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

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

About Ginger Cookies

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

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

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

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

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

Ginger Cookies Ingredients

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

Why This Recipe Works

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

Similar Recipes

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

How to make Ginger Cookies Step by Step

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

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

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

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

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

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

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

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

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

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

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

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I skip honey?

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

2.Can I make this dough ahead?

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

3.Why did my cookies turn hard?

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

4.Can I use whole wheat flour only?

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

5.Can I add in nuts?

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

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

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

📖 Recipe Card

Print

Ginger Cookies Recipe

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

Course Baking

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

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

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 10 cookies

Calories 192kcal

Author Sharmilee J

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

The post Ginger Cookies Recipe appeared first on Sharmis Passions.

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

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

About Christmas Cookies

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

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

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

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

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

Christmas Cookies Ingredients

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

Similar Recipes

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

How to make Christmas Cookies Step by Step

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

2.Sieve it well for even mixing

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

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

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

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

7.Now your basic cookie dough is ready. Cling wrap it and refrigerate

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

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

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

Enjoy!

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I make this without egg?

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

2.Why did my cookies spread too much?

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

3.Can I make the dough ahead?

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

4.Can I add cocoa or chocolate?

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

5.Do these cookies stay crisp?

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

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

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

📖 Recipe Card

Print

Christmas Cookies | Christmas Sugar Cookies

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

Course Baking

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 30 cookies

Calories 53kcal

Author Sharmilee J

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

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

Freshly baked gingerbread cookies are an integral part of Christmas. I love anything flavored with ginger—it’s one of my go-to spices. Just another reason why the so-called silly season is my favorite time of year. Speaking of being freshly baked, this year, I decided to add a little extra sprinkle of marijuana magic to my Christmas cookies. So, I reached out to my good friend—and highly regarded cannabis chef— Cheri Sicard for some inspiration. She recommended I try making her famous Ganja Gingerbread.

In Sicard’s recipe, these traditional cookies are given an extra helping of festive fun with her homemade cannabutter. Sweet and lightly spiced, the cannabutter ratio in this recipe means they aren’t overpowered by that tell-tale weedy taste you often get with edibles. Instead, it allows the ginger to shine bright like Rudolf’s nose (figuratively speaking.)

“Each of the 36 cookies in this cannabis-infused gingerbread cookie recipe will have about 15 mg THC, if you made your marijuana butter from average cannabis (10% THC) and used 1/2 ounce of marijuana to make one cup butter,” Sicard states on her website.

As with all edibles, start low and slow and build up, especially since you might forget that these delicious treats are infused, as you can’t really taste the bud butter.

Why You’ll Love These Ganja Gingerbread Cookies 

Quintessentially Christmas: Gingerbread cookies are the essence of the holidays and are deeply flavored with aromatic spices including nutmeg, cloves, cinnamon and ginger and sweetened with molasses and brown sugar.

Fun to Decorate: Get creative with the decorating! You can use cannabis leaf cookie cutters as I did, or you can use traditional gingerbread person shapes, stars or whatever you like. Bear in mind that using the cannabis leaf shape will help remove the potential risk of people not knowing that these cookies are infused. Pro tip: Use store-bought colored icing pens to decorate.

Freezer-Friendly: These delicious Ganja Gingerbread cookies will keep for up to three months in an airtight container or freezer bag—not that you’ll have any leftovers.

In the recipe, you’ll have to chill the cookie dough for at least two hours. Trust me, you need the dough to be chilled so it’s manageable to roll out, and it also helps the cookies maintain their shape. If you don’t have chilled cookie dough, you won’t have either! 

After rolling out my chilled dough, I used the same cannabis leaf cookie cutters on Sicard’s recommendation. Once they were out of the oven, I let them cool before decorating them, which was super fun.

I’ll have to wait until Christmas morning to see if these Ganja Gingerbread cookies are Santa-approved, but I do know that these fun and festive treats are a delicious way to enjoy cannabis during the holiday season. They also make excellent gifts for your edible-loving friends and family. 

Let’s get baked!

Ganja Gingerbread

Servings: 36 Cookies

Ingredients

• 5 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 teaspoons dried ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup cannabis-infused butter
• 1/2 cup butter
• 1 cup dark brown sugar
• 1 large egg at room temperature
• 1 cup unsulfured molasses
• 1 teaspoon vanilla extract
• Tubes of store-bought decorator’s icing (optional)

Instructions

• Stir together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves; set aside.
• Use an electric mixer on medium-high speed to beat the cannabis butter, butter, brown sugar, and egg until smooth.
• Beat in the molasses and vanilla.
• Lower the mixer speed and stir in the dry ingredients until smooth. Do not over mix. The dough should be firm but not crumbly.
• Divide the dough into thirds and flatten each piece into a disk and wrap in plastic. Refrigerate for at least 2 hours.
• Preheat oven to 350° F.
• Roll a refrigerated disk to 1/8 inch thick on a lightly floured surface.
• Use cookie cutters to make shapes and transfer to a large greased baking sheet, about 1 inch apart.
• Bake for about 10 minutes or until firm to the touch. Cool slightly before transferring to a rack.
• Cool completely before using the decorator’s icing to embellish your Ganja Gingerbread Christmas cookies.

The post How to Make Ganja Gingerbread Christmas Cookies appeared first on Cannabis Now.

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

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

About Snickerdoodle Cookies

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

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

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

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

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

Snickerdoodle Cookies Video

Snickerdoodle Cookies Ingredients

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

Why This Recipe Works

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

Similar Recipes

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

How to make Snickerdoodle Cookies Step by Step

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

2.Whisk well and set aside.

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

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

5.Add 1 egg and 1 teaspoon vanilla essence.

6.Beat it well until combined.

7.Scrape the sides using a spatula.

8.Add flour mix.

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

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

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

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

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

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

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

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

17.Repeat to finish and arrange in baking tray.

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

Store and enjoy!

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I skip cinnamon in coating?

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

2.Can I use whole wheat flour?

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

3.Can I bake without egg?

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

4.Can I use cream of tartar?

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

5.Can I freeze the dough?

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

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

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

📖 Recipe Card

Print

Snickerdoodle Cookies Recipe

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

Course Baking

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

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

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 25 cookies

Calories 97kcal

Author Sharmilee J

Ingredients

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

For coating

• ¼ cup castor sugar
• 1 teaspoon cinnamon powder

Instructions

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

Video

Notes

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

Nutrition

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

The post Snickerdoodle Cookies Recipe appeared first on Sharmis Passions.

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

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

About Christmas Cornflake Wreaths

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

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

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

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

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

Christmas Cornflake Wreaths Ingredients

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

Similar Recipes

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

How to make Christmas Wreaths Step by Step

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

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

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

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

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

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

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

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

Serve!

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I skip marshmallows?

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

2.Can I make this in advance?

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

3.Can I use natural food color?

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

4.Can I add different toppings?

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

5.Can I make a bigger wreath?

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

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

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

📖 Recipe Card

Print

Christmas Cornflake Wreaths Recipe

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

Course Baking, sweet

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

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

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 wreaths

Calories 99kcal

Author Sharmilee J

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

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

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

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

About Candy Cane Cookies

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

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

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

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

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

Video

Candy Cane Cookies Ingredients

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

Why This Recipe Works

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

Similar Recipes

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

How to make Candy Cane Cookies Step by Step

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

2.Sieve it well for even mixing.

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

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

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

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

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

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

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

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

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

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

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

Cool down completely then store in a clean airtight box.

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I skip the egg?

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

2.Why did my ropes break while twisting?

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

3.Can I add gel food color?

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

4.How to keep the cane shape intact?

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

5.Can I make this cookie ahead?

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

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

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

📖 Recipe Card

Print

Candy Cane Cookies Recipe

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

Course Baking

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

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

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10 cookies

Calories 97kcal

Author Sharmilee J

Ingredients

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

Instructions

• Measure and add flour to a siever, then add baking powder and salt. Sieve it well for even mixing.
• Now in another mixing bowl, add butter and powdered sugar. Cream together butter and sugar.
• Whisk it well until creamy, I used electric hand mixer. Then add an egg.
• Whisk it for a minute, then add vanilla essence or any essence of your choice.
• Now add flour mixture, combine and gather to form a soft dough.
• Now your basic cookie dough is ready. Cling wrap it and refrigerate.
• I took half of this dough for this candy cane cookies and used the other half for sugar cookies.
• Divide the dough into two. Take one portion add red food color, I used red rose liquid food color.
• Mix well so that the color is even in the dough.
• Cling wrap both the dough separately and refrigerate at least for 20 minutes.
• Now take the dough out pinch small pebble sized ball from each color.
• Now first take the plain color dough. Roll it with your fingers like this.
• Repeat the same for red color too.
• Place both the ropes side by side, close to each other then twist and turn.
• Twist and turn like this to get a spiral. Check out the video demonstration to get a clear idea.
• While you do this, preheat oven at 180 deg C for 10 minutes.
• Bend one side to form cane shape.
• Repeat the process until the entire dough is finished.
• Arrange it in a baking tray with butter paper. Bake in preheated oven at 180 deg C for 10-12 minutes or until the edges start to brown.
• Cool down completely then store in a clean airtight box.
• Enjoy Candy Cane Cookies!

Notes

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

Nutrition

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

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

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

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

About Stained Glass Cookies

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

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

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

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

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

Stained Glass Cookies Ingredients

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

Why This Recipe Works

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

Similar Recipes

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

How to make Stained Glass Cookies Step by Step

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

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

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

4.Mix with a spatula to form a dough.

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

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

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

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

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

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

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

Cool down then store.

Expert Tips

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

Serving and Storage

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

FAQS

1.Can I skip chilling the dough?

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

2.Why did my cookie centre look dull?

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

3.Can I make the dough ahead?

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

4.What if the candy overflows?

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

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

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

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

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

📖 Recipe Card

Print

Stained Glass Cookies Recipe

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

Course Baking

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

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

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 10 cookies

Calories 151kcal

Author Sharmilee J

Ingredients

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

Instructions

• Measure and take butter in a mixing bowl, add powdered sugar to it.
• Whisk it well, I used my hand whisk, you can use electric mixer too. Whisk it until creamy and fluffy.
• Now add vanilla essence and salt. Finally add in the flour.
• Mix with a spatula to form a dough.
• Now use your hands to roll into a ball, cling wrap it and refrigerate it.
• I used only half of the dough for this cookie.
• Take your cookie cutters, you need a bigger one and a smaller one like this.
• Roll out the dough slightly thin.
• Cut out using the cookie cutters.
• Remove the smaller flower. Now arrange it in a baking tray with parchment paper. Take a stick or toothpick.
• While you do this, preheat oven at 180 deg C for 10 minutes.
• Prick holes a the top of each cookies, incase you want to hang these cookies for decoration. Slice the log.
• Keep the baking temperature for 12 minutes, bake the cookies for the first 9 minutes.
• Take your candies, crush each color separately and keep it ready.
• Now fill the holes with crushed candies, bake for the remaining 3 mins until it bubbles up. Let it cool down for few minutes.
• Carefully remove the cookies and cool down in wire rack.
• Enjoy Stained Glass Cookies!

Notes

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

Nutrition

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

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

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

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

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

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

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

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

INGREDIENTS TO MAKE FRUITCAKE COOKIES

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

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

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

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

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

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

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

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

CINNAMON POWDER– Cinnamon adds warmth and spicy flavor.

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

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

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

ORANGE ZEST– For the extra flavor and zing

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

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

HOW TO MAKE FRUITCAKE COOKIES

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

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

Fruitcake Cookies Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE FRUITCAKE COOKIES

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

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

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

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

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

Add in the orange juice and mix.

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

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

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

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

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

RECIPE CARD

Print

Fruitcake Cookies

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

Course Dessert

Cuisine American

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

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 16 Large

Author Akum Raj Jamir

Equipment

• Mixing bowl
• Sieve
• Baking tray
• OTG

Ingredients

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

Instructions

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

Video

Notes

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

FREQUENTLY ASKED QUESTIONS

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

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

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

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

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

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

Happy Cooking!
Love Akum 

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

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

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

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

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

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

INGREDIENTS TO MAKE FRUITCAKE COOKIES

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

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

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

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

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

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

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

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

CINNAMON POWDER– Cinnamon adds warmth and spicy flavor.

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

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

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

ORANGE ZEST– For the extra flavor and zing

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

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

HOW TO MAKE FRUITCAKE COOKIES

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

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

Fruitcake Cookies Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE FRUITCAKE COOKIES

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

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

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

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

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

Add in the orange juice and mix.

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

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

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

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

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

RECIPE CARD

Print

Fruitcake Cookies

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

Course Dessert

Cuisine American

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

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 16 Large

Author Akum Raj Jamir

Equipment

• Mixing bowl
• Sieve
• Baking tray
• OTG

Ingredients

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

Instructions

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

Video

Notes

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

FREQUENTLY ASKED QUESTIONS

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

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

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

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

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

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

Happy Cooking!
Love Akum