
• Cling wrap the dough and refrigerate for at least 30 minutes.
• Then remove from fridge and open. Scoop out the dough using 1 tablespoon measure for even sized cookies.Preheat oven at 177 DEG C for 10 minutes.
• Roll in between your palms.
• Roll it just like a ball. Repeat to finish the dough.
• Lay a parchment paper on the baking tray. Place the cookies 2 inch apart from each other.
• Bake in preheated oven at 177 DEG C for 12-15 minutes or until the cookies are golden.
• Cookies are done. They may be soft when hot but will harden after cooling down so do not overbake.
• See the base it golden this is perfect.
• Add ½ cup icing sugar to a bowl. When the cookies are still warm add a cookie in it.
• Roll over until the icing sugar coats well, tap to remove excess. I used a fork to do this which was easy.
• Repeat to finish for all the cookies. Arrange them on a wire rack.
• Now again double coat it. Add each cookie to the bowl.
• Roll over to coat well.
• Arrange them on a wire rack cool down completely then store in a clean airtight jar.
• Snowball cookies are ready to be enjoyed!

Notes

• Texture - The cookies are rich, buttery and has a melt in the mouth texture.The cookies bake very pale - only bottoms should be slightly golden. If tops become brown, they're over baked and may crack or turn dry.
• Nuts - The nuts give a very nice addition so don't skip it. Toasting the nuts adds flavor and crunch so do not miss this step. You can add 1 cup pecans too. Crush it coarsely or fine chop the nuts. It is easy to chop when it is crisp.
• Keeping in fridge - I usually keep the baking tray with cookie balls in fridge for 10 minutes before baking to avoid spreading of cookies.
• Icing Sugar - Sift the powdered sugar to avoid lumps.
• Butter - Use butter at room temperature for best results. I used unsalted butter so added salt. If you are using salted butter then you can skip salt.
• Coating - Coat the cookies twice for the icing sugar to coat well. First coat while cookies are warm, sugar melts slightly and sticks well. Second coat it after fully cooled to give the beautiful snowy look.

Nutrition

Serving: 30g | Calories: 106kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 30mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 284IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.04mg

The post Snowball Cookies Recipe appeared first on Sharmis Passions.

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.

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.

📖 Recipe Card

Print

Candy Cane Cookies Recipe

Candy Cane Cookies are colourful, tasty cookies made by blending flour, butter, sugar to a dough, colored & twisted in cane shape and baking it. Candy Cane Cookies hone our baking skills and makes us move from novice to an expert in baking. Candy Cane Cookies are anytime snack commonly made for Christmas.

Course Baking

Cuisine American, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword all purpose flour recipes, Baking, baking recipes, biscuit recipes, butter recipes, cookie recipes, egg recipes, maida recipes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10 cookies

Calories 97kcal

Author Sharmilee J

Ingredients

• 1 and ½ cups all purpose flour / maida
• ⅓ cup chilled butter
• ¾ cup powdered sugar
• 1 egg at room temperature
• ½ teaspoon vanilla essence
• ⅛ teaspoon salt
• ½ teaspoon baking powder
• red food color as needed

Instructions

• Measure and add flour to a siever, then add baking powder and salt. Sieve it well for even mixing.
• Now in another mixing bowl, add butter and powdered sugar. Cream together butter and sugar.
• Whisk it well until creamy, I used electric hand mixer. Then add an egg.
• Whisk it for a minute, then add vanilla essence or any essence of your choice.
• Now add flour mixture, combine and gather to form a soft dough.
• 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.
• Divide the dough into two. Take one portion add red food color, I used red rose liquid food color.
• Mix well so that the color is even in the dough.
• Cling wrap both the dough separately and refrigerate at least for 20 minutes.
• 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.
• Repeat the same for red color too.
• Place both the ropes side by side, close to each other then twist and turn.
• 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.
• 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.
• Enjoy Candy Cane Cookies!

Notes

• 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.

Nutrition

Serving: 25g | Calories: 97kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 105mg | Potassium: 9mg | Fiber: 0.003g | Sugar: 9g | Vitamin A: 213IU | Calcium: 16mg | Iron: 0.1mg

The post Candy Cane Cookies Recipe appeared first on Sharmis Passions.

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.

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.

📖 Recipe Card

Print

Fruit and Nut Cookies Recipe

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.

Course Baking, sweets

Cuisine American, Chinese, French, Indian, Italian, Mediterranean, Mexican

Keyword all purpose flour recipes, Baking, baking recipes, biscuit recipes, butter recipes, christmas recipes, cookie recipes, Festival, maida recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 15 cookies

Calories 142kcal

Author Sharmilee J

Ingredients

FOR THE COOKIE DOUGH:

• 1 cup levelled maida / all purpose flour
• ½ cup butter at room temperature
• ½ cup powdered sugar / icing sugar
• ½ teaspoon vanilla essence
• ⅛ teaspoon salt

DRY FRUITS AND NUTS:

• 2 tablespoon dried cranberries chopped finely
• 2 teaspoon dry grapes chopped finely
• 2 tablespoon pistachios chopped finely
• 1 tablespoon apricots chopped finely

Instructions

• Measure and take butter in a mixing bowl, add powdered sugar to it.
• Whisk it well, I used my hand whisk, you can use electric mixer too. Whisk it until creamy and fluffy.
• Now add vanilla essence and salt. Finally add in the flour.
• Mix with a spatula to form a dough.
• Now use your hands to roll into a ball, cling wrap it and refrigerate it.
• 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.
• 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.
• Wrap it well, refrigerate it for atleast 1 hour. Slice the log.
• Preheat the oven at 180 deg C for 10 minutes.
• Slice it not too thick or too thin.
• Transfer it to a baking tray lined with aluminum foil.
• Bake in preheated oven for 10-12 minutes or until the edges turn golden.
• Cool down then store Fruit & Nut Cookies in airtight container.

Notes

• 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.

Nutrition

Serving: 25g | Calories: 142kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 69mg | Potassium: 38mg | Fiber: 1g | Sugar: 6g | Vitamin A: 212IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 1mg

The post Fruit and Nut Cookies Recipe appeared first on Sharmis Passions.

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. 

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.

📖 Recipe Card

Print

Stained Glass Cookies Recipe

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!

Course Baking

Cuisine American, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword 30 mins recipes, all purpose flour recipes, Baking, baking recipes, butter recipes, cookie recipes, maida recipes, vanilla recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 10 cookies

Calories 151kcal

Author Sharmilee J

Ingredients

• 1 cup levelled maida / all purpose flour
• ½ cup butter at room temperature
• ½ cup powdered sugar
• ½ teaspoon vanilla essence
• ⅛ teaspoon salt
• few colored hard candies

Instructions

• Measure and take butter in a mixing bowl, add powdered sugar to it.
• Whisk it well, I used my hand whisk, you can use electric mixer too. Whisk it until creamy and fluffy.
• Now add vanilla essence and salt. Finally add in the flour.
• Mix with a spatula to form a dough.
• Now use your hands to roll into a ball, cling wrap it and refrigerate it.
• 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.
• 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.
• 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.
• Take your candies, crush each color separately and keep it ready.
• Now fill the holes with crushed candies, bake for the remaining 3 mins until it bubbles up. Let it cool down for few minutes.
• Carefully remove the cookies and cool down in wire rack.
• Enjoy Stained Glass Cookies!

Notes

• 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.

Nutrition

Serving: 25g | Calories: 151kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 102mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 284IU | Calcium: 5mg | Iron: 1mg

The post Stained Glass Cookies Recipe appeared first on Sharmis Passions.

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.

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.

📖 Recipe Card

Print

Coconut Cookies Recipe

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.

Course Baking

Cuisine American, Chinese, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword 30 mins recipes, Baking, baking recipes, biscuit recipes, butter recipes, coconut recipes, cookie recipes, milk recipes, vanilla recipes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 cookies

Calories 138kcal

Author Sharmilee J

Ingredients

• 1 cup wheat flour
• ½ cup cane sugar
• ¼ cup heaped + 1 tablespoon desiccated coconut
• ¼ cup unsalted chilled butter
• ¼ teaspoon vanilla essence optional
• 2 to 3 tablespoon milk boiled and cooled

Instructions

• Measure and take butter, melt it and take it in a mixing bowl, now add cane sugar to it and whisk it.
• Add vanilla essence, mix it once.
• Now in a separate bowl take wheat flour and desiccated coconut.
• 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.
• 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.
• 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.
• Sprinkle remaining coconut over the cookies.
• 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 Coconut Cookies warm with a glass of milk or as a tea time snack.

Notes

• 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.

Nutrition

Serving: 25g | Calories: 138kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 33mg | Potassium: 43mg | Fiber: 1g | Sugar: 9g | Vitamin A: 122IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 1mg

The post Coconut Cookies Recipe appeared first on Sharmis Passions.

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.

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.

📖 Recipe Card

Print

Butterscotch Cookies Recipe | Eggless Butterscotch Cookies

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.

Course Baking

Cuisine American, Chinese, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword all purpose flour recipes, Baking, baking recipes, butter recipes, butterscotch recipes, christmas recipes, cook, cookie recipes, Festival, maida recipes, snack recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 cookies

Calories 85kcal

Author Sharmilee J

Ingredients

• ¾ cup maida
• ⅛ cup butter
• ¼ cup minus 2 tablespoon white granulated sugar
• ¼ cup buttermilk
• ½ teaspoon butterscotch essence
• ¼ teaspoon baking soda
• ⅛ teaspoon salt
• ¼ cup butterscotch chips

Instructions

• Prepare buttermilk by whisking curd with water, set aside.
• In a mixing bowl - beat sugar and butter together in medium speed until creamy.
• Add butterscotch essence, mix it once.
• Add prepared buttermilk. Beat it once.
• In another mixing bowl add together maida, salt and baking soda, whisk it for even mixing.
• Now add this to butter sugar mixture. Beat it once to bring everything together.
• Add butterscotch chips and fold it.
• Cling wrap it and refrigerate for at least 30 minutes.
• Use a measuring spoon to take the dough, 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 mins or until the edges start to brown.
• Keep an eye after 10 mins itself.
• Carefully remove them from butter paper then cool in wire rack.
• Cool down and then store in airtight container.
• Serve Butterscotch Cookies warm with a glass of milk or as a tea time snack.

Notes

• 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.

Nutrition

Serving: 25g | Calories: 85kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 83mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 74IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 0.1mg

The post Butterscotch Cookies Recipe appeared first on Sharmis Passions.

Fruitcake cookies are a delicious twist on the classic christmas fruit cake. Studded with delicious dried fruit and nuts, this recipe is perfect for your holiday dessert menu and the best Christmas cookies!

These festive fruitcake cookies are light and chewy, loaded with rum soaked dry fruits and chopped nuts. You can feel the taste of juicy plumpy dry fruits and crunchy nuts in each blissful bite with a flavorful blend of sweet, nutty, and a hint of rum.

Another one ticks off my bucket list. Finally I could make it this time with the leftover rum soaked dry fruits I had after making my favorite holiday fruit cake. Everything you love about christmas fruit cake is made in cookie form with this very easy recipe!

They make the perfect addition to your holiday cookie platter and a welcome addition to the holiday table! A flavorful fruitcake cookies that is perfect for the holidays.

Fruitcake cookies are fun and easy recipe which comes together in just a few simple steps. They are easy to put together during the busy holiday season.

I have used rum soaked dry fruits. But feel free to swap it with just dry fruits or you can soak the dry fruits in orange juice couple of hours ahead of preparation time.

INGREDIENTS TO MAKE FRUITCAKE COOKIES

This section explains what all ingredients are used in making the fruitcake cookies, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

These are the ingredients you’ll need to make this fruitcake cookies.

FLOUR– All purpose flour is the best flour to use in this recipe. This keeps the cookies light and fluffy and not too dense.

BAKING POWDER AND BAKING SODA– They acts as a leavener, which means it helps the cookies rise.

SALT–  To enhance the taste and balance out the sweetness.

BUTTER– Used soft unsalted butter. Butter lends richness and moisture. Be sure to bring it to room temperature before starting the recipe.

SUGAR– Used powdered granulated sugar. You can use both granulated sugar and light brown sugar which creates a fluffy, soft texture that makes these cookies perfectly chewy.

GINGER EXTRACT–  Used fresh ginger extract. Ginger extract is used to spice the cake and add lovely aroma and taste to the cake.

CINNAMON POWDER– Cinnamon adds warmth and spicy flavor.

VANILLA FLAVOR– Vanilla extract is better than using artificial vanilla for the best flavor.

ORANGE JUICE– Orange juice add moisture and act as a binder, which means they help hold the cookie dough together.
SUBSTITUTE – You can use one large egg at room temperature for best results. The eggs serve as a binder for the batter which makes these cookies chewy and moist.

DRIED FRUIT– The recipe calls for rum soaked dry fruits. I have used a combination of dates, yellow raisins, black raisins, cherries, cranberries and blue berries. You are free to mix and match the type of dry fruit to your liking, not necessarily confined to the one mentioned here.

ORANGE ZEST– For the extra flavor and zing

NUTS– This recipe calls for mixed nuts, a mixture of almond, cashew, pistachio and walnut. Feel free to choose a mixture of your favorites! I recommend using raw, unsalted nuts.

CANDIED FRUIT- The recipe uses tutti frutti which is candied raw papaya. You can use any candied fruits to your liking and availability.

HOW TO MAKE FRUITCAKE COOKIES

This section shows how to make fruitcake cookies with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this fruitcake cookies recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Fruitcake Cookies Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE FRUITCAKE COOKIES

Preheat the oven to 180° C (350°F). Line baking tray with parchment paper or simply grease it with butter or oil.

Take 100 grams granulated sugar and grind them into a fine powder

In a mixing bowl whisk together soft butter and powdered sugar until combined.

Add in ginger extract and vanilla extract and whist until smooth and fluffy, about 2 minutes.

Sieve in the flour, cinnamon powder, baking powder, baking soda and salt. Sift them and mix until combined.

Add in the orange juice and mix.

Add in the soaked dry fruits, orange zest, tutti fruitti (candied fruit) and mixed nuts. Mix the ingredients together to form a soft mixture.

Scoop a tablespoon of the cookie dough and place on the prepared baking sheets about 1 to 2 inches apart.

Bake in the preheated oven @180° C for 20 to 25 minutes both filaments (rods) switched on or until the cookies are set and the bottoms and edges are very lightly browned and crisp.

Remove and cool on the baking sheet for about 5 to 10 minutes before removing to a wire rack to cool completely. Store the cookies in an airtight container and enjoy.

NOTES
* You may use whole wheat flour if you don’t want to use refined flour.
* If using the egg in the recipe skip the baking soda.
* You can use 50/50 ratio of granulated sugar and brown sugar.
* I have used spice like ginger extract and cinnamon powder but you may use store bought spice mix.
* For alcohol free cookies simply use your preferred dried fruits or you may soak the dry fruits in orange juice a couple of hours or overnight.

RECIPE CARD

Print

Fruitcake Cookies

Fruitcake cookies are a delicious twist on the classic christmas fruit cake. Studded with delicious dried fruit and nuts, this recipe is perfect for your holiday dessert menu and the best Christmas cookies!

Course Dessert

Cuisine American

Keyword Christmas cake, christmas cookie, cookies, fruitcake, holiday cookie

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 16 Large

Author Akum Raj Jamir

Equipment

• Mixing bowl
• Sieve
• Baking tray
• OTG

Ingredients

• 130 Grams All purpose flour (1 cup)
• 1 Teaspoon Baking powder
• 1 Teaspoon Baking soda
• ¼ Teaspoon Salt
• 75 Grams Butter (⅓ cup)
• 100 Grams Granulated sugar (½ cup)
• 1 Teaspoon Ginger extract
• ½ Teaspoon Cinnamon powder
• 1 Teaspoon Vanilla extract (5 ml)
• 2-3 Tablespoon Orange juice or milk
• ½ Cup Rum soaked dry fruits
• 1 Teaspoon Orange zest
• 3 Tablespoon Nuts (almond, cashew, pistachio, walnut)
• 2 Tablespoon Tutti fruitti (candied fruit)

Instructions

• Preheat the oven to 180° C (350°F). Line baking tray with parchment paper or simply grease it with butter or oil.
• Take 100 grams granulated sugar and grind them into a fine powder 
• In a mixing bowl whisk together soft butter and powdered sugar until combined.
• Add in ginger extract and vanilla extract and whist until smooth and fluffy, about 2 minutes.
• Sieve in the flour, cinnamon powder, baking powder, baking soda and salt. Sift them and mix until combined.
• Add in the orange juice and mix.
• Add in the soaked dry fruits, orange zest, tutti fruitti (candied fruit) and mixed nuts. Mix the ingredients together to form a soft mixture.
• Scoop a tablespoon of the cookie dough and place on the prepared baking sheets about 1 to 2 inches apart.
• Bake in the preheated oven @180° C for 20 to 25 minutes both filaments (rods) switched on or until the cookies are set and the bottoms and edges are very lightly browned and crisp.
• Remove and cool on the baking sheet for about 5 to 10 minutes before removing to a wire rack to cool completely.
• Store the cookies in airtight container and enjoy.

Video

Notes

1. You may use whole wheat flour if you don't want to use refined flour.
2. If using egg in the recipe skip the baking soda.
3. You can use 50/50 ratio of granulated sugar and brown sugar.
4. I have used spice like ginger extract and cinnamon powder but you may use store bought spice mix.
5. For alcohol free cookies simply use your preferred dried fruits or you may soak the dry fruits in orange juice couple of hours or overnight.

FREQUENTLY ASKED QUESTIONS

HOW TO STORE LEFTOVER COOKIES?
Fruitcake cookies can be kept in an airtight container at room temperature for up to 1 week. The cookies stays good for weeks in the refrigerator. The cookies can also be frozen in a freezer-safe container for up to 3 months. I suggest cling wrapping the cookies individually and place them in airtight container or freezer ziplock bag and freeze them.
Allow to thaw at room temperature before serving or heat up in the oven for few seconds.

CAN I SKIP THE ALCOHOL?
Yes! If you want alcohol free cookies you can simply use dry fruits and candied fruits. You can also soak the dry fruits in orange juice for a few hours or overnight. You can also add a teaspoon of rum extract in addition to the vanilla extract to get a similar flavor without the alcohol.
If you want a more traditional fruit cake flavor use 2-3 tablespoons alcohol or use alcohol soaked dry fruits

WHAT DO I SERVE WITH THIS?
They are delicious on their own or paired with a glass of cold milk, cold coffee, hot chocolate, hot coffee, or tea.

FEW COOKIES RECIPES
Brownie Cookies
Vanilla Pinwheel Cookies
Thumbprint Cookies
Atta Ghee Cookies (3 Ingredients)
Banana Chocolate Chip Cookies
Vegan Cranberry Chocolate Chip Cookies
Sattu Oats Cookies

Well, if you make this fruitcake cookies recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Fruitcake cookies are a delicious twist on the classic christmas fruit cake. Studded with delicious dried fruit and nuts, this recipe is perfect for your holiday dessert menu and the best Christmas cookies!

These festive fruitcake cookies are light and chewy, loaded with rum soaked dry fruits and chopped nuts. You can feel the taste of juicy plumpy dry fruits and crunchy nuts in each blissful bite with a flavorful blend of sweet, nutty, and a hint of rum.

Another one ticks off my bucket list. Finally I could make it this time with the leftover rum soaked dry fruits I had after making my favorite holiday fruit cake. Everything you love about christmas fruit cake is made in cookie form with this very easy recipe!

They make the perfect addition to your holiday cookie platter and a welcome addition to the holiday table! A flavorful fruitcake cookies that is perfect for the holidays.

Fruitcake cookies are fun and easy recipe which comes together in just a few simple steps. They are easy to put together during the busy holiday season.

I have used rum soaked dry fruits. But feel free to swap it with just dry fruits or you can soak the dry fruits in orange juice couple of hours ahead of preparation time.

INGREDIENTS TO MAKE FRUITCAKE COOKIES

This section explains what all ingredients are used in making the fruitcake cookies, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

These are the ingredients you’ll need to make this fruitcake cookies.

FLOUR– All purpose flour is the best flour to use in this recipe. This keeps the cookies light and fluffy and not too dense.

BAKING POWDER AND BAKING SODA– They acts as a leavener, which means it helps the cookies rise.

SALT–  To enhance the taste and balance out the sweetness.

BUTTER– Used soft unsalted butter. Butter lends richness and moisture. Be sure to bring it to room temperature before starting the recipe.

SUGAR– Used powdered granulated sugar. You can use both granulated sugar and light brown sugar which creates a fluffy, soft texture that makes these cookies perfectly chewy.

GINGER EXTRACT–  Used fresh ginger extract. Ginger extract is used to spice the cake and add lovely aroma and taste to the cake.

CINNAMON POWDER– Cinnamon adds warmth and spicy flavor.

VANILLA FLAVOR– Vanilla extract is better than using artificial vanilla for the best flavor.

ORANGE JUICE– Orange juice add moisture and act as a binder, which means they help hold the cookie dough together.
SUBSTITUTE – You can use one large egg at room temperature for best results. The eggs serve as a binder for the batter which makes these cookies chewy and moist.

DRIED FRUIT– The recipe calls for rum soaked dry fruits. I have used a combination of dates, yellow raisins, black raisins, cherries, cranberries and blue berries. You are free to mix and match the type of dry fruit to your liking, not necessarily confined to the one mentioned here.

ORANGE ZEST– For the extra flavor and zing

NUTS– This recipe calls for mixed nuts, a mixture of almond, cashew, pistachio and walnut. Feel free to choose a mixture of your favorites! I recommend using raw, unsalted nuts.

CANDIED FRUIT- The recipe uses tutti frutti which is candied raw papaya. You can use any candied fruits to your liking and availability.

HOW TO MAKE FRUITCAKE COOKIES

This section shows how to make fruitcake cookies with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this fruitcake cookies recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Fruitcake Cookies Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE FRUITCAKE COOKIES

Preheat the oven to 180° C (350°F). Line baking tray with parchment paper or simply grease it with butter or oil.

Take 100 grams granulated sugar and grind them into a fine powder

In a mixing bowl whisk together soft butter and powdered sugar until combined.

Add in ginger extract and vanilla extract and whist until smooth and fluffy, about 2 minutes.

Sieve in the flour, cinnamon powder, baking powder, baking soda and salt. Sift them and mix until combined.

Add in the orange juice and mix.

Add in the soaked dry fruits, orange zest, tutti fruitti (candied fruit) and mixed nuts. Mix the ingredients together to form a soft mixture.

Scoop a tablespoon of the cookie dough and place on the prepared baking sheets about 1 to 2 inches apart.

Bake in the preheated oven @180° C for 20 to 25 minutes both filaments (rods) switched on or until the cookies are set and the bottoms and edges are very lightly browned and crisp.

Remove and cool on the baking sheet for about 5 to 10 minutes before removing to a wire rack to cool completely. Store the cookies in an airtight container and enjoy.

NOTES
* You may use whole wheat flour if you don’t want to use refined flour.
* If using the egg in the recipe skip the baking soda.
* You can use 50/50 ratio of granulated sugar and brown sugar.
* I have used spice like ginger extract and cinnamon powder but you may use store bought spice mix.
* For alcohol free cookies simply use your preferred dried fruits or you may soak the dry fruits in orange juice a couple of hours or overnight.

RECIPE CARD

Print

Fruitcake Cookies

Fruitcake cookies are a delicious twist on the classic christmas fruit cake. Studded with delicious dried fruit and nuts, this recipe is perfect for your holiday dessert menu and the best Christmas cookies!

Course Dessert

Cuisine American

Keyword Christmas cake, christmas cookie, cookies, fruitcake, holiday cookie

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 16 Large

Author Akum Raj Jamir

Equipment

• Mixing bowl
• Sieve
• Baking tray
• OTG

Ingredients

• 130 Grams All purpose flour (1 cup)
• 1 Teaspoon Baking powder
• 1 Teaspoon Baking soda
• ¼ Teaspoon Salt
• 75 Grams Butter (⅓ cup)
• 100 Grams Granulated sugar (½ cup)
• 1 Teaspoon Ginger extract
• ½ Teaspoon Cinnamon powder
• 1 Teaspoon Vanilla extract (5 ml)
• 2-3 Tablespoon Orange juice or milk
• ½ Cup Rum soaked dry fruits
• 1 Teaspoon Orange zest
• 3 Tablespoon Nuts (almond, cashew, pistachio, walnut)
• 2 Tablespoon Tutti fruitti (candied fruit)

Instructions

• Preheat the oven to 180° C (350°F). Line baking tray with parchment paper or simply grease it with butter or oil.
• Take 100 grams granulated sugar and grind them into a fine powder 
• In a mixing bowl whisk together soft butter and powdered sugar until combined.
• Add in ginger extract and vanilla extract and whist until smooth and fluffy, about 2 minutes.
• Sieve in the flour, cinnamon powder, baking powder, baking soda and salt. Sift them and mix until combined.
• Add in the orange juice and mix.
• Add in the soaked dry fruits, orange zest, tutti fruitti (candied fruit) and mixed nuts. Mix the ingredients together to form a soft mixture.
• Scoop a tablespoon of the cookie dough and place on the prepared baking sheets about 1 to 2 inches apart.
• Bake in the preheated oven @180° C for 20 to 25 minutes both filaments (rods) switched on or until the cookies are set and the bottoms and edges are very lightly browned and crisp.
• Remove and cool on the baking sheet for about 5 to 10 minutes before removing to a wire rack to cool completely.
• Store the cookies in airtight container and enjoy.

Video

Notes

1. You may use whole wheat flour if you don't want to use refined flour.
2. If using egg in the recipe skip the baking soda.
3. You can use 50/50 ratio of granulated sugar and brown sugar.
4. I have used spice like ginger extract and cinnamon powder but you may use store bought spice mix.
5. For alcohol free cookies simply use your preferred dried fruits or you may soak the dry fruits in orange juice couple of hours or overnight.

FREQUENTLY ASKED QUESTIONS

HOW TO STORE LEFTOVER COOKIES?
Fruitcake cookies can be kept in an airtight container at room temperature for up to 1 week. The cookies stays good for weeks in the refrigerator. The cookies can also be frozen in a freezer-safe container for up to 3 months. I suggest cling wrapping the cookies individually and place them in airtight container or freezer ziplock bag and freeze them.
Allow to thaw at room temperature before serving or heat up in the oven for few seconds.

CAN I SKIP THE ALCOHOL?
Yes! If you want alcohol free cookies you can simply use dry fruits and candied fruits. You can also soak the dry fruits in orange juice for a few hours or overnight. You can also add a teaspoon of rum extract in addition to the vanilla extract to get a similar flavor without the alcohol.
If you want a more traditional fruit cake flavor use 2-3 tablespoons alcohol or use alcohol soaked dry fruits

WHAT DO I SERVE WITH THIS?
They are delicious on their own or paired with a glass of cold milk, cold coffee, hot chocolate, hot coffee, or tea.

FEW COOKIES RECIPES
Brownie Cookies
Vanilla Pinwheel Cookies
Thumbprint Cookies
Atta Ghee Cookies (3 Ingredients)
Banana Chocolate Chip Cookies
Vegan Cranberry Chocolate Chip Cookies
Sattu Oats Cookies

Well, if you make this fruitcake cookies recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Thank you very much to all of you who have got in touch personally or through social media asking why I have not posted anything on my blog recently.  Some of you have asked for Read More ...

The post Moving Forward and Coping appeared first on Give Me Some Spice!.