Learn how to make Eggless Chocolate Cookies recipe with a quick video tutorial and detailed step by step photos. Easy, simple and extremely addictive chocolate cookies made with 5 ingredients. If love cookies and can't resist chocolate, these Eggless Chocolate Cookies are an absolute must-try! Soft, melt-in-mouth and completely addictive, they are perfect little goodies...
Oreo and M&M cookies bars are super indulgent and fun to make, a recipe that is loaded with Oreo cookies and M&M's. The base is made with simple ingredients like flour, brown sugar, butter, egg, vanilla extract and oreo. This recipe is perfect for last minute parties, picnics, or anytime to have as a snack. ...
Oreo and M&M cookies bars are super indulgent and fun to make, a recipe that is loaded with Oreo cookies and M&M's. The base is made with simple ingredients like flour, brown sugar, butter, egg, vanilla extract and oreo. This recipe is perfect for last minute parties, picnics, or anytime to have as a snack. ...
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.
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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.
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.
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.
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.
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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.
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.
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.
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.
Freshly baked gingerbread cookies are an integral part of Christmas. I love anything flavored with ginger—it’s one of my go-to spices. Just another reason why the so-called silly season is my favorite time of year. Speaking of being freshly baked, this year, I decided to add a little extra sprinkle of marijuana magic to my Christmas cookies. So, I reached out to my good friend—and highly regarded cannabis chef— Cheri Sicard for some inspiration. She recommended I try making her famous Ganja Gingerbread.
In Sicard’s recipe, these traditional cookies are given an extra helping of festive fun with her homemade cannabutter. Sweet and lightly spiced, the cannabutter ratio in this recipe means they aren’t overpowered by that tell-tale weedy taste you often get with edibles. Instead, it allows the ginger to shine bright like Rudolf’s nose (figuratively speaking.)
“Each of the 36 cookies in this cannabis-infused gingerbread cookie recipe will have about 15 mg THC, if you made your marijuana butter from average cannabis (10% THC) and used 1/2 ounce of marijuana to make one cup butter,” Sicard states on her website.
As with all edibles, start low and slow and build up, especially since you might forget that these delicious treats are infused, as you can’t really taste the bud butter.
Why You’ll Love These Ganja Gingerbread Cookies
Quintessentially Christmas: Gingerbread cookies are the essence of the holidays and are deeply flavored with aromatic spices including nutmeg, cloves, cinnamon and ginger and sweetened with molasses and brown sugar.
Fun to Decorate: Get creative with the decorating! You can use cannabis leaf cookie cutters as I did, or you can use traditional gingerbread person shapes, stars or whatever you like. Bear in mind that using the cannabis leaf shape will help remove the potential risk of people not knowing that these cookies are infused. Pro tip: Use store-bought colored icing pens to decorate.
Freezer-Friendly: These delicious Ganja Gingerbread cookies will keep for up to three months in an airtight container or freezer bag—not that you’ll have any leftovers.
In the recipe, you’ll have to chill the cookie dough for at least two hours. Trust me, you need the dough to be chilled so it’s manageable to roll out, and it also helps the cookies maintain their shape. If you don’t have chilled cookie dough, you won’t have either!
After rolling out my chilled dough, I used the same cannabis leaf cookie cutters on Sicard’s recommendation. Once they were out of the oven, I let them cool before decorating them, which was super fun.
I’ll have to wait until Christmas morning to see if these Ganja Gingerbread cookies are Santa-approved, but I do know that these fun and festive treats are a delicious way to enjoy cannabis during the holiday season. They also make excellent gifts for your edible-loving friends and family.
Let’s get baked!
Ganja Gingerbread
Servings: 36 Cookies
Ingredients
5 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons dried ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup cannabis-infused butter
1/2 cup butter
1 cup dark brown sugar
1 large egg at room temperature
1 cup unsulfured molasses
1 teaspoon vanilla extract
Tubes of store-bought decorator’s icing (optional)
Instructions
Stir together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves; set aside.
Use an electric mixer on medium-high speed to beat the cannabis butter, butter, brown sugar, and egg until smooth.
Beat in the molasses and vanilla.
Lower the mixer speed and stir in the dry ingredients until smooth. Do not over mix. The dough should be firm but not crumbly.
Divide the dough into thirds and flatten each piece into a disk and wrap in plastic. Refrigerate for at least 2 hours.
Preheat oven to 350° F.
Roll a refrigerated disk to 1/8 inch thick on a lightly floured surface.
Use cookie cutters to make shapes and transfer to a large greased baking sheet, about 1 inch apart.
Bake for about 10 minutes or until firm to the touch. Cool slightly before transferring to a rack.
Cool completely before using the decorator’s icing to embellish your Ganja Gingerbread Christmas cookies.
Holiday Shortbread Cookies ... Sugar and spice AND everything nice, these are the most addictive cookies ever. Light, buttery, delicately spiced, the cut out holiday shortbread cookies are quick to make and perfect for the festive platter.
Fruitcake Snowball Cookies are a fun twist on the classic snowball cookie, made with colorful candied fruit, and a hint of cinnamon. They're buttery, lightly sweet and perfect for the holidays! If festive cookies are your thing, you might also enjoy my Santa's Whiskers Cookies, Cherry Wink Cookies, and Kolaczki Cookies. Quick Look: Fruitcake Snowball...
Checkerboard cookie is a soft, buttery cookie that is so fun to make. It is made with a simple mix of ingredients like flour, butter, sugar, milk, vanilla essence and cocoa powder. Once you patiently do the chilling, rolling and stacking the dough, this visually appealing cookie can be easily made at home. Serve these...
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.
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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.
Vanillaextract - 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.
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.
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.
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.
Pecan Snowball Cookies are delicate, rich and buttery cookies packed with toasted pecans and coated in powdered sugar. They're easy to make and perfect for the holiday season! Looking for more Christmas recipes? Try my Cherry Winks, Molasses Crinkles, and Biscoff Truffles. Quick Look: Pecan Snowball Cookies Recipe SUMMARIZE & SAVE THIS CONTENT ON Pecan...
When I was a kid, there was this grandma, not mine, but someone's no doubt (she just had that “grandma” look). My brother and I would pass her house on...
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.
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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.
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 WreathsRecipe 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.
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.
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.
Candy Cane Cookies are cookies that are a colorful treat especially for Christmas season. Candy Cane Cookies hone our baking skills and makes us move from novice to an expert in baking. These have a soft with a light crisp texture. The twisted red-white shape looks really cute on a plate. These taste mildly sweet and buttery, so it goes well with milk or tea. Kids get really excited seeing the candy cane shape and the bright colors.
This recipe is usually made winter holiday, but you can make it any time for little mood lift. The dough is easy to work with. Twisting the two colors together feels relaxing once you get hang of it. It's a good recipe to practice shaping cookies if you are still learning.
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About Candy Cane Cookies
Candy Cane Cookies are festive cookies made with butter sugar dough. One half of the dough is colored to make stripes. The texture is soft inside with gentle crunch at the edges. The mild vanilla flavor mixes well with butter. The cookies are shaped into canes by rolling two colored ropes and twisting them. This makes pretty swirl.
You can change the color using gel or powdered colors. Some people like adding almond essence or peppermint for different taste. The plain vanilla version is simple and nice for everyday snacks. The red twist makes them look festive without extra work. It goes good with coffee, milk, or hot chocolate
The dough is flexible. You can refrigerate it to make shaping easier. If the ropes feel very soft, chilling helps. You can make mini or longer canes depending how you roll the dough. The same base dough can be used for sugar cookies too. This is a must try recipe and you will enjoy making it again and again.
I usually bake these in small batches. The cookies spread a bit and gets even color when baked slowly. It's a perfect for making on parties and get-togethers. It was fun shaping these cookies, I loved to do it and mittu was awed seeing these cookies.She insisted to take it to school for her snacks.
I asked amma to shoot a video using my mobile just to show how to shape the candy cane cookies, hope its useful do check it out.
Video
Candy Cane Cookies Ingredients
All purpose flour / maida - I just used this as base, it gives smooth texture to cookies. You can mix little wheat flour also but maida keeps them soft.
Chilled butter - I use this for richness and it helps dough hold shape. You can use salted butter also but reduce small pinch of salt.
Powdered sugar - I added this for sweetness as it mixes easily with butter. You can use cane sugar but powdered sugar makes dough smoother.
Egg - I used this to bind and make cookies soft inside. You can replace with milk but texture change little.
Vanilla essence - I have used this for flavor and smell. You can add peppermint essence also if want festive touch.
Baking powder - I have added as it gives softness to the cookies. It helps bake evenly.
Red food color - I have added liquid red color to get bright the stripe. Gel color also works for stronger shade.
Why This Recipe Works
It is easy to shape and uses simple pantry ingredients.
This recipe gives soft cookies that stay light and buttery.
You can color and shape the dough in many ways based on your liking.
It is beginner-friendly and helps improve shaping skills.
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.
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.
Fruit and Nut Cookies are colorful little treats, soft inside and little crisp at the edges. They full of chopped nuts and dried fruits, makes every bite feel bit special. It tastes really good with tea or even cold milk. These cookies are nice anytime snack, specially during Christmas or some special occasions.
You can make this cookie when you want something that looks fancy but easy to bake at home. The mix of fruits and nuts adds both flavor and texture, so feels like every bite have little surprises. It is a cookie that fills eyes, heart and tummy all together. It's a must try recipe to munch on.
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About Fruit & Nut Cookies
Fruit and Nut Cookies are eggless buttery cookies made using dry fruits & nuts with flour, butter & sugar. The dough is soft and smooth, after baking the cookies comes out little crisp at edges and soft inside. You can either make them small or slightly bigger, both ways they tastes really good.
The dried fruits cranberries, apricots and grapes give tangy sweet taste, and pistachios and other nuts gives mild crunch. The flour and butter base gives gentle richness without making it too heavy. You can also add your favorite nuts or dried fruits depends on what you have at home.
These cookies are very versatile and can be made ahead because dough keeps well in fridge. The log method is nice because you can slice as need and bake fresh cookies every time. You can also roll small balls and bake them directly if want quick cookies.
I usually make these when friends come over because they look colorful and little fancy. They also makes nice small gifts in jars or tiny boxes, and everyone just loves them.
These fruit and nut cookies are so buttery and flavourful with the crunch in nuts and dry fruits that we loved it so much, it resembled and tasted like the karachi biscuits a lot.
Fruit and Nut Cookies Ingredients
All purpose flour / maida - I have used this for soft cookie base, it gives smooth dough. I sometimes use wheat flour but cookies will be slightly denser.
Butter - I used room temperature butter for smooth, creamy dough. I sometimes use homemade or store-bought, salted or unsalted with small adjustments in salt.
Powdered sugar - I used this for sweetness and smooth mixing. I sometimes replace with brown sugar but the color will change slightly.
Vanilla essence - I add this for flavor and smell, gives a gentle aroma. I sometimes use almond or any essence of choice.
Dried cranberries - I have used these for tangy sweetness and little chewiness. I sometimes use any dried fruit like cherries also.
Dry grapes / raisins - I add these for small bursts of sweetness, chopped for even mix. I skip if I want less sweet.
Pistachios - I have used these for crunch and color, finely chopped works best. I sometimes replace with almonds or cashews.
Apricots - I add these for slight tangy taste, finely chopped. I sometimes use dates or figs also.
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.
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.
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.
Stained Glass Cookies are such a cute and colorful treat, and sometimes I feel they look too pretty so you almost feel bad to bite into them. These come out slightly crisp at the edges with a soft bite inside, and that melted candy in the center gives the real glass like effect which kids get super excited about. Stained Glass Cookies are treat to eyes, heart & tummy and any time wonder snack. Stained Glass Cookies are a must try at home for its taste & for the joy of baking!
The best thing is the dough doesn't need any fancy steps or extra effort. The crushed candies melt nicely while baking and then set into a shiny centre once cooled. It goes so well with tea and also works like a sweet little edible gift. You can even hang them like ornaments if you poke a hole before baking.
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About Stained Glass Cookies
Stained Glass Cookies are basically butter cookies made with a small cut out in the middle which we fill with crushed hard candies. Kids like it mainly for the colors and the glass effect. The vanilla in this recipe gives a nice bakery kind of feel and mixes well with the buttery dough. The dough also holds its shape pretty well since I usually chill it before rolling out.
This recipe uses a simple dough made using maida, powdered sugar and butter, so the flavor stays mild and sweet. I have used colored candies based on the theme, but you can mix any shades you want, each batch looks different and that's the fun part. Kids love helping with crushing the candies and filling the centres too.
You can go with any shapes like stars, flowers, hearts or whatever cutters you have. You just need one big cutter and one small cutter for the hollow part. The candies bubble slightly while baking and settle down beautifully after cooling. Sometimes I mix two candy colors for swirl patterns.
Stained Glass Cookies is a dream come true for me. Yes I had been eyeing these cookies for the past 2 years and this year somehow gained confidence and tried it.The hard candies are crushed to fill in the center holes and while baking it spread out giving the cookies a glossy look. I clicked the cookies to hearts content and loved these clicks too, I couldn't take my eyes off, aren't they looking pretty?!
I usually bake these during holidays or family get-togethers as it brightens up the whole box and tastes really nice with a warm drink too.
Stained Glass Cookies Ingredients
Maida / all purpose flour - I have used this as the base for the dough. It gives smooth texture and holds shape well. You can replace half with wheat flour but cookie turns slightly dense.
Butter - This gives softness and flavor. I used room temperature butter so it mixes easily. Homemade butter also works.
Powdered sugar - I added powdered sugar for sweetness and also to make dough come together softly. Fine sugar works but powdered gives smoother dough.
Vanilla essence - This gives a light flavor and bakery smell. You can skip if you prefer plain buttery taste.
Hard colored candies - These form the stained glass centre. Use any brand or mix colors for fun patterns.
Why This Recipe Works
It is very simple dough and easy even for beginners.
Cookies look colorful and pretty without much hard work.
You can choose any shape or candy color according to your theme.
Centres turn crisp after cooling and taste so good.
You can prepare the dough earlier and bake whenever needed.
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.
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!
These decadently delicious chocolate lava cookies use my soft, chewy, almond flour cookie dough and a flowy, chocolate ganache filling that oozes out when you break them in half! (gluten-free and soy-free with nut-free options)
It’s cookie season, and I wanted to make a decadent, chocolatey cookie. And what better idea than to convert molten lava cake into cookie form!
My motto is that baking should be super easy and flexible, so that even if you make a few measuring errors, things still turn out great. Nobody has time to whip up butter and sugar and all that, so I use my trusty almond flour cookie dough, which works every time.
To make this simple dough, you just add all the dry ingredients to a bowl, mix really well, add some melted coconut oil and maple syrup, mix again, and that’s it! You have a dough!
For this recipe, we’ll add cocoa powder to make a chocolate cookie dough. Then, we make a molten chocolate “lava bomb,” which is a melted chocolate ganache that goes inside the cookie. As the cookie bakes, it spreads and traps the chocolate ganache inside. When you break it open, it’s oozy, melty, and so delicious.
Welcome to the time of the year when the high energy of summer has begun to wind down and we’re settling into the more relaxed rhythms of fall. When the sun is hot and outdoor activities are high, it’s a good time for uplifting sativa strains that match your social calendar full of events where you want to feel energized, happy and upbeat. But now that things are calming down before winter, the strains you’re choosing can start to reflect the new season.
Hybrid strains provide a nice balance between the floaty, cerebral high of sativas and the calming, body high from indica strains. They’re usually great to smoke any time of day, though some people may prefer to hold off on strains with heavier indica effects until the end of the day or another time when they can relax into the experience. If you’re looking for some new strains to try out while the leaves turn from green, take a look at the list below for some suggestions on where to start.
This potent strain is good for anyone looking to experience the deeply calming effects of an indica strain along with the euphoria of a sativa at the same time. Prepare to feel relaxed and maybe a little sleepy along with a mood boost that will keep you pleasantly serene after just a few puffs.
The effects of this heavy hitter come on quick and intense with a mellow but energizing buzz that can lift even the lowest of spirits. It can help relieve stress, depression and even ease body pain and inflammation. Opt for this strain when you want a focused-but-stoney high where you’ll feel uplifted, creative and chill.
OG Kush (hybrid) and Skywalker (indica) are responsible for the strong body high and anxiety busting buzz of Skywalker OG. Though this strain is good for taking the edge off of insomnia, it won’t knock you out or keep you couch locked. By helping your body and mind slowly unwind simultaneously, you’ll feel at ease without being drained of energy when you start coming down.
Though you will benefit from the light pain relieving properties of this strain with a controversial name, it’s really known for its high THC content that will leave you feeling super buzzed and blissful. Expect a clear-headed, cerebral high that might be followed by an uptick in your appetite and your mood.
For people who need deep relaxation but don’t want to feel worn out or lethargic, Dr. Who is a good choice for a buzz that won’t take you out of your comfort zone as long as you keep it moderate. It’s balanced genetics combine Timewreck (sativa) and Mad Scientist (indica) for a strong buzz that does wonders for pain, stress and nausea.
This quintessential Bay Area strain is both classic and common among smokers who can’t get enough of its rich flavor and sky high effects that come on immediately and linger for awhile. Be ready to feel pleasantly high and in good spirits. If you have a high tolerance, you may be able to still be productive, but not if your tasks require lots of concentration.
Unlike some of the other strains that kick in fast and strong, this slow-building strain starts off mellow before pleasantly sweeping you away into a serene, zen-like high. Try this strain if you need some assistance melting away the stress from demanding schedule, want to decompress after a long day or need some relief from body pain.
Like the name suggests, this citrusy strain tastes and smells like orange sherbert and tastes almost like an orange creamsicle with a bit of skunkiness. This is a good choice for anyone who wants a sharp, concentrated high that won’t make them feel wiry or distract them during a busy day full of things to do.
This is a simple recipe that omits baking time, flour, white sugar and brown sugar which can be found in traditional oatmeal raisin cookie recipes. The floral and overly sweet Sugar Babe strain adds a dimension of taste to this cookie that keeps your mouth wanting more. This is the perfect oatmeal raisin cookie to satisfy your sweet tooth and will come with a little less guilt.
Mise en place:
• 10 golden dates
• 3/4 cup rolled oats that have been submerged in water overnight and then drained
Step 1: In a food processor, add the almonds and cashews, then blend until it forms a moist crumbly mixture.
Step 2: Add the oats, butter, cinnamon and vanilla extract, then process again until well combined. Dice the golden dates and add them to the food processor. Process until the entire mixture becomes uniform and well blended. This mixture will be very sticky like cookie dough when you are finished processing.
Step 3: Add the raisins into the dough mixture and gently fold them into the dough with a spoon until evenly distributed.
Step 4: Divide the dough into 10 cookies. Gently pat each divided dough section with your hands and shape into a cookie.
Step 5: Place this cookie on a lined sheet pan with parchment paper and place in the fridge for 25 minutes or until set. Keep refrigerated to store and pull the cookies out as needed. Enjoy!
Dosage:
If Sugar Babe THC content tests around 15 percent, 15 percent of 1,000 mg would be 150 mg. Sub the number of your THC percentage and do the math to figure out your desired dosage per tablespoon for your cannabutter. Then take the dosage per two tablespoons and divide it by 10 cookies to get your milligram dosage per serving.
Strain Substitution:
I would recommend any strains whose terpenes match the sweet, syrupy, floral taste of Sugar Babe. Vanilla Kush and Cotton Candy would be excellent choices. Be creative, follow your nose/taste buds, and have fun with it!
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