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.

After the magic of Christmas and the glitter of New Year’s Eve have passed, it’s time to close ... Read More

The post How to Recycle Your Christmas Tree (And Why It Matters) appeared first on Garden Therapy.

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

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

About Ginger Cookies

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

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

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

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

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

Ginger Cookies Ingredients

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

Why This Recipe Works

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

Similar Recipes

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

How to make Ginger Cookies Step by Step

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

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

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

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

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

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

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

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

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

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

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

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I skip honey?

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

2.Can I make this dough ahead?

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

3.Why did my cookies turn hard?

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

4.Can I use whole wheat flour only?

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

5.Can I add in nuts?

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

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

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

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Ginger Cookies Recipe

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

Course Baking

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

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

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 10 cookies

Calories 192kcal

Author Sharmilee J

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

The post Ginger Cookies Recipe appeared first on Sharmis Passions.

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.

Sugar sprinkles are colorful sugar topping used for decorating cookies, cakes and even cupcakes. They are made by mixing plain sugar with food colors and baking it until slightly crisp. I usually make this when I bake cookies at home and want something fun on top. It adds instant color and makes any baked goodie look more tempting.

These homemade color sprinkles are very easy to make and cost effective too. You can choose your own colors and avoid preservatives. The taste is mildly sweet and it gives nice crunch when used on cookies. Once you try making this at home, you won't feel like buying store ones.

About Sugar Sprinkles

Sugar sprinkles are basically colored sugar crystals used as topping or decorations. They are commonly used on cookies, cakes, donuts and festive bakes. Making them at home is very simple and does not need any fancy ingredients also.

The texture of these sprinkles is slightly crunchy and dry once cooled. Initially they may look little moist but after drying they become perfect. The color comes out bright and shiny when baked at low temperature. Let them cool down completely, so that they do not stick to each other.

You can make sprinkles in any color you likered, yellow, green are common but you can try blue, pink or even mix colors. They can be stored for long time if dried properly and kept airtight. I usually make small batches so colors stay fresh. It hardly takes time and makes baking more fun.

I usually make these sprinkles whenever I bake cookies for kids or festivals. Kids also enjoy shaking the bags and mixing colors.

Sugar Sprinkles Ingredients

• Granulated sugar - I have used plain white sugar for making the sprinkles. It gives the base and sweetness. You can use caster sugar also but texture may change slightly.
• Food colors - I have used gel food colors in green, red and yellow. It gives bright color to the sugar. You can use liquid food colors also.

Why This Recipe Works

• It is a easy and needs only two basic ingredients.
• You can control the colors and avoid preservatives.
• This recipe is quick and does not take much time.
• It adds color, crunch and fun to baked items.
• You can store it and use whenever needed.

Similar Recipes

• Tutti Frutti cookies
• Sugar Cookies
• Nutella cookies
• Shortbread cookies
• Fruit and Nut Cookies

How to make Sugar Sprinkles Step by Step

1.Measure sugar and keep it ready. Choose your food colors.Now divide the sugar into 3 ziplock bags.

2.Pour 3-4 drops of  red, yellow and green food colors in each separate ziplock bags. Now shake each bag well.

3.Shake it well so that the colors are evenly distributed, shake and keep mixing until the colors are evenly mixed.Preheat oven at 100 deg C for 10 minutes. In a baking tray lay 3 small aluminum foils, transfer the sugar mixture to the foil.

4.Spread it with a fork so that it forms a thin layer. Bake at 100 deg C in preheated oven for 5-7 minutes. Allow it cool down for 15 minutes.

5.Your homemade sugar sprinkles are ready. It will look slightly moist but after cooling down it becomes dry. Cool down completely then store.

Store in a clean airtight box. No need to refrigerate but if you want to have a longer shelf life then refrigerate it.

Expert Tips

• Color mixing - I add few drops first and then mix. Try not to add too much color or sugar will become wet.
• Shaking method - I just shake the zip lock bags really well so the color spreads evenly. Keep shaking till no white sugar is seen.
• Baking step - I bake at low temperature only. This helps drying and gives slight glitter to the sugar.
• Cooling time - I always let it cool fully before storing. If stored warm it may turn sticky.
• No oven option - If no oven, I dry it in shade for a day. Do not dry in sun as color may fade.

Serving and Storage

Use these sugar sprinkles on cookies, cakes, cupcakes or even on ice creams. They look very colorful on festive bakes. Store leftover sprinkles in a clean airtight box. Doesn't need to refrigerator but for longer shelf life keep it in fridge. Make sure it is completely dry before storing.

FAQS

1.Can I use powdered food color?

Yes you can use powdered color. Mix it with a drop of water first and then add to sugar.

2.Why my sprinkles look moist?

They look moist when hot. Once cooled fully they will dry up.

3.Can I skip baking?

Baking helps in drying and gives shine. If skipping, dry in shade for a day.

4.How long can I store?

It stays good for weeks. If dried well and stored airtight.

5.Can I mix colors together?

Yes you can mix colors but it may turn brownish. Separate colors look better.

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

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

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Sugar Sprinkles for Cookies | Colour Sprinkles

Sugar sprinkles are colorful sugar topping used for decorating cookies, cakes and even cupcakes. They are made by mixing plain sugar with food colors and baking it until slightly crisp. I usually make this when I bake cookies at home and want something fun on top. It adds instant color and makes any baked goodie look more tempting.

Course Baking

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

Keyword 30 mins recipes, Baking, baking recipes, christmas recipes, cook, cookie recipes, spread recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 3 packets

Calories 64kcal

Author Sharmilee J

Ingredients

• ½ cup granulated sugar
• few drops gel or liquid food colors I used green, red and yellow

Instructions

• Measure sugar and keep it ready.
• Now divide the sugar into 3 zip lock bags.
• Choose your food colors.
• Pour 3-4 drops of red, yellow and green food colors in each separate zip lock bags.
• Now shake each bag well. Shake it well so that the colors are evenly distributed, shake and keep mixing until the colors are evenly mixed.
• Preheat oven at 100 deg C for 10 minutes.
• In a baking tray lay 3 small aluminum foils, transfer the sugar mixture to the foil.
• Spread it with a fork so that it forms a thin layer.
• Bake at 100 deg C in preheated oven for 5-7 minutes.
• Allow it cool down for 15 minutes.
• Your homemade sugar sprinkles are ready. It will look slightly moist but after cooling down it becomes dry. Cool down completely then store.
• Store Colour Sprinkles in a clean airtight box. No need to refrigerate but if you want to have a longer shelf life then refrigerate it.

Notes

• Color mixing - I add few drops first and then mix. Try not to add too much color or sugar will become wet.
• Shaking method - I just shake the zip lock bags really well so the color spreads evenly. Keep shaking till no white sugar is seen.
• Baking step - I bake at low temperature only. This helps drying and gives slight glitter to the sugar.
• Cooling time - I always let it cool fully before storing. If stored warm it may turn sticky.
• No oven option - If no oven, I dry it in shade for a day. Do not dry in sun as color may fade.

Nutrition

Serving: 20g | Calories: 64kcal | Carbohydrates: 17g | Fat: 0.1g | Sodium: 0.2mg | Potassium: 0.3mg | Sugar: 17g | Calcium: 0.2mg | Iron: 0.01mg

The post Sugar Sprinkles for Cookies | Colour Sprinkles appeared first on Sharmis Passions.

The holidays feel like a time of year tailor made for creating wonderful sensory memories. Be it the comforting aroma of freshly baked gingerbread men wafting over the kitchen or the taste of a stiff eggnog, our various end-of-year celebrations and traditions are often packed with plenty of signature flavors and smells.

Though cannabis may not be on that list for everyone, it is a plant that relies on the very same aromatic compounds at the heart of everything from mistletoe to hot chocolate: terpenes. Today, terpenes are rapidly becoming an everyday part of the modern cannabis consumer vernacular.

Found in the essential oils of a wide variety of different plants, terpenes give cannabis strains their distinctive tastes and smells but also help in the wild by attracting pollinators and repelling invasive species. Secreted by the cannabis plant’s trichome glands, terpenes also offer any number of potential health benefits, including promising anti-inflammatory properties as well as relief from pain and anxiety.

Of course, that all depends on the terpene. Given there are over 150 of them found in cannabis alone, pinpointing precisely which terpenes can do what remains, with respect to the progress that has been made, an ongoing effort.

Fortunately, when it comes to the specific smells and tastes one can expect, we’ve gotten things down to a science. For instance, we now know that those who think of the holidays and immediately get a whiff of a pine tree echoing through their nostrils owe a debt of gratitude to pinene.

Regarded as the most common terpene in the natural world, pinene is a popular tool in aromatherapy and the pivotal player behind what we commonly refer to as “Christmas tree smell.” In fact, that particular scent has become so beloved that we now buy it by the bottleful to spray in our homes. If you are one of the many who wistfully smiles whenever a pinene-powered burst of pine hits your nose, you may be pleased to learn that this terpene also features prominently in many cannabis strains.

A terpene shared with the likes of orange peels, rosemary, parsley, turpentine, basil, pine needles, dill, and conifer trees, pinene can be found in notable amounts in such cannabis strains as Jack Herer, SFV OG, Sugar Pine and OG Ringo. Each of these four selections is renowned for their hearty notes of pine, which it should be noted will not necessarily be the case simply because a strain is packed with pinene. Instead, it is the presence of all the terpenes in a strain which work together to create a strain’s signature sensory characteristics.

In celebration of the holidays and the surplus of pine trees currently pleasing our sniffers, let’s take a closer look at four strains ready to deliver the evergreen all year round. As a bonus, we’ve paired each strain with a suggested holiday gift for any last-minute shopping on your list!

JACK HERER

Undisputed as a legend of the game, Jack Herer is a sativa-dominant strain named for the activist and author of the seminal “The Emperor Wears No Clothes.” Featuring a hybrid of Haze, Northern Lights #5, and Shiva Skunk, this strain is known for having a pine-forward, spicy quality that consumers love almost as much as its corresponding effects, which tend to induce a focused, uplifting high. Grab a jar of Jack Herer and pair it with a copy of “The Emperor Wears No Clothes” for an inspiring combo gift!

SFV OG

Southern California’s San Fernando Valley is the birthplace of SFV OG, a hybrid descendant of OG Kush that delivers big on pain relief but isn’t known for being overly potent. The terpene expression in this strain is rich with notes of pine and lemon, leading some to refer to its resulting taste as being akin to Lemon Pledge (but in a good way). Popular with those seeking relief from physical symptoms, SFV OG should be a mainstay in any showcase devoted to strains that bring the Christmas tree heat. Try pairing a gift of this flower with another SoCal-specific item (you can’t go wrong with merch from Pink’s Hot Dogs) for a geographically themed twofer.

SUGAR PINE

With a name that sounds like a ski resort nestled in the Sierras, Sugar Pine is the result of decades of crosses and tinkering. The worthwhile payoff is a hybrid strain featuring genetics from Skunk, Sugar Bush, Afghani, and Sweetie. That’s quite the eclectic crew, which makes its ensuing flavor profile — a fragrant bouquet of sweet pine, vanilla, and hops — such a unique delight. With a name like Sugar Pine, it seems only fitting that any gift of this soothing, yet enlivening, strain should come with a home baked confection. Pair Sugar Pine with a tray of cookies straight from your oven and you’ve got the perfect present for anyone who loves both cannabis and sweets.

OG RINGO

Another relative of the OG Kush clan, OG Ringo is named not for the Beatle but rather Lawrence Ringo: a famed CBD breeder and activist. Regardless, the headline here is OG Ringo’s potent, high-THC payoff in the form of its long-lasting euphoric effects as well as its earthy, musky aroma, highlighted once more by notes of sweet pine. This holiday season, it’s actually possible to give a loved one the gift of multiple Ringos when you combine a jar of Ringo OG with a subscription to Disney+, which is currently streaming a critically acclaimed new, three-part documentary on the Beatles!

The post If You Want to Smoke (Christmas) Trees, Ask Santa for These Strains appeared first on Cannabis Now.

Bon Bons are delicious, no bake holiday treats made using peanut butter, icing sugar, rice krispies, and chocolate as main ingredients. Bon Bons are usually made during Christmas and for special occasions. These are a surprise treat for the family for celebrating their achievements. They are a perfect balance of creamy peanut butter with smooth, rich chocolate.

Christmas Bon Bons is a rich chocolatey treat that you can make during this festive season. These Christmas Bon Bons tastes so delicious, with minimal effort you can make these chocolatey goodness and it looks pretty too. These are rich, festive and perfect to pack for christmas gifting too.

About Bon Bons

Peanut Butter Chocolate Bon Bons are easy no bake bit-sized dessert popular during holiday season. Bons bons can be made with a variety of ingredients with biscuits or cookies, plum cake or chocolate cake or with peanut butter etc. These have a perfect balance with a hint of crunch from rice krispies and salt to enhance the taste.

These bon bons are made by mixing peanut butter, butter, icing sugar, rice krispies shaped into balls, coated with rich chocolate with sprinkles on top. It has a deep flavour from peanut butter and chocolate with a in between crunch from rice krispies.

As you bite in, the peanut butter, rice krispies filling with a chocolate outer it is such a bliss in each bite. The rich chocolate coating on the outside gently cracks when you bite into it, revealing a soft, sweet, and slightly salty peanut butter center. You should definitely try and enjoy it!

The combination of chocolate and peanut butter creates a delicious balance of flavors that is comforting and satisfying. These bon bons are perfect for sharing, gifting, or enjoying as a quick treat after meals or with tea or coffee.

Simple, tasty, and loved by all ages, Peanut Butter Chocolate Bon Bons are a classic sweet treat that never goes out of style.

Bon Bons Video

Bon Bons Ingredients

• Peanut Butter - The main filling ingredient that gives a creamy, crunchy texture and rich nutty flavor.
• Chocolate (Milk & Dark) - Forms the outer coating, adding sweetness and a smooth, melt-in-the-mouth finish. I have used a combination of milk and dark chocolate.
• Butter - Adds richness and helps make the peanut butter filling soft and smooth.
• Icing Sugar - Gives a mild sweetness, you can use powdered sugar i you prefer more sweetness.
• Vanilla Extract - Enhances the overall flavor with a mild, pleasant aroma.
• Oil - to melt chocolate.

Similar Recipes

• Eggless christmas fruit cake
• Easy fruit cake
• Eggless moist chocolate cake
• Honey Joys
• Chocolate cornflakes

How to make Bon Bons Step by Step

1.To a mixing bowl add ½ cup peanut butter with ⅛ cup butter at room temperature.

2.Mix it well first.

3.Add ¾ cup icing sugar. You can use powdered sugar too.

4.Mix it well to form a dough like this.

5.Add ½ cup rice krispies to it.

6.Mix it well.

7.Keep refrigerated for 30 minutes.

8.Scoop the dough.

9.Roll between your palms to form a ball.

10.Keep in fridge and chill for 15 minutes.

11.Boil water in a sauce pan - place a bowl on it. Add ¾ cup milk chocolate and ¼ cup dark chocolate.

12.Melt chocolate using double boiling. method. When it is flowing and smooth switch off.

13.Cool down for few minutes then add each ball and coat with chocolate.

14.Coat with chocolate using a fork. Tap to remove excess.

15.Transfer it to a tray with parchment paper.

16.Top with sprinkles.

17.Set in fridge and chill for 30 minutes.

18.Peanut butter chocolate bon bons are ready!

Store in fridge.

Expert Tips

• Peanut Butter - Smooth peanut butter gives a creamy filling but I used crunchy peanut butter which has roasted chopped peanuts in it. I love the crunchy bits here and there. You can use either creamy or crunchy.
• Chilling - Make sure to chill the dough before rolling as it helps to tighten the dough which helps easy rolling else it will be sticky. Even after rolling chill the balls before dipping in chocolate.
• Balance - The peanut butter I used has salt in it. You can add a pinch of salt to the filling too.
• Melt chocolate - Always melt chocolate using double boiler method or using short microwave bursts. Slow melting helps it from burning. Melt chocolate until smooth, flowing and shiny.
• Dipping - Coat the peanut butter balls with chocolate fully, tap to remove excess. I always use a fork which makes the job easier.
• Setting - You can set it at room temperature or in fridge depending on the climatic conditions outside.
• Storing - Keep bon bons in an airtight container in fridge or freezer. Proper storage keeps them fresh and prevents melting.

Serving and Storage

Bon Bons are best served from fridge or at room temperature. Arrange them on a dessert plate, gift box, or tray for parties, festivals, or special occasions. Store bon bons in an airtight container in fridge or freezer. In fridge it stays good for a week and in freezer for months.

FAQS

1.Can I use creamy peanut butter?

Yes, you can use smooth creamy peanut butter if you like smooth texture. Crunchy peanut butter will give a nutty crunch inside.

2.Can I make bon bons without butter?

Yes, you can reduce or skip butter, but the filling may be slightly firmer and less creamy.

3.Which chocolate is best for coating?

Good-quality milk or dark chocolate works best. Dark chocolate gives a richer taste, while milk chocolate is sweeter.

4.Do bon bons need to be refrigerated?

Not always. Store them in a cool, dry place. Refrigerate only in warm weather to prevent melting.

5.Can I skip rice krispies?

Yes you can skip rice krispies and add roasted chopped nuts for crunch.If you want a smooth and creamy filling skip nuts and rice krispies, just use creamy peanut butter with butter.

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

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

📖 Recipe Card

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Bon Bons Recipe

Bon Bons are delicious, no bake holiday treats made using peanut butter, icing sugar, rice krispies, and chocolate as main ingredients. Bon Bons are usually made during Christmas and for special occasions. These are a surprise treat for the family for celebrating their achievements. They are a perfect balance of creamy peanut butter with smooth, rich chocolate.

Course Baking, Dessert, Snack

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

Keyword 30 mins recipes, cake, christmas recipes, Festival, no bake recipes, snack recipes, sweet recipes

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 15 bon bons

Calories 156kcal

Author Sharmilee J

Ingredients

• ½ cup peanut butter
• ¾ cup icing sugar
• ⅛ cup butter
• ¾ cup milk chocolate
• ¼ cup dark chocolate
• 1 teaspoon oil
• ½ teaspoon vanilla extract
• ½ cup rice krispies
• 2 tablespoon christmas sprinkles

Instructions

• To a mixing bowl add ½ cup peanut butter with ⅛ cup butter at room temperature.
• Mix it well first.
• Add ¾ cup icing sugar. You can use powdered sugar too.
• Mix it well to form a dough like this.
• Add ½ cup rice krispies to it.
• Mix it well.
• Keep refrigerated for 30 minutes.
• Scoop the dough.
• Roll between your palms to form a ball.
• Keep in fridge and chill for 15 minutes.
• Boil water in a sauce pan - place a bowl on it. Add ¾ cup milk chocolate and ¼ cup dark chocolate.
• Melt chocolate using double boiling. method. When it is flowing and smooth switch off.
• Cool down for few minutes then add each ball and coat with chocolate.
• Coat with chocolate using a fork. Tap to remove excess.
• Transfer it to a tray with parchment paper.
• Top with sprinkles.
• Set in fridge and chill for 30 minutes.
• Peanut butter chocolate bon bons are ready!

Video

Notes

• Peanut Butter - Smooth peanut butter gives a creamy filling but I used crunchy peanut butter which has roasted chopped peanuts in it. I love the crunchy bits here and there. You can use either creamy or crunchy. 
• Chilling - Make sure to chill the dough before rolling as it helps to tighten the dough which helps easy rolling else it will be sticky. Even after rolling chill the balls before dipping in chocolate.
• Balance - The peanut butter I used has salt in it. You can add a pinch of salt to the filling too.
• Melt chocolate - Always melt chocolate using double boiler method or using short microwave bursts. Slow melting helps it from burning. Melt chocolate until smooth, flowing and shiny.
• Dipping - Coat the peanut butter balls with chocolate fully, tap to remove excess. I always use a fork which makes the job easier.
• Setting - You can set it at room temperature or in fridge depending on the climatic conditions outside.
• Storing - Keep bon bons in an airtight container in fridge or freezer. Proper storage keeps them fresh and prevents melting.

Nutrition

Serving: 25g | Calories: 156kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 56mg | Potassium: 97mg | Fiber: 1g | Sugar: 12g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

The post Bon Bons Recipe appeared first on Sharmis Passions.

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

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

About Snickerdoodle Cookies

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

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

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

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

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

Snickerdoodle Cookies Video

Snickerdoodle Cookies Ingredients

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

Why This Recipe Works

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

Similar Recipes

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

How to make Snickerdoodle Cookies Step by Step

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

2.Whisk well and set aside.

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

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

5.Add 1 egg and 1 teaspoon vanilla essence.

6.Beat it well until combined.

7.Scrape the sides using a spatula.

8.Add flour mix.

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

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

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

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

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

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

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

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

17.Repeat to finish and arrange in baking tray.

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

Store and enjoy!

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I skip cinnamon in coating?

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

2.Can I use whole wheat flour?

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

3.Can I bake without egg?

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

4.Can I use cream of tartar?

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

5.Can I freeze the dough?

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

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

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

📖 Recipe Card

Print

Snickerdoodle Cookies Recipe

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

Course Baking

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

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

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 25 cookies

Calories 97kcal

Author Sharmilee J

Ingredients

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

For coating

• ¼ cup castor sugar
• 1 teaspoon cinnamon powder

Instructions

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

Video

Notes

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

Nutrition

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

The post Snickerdoodle Cookies Recipe appeared first on Sharmis Passions.

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Honey Joys are classic Australian no bake treats popular during Christmas and kids parties. Crunchy cornflakes coated with a sweet, buttery honey sugar syrup set in cupcake liners. These are very easy to make, simple yet tastes so delicious. They are known for their crisp texture, rich honey flavour, and buttery sweetness. They can be kept plain or decorated with nuts, chocolate or even sprinkles as you like it.

Honey Joys are popular at Christmas celebrations, children's parties, and school events as they have a good shelf life. Their tempting appearance, ease of preparation, and long shelf life makes them a favourite homemade snack. Honey Joys combine a light crunch with a warm, comforting sweetness that appeals to both kids and adults.

About Honey Joys

Honey Joys are classic and traditional Australian no bake dessert made using cornflakes, butter, honey and sugar. Made with such simple and easily available ingredients and still it tastes so good. They are made from cornflakes coated in a honey-butter sugar syrup and lightly baked until crisp, usually set in paper cupcake cases.

The main aim of baking these honey joys is to make them crisp and stay intact. The butter, honey and sugar mixture sets well with cornflakes casing in cupcake liners. After baking as the mixture cools, the syrup hardens, binding the cornflakes together into a sweet, crunchy cluster in cupcake or muffin liners. Kids love it so I make them once in a while especially during holiday season.

Honey Joys are known for their rich honey flavour, buttery aroma, and light yet satisfying crunch. Honey Joys are easy to prepare, require only a few basic ingredients, and do not need any advanced baking skills. Because of their bright, look and long shelf life, they are commonly made for Christmas celebrations, school events, bake sales, and children's parties.

First time I made these, I did not think it to be this addictive. Since then I make a big batch to store and save for kids snack box. Both my kids run behind me for this and keeping asking for more. Not only kids even elders will fall for it, do try this and enjoy as a holiday treat.

Honey Joys Video

Honey Joys Ingredients

• Cornflakes - The main ingredient that provides light and crunchy texture. They absorb the butter honey sugar mixture and become crisp when baked. Non-flavored cornflakes is best to use.
• Honey - Gives honey joys their distinctive natural sweetness and mild floral flavour, as well as helping to bind the cornflakes together.
• Sugar - Helps the mixture caramelise slightly during baking, creating a golden colour and firm, crunchy finish.
• Butter - Adds a rich taste and smooth texture to the syrup, enhancing flavour and preventing the mixture from becoming too hard.

Similar Recipes

• Chocolate Cornflakes
• Cornflakes Cookies
• Snickerdoodle Cookies
• Cornflakes Wreath
• Butterscotch Cookies

How to make Honey Joys Step by Step

1.Arrange cupcake or muffin liners in the muffin pan.

2.Add cornflakes to a mixing bowl.

3.To a sauce pan add 3 tablespoon butter(45 grams), 3 tablespoon + 1 teaspoon sugar(40 grams) and 1 tablespoon honey.

4.Cook in low medium heat. Keep stirring gently.

5.Keep cooking until it turns frothy like this. Switch off immediately.

6.Add it to cornflakes.

7.Mix it well.

8.Spoon the mixture into muffin cases.

9.Repeat to finish. I got around 7. Preheat oven at 150 deg C for 10 minutes.

10.Bake in preheated oven at 150 DEG C for 10 minutes.

11.Cool them completely then store.

Enjoy as a snack or dessert.

Expert Tips

• Cornflakes - Use fresh cornflakes for the best crisp and crunch. If they are old they may turn chewy.
• Melting syrup - Use low medium or low heat for melting. Take care not to burn the sugar so keep stirring in low flame, do not leave unattended.
• Boiling - Once the mixture turns frothy switch off. Do not over boil as the syrup may turn hard and will not be able to combine wit cornflakes.
• Coat cornflakes - Add the hot syrup immediately to the cornflakes and mix them gently until combined. Avoid crushing and breaking them. Whole flakes creates better texture and appearance.
• Fill the cases - Use medium sized liners. Fill the muffin or cupcakes cases loosely, do not press the mixture too tight. Light filling allows air gaps giving honey joys their classic crunchy bite.
• Baking - Bake at low temperature to avoid burning, it also helps them turn golden and crisp.
• Cooling - Cool completely then unwrap else it will be sticky. Store in a dry airtight container.

Serving and Storage

Honey Joys are best served when at room temperature when they are completely cooled and set. They are usually presented in cupcake or muffin liners. Can be served with nuts, chocolate or sprinkles as topping.

Store Honey Joys in an airtight container to maintain their crunch. Keep them in a dry cool place, away from heat and moisture. They stay fresh for 4-5 days at room temperature. Avoid refrigeration, as moisture can make them soft and sticky.

FAQS

1.Can I use flavored cornflakes?

Yes you can use but I would recommend using plain cornflakes for best taste and flavor.

2.Can Honey Joys be made without an oven?

Yes, the mixture can be set in cupcake cases without baking, but baked Honey Joys are crunchier.

3.Why did my Honey Joys turn hard?

This usually happens if the honey mixture is boiled or cooked for too long.

4. Are Honey Joys suitable for children?

Yes, they are kid-friendly and commonly made for school and party events.

5.Why are Honey Joys popular at Christmas?

They are easy to make, use simple ingredients, have a long shelf life, and can be decorated festively.

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

Tried this Honey Joys 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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Honey Joys Recipe

Honey Joys are classic Australian no bake treats popular during Christmas and kids parties. Crunchy cornflakes coated with a sweet, buttery honey sugar syrup set in cupcake liners. These are very easy to make, simple yet tastes so delicious. They are known for their crisp texture, rich honey flavour, and buttery sweetness. They can be kept plain or decorated with nuts, chocolate or even sprinkles as you like it.

Calories

Author Sharmilee J

Ingredients

• 2 cups cornflakes 112 grams
• 3 tablespoon butter 45 grams
• 3 tablespoon + 1 teaspoon sugar 40 grams
• 1 tablespoon honey 21 grams

Instructions

• Arrange cupcake or muffin liners in the muffin pan.
• Add cornflakes to a mixing bowl.
• To a sauce pan add 3 tablespoon butter(45 grams), 3 tablespoon + 1 teaspoon sugar(40 grams) and 1 tablespoon honey.
• Cook in low medium heat. Keep stirring gently.
• Keep cooking until it turns frothy like this. Switch off immediately.
• Add it to cornflakes.
• Mix it well.
• Spoon the mixture into muffin cases.
• Repeat to finish. I got around 7. Preheat oven at 150 deg C for 10 minutes.
• Bake in preheated oven at 150 DEG C for 10 minutes.
• Cool them completely then store.
• Enjoy as a snack or dessert.

Video

Notes

• Cornflakes - Use fresh cornflakes for the best crisp and crunch. If they are old they may turn chewy.
• Melting syrup - Use low medium or low heat for melting. Take care not to burn the sugar so keep stirring in low flame, do not leave unattended.
• Boiling - Once the mixture turns frothy switch off. Do not over boil as the syrup may turn hard and will not be able to combine wit cornflakes.
• Coat cornflakes - Add the hot syrup immediately to the cornflakes and mix them gently until combined. Avoid crushing and breaking them. Whole flakes creates better texture and appearance.
• Fill the cases - Use medium sized liners. Fill the muffin or cupcakes cases loosely, do not press the mixture too tight. Light filling allows air gaps giving honey joys their classic crunchy bite.
• Baking - Bake at low temperature to avoid burning, it also helps them turn golden and crisp.
• Cooling - Cool completely then unwrap else it will be sticky. Store in a dry airtight container.

The post Honey Joys Recipe appeared first on Sharmis Passions.

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

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

About Christmas Cornflake Wreaths

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

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

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

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

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

Christmas Cornflake Wreaths Ingredients

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

Similar Recipes

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

How to make Christmas Wreaths Step by Step

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

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

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

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

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

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

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

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

Serve!

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I skip marshmallows?

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

2.Can I make this in advance?

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

3.Can I use natural food color?

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

4.Can I add different toppings?

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

5.Can I make a bigger wreath?

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

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

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

📖 Recipe Card

Print

Christmas Cornflake Wreaths Recipe

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

Course Baking, sweet

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

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

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 wreaths

Calories 99kcal

Author Sharmilee J

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

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