Thandai Cookies
Thandai cookies are eggless indian shortbread made with flour, powdered sugar, ghee and flavored with instant thandai powder. One Bowl recipe!
Equipment
- Large Bowl
- Wooden Spoon
- Cookie Cutter
- Rolling board & Rolling pin
Ingredients
- 167 g ghee (~1 cup)
- 80 g powdered sugar (~ ½ cup)
- 35 g thandai powder (~¼ cup) here is my recipe
- 235 g flour (~1.5 cup) packed
Instructions
Preparation
- Room Temperature Ghee- For this recipe we need, softened (but not melting) ghee. If its warm season where you live, simply leave out the ghee on kitchen counter for a few hours to soften. If it is cold outside, measure out the ghee. Simplest way to soften the ghee is to microwave it for 10 seconds on full power and then mixing it rigorously with a wooden spoon. The ghee softens perfectly.
- Measure and Sift The Flour- It is best to sift the flour before using in any cookie recipe.
- Measure the powdered sugar & thandai masala.
Make The Cookie Dough
- In a large bowl, add the soft ghee.Using a spatula, beat it for a minute. The ghee should not be melting - it should be similar to softened butter.
- Add the powdered sugar and rigorously beat for 2-3 minutes until light and fluffy. Depending on the color of your ghee, the mixture will be pale yellow to whitish.
- Add the thandai masala and mix well. Next, add the flour and gently mix with the creamed ghee and sugar until you see no dry flour. Dont over mix .Bring it together in a ball. The dough ball should not be sticky but soft.
Chill The Dough
- Flatten the ball(this makes it easier to roll after chilling). Wrap in a cling film and refrigerate it for at least an hour. You can refrigerate it for a week. The longer the dough sits, the better are the thandai flavors. Note :- Alternatively you can make a log out of the dough if you wish to slice and bake the cookies.
Roll, Cut and Bake
- Roll the chilled dough between two pieces of parchment to ¼ inch thickness. Using a cookie cutter, cut out the cookies. Place the cookies 1.5 inch to 2 inch apart on a parchment lined baking sheet (they puff and spread very slightly)
- Chill the cut out cookies for 20 minutes (dont not skip the chilling). Due to all the rolling and cutting, the dough gets warmed up. We want the cookies to be cold when they hit the hot oven for a flaky crumb.
- Preheat oven to 325F/160C. Bake the cookies for 11-14 minutes or until they appear light brown. I pulled out at 12 minutes.
- Let completely cool on the cookie sheet before picking up. Store in a airtight container for 2 weeks.
Notes
- Nutritions Facts mentioned are an estimation only.
- I highly recommend using a kitchen scale to measure the ingredients.
- Chill the cookie dough for 5-10 as needed while rolling or cutting.
- Dont skip chilling the cut out cookies before baking them. The cookies should be cold when they go in the oven.
- These cookies are mildly sweet with a robust aroma of ghee. You can dip them in melted white or semi sweet chocolate if you wish.
- You can add a scoop of ice cream in between and make ice cream cookie sandwiches.
Nutrition
Calories: 129kcalCarbohydrates: 12gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 0.4mgPotassium: 12mgFiber: 0.5gSugar: 4gCalcium: 5mgIron: 1mg
Tried this recipe?Let us know how it was!