Category: Cookies

Recipes for various cookies

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Cheesy Fenugreek Savory Biscuits

These savory biscuits are perfect blend of cheesy and yummy. Super delicious and perfect option for a snack to go with sweet beverages. Try it and you will love it.

Ingredients :

  • 1 cup grated cheese
  • 2 tsp roasted cumin seeds
  • ½ tsp salt
  • 1 tbsp dried fenugreek leaves
  • ½ cup olive oil
  • 1 ¼ cup all-purpose flour

Tip:

  • Use fresh and room temperature ingredients.
  • You can reduce the sweetness by reducing the quantity of chocolate chips or by substituting dark chocolate for the whole recipe. Honey can make brownies too sweet.
  • Make sure to check brownies in the oven after every 4-5 minute after initial 15 minutes because it has honey it can burn easily.

Directions:

Cheesy Fenugreek Savory Biscuits
  • Preheat oven at 350 degrees F.
  • Add grated cheese, cumin seeds, fenugreek leaves, salt and olive oil in a glass bowl and mix well.
  • Add all-purpose flour to the mixture and make a dough.
  • Shape dough into a log and wrap it up in a plastic wrap.
  • Refrigerate the log for around 5-6 hours.
  • Line a baking tray with parchment paper and rub little oil on the parchment paper so the dough won’t stick.
  • Take dough log out of the refrigerator and cut it into round pieces of approximately 3/4 inch.
  • Arrange pieces neatly on the tray with at least ½ inch distance between them.
  • Put baking tray in the oven for 25-30 minutes to make crispy biscuits.
  • Take tray out of the oven and let it cool completely before serving.
  • Enjoy biscuits with ketchup on top and store them in an air tight container.

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Sandwich Cookies

Here is a simple and delicious recipe for sandwich cookies. Cookies are flourless, chocolate and fudge-like brownie cookies. Filling is made of cream cheese which is not too sweet and just right for your taste-buds. Give it a try.

Ingredients for cookies:

  • 1/3 cup oats flour
  • 2/3 cup almond flour
  • ½ tsp salt
  • 1 cup baking chocolate
  • 6 tbsp unsalted butter
  • ¾ cup sugar
  • eggs
  • 1 tsp vanilla extract
  • Sea salt to sprinkle on top

Ingredients for filling:

  • 8 oz cream cheese
  • 3 cup icing sugar
  • 1 tsp vanilla extract
  • 1 tsp salt
  • ¾ cup unsalted butter

Tips:

  1. Use the eggs at room temperature.
  2. Butter should be soft but not liquid.
  3. Melted chocolate should not be too warm while adding eggs otherwise eggs will be cooked.
  4. After the mixture is ready keep it in refrigerator for 2 hours so that it becomes easy to manage.
  5. Try to keep the size of the dough balls same, using 2 tbsp spoon, so that each of them takes same time to bake.
  6. Baking time depends on the kind of oven you are using so keep an eye on the cookies after 9 minutes. They can easily get over-baked and very hard to bite.
  7. Cookies should be soft but fudge like brownies.
  8. Sift the icing sugar before making the filling so it comes out of the piping bag flawlessly.
  9. Always fill the piping bag half way for easy use.
  10. If the consistency of the filling is liquid like, put it in refrigerator for about 15-20 minutes.
Sandwich cookies

Directions for cookies:

  1.  Preheat the oven to 325 degree F.
  2. Add almond flour, oats flour and salt to a bowl, mix well and keep it aside.
  3. Melt the chocolate and butter in the microwave by putting the bowl in microwave for 30 second intervals twice.
  4.  Add sugar, eggs and vanilla extract to the chocolate mix and whisk it well.
  5.  Add flour mixture and mix well.
  6. Cover the bowl and refrigerate for about 2 hours.
  7.  Prepare a baking tray by lining it with a parchment paper baking sheet and take bowl out of the refrigerator.
  8.  Make 1tbsp dough balls and arrange them on the baking tray about 2-3 inches apart.
  9. Sprinkle sea salt at top.
  10. Bake for 8-10 minutes until the edges are little     stiff but the middle is soft.
  11.  Let the cookies cool and keep them aside.

Directions for filling:

  1. Add cold but soft butter and cream cheese to a bowl and mix it.
  2. Add vanilla extract, salt and icing sugar to the bowl and whisk it well.
  3. Add filling to the piping bag.

 Making Sandwiches:

  1. Arrange cookies upside down and pipe filling on to them.
  2. Put another cookie on top and add a little filing on the top. Enjoy.

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Almond Biscotti

This is one of the classic recipes that goes with anything and everything milk, tea, coffee or just a evening snack, liked by kids and adults alike. There can be a lot variations to this recipe depending on which flavor of biscotti you want chocolate, citrus or with nuts. Here, is a very simple, quick and tasty recipe for a biscotti.

Ingredients:

  • ¾ cup powdered sugar
  • ¼ cup unsalted butter
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • ½ cup almond flour
  • ½ cup whole wheat flour
  • 1cup all-purpose flour
  • 1tsp salt
  • 1tsp baking powder
  • ½ cup almond flakes
  • 4 oz baking chocolate (optional)

Tips:

  1. Use ingredients at room temperature.
  2. If dough  sticks to the hand lightly grease your hands with butter.
  3. Baking time depends on the kind of oven you are using so keep an eye on the biscotti. They can easily overbake and hard to bite.

Directions:

Almond Biscotti
  1.  Preheat the oven to 350 degree F.
  2.  Cream butter and sugar together in a bowl.
  3. Add eggs, vanilla extract and almond flour to the bowl and mix well.
  4.  Sieve all the dry ingredients and slowly fold it with wet ingredients.
  5. Fold in almond flakes in the mixture.
  6.  Prepare a baking tray by lining it with a parchment paper baking sheet.
  7.  Divide the dough in two parts, make each them into a log and arrange them on the baking tray about 5-6 inches apart.
  8.  Bake for 20-25 minutes until light brown around the edges.
  9.  Let the logs cool and then slice them at an angle to make longer biscotti.
  10. Put the biscotti in the oven again for 13-15 minutes.
  11. Take them out and let it cool completely.
  12. Melt baking chocolate in a microwave at 10 sec intervals and dip biscotti in it and let the chocolate set in. Enjoy.
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Sugar-free Chocolate Cookies

These cookies are a tasty treat for kids and a guilt free dessert for adults. This is a simple, quick and zero skill recipe for you to try with few ingredients. These cookies can be stored for a long time and can become a pantry staple.

Ingredients:

  • 1 cup oat flour
    • 1 cup almond flour
    • ¼ cup cocoa powder
    • 1 egg
    • ½  cup chocolate chips
    • 1/3 cup maple syrup
    • 3 tbsp olive oil
    • ½ tsp baking soda
    • ½  tsp salt
    • 2 tbsp warm milk
    • 1 tsp instant coffee
    • 1 tsp vanilla extract
    • ½ cup almond flakes

Tips:

  • Use the egg at room temperature.
  • Try to keep the size of the dough balls same, using 2 tbsp spoon, so that each of them takes same time to bake.
  • The shape will come out like a ball but after baking when cookies are just out of oven and warm press them at the top with a spatula for a more cookie like shape.
  • Baking time depends on the kind of oven you are using so keep an eye on the cookies after 10 mins minutes. They can easily get over-baked.
  • Don’t open the oven often while baking, it can soften up the cookies.

Directions:

Sugar-free Chocolate Cookies
  •  Preheat the oven to 350 degree F.
  • Warm the milk in microwave for about a minute and add instant coffee, mix well and keep aside to cool.
  • Take a big bowl and add all the wet ingredients including maple syrup, olive oil, milk+coffee mixture, vanilla extract, egg and mix well.
  •  Add the  almond and oat flour, baking soda, cocoa powder and salt into the mixture.
  •  At the end, fold in the almond flakes and chocolate chips.
  • Cover the dough and put it aside for 15 mins.
  •  Prepare a baking tray by lining it with a parchment paper baking sheet.
  •  Use a 1tbsp spoon to make cookie balls and arrange them on the baking tray about 2-3 inches apart.
  •  Bake for 15 minutes until brown at the bottom.
  • Let the cookies cool and then enjoy.
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Lemon Cookies

This is one of the classic recipes that goes with the weather and your current spring mood. Amazing tangy taste and goodness of lemon in a mouthwatering cookie.Trust me you are going to love it. Now make it already.

Ingredients:

  • ½ cup unsalted butter
  • ½  cup powdered sugar
  • 1 and ½ tsp lemon extract
  • 1 tbsp lemon juice
  • 3-5 drops of yellow food coloring
  • 1cup and 2 tbsp all-purpose flour
  • ¼ tsp salt

       For Snowball Cookies:

  • ½ cup powdered sugar
Lemon cookies

Tips:

  1. Use ingredients at room temperature.
  2. After the mixture is ready keep it in refrigerator for 15 minutes so that it becomes easy to manage but if it still sticks to the hand lightly grease your hands with butter.
  3. Try to keep the size of the dough balls same, using 1 tbsp spoon, so that each of them takes same time to bake.
  4. Baking time depends on the kind of oven you are using so keep an eye on the cookies after 10 minutes. They can easily get overbaked and very hard to bite.
Lemon Cookies

Directions:

  1.  Preheat the oven to 350 degree F.
  2.  Mix all the wet ingredients in a big bowl with a whisk.
  3.  Sieve and fold in the dry ingredients slowly.
  4.  Prepare a baking tray by lining it with a parchment paper baking sheet.
  5.  Arrange the dough balls on the baking tray about 2-3 inches apart.
  6.  Bake for 10-12 minutes until brown around the edges.
  7.  Let the cookies cool and keep aside to cool.
  8. When cookies are slightly warm roll them in the powdered sugar to make them into snowball cookies.
  9. Cool them in the refrigerator and dip them in powdered sugar again so that the sugar sticks to the cookie and enjoy.
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Chewy Chocolate Cookies

This is one of those recipes that goes with anything and everything milk, tea, coffee or ice cream, liked by kids and adults alike. There can be a lot variations to this recipe depending on what kind of cookie you want dense, cakey or chewy. Here, is a very simple, quick and tasty recipe for a chewy chocolate cookie.

Ingredients:

  • ½ cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 4 oz semi sweet baking chocolate
  • 1tbsp unsalted butter
  • 1 cup all-purpose flour
  • ½  tbsp corn starch
  • ½ tsp baking soda
  • ½  tsp salt
  • ¼ cup chopped walnuts
Chewy Chocolate Cookies

Tips:

  • Use the unsalted butter and egg at room temperature.
  • Do not work the dough too much, it will make the cookies hard to bite.
  • After the mixture is ready keep it in refrigerator for 15 minutes so that it becomes easy to manage but if it still sticks to the hand lightly grease your hands with butter.
  • Try to keep the size of the dough balls same, using 2 tbsp spoon, so that each of them takes same time to bake.
  • The shape will come out like a ball but after baking when cookies are just out of oven and warm press them at the top with a spatula for a more cookie like shape.
  • Baking time depends on the kind of oven you are using so keep an eye on the cookies after 9 minutes. They can easily get over baked and very hard to bite.
Chewy Chocolate Cookies

Directions:

  • Preheat the oven to 325 degree F.
  • Melt the chocolate and butter in the microwave by putting the bowl in microwave for 30 second intervals twice.
  •  Mix the egg with brown sugar in a big bowl with a whisk.
  •  Add the vanilla extract and room temperature melted chocolate to the mixture and mix well.
  •  Sift the flour, corn starch, baking soda and salt into the mixture
  •  At the end, fold in the chopped walnuts. And make a soft dough.
  • Cover the dough and put in the refrigerator for 15 mins.
  •  Prepare a baking tray by lining it with a parchment paper baking sheet.
  •  Arrange the dough balls on the baking tray about 2-3 inches apart.
  •  Bake for 11-13 minutes until brown around the edges.
  •  Let the cookies cool and then enjoy.
Chewy Chocolate Cookies
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Chocolate Covered Shortbread Cookies

Shortbread is such a versatile snack. It can be served with tea or coffee a it is or you can make it into a very beautiful, tasty and scrumptious dessert by decorating it or add different flavors to it. So, here is my slightly rich in chocolate version of shortbread.

Ingredients:

  • ¾ cup of Unsalted Butter
  • 1 ¾ cup of All Purpose Flour
  • ¾ cup of Sugar
  • ½ tsp of Salt
  • 1 tsp of Vanilla Extract
  • 5.5oz-6oz semi sweet baking chocolate
  • Crushed almonds

Tips:

  • For best results and easy maneuvering use ingredients at room temperature.
  • Duration of baking may change with different ovens, so let the shortbread cook for 16 minutes straight and from then on check every minute so that it doesn’t burn.
  • Roast the almonds before crushing them in the grinder.

Directions:

  • Preheat the oven to 350 degrees F.
  • Grease a pie pan with butter or spray it with non-stick cooking spray and set aside.
  • Cream together the butter, sugar and vanilla until very creamy.
  • Add the flour and salt and mix to make a dough.
  • Press the dough into the pan and even it out.
  • Poke the dough with a fork so, it doesn’t puff up while baking.
  • Bake for 16 to 20 minutes or until lightly golden.
  • Remove pan from the oven and let it cool completely.
  • Melt chocolate over bain-marie or in a microwave. Mix it well till it becomes smooth liquid.

  • Spread the melted chocolate over the shortbread and sprinkle it with crushed almonds. Let it cool in the refrigerator to set the chocolate.
  • Remove the shortbread out of the pan and cut it in either cookie shape or pie shape and serve it with some coffee.
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Naankhatai (Butter cookies)

Naankhatai has a very rich history and somehow they made their way from persia to indian snack cuisine. I remember these heavenly butter treats from my childhood when my neighbor aunt who used to make these for every special festival. So, this time i decided to revisit this delicacy.

Ingredients:

  • 1 cup – maida / all-purpose flour 
  • ½ cup – besan / gram Flour
  • 2 ½ tbsp. – suji / semolina
  • ½ cup – sugar
  • 1 pinch – Salt
  • 1 pinch – cardamom powder
  • ½ cup – ghee / slightly melted butter
  • Coarsely grounded almond or pistachios to garnish

Tips:

  1. For best results mix it with hands.
  2. For making small balls, first grease your hands a little so nothing sticks to the hands.

Directions:

  • Add and mix the all-purpose flour, gram flour, semolina, sugar, salt & cardamom powder in a bowl.
  • Pour in the ghee/melted butter and form a dough.
  • Divide into 18-20 portions.
  • Shape into round balls, place in a baking tray and garnish with nuts.
  • Bake in a preheated oven for 12-15 mins at 320 degree F or till the time the dough balls becomes golden brown.
  • Best served with a hot cup of tea.
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Sour Cream Soft Cookies

Sour cream soft cookies

Sour cream cookies are one of the easiest tea time snack to make. I generally make these cookies whenever there is left over sour cream from some other baking experiment. I made this recipe from whatever I could find at home and no special ingredient was needed. Without further ado, here is the recipe.

Ingredients:

  • 1/3  cup unsalted butter
  • 1 cup sugar
  • 1 large egg
  • ¼ tsp vanilla extract
  • 1/3 cup sour cream
  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt

Tips:

  1. Use butter, sour cream and egg at room temperature.
  2. You can add 1 tbsp of lemon zest to the dough  to cut the sweetness of cookies and bring a distinct flavor.
  3. Duration of baking may change with different ovens, so keep an eye after 7-8 mins.
  4. While storing these cookies, put a piece of parchment paper between each cookie otherwise they will stick to each other and break.

Directions:

1. Preheat the oven to 375 degree F.

2. In a glass bowl, cream sugar and butter together.

3. Add egg, sour cream and vanilla extract to the bowl and mix well.

4. Sift all-purpose flour, baking powder, baking soda and salt together so that there are no lumps.

5.Add the flour mixture to the wet mixture and combine them to get a soft dough.

6.Put the mixture in the refrigerator for 30-35 mins so that it becomes manageable.

7. Prepare the baking tray by lining it with a parchment paper or cookie sheet.

8. Add just ½ tbsp equivalent of dough for each cookie on the baking tray.

12. Put it in the oven 7-8 minutes, until they are golden at the bottom.

13. Get it out, let it cool before serving.

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Chocolate Crinkles

This is our 4th of July weekend(Independence day of USA) and I felt this weekend needs some fresh sweet treats to nibble on late at night while watching the fireworks. These  are beautifully soft and utterly delicious. I will be filling a ziplock full of crinkles to enjoy with my family and hope you do too! Enjoy and happy 4th of July Everyone!

Ingredients:

  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • ½ cup cocoa powder
  • ¼ cup unsalted butter
  • 1 tsp baking powder
  • ¼ salt
  • ½ tsp instant expresso powder
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup confectioner sugar

Tips:

  1. Use butter and eggs at room temperature.
  2. Try to keep the size of the dough balls same, using 2 tbsp spoon, so that each of them takes same time to bake.
  3. Baking time depends on the kind of oven you are using so keep an eye on the cookies after 9 minutes. They can easily get overbaked or burnt.
Chocolate Crinkles

Directions:

  1. Cream the butter and sugar in a bowl, add the  vanilla and eggs and mix until smooth.
  2. Sift the flour, cocoa powder, salt, baking powder instant espresso powder into the same bowl and mix with the wet ingredients to form a dough.
  3. Cover the bowl with the dough with a cling wrap and refrigerate for a minimum of 4 hours or overnight.
  4. Preheat the oven to 350 degrees F and prepare the baking tray by lining it with a parchment paper baking sheet.
  5. Form little balls of dough and coat them with the confectioner sugar and place them on the prepared baking tray 2-3 inches apart.
  6. Bake them for 10-11 mins and let them cool completely before serving.