This Eggless Vanilla Cake is fluffy, moist, soft and incredibly delicious. If you are looking for an easy perfect eggless vanilla sponge cake then you are at the right place. This cake is easy to make and tastes so good that you can have it as such or use it for layering cakes. Learn to make Eggless Vanilla Cake with step by step pictures.

I've always been looking out for a basic eggless vanilla cake and this cake has been my keeper for almost a decade now. Every year for most of our family birthday celebrations I make this cake as all of us love it so much. I have tried many eggless versions of vanilla cake and finally sticking to this one since many years because of the perfect texture of the cake and ease of making.

About Eggless Vanilla Cake

Eggless Vanilla Cake is made using a blend of flour, sugar, oil, yogurt, baking powder, soda and vanilla. Eggless Vanilla Sponge Cake is a simple and basic baking recipe that could be prepared for special occasions.

This Classis Eggless Vanilla Cake is fool proof that even beginners in baking can try. This is a perfect cake for tea time or for any celebration. This cake recipe is a basic classic one that can be made with kitchen staple ingredients.

This cake comes out so moist with the addition of oil and yogurt, it does not dry up even after 2 days. But I bet it would not last that long yes experience speaks. I had few cake fails in my initial days of baking but this cake was a hit at my first trial itself. Since then it is my keeper when I want to make eggless vanilla cake.

I have tried the same recipe with wheat flour and it comes out good. So you can substitute with wheat flour for a healthy variation. The combination of yogurt and oil gives the cake a very moist and soft texture.

Similar Recipes

• Hot Milk Sponge Cake
• Vanilla Pound Cake

Eggless Vanilla Cake Ingredients

• Flour - Use all purpose flour or maida that is fine. You can try with half and half of flour with wheat flour too.
• Oil - Use flavorless, odorless oil which works best for this recipe.
• Yogurt - Yogurt with oil gives moist and soft cake.
• Sugar - White granulated sugar is best, however you can use castor sugar too.
• Rising agents - Baking powder and baking soda are used.
• Vanilla extract - Vanilla essence or extract is the main flavoring here.

How to make Eggless Vanilla Sponge Cake Step by Step

1.Sieve maida twice and keep aside. Cream sugar and curd until sugar completely dissolves completely. Add baking powder, baking soda to the creamed mixture and mix well.

2.Leave aside for 5 minutes and you can see the bubbles appearing. Now add vanilla extract, cooking oil and mix well.

3.Next slowly add maida in portions at a time and blend with wet ingredients. Beat well with a whisk until creamy and thick. Preheat oven to 200 DEG C for 10 minutes. Meanwhile grease a butter paper, lay it in the cake tin or loaf pan and pour the batter to the tin and keep it ready.

4.Bake in preheated oven at 200 DEG C for 10 minutes, then reduce temperature to 180 DEG C and bake it for 30-35 minutes or till a fork inserted into the center of the cake comes out clean. Just brush the top of the cake with 1 tablespoon milk, 10 minutes before the ending time to get a nice polishing glaze. Allow the cake to cool down for 10 minutes, then invert and remove the butter paper. Then cut/slice them into pieces and enjoy.

Have updated the pics with stepwise. I baked this cake in a round cake tin for hubby's bday as this is his favorite cake. You can use a loaf pan and bake the cake too.

Updated : I tried a readymade icing on the cake this time when I baked it, refrigerated overnight and then cut it the next day. The slices were firm and clean. The above pic is after I cut it the next day and other pics were cut just waiting for an hour - Uploaded this pic to show the texture difference. Taste wise no difference at all both were soft and yummy. So I suggest to cut into slices allowing it cool down completely leaving at least 3-4 hours to get firm neat slices.

Expert Tips

• Curd - Use curd at room temperature. Do not try to reduce oil and curd.
• Batter - Also after the batter is ready, don't allow the batter to sit for more than the preheating time as baking soda reacts faster. I have a reader who gave me this tip as her cake went hard as she kept the batter for 30 minutes after mixing.
• Checking - And while inserting fork or toothpick try checking in the center if its cooked completely or not. If suppose even after the specified time, the center of the cake isn't cooked and is slightly sticky?! don't worry just cover the top of the cake with butter paper and bake it for 5more minutes, it will be perfect.
• Butter paper - The butter paper covering on top will avoid more browning on top at the same time the center will be cooked perfectly.
• Sugar - You can use icing sugar too, I used normal sugar only. I felt ¾ cup of sugar was enough but the original recipe called for 1 cup. If you have a very sweet tooth then use 1 cup of sugar.

Serving & Storage

This vanilla cake can be served along with a cup of coffee or tea. You can serve it as such or use it as a base for desserts. Store the cake in an air tight container and it keeps well at room temperature for up to 2 to 3 days. The cake can be stored in fridge up to a week.

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

Tried this Eggless Vanilla Sponge Cake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Eggless Vanilla Cake Recipe

This Eggless Vanilla Cake is fluffy, moist, soft and incredibly delicious. If you are looking for an easy perfect eggless vanilla sponge cake then you are at the right place. This cake is easy to make and tastes so good that you can have it as such or use it for layering cakes. Learn to make Eggless Vanilla Cake with step by step pictures.

Course Baking

Cuisine American, French, Indian, Italian

Keyword Baking, baking recipes, cake, Cake Recipes, eggless, vanilla recipes

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 pieces

Calories 303kcal

Author Sharmilee J

Ingredients

• 1 ½ cups maida
• 1 cup plain yogurt
• ¾ cup granulated sugar
• ½ teaspoon baking soda
• 1 ¼ teaspoon baking powder
• ½ cup cooking oil
• 1 ½ teaspoon vanilla essence
• 1 tablespoon milk (just for brushing the top)

Instructions

• Sieve maida twice and keep aside. Cream sugar and curd until sugar completely dissolves completely. Add baking powder, baking soda to the creamed mixture and mix well.
• Leave aside for 5 minutes and you can see the bubbles appearing. Now add vanilla extract, cooking oil and mix well.
• Next slowly add maida in portions at a time and blend with wet ingredients. Beat well with a whisk until creamy and thick. Preheat oven to 200 DEG C for 10 minutes. Meanwhile grease a butter paper, lay it in the cake tin or loaf pan and pour the batter to the tin and keep it ready.
• Bake in preheated oven at 200 DEG C for 10 minutes, then reduce temperature to 180 DEG C and bake it for 30-35 minutes or till a fork inserted into the center of the cake comes out clean. Just brush the top of the cake with 1 tablespoon milk, 10 minutes before the ending time to get a nice polishing glaze. Allow the cake to cool down for 10 minutes, then invert and remove the butter paper. Then cut/slice them into pieces and enjoy.

Notes

• Curd - Use curd at room temperature. Do not try to reduce oil and curd.
• Batter - Also after the batter is ready, don't allow the batter to sit for more than the preheating time as baking soda reacts faster. I have a reader who gave me this tip as her cake went hard as she kept the batter for 30 minutes after mixing.
• Checking - And while inserting fork or toothpick try checking in the center if its cooked completely or not. If suppose even after the specified time, the center of the cake isn't cooked and is slightly sticky?! don't worry just cover the top of the cake with butter paper and bake it for 5more minutes, it will be perfect.
• Butter paper - The butter paper covering on top will avoid more browning on top at the same time the center will be cooked perfectly.
• Sugar - You can use icing sugar too, I used normal sugar only. I felt ¾ cup of sugar was enough but the original recipe called for 1 cup. If you have a very sweet tooth then use 1 cup of sugar.

Nutrition

Serving: 30g | Calories: 303kcal | Carbohydrates: 37g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 150mg | Potassium: 75mg | Fiber: 1g | Sugar: 20g | Vitamin A: 34IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 0.3mg

The post Eggless Vanilla Cake Recipe appeared first on Sharmis Passions.

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.

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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.

Eggless Chocolate Cupcake is a yummy, moist cake made by baking a blend of flour, baking soda, cocoa powder and garnished with chocolate frosting topping & sprinklers. These cupcakes are perfect for small celebrations and family treats, it does not need much effort. Eggless Chocolate Cupcakes is a must try at home for its delicious taste.

This recipe is commonly made during weekends or birthday time when some sweet craving comes. The recipe has a chocolaty, rich taste and it feels very comforting to eat. The chocolate glaze and sprinkles in this recipe looks festive and tempting, kids usually get excited seeing it. Even beginners can try this recipe as it is simple and it turns out good every single time.

About Eggless Chocolate Cupcake

Eggless chocolate cupcake is a popular cupcake recipe which many people make at home. It is made by mixing dry and wet ingredients together and baking till soft, this method is very basic and easy to follow. Even without eggs, the cupcake comes out moist and fluffy when it is done right, this recipe works well.

The texture of these cupcakes is soft inside with slightly firm top, it has good bite and not crumbly. Cocoa powder gives deep chocolate flavor and milk keeps the batter light and smooth. Oil is used instead of butter which makes the cupcake moist even after cooling, it was still soft next day also. 

You can just decorate this cupcake as you like, there is no fixed way. Colorful sprinklers makes it more fun especially for kids, they enjoy it a lot. You can also skip frosting and enjoy it plain with tea, it tastes good that way also. The cupcakes are not very dense and are easy to bite, kids like it.

I usually bake this when kids ask for something sweet or when guests come suddenly, this recipe helps then always. It does not need much planning and ingredients are always at home, most kitchens have it ready anytime.

Eggless Chocolate Cupcake Ingredients

• Maida - I used as the main flour. It makes the cupcake soft and light. You can reduce and use more wheat flour if you prefer.
• Wheat flour - I have added this for little healthy touch and balance. It also gives slight texture. You can replace fully with maida if needed.
• Icing sugar - This is used to sweeten the batter evenly. It mixes well without grainy feel. You can powder regular sugar and use.
• Cocoa powder - I have used this for chocolate flavor and color. It gives rich taste to the cupcake. 
• Oil - I just add it for moistness. It helps the cake stay soft even later also. You can use any neutral oil.
• Milk - I added to make this the batter smooth and light. It helps in baking the cake evenly.
• Cooking soda - I added for rise and to stay soft. Make sure it is fresh. Do not add extra as taste will change.
• Vanilla essence - It is added for nice aroma and flavor. It balances the cocoa taste well. You can skip if not available.
• Chocolate glaze - I have used this for topping the cupcakes. It adds richness and looks good. You can use any frosting instead.

Why This Recipe Works

• It is eggless and still gives soft and moist cupcakes.
• This recipe uses simple ingredients easily available.
• Oil based cake stays soft for longer time.
• It is easy to mix and perfect for beginners.
• You can decorate or serve it plain as you like.

Similar Recipes

• Red velvet cupcakes
• Homemade chocolate
• Chocolate muffins
• Chocolate china grass pudding
• Eggless chocolate cake

How to make Eggless Chocolate Cupcakes Step by Step

1.Take maida, wheat flour along with cocoa powder, icing sugar and baking soda. Sieve it once. Now transfer this mixture to a mixing bowl.

2.Add oil and milk.

3.Then add vanilla essence. Whisk well to form a smooth batter without any lumps. It will be watery only. Preheat oven at 180 deg C for 10 minutes.

4.Now arrange cupcake liners and pour the batter into the liners. Bake in preheated oven for 18-20 minutes or until a tooth inserted into the center of the cupcake comes out clean.

5.Cool down the cake completely. Prepare the chocolate frosting.Then spoon the frosting, add color sprinkles and serve.

Serve as snack.

Expert Tips

• Sieve - I make sure to sieve flour, cocoa and sugar well. This avoids lumps and gives smooth batter. Try not to skip this step.
• Batter consistency - The batter will be little watery only. Do not add extra flour thinking it is thin. This helps in soft texture.
• Oven preheating - I usually preheat oven properly before baking. This helps cup cakes to rise evenly.
• Cooling before frosting - I let cupcakes cool fully before adding glaze. If not, frosting will melt and slide off little bit.
• Add ons - You can also add in some choco chips, chopped nuts like badam, cashew or pista for extra crunch.

Serving and Storage

Serve this warm or at room temperature with milk or tea, it tastes good both ways. This recipe taste good even without frosting, so you can serve it plain also if you like. You can store them in air tight container for a day, stays good for 2-3 days in refrigerator Tastes soft and nice even the next day.

FAQS

1.Can I skip maida?

Yes, you can try but texture will be slightly dense. Half wheat works better.

2.Why my cupcakes did not rise properly?

Mostly baking soda might be old or oven not preheated well.

3.Can I skip chocolate glaze?

Yes, you can skip and eat it plain. This also taste good without the glaze.

4.Can I make without oven?

You can try in pressure cooker but timing may vary.

5.How to know cupcake is baked?

Insert toothpick in center, if it comes clean then it is done else bake for few more minutes.

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

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

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Eggless Chocolate Cupcake Recipe

Eggless Chocolate Cupcake is a yummy, moist cake made by baking a blend of flour, baking soda, cocoa powder and garnished with chocolate frosting topping & sprinklers. These cupcakes are perfect for small celebrations and family treats, it does not need much effort. Eggless Chocolate Cupcakes is a must try at home for its delicious taste.

Course Baking

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

Keyword all purpose flour recipes, Baking, baking recipes, cake, Cake Recipes, christmas recipes, coco powder recipes, maida recipes, milk recipes, Muffins, vanilla recipes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 cup cakes

Calories 139kcal

Author Sharmilee J

Ingredients

• 7 tablespoon maida
• 3 tablespoon wheat flour ~maida + wheat flour = ¾ cup cup
• 10 tablespoon icing sugar ~¾ cup
• 4 tablespoon coco powder ~⅛ cup
• 6 tablespoon oil ~¼ cup
• 11 tablespoon milk ~½ cup + ⅛ cup
• 1 teaspoon cooking soda
• ¼ cup chocolate glaze check steps for recipe link
• ¾ teaspoon vanilla essence

Instructions

• Take maida, wheat flour along with coco powder, icing sugar and baking soda. Sieve it once.
• Now transfer this mixture to a mixing bowl. Add oil and milk.
• Then add vanilla essence. Whisk well to form a smooth batter without any lumps. It will be watery only.
• Preheat oven at 180 deg C for 10 mins.
• Now arrange cupcake liners and pour the batter into the liners.
• Bake in preheated oven for 18-20mins or until a tooth inserted into the center of the cupcake comes out clean.
• Cool down completely then spoon the frosting, sprinkle color sprinklers and serve. Enjoy Chocolate Cupcake!

Notes

• Sieve - I make sure to sieve flour, cocoa and sugar well. This avoids lumps and gives smooth batter. Try not to skip this step.
• Batter consistency - The batter will be little watery only. Do not add extra flour thinking it is thin. This helps in soft texture.
• Oven preheating - I usually preheat oven properly before baking. This helps cup cakes to rise evenly.
• Cooling before frosting - I let cupcakes cool fully before adding glaze. If not, frosting will melt and slide off little bit.
• Add ons - You can also add in some choco chips, chopped nuts like badam, cashew or pista for extra crunch.

Nutrition

Serving: 40g | Calories: 139kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 97mg | Potassium: 54mg | Fiber: 1g | Sugar: 11g | Vitamin A: 23IU | Calcium: 21mg | Iron: 0.4mg

The post Eggless Chocolate Cupcakes Recipe appeared first on Sharmis Passions.

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...

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The post Eggless Chocolate Cookies | Bakery Style Chocolate Biscuits appeared first on Cooking From Heart.

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.

The post Holiday Shortbread Cookies … sugar & spice and everything nice! appeared first on Passionate About Baking.

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...

The post Fruitcake Snowball Cookies appeared first on Blend with Spices.

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...

The post Pecan Snowball Cookies appeared first on Blend with Spices.

Eggless Cookie Dough is one of those easy dough recipes as it comes together so quick and the cookies turns out perfect with this dough. This dough has a soft buttery taste, and the texture feels smooth and little chewy, almost like the normal cookie dough but without any eggs added. You can use it for making all kinds of cookies.

This is such a easy recipe when you don't want too much work. The flavor is mild and comforting, and the dough gets firmer once you chill it. I make this one day ahead when I am planning cookies for weekend, as the dough stays good in fridge for long time. It gives a neat base, so you can mix in chocolate chips, nuts or anything you like later.

About Eggless Cookie Dough

Eggless Cookie Dough is a mix of flour, butter and sugar mixed together to form a smooth, soft dough. This stays a bit soft when it's fresh but becomes firm after chilling for some time. The recipe has a buttery flavor with a tiny hint of vanilla, and the sweetness is not too heavy, so you can pair it with any add-ons easily.

This kind of dough is very common in basic home baking, specially for people who don't prefer using eggs. The butter and sugar gets creamy when whisked, and the flour gives the structure to bring everything together. You can adjust the sugar, add cocoa, add sprinkles or even change to almond essence if you want a different flavor.

It is also very forgiving dough, even if you don't whisk perfectly it still comes fine. Because there is no egg, the dough stays stable in fridge without becoming sticky too fast. Some people toast the flour before using but most time we keep it simple only. It works well for cut-out cookies, drop cookies or even to use as a layer in some desserts.

I usually make a small batch and keep in fridge, so when I get little free time in evening I just take some dough, shape quickly and bake it. Saves lot of effort and kids also like choosing what mix-ins to add.

This basic cookie dough recipe is my keeper recipe since I started baking cookies regularly for mittu. This cookie dough recipe has no rising agents so its best suitable for kids too.

When mittu was around 4 yrs , whenever we plan to go for a movie or for a long hour outing, I bake these cookies and pack it for her to avoid buying snacks for her from outside vendors. I usually bake it as cutout shortbread cookies just the way she likes it.

Eggless Cookie Dough Ingredients

• Maida / All purpose flour - I have used this as the main base and it helps the dough stay firm and hold shape after chilling. It gives that soft crumb later when you bake. You can use wheat flour also but the cookies might turn little dense.
• Butter - I have used room temperature butter so it gets creamy easily. It gives a rich buttery flavor. You can use homemade butter too, it gives a small rustic taste.
• Powdered sugar - I used powdered granulated sugar since it blends quick with butter and doesn't give grainy feel. It adds sweetness and you can adjust according to your taste also.
• Vanilla essence - I have used this for flavor and it gives mild nice smell. You can replace with almond essence or even cinnamon powder for different flavor.

Why This Recipe Works

• It is a simple dough and uses basic ingredients which we mostly have at home.
• It gives a soft buttery flavor that suits many cookie varieties.
• This recipe stays good in fridge for long days, so you can prepare ahead.
• You can mix in like choco chips, nuts or cocoa, making the dough very flexible.
• It is eggless, the dough stays stable and easier to handle even for beginners.

Similar Recipes

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

How to make Eggless Cookie Dough 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

Refrigerate until use.

Expert Tips

• Mix butter well - Make sure to whisk butter and sugar well till soft and creamy. I usually whisk little extra because it gives nicer texture after baking the cookies.
• Chill the dough - This can be chilled for at least one hour so that it firms up nicely. Try not to skip this step because it helps the cookies hold shape.
• Use powdered sugar - I have used powdered sugar as it blends fast regular sugar take time to dissolve.
• Adjust flavors - You can just add chocolate chips, nuts, cocoa, cinnamon or anything you like. I usually add whatever is at home.
• Don't over mix - Once the dough comes together, stop mixing. If mixed too long, the cookies may turn bit tougher.

Serving and Storage

Serve them hot with tea or milk after you bake the cookies using this dough. This goes well as small treat also because of the mild buttery flavor. You can store leftover dough in airtight box and keep in fridge for 2-3 weeks easily. If it becomes too firm, just leave it outside for few minutes before shaping. No need to freeze unless you want to keep for long time.

FAQS

1.Can I skip vanilla?

Yes you can skip it. You can add any other essence you like too.

2.Can I freeze this dough?

Yes you can freeze, but honestly fridge storing itself works fine for few weeks.

3.Can I use wheat flour?

You can use it, but the cookies come little dense since wheat flour is heavy.

4.Can I reduce the sugar?

Yes you can reduce it and the dough will still hold well. Just mix properly.

5.Is it okay to eat the dough raw?

It is eggless so mostly fine, but I usually give only small portions avoid raw food intake.

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

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

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Eggless Cookie Dough Recipe

Eggless Cookie Dough is one of those easy dough recipes as it comes together so quick and the cookies turns out perfect with this dough. This dough has a soft buttery taste, and the texture feels smooth and little chewy, almost like the normal cookie dough but without any eggs added. You can use it for making all kinds of cookies.

Course Baking, howtos

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

Keyword 30 mins recipes, all purpose flour recipes, Baking, baking recipes, butter recipes, christmas recipes, cookie recipes, Festival, How to, maida recipes, no bake recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 1 batch

Calories 1508kcal

Author Sharmilee J

Ingredients

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

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.
• Refrigerate Cookie Dough until use.

Notes

• Maida / All purpose flour - I have used this as the main base and it helps the dough stay firm and hold shape after chilling. It gives that soft crumb later when you bake. You can use wheat flour also but the cookies might turn little dense.
• Butter - I have used room temperature butter so it gets creamy easily. It gives a rich buttery flavor. You can use homemade butter too, it gives a small rustic taste.
• Powdered sugar - I used powdered granulated sugar since it blends quick with butter and doesn't give grainy feel. It adds sweetness and you can adjust according to your taste also.
• Vanilla essence - I have used this for flavor and it gives mild nice smell. You can replace with almond essence or even cinnamon powder for different flavor.

Nutrition

Serving: 250g | Calories: 1508kcal | Carbohydrates: 156g | Protein: 14g | Fat: 93g | Saturated Fat: 59g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 1024mg | Potassium: 165mg | Fiber: 3g | Sugar: 59g | Vitamin A: 2836IU | Calcium: 47mg | Iron: 6mg

The post Eggless Cookie Dough Recipe 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.

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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.

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.

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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.

Lemon Bundt Cake is a soft and bright cake I keep making many times, especially when I feel like eating some light dessert. The mild lemon flavor comes even when I am mixing the batter, and once it bakes the warm citrus smell spreads everywhere and gives a cozy feel at home.

This cake suits tea time or even a small home celebration. I sometimes pack few slices for travel also because it stays good for a day. The fresh lemon flavor keeps the cake light and pleasant and if you like a little extra tang a simple lemon drizzle on top goes very nicely with the soft crumb.

About Lemon Bundt Cake

Lemon Bundt Cake is a basic sponge style cake baked in a bundt pan that gives a cute ring shape. I used simple ingredients like flour, baking powder, baking soda and fresh lemon zest which gives a bright citrus smell. The batter is easy to mix and because the bundt pan bakes a little faster the cake gets done pretty quick.

In this recipe, lemon is the main flavor and you can also use fresh zest and juice to make the taste more tangy and fresh. This recipe flavor is gentle, and it feels comforting without making the cake heavy. It has soft and spongy texture and has that light golden shade after baking.

There are few small variations too. Some people add little vanilla along with lemon flavor and some add poppy seeds for a small crunch. You can make an orange version using the same method and it comes out really nice. If you do not have a bundt pan you can use cupcake trays or a small loaf tin also.

I usually bake this when everyone at home wants a simple and light after meal dessert. The lemon flavor gives a small fresh lift and since the cake is not heavy even kids enjoys a slice happily. Lemon Bundt is a flavorful treat that has to be tried for the joy of baking.

Lemon Bundt Cake Ingredients

• Whole wheat flour - I added this as base for the cake as it gives flavor that blends nicely with lemon. You can use maida also if you want more lighter texture.
• Baking powder - I use this for helping the cake rise softly and give a gentle lift. You can add little more only if your flour is very dense.
• Baking soda - I added this along with the lemon juice since it reacts well and gives that small airy feel. You can skip if your batter feels already too loose.
• Cane sugar - I am using cane sugar as it gives a mild caramel-like taste which suits this cake. You can use white sugar also if that is what you have.
• Oil - I have used oil instead of butter to keep the cake more moist and soft for long time. You can add melted butter also but the texture will be slightly firm.
• Milk - I added milk to loosen the batter and give a smooth flowy texture. You can use warm milk also if the sugar is not melting properly.
• Lemon zest - I grated the outer skin lightly for bright aroma and taste. You can skip if you feel the lemon flavor is already strong.
• Lemon juice - I have used fresh lemon juice which gives the refreshing taste. I also added this to make a tangy syrup to drizzle over the small cakes. You can adjust according to how tangy you want.
• Icing sugar - I use this to make the topping glaze smoother. It dissolves quickly and gives that shiny look.

Why This Recipe Works

• This recipe is easy and simple so you can make it even on busy days.
• It has a soft and slightly spongy texture that lemon taste.
• You can easily adjust the sweetness as cane sugar blends nicely.
• It bakes fast and works even if you don't have a large oven.
• You can use the same mixture to bake cupcakes or a small loaf also.

Similar Recipes

• Vanilla cake
• Chocolate cake
• Plum cake
• Carrot cake
• Fruit Cake

How to make Lemon Bundt Cake Step by Step

1.Measure and take milk in a mixing bowl, add oil and cane sugar to it.

2.Whisk it well. Strain to remove impurities, Set aside. Extract lemon juice, measure and keep aside.

3.Using a grater take lemon peels, Set aside. To a mixing bowl take wheat wheat along with baking powder, soda and lemon zest.

4.Whisk well then add oil milk mixture.

5.Mix well using a whisk. Add lemon juice, mix once.

6.The batter should be thickish. Grease the bundt tin with oil using a pastry brush. Now spoon the batter. While you prepare this, preheat oven at 180 deg C for 10 minutes.

7.Fill it till ¾th of each hole. Bake in preheated oven for 15-18 minutes or till the top turns golden.

8.Cool down for few mins then carefully lift the cake using a fork. Let it to cool down.In a small mixing bowl take icing sugar,

9.Add lemon juice to it, mix well until it forms a thick syrup. Drizzle over the cake

Serve with lemon sauce!

Expert Tips

• Use fresh lemon - I usually use fresh lemon juice as bottled one gives slight bitterness sometimes.
• Don't overmix - I often stop mixing once everything is just combined so the cake doesn't turn dense.
• Grease well - I usually grease the bundt tin fully as these molds tend to stick at corners.
• Check early - I have noticed small bundt cakes cook faster so I check a little early to avoid overbrowning.
• Cool properly - I always let the cakes cool completely before drizzling or else the syrup becomes runny.

Serving and Storage

Serve this with warm milk, tea or even pack it in snack box. This goes well as a light evening sweet too. You can store leftover pieces in an airtight box for one day in room temperature. If you want to keep longer just refrigerate and warm little before eating. The drizzle sets nicely once cooled so it stays neat.

FAQS

1.Can I skip the lemon glaze?

Yes you can, the cake tastes good plain also.

2.Can I use full maida instead of wheat flour?

Yes you can use maida fully if you want softer cake.

3.Will butter work in place of oil?

Yes but the texture becomes little firm, not very soft.

4.Can I add vanilla essence along with lemon?

You can add few drops if you like that mixed flavor.

5.How do I know it's baked?

Just touch the top, if it springs back or a toothpick comes clean it is done.

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

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

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Lemon Bundt Cake Recipe

Lemon Bundt Cake is a soft and bright cake I keep making many times, especially when I feel like eating some light dessert. The mild lemon flavor comes even when I am mixing the batter, and once it bakes the warm citrus smell spreads everywhere and gives a cozy feel at home.

Course Baking, Snack

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

Keyword 30 mins recipes, Baking, baking recipes, cake, Cake Recipes, christmas recipes, Festival, fruit recipes, lemon recipes, snack recipes, wheat flour recipes, whole wheat recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 Bundt Cakes

Calories 122kcal

Author Sharmilee J

Ingredients

• ¾ cup whole wheat flour
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• ¼ cup cane sugar
• ¼ cup oil
• ½ cup milk
• ¼ cup lemon juice
• 1 teaspoon lemon zest / grated lemon skin

FOR THE LEMON DRIZZLE:

• ¼ cup icing sugar
• ½ lemon

Instructions

• Measure and take milk in a mixing bowl, add oil and cane sugar to it.
• Whisk it well. Strain to remove impurities, set aside.
• Extract lemon juice, measure and keep aside.
• Using a grater take lemon peels, set aside.
• In a mixing bowl take wheat wheat along with baking powder, soda and lemon zest.
• Whisk well then add oil milk mixture. Mix well using a whisk.
• Add lemon juice, mix once. The batter should be thickish.
• Grease the bundt tin with oil using a pastry brush.
• While you prepare this, preheat oven at 180 deg C for 10mins.
• Now spoon the batter. Fill it till ¾th of each hole.
• Bake in preheated oven for 15-18mins or till the top turns golden.
• Cool down for few mins then carefully lift the cake using a fork.
• Let it to cool down. In a small mixing bowl take icing sugar,
• Ass lemon juice to it, mix well until it forms a thick syrup.
• Drizzle over the cake. Cool down and then store.
• Serve Lemon Bundt Cake warm with a glass of milk or as a tea time snack.

Notes

• Use fresh lemon - I usually use fresh lemon juice as bottled one gives slight bitterness sometimes.
• Don't overmix - I often stop mixing once everything is just combined so the cake doesn't turn dense.
• Grease well - I usually grease the bundt tin fully as these molds tend to stick at corners.
• Check early - I have noticed small bundt cakes cook faster so I check a little early to avoid overbrowning.
• Cool properly - I always let the cakes cool completely before drizzling or else the syrup becomes runny.

Nutrition

Serving: 25g | Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 75mg | Potassium: 65mg | Fiber: 1g | Sugar: 9g | Vitamin A: 22IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 0.4mg

The post Lemon Bundt Cake 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.

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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.

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The post 5 delicious eggless Black Forest Cake inspired desserts … best of summer! appeared first on Passionate About Baking.

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