Eggless Snowball Cookies Recipe – Easy Christmas Recipes

Easy Snowball cookies recipe with step by step photos and  a video !

Christmas is the perfect time for me to attempt some interesting cakes and cookies recipes. Last year during this time, I posted few Christmas special recipes like Gingerbread man cookies, Tutti frutti cookies, eggless tutti frutti cake, shortbread cookies, Kulkul and some more. This year, I wanted to start my Christmas recipes with this easy, melt in mouth, most special snowball cookies recipe.Its a very simple cookie that can be made with easily available ingredients. Snowball cookies is also called as Mexican wedding cakes/cookies, Russian tea cakes. With lots of butter and nuts ( Pecan or walnuts)these cookies comes out with a melt in mouth texture and crunchy taste. Pecan nuts is widely used for the recipe. But I had used a combination of nuts which you can find in the ingredients list.These snowball cookies can be made without nuts as well. I followed the recipe from Classy cakes and watched You tube video by Jenny can cook. Even though this is my first try, I am completely happy with the result. Raksha loved it a lot and took it for her school snack box today. Do try this easy Christmas special snowball cookies recipe for your kids and enjoy the vacation .Lets check out how to make eggless snowball cookies with step by step pictures and a video !
Do check out my other Christmas recipes in THIS LINK

Snowball Cookies Recipe - Easy Christmas recipes

Eggless snowball cookies recipe with step by step pictures and video

Cuisine: International

Category: Cookies

Serves: 14 nos

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 200 ml or 250ml All purpose flour / maida - 1 cup Softened Unsalted butter - 1/2 cup Granulated sugar - 2.5 tbsp ( Powdered sugar can also be used) Vanilla essence - 1 tsp Salt - A small pinch Chopped Nuts - 1/2 cup ( Pecan nuts is preferable, I used combo of walnuts, cashews, hazelnut and melon seeds) Icing sugar or powdered sugar – 1/2 cup ( to coat the cookies) Cinnamon powder – 1/2 tsp ( optional)

METHOD

Chop the nuts finely and keep aside. In a wide bowl, mix the softened butter, sugar, salt and vanilla essence. Beat well for 5 minutes. The mixture will become creamy. Add maida, mix well. Add chopped nuts and mix well with your hands. Make a smooth , non-sticky dough. Dough should not be too wet and sticky. Some recipes call for refrigerating the dough for 30 minutes. But some recipes don’t say so. So I baked the cookies immediately using half of the dough. I wrapped the remaining dough in a cover and refrigerated it for 30 minutes.  Then made balls and baked it. To make balls, take the cookie dough ( If refrigerated, thaw it for 10 minutes and then use it) and scoop out a tbsp of dough. Make balls and arrange them in a butter greased or butter paper lined baking tray. Leave half inch gap between each cookies. These cookies don;t expand or flatten much as we have not used baking powder or soda. If your cookies flatten so much, then the quantity of butter is more. In that case, add more maida and sugar, proceed. Preheat the oven in convection mode at 180c and place the baking tray inside the oven.Bake at 180c for 10-12 minutes. Open the oven and touch one cookie,try to move it. If its too soft, immovable, sticky and doughy, bake for another 2 minutes else remove the baking tray and check the bottom of cookies.If its slightly golden in color, your cookies are done. These cookies would be very soft when hot. But it will continue to cook even after taking out from the oven.So do not over bake the cookies.Just 12 –14 minutes is sufficient. My cookies had some cracks on top. Do not touch the cookies till it becomes warm. Take 1/2 cup of icing sugar in a wide bowl. Once the cookies turn warm, dip the cookies in the icing sugar and give one coating. Arrange them in a tray and let the cookies cool down completely. Again dip the cookies in the icing sugar and give the second coating. If you wish, you can go for third coating as well. Keep the cookies in a tray and serve them. These cookies stays good for 2-3 days if done properly. Enjoy !

Note

Do not over bake the cookies. It will turn hard and sometimes burnt. I baked it approx. 13 minutes. The cookie dough I kept in the refrigerator baked quickly ( 2 minutes lesser) than the ones I baked without refrigeration. Do not add more sugar than the mentioned quantity because we are coating the cookies with icing sugar.It will become over sweetened. My cookies were mildy cracked.

Enjoy these delicious, melt in mouth cookies for your tea time!!

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Eggless Witch Finger Cookies Recipe-Halloween Recipes

For the first time I am sharing a recipe for Halloween day. I have heard about Halloween day and the most popular Halloween Sugar cookies from my friends in US. So this year I wanted to try some interesting and scary recipe on this day. When I was browsing for it, I found this easy Halloween spooky witch finger cookies in Priya’s blog. Its very similar to butter cookies recipe. When I showed the witch finger cookies images to my daughter Raksha, she was very much excited and asked me to bake them immediately. She took part in all the activities like mixing the cookie dough, baking, shaping cookies until decoration with jam . Friends, Do engage your kids and try this easy Halloween butter cookies, share your feedback with me. Now lets see how to make this eggless spooky witch finger cookies for Halloween day !

Eggless Halloween Witch Finger Cookies Recipe

Eggless Halloween Witch Finger Cookies Recipe - Butter cookies recipe

Cuisine: Indian

Category: Cookies Recipes

Serves: 15 nos

Prep time: 40 Minutes

Cook time: 15 Minutes

Total time: 55 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml All purpose flour / maida - 1.25 cups Powdered sugar - 1/3 cup Softened butter - 1/2 cup Baking powder - 1/8 tsp Salt - a very small pinch Vanilla extract - 1/4 tsp Whole Almonds - few

METHOD

In a wide mixing bowl, combine butter, sugar and vanilla extract. Beat it well with a whisk until creamy, soft and fluffy. Sieve Maida/ all purpose flour and baking powder.Add this to the butter mixture and make a dough. If the dough is very crumbly and dry, add few tsp of butter or cooking oil. Do not use milk. Mix well and make a soft dough. Wrap the dough in a butter paper or cling wrap and refrigerate it for 30 minutes. After 30 minutes, take out the dough and let it come to room temperature.It would become soft. Now take a big gooseberry sized dough and make finger shapes by rolling it. Stud in blanched almond for nails. Draw lines using a knife. Grease a baking tray with butter & maida or line with a butter paper. Arrange the cookies in a baking tray. My daughter wanted to make witch hand with palm & fingers. So we shaped like a hand. Please refer picture for the idea. Preheat the oven in convection mode at 180 c. Place the cookies tray and bake the cookies for 15 minutes. After 15 minutes, check if the sides of cookies turn golden brown in sides & bottom. Remove the tray and let the cookies cool down completely.Do not try to remove the cookies, it may break. Cookies would be soft when hot. It turns super crispy & hard after cooled down.So be patient till it cools down. Mix some hot water with the jam and dilute it. Apply them on the cookies and give a blood like appearance. Enjoy these scary cookies !

Note

You can use with wheat flour or maida & wheat flour in 1:1 ratio. Do not use milk for making dough. Cookies may turn chewy & its shelf life would be reduced. This cookies stayed good for a week when stored in an air tight box.

Try this easy, tasty, scary witch finger cookies and enjoy with your kids !!

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Eggless Digestive Cookies Recipe – Whole Wheat,Oats Cookies Without Butter

We buy digestive biscuits regularly even though its costly.Every time I used to see the list of ingredients on the back of pack to try on my own.And I kept searching some good recipes for homemade digestive biscuits aka whole wheat,oats cookies. In Raksha’s school, this year they have strictly restricted store bought cakes, cookies and packed juices for snacks box. Only homemade digestive cookies are allowed. Finally time hath come to try my hands on it.I followed this recipe & I baked an eggless, butter less digestive cookies using whole wheat flour, quick cooking oats and plain milk.For Vegan version, use almond milk instead. Actual recipe had butter in it. But I substituted butter with cooking oil and tried it today.You can call this as oats cookies too.It came out very well, perfect with a crunchy texture. We loved it very much & ate 2-3 cookies without any guilt. Its so easy to make and a good tea time cookies for weight watchers.For kids, you can use butter, add some Choco chips, M&M etc for variations. After tasting these cookies, Raksha told its taste is similar to UNIBIC digestive biscuits . I felt very happy and proud with my baking .Friends, do try this easy, simple oats cookies without eggs and butter at home & enjoy it for your tea time with your loved ones. Even beginners can dare to try it. Ok, lets move on to the recipe !

Eggless digestive cookies recipe

Eggless, butter less digestive cookies with oats, wheat flour & brown sugar.

Cuisine: Indian

Category: Cookies recipes

Serves: 15 nos

Prep time: 10 Minutes

Cook time: 17 Minutes

Total time: 27 Minutes

INGREDIENTS

1 cup - 200ml Wheat flour - 3/4 cup Quick cooking oats - 3/4 cup Brown sugar or Demerara sugar - 1/2 cup (+ 2 tbsp, optional) Odorless Cooking oil or unsalted butter - 1/3 cup  ( Use 60gms of butter at room temperature) Boiled & cooled milk - 2 tbsp  ( Vegans use almond milk) Baking soda - 1/2 tsp Vanilla essence - 1 tsp ( completely optional)

METHOD

In a mixie jar, take the oats and demerara sugar.Grind to a smooth powder. If using brown sugar, grind oats alone. I used 2 tbsp more demerara sugar.  If using brown sugar or white sugar, use 1/2 cup only. Take the ground oats+sugar, wheat flour and baking soda in a wide bowl. Mix well. Make a dent in the center and add 1/4 cup of cooking oil. ( If  using butter,  mix the unsalted butter at room temperature). Mix well and try to make a crumbly dough. Add milk and make a smooth dough. If you feel the dough is too dry and not becoming a whole mass, add some more oil ( may be 1-2 tbsp) and make it thick, non-sticky and smooth.No problem if there are mild cracks in the dough. Suppose If you have added more milk or oil and dough is too wet and sticky, add some wheat flour and bring it to right consistency. Hence adjust the quantity of oil based on the wheat flour and ground oats texture. Never add milk more than 2 tbsp because it makes the cookie sticky, will crack & takes long time to cook as well. So be careful while making the dough. After you make the dough, keep it inside the polythene cover or foil and refrigerate the dough for 15 minutes. By doing this way, dough will stiffen and becomes easy to roll and handle. Take a portion of dough and roll it tight to 1/4 inch thickness. Make shapes using a mould or the lid of a bottle. Grease a baking tray or line it with butter paper. Its better to line the tray with butter paper so that it will be easy to remove the cookies from the tray after baking. Arrange the cookies on the tray leaving enough space because these cookies will flatten & expand while baking. Preheat the oven at 180 c and bake the cookies for 15-18 minutes in convection mode. Mine got done in 17 minutes.Cookies will turn golden brown in color. Initially the cookies would be soft to touch immediately after baking but it hardens and becomes crispy as it cools down. Cookies will easily come off  from the tray.So remove the tray from the oven and keep it outside for 15 minutes or till it cools down. Serve it with coffee or tea. Store in an air tight box immediately after the cookies cool down. It will become soggy if kept in air for long time. Enjoy with tea/coffee !

Note

Adjust the quantity of oil based on the flours. Adding baking soda helps to get a crispy cookies.So do not avoid it. Do not add more milk for making the dough. Make sure dough is non sticky. if sticky, add some wheat flour and bring it to a non sticky dough.

Enjoy this healthy, crispy, eggless, butter less oats cookies @ Digestive cookies for your teatime !!

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Whole Wheat Nankhatai – Atta Nankhatai Recipe

Yesterday I saw this wheat flour nan khatai recipe/Atta nankhatai post in a facebook group and got tempted to try it. So I was watching an Youtube video for the recipe. When Raksha saw the video, she was more excited than me and told she would help me in making it.I gave her all the ingredients and she did the mixing and shaping part as per my instructions.I was happily capturing the video for this cookie.Earlier I had shared benne biscuit/ Butter biscuit using ghee & maida and multigrain naan khatai recipe using ragi, oats and oil. This recipe is very similar to my benne biscuit but it is really a healthy option when compared with my maida version. Do try this whole wheat flour nankhatai following this recipe.You will get melt in mouth cookies for sure. Kids would love it. Lets see how to make wheat nankhatai with step by step pictures and a video.

Whole wheat nankhatai recipe

How to make nankhatai using wheat flour/Atta

Cuisine: Indian

Category: Cookies

Serves: 8 nos

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup - 200 ml Wheat flour -1/2 cup I used pillsburry Powdered sugar - 1/4 cup Melted ghee - 1/4 cup ( at room temp) Baking powder - 1/8 tsp Baking soda - 1/8 tsp Vanilla essence – 1 tsp Water or milk - 1-2 tsp ( completely optional)

METHOD

Powder the sugar nicely and measure 1/4 cup of it. In a wide bowl, take the melted ghee at room temperature, powdered sugar and vanilla essence.Mix well with a whisk without lumps. To this add 1/8 tsp of baking powder, 1/8 tsp of baking soda and wheat flour little by little.Make a non-sticky dough.Don’t worry dough would be slightly crumbly. If you feel, the dough is too dry after mixing, add a tsp of boiled milk or water.Mix well. Gather to make a dough and cover it. Let it rest for 20 minutes. Then take a small ball sized dough and make a smooth round.Flatten it slightly and make a plus mark using a knife.Cracks may appear while shaping the cookies. Just seal it with your fingers. You can also make swirls in the cookies using a round spoon as shown in the video. Preheat the oven at 200c.Line a cookie tray with butter paper and arrange the cookies. Bake at 200c for 14-15 minutes. Remove the tray and let the cookies cool down. Do not remove it. It may break. After the cookie cools down, it will become soft with melt in mouth texture. Enjoy with tea !

Note

I used Pillsburry atta in this recipe. You can replace melted ghee with melted butter but the flavor may be different.For low cal version, u can use cooking oil. If the dough is too dry, add a tsp of milk or water. But do not add more. Baking time of cookies would vary and its shelf life would be reduced. For variations, u can use crushed cardamom+ one clove instead of vanilla essence.

Enjoy this healthy, easy nankhatai recipe using wheat flour and enjoy it for your tea time !

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Eggless Custard Powder Cookies Recipe–Whole Wheat Cookies

I tried this eggless whole wheat custard cookies & an eggless chocolate cake during Christmas for Raksha’s snacks party in school.It was a super hit among her friends & teachers.This is the first time i tried these custard powder cookies without eggs,butter & maida.I used whole wheat flour & oil by referring this recipe.It came out really well & crunchy with no trace of oil smell.You can use this recipe to make basic eggless biscuit with custard powder.Its so easy to make.This is different from yo yo cookies.Try this cookies/biscuits during this holiday season for your kids.They will enjoy for sure!! Lets see how to make eggless whole wheat custard cookies with oil.
Check out my Nankhatai/Ghee biscuit recipe !

Eggless whole wheat custard cookies recipe

Eggless whole wheat custard cookies recipe

Cuisine: International

Category: Cookies

Serves: 12 nos

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1cup = 200 ml  1tbsp = 15 ml  1tsp = 5 ml Wheat flour - 1 cup Custard powder - 1/4 cup  Vegetable oil/Cooking oil - 1/4 cup ( use odourless oil) Sugar - 1/2 cup ( powder it) Baking powder - 1/2 tsp Baking soda - 1/4 tsp Vanilla essence - 1/2 tsp Milk - 1 tbsp ( add 1 tsp more if required)

METHOD

Powder 1/2 cup of sugar and set aside.In a wide bowl,sieve wheat flour,powdered sugar,baking powder,baking soda and custard powder.Mix well and make a dent in the center. Add oil,vanilla essence and mix well to make a crumbly mixture.Add 1 tbsp of milk and try to make a dough.If you are not able to make the dough,add 1 tsp more milk.Do not add more milk or oil.Cookies won’t cook well.So adding the mentioned quantity of milk is important here.(You should add powdered sugar else you can't make the dough adding less oil) Take a small ball sized dough and flatten it slightly. Press it with a fork to make an impression.No problem if there are cracks in the dough.Cracks are unavoidable in this cookies. Grease a baking tray with oil or line it with a butter paper.Arrange the cookies giving enough gap.These cookies will flatten while baking.So leave enough space between each cookie.Preheat the oven in convection mode at 180c and bake the cookies for 15-17 minutes.Keep an eye after 12 minutes. The bottom of cookies turn light brown and it will come off easily from the tray.Remove the tray and allow the cookies to cool down completely.Remember these cookies would be very soft while you remove from the tray.It will turn crunchy once it cools down completely.So let the cookies cool down before you taste them.Store in a container.It stays good for a week.Enjoy with tea/coffee !

Note

You should use powdered sugar for this recipe.You can replace with icing sugar if you wish. You can use maida/All purpose flour instead of wheat flour or use both in equal quantity. Do not add more milk or oil while making the dough.Cookies will take more time to bake and it will remain soft n chewy in the middle.So take care. Don’t worry if there are mild cracks in the dough.These cookies will have more cracks after baking.

Enjoy these crunchy cookies with tea,coffee or milk!!

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