April 30th, 2011

Melting Moments: Perfect Eggless Cookies

Melting Moments: Perfect Eggless Cookies

Soon after my sister and I walked into this bakery in Pune, when the three of us were visiting her and my brother-in-law, I noticed the lovely Parsi lady, probably in her late sixties or early seventies with a beautiful scarf tied round her head. I immediately knew that we were in for good quality baked goods since Parsi and Irani bakeries in Mumbai and to a certain extent Pune are well known for the baked delicacies they offer. In fact, the old Iranian bakeries lend a lot of old world charm to Mumbai.

And when I asked for eggless goodies, we were directed to these beautiful to look at, heavenly to smell, cardamom scented cookies which literally melted in my mouth. I could really taste the butter and I simply can’t resist cardamom in cookies and biscuits. We picked up these, some biscotti and bread and we were well set for the journey back to Mumbai, the next morning.

When I returned home and kept munching on these cookies, I simply couldn’t resist replicating it in my kitchen and kept wondering how to start! Then my mind raced back to my old recipe files, where there was a treasure, a recipe called vanilla cookies which said to pipe the cookie batter into tiny 1/2” rosettes. The ones I was eating were piped into 2” rosettes.

And then, an excited me went about baking them. I decided to skip the cardamom and put in vanilla as I was making them for Hari’s friend Leela’s 2nd year birthday. But these taste so good with cardamom too. I give equal points to both, so you decide what you want to choose.

Also, this is one of those recipes which is traditionally eggless and I didn’t have to make any changes for egg replacements, only changes to the recipe in my files, handed by an acquaintance, to suit my requirements.

Maybe they are called melting moments because they literally melt in the mouth. I like to pipe them with my 1/2″ star nozzle which results into tiny bite sized cookies. These look so pretty when piped into rosettes with a small, medium or large star nozzle, but if you don’t have the star nozzle, you could just use your hands to make these into tiny or medium sized round cookies and they look just as gorgeous!

Melting Moments/Perfect Eggless Cookies Recipe

You could use the vanilla or 1/2 tsp cardamom powder. You can also dust these cookies with icing or confectioner’s sugar.

Ingredients:

100 gm (3/4 cup) plain flour
30 gm (2 tbsp) cornflour
60 gm (1/2 cup) icing sugar
100 gm (1/2 cup) butter
2 tbsp milk (optional)
1 tsp vanilla extract

Method:

Sieve the flour and the cornflour together into a bowl.

In another bowl mix in the butter and the sugar with a hand blender or a wire whisk or put in the stand mixer with the paddle attachment and blend until smooth and creamy.

Put in the flour mixture and vanilla extract and mix until smooth and there are no lumps. Add a little milk only id the dough is stiff.

Pre heat the oven to 180 degrees centigrade/ 350F/Gas mark 4.

Put the entire mixture into a piping bag fitted with a star nozzle and pipe into stars (rosettes) on a lightly greased baking tin or a tin lined with baking parchment. Alternatively make small balls, flatten lightly with your palms and bake.

Bake for 12 to 15 minutes or until the cookies turn golden brown at the edges.

Makes 48 1/2” cookies or 24 round cookies

Filed Under: American, Baby and Toddler Food, Birthday, Butter, Cakes & Cookies, Christmas/Easter, Cornflour (cornstarch), Dairy Products, Eggless Baking, Family Get Together, Flour (plain), Milk, Picnic, Potluck Party, Snacks & Small Meals, Sugar (Icing/confectioners sugar), Vanilla Extract, World · Tags: , , , ,

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Comments (82 Comments)

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  1. Sanjeeta kk says:

    Oh..I am in love with these tiny rosettes!So simple and easy to bake..lovely, Anu. Would love to try with cardamom flavors.

  2. Raji says:

    Beautiful and cute rosettes. I love easy cookies recipes and this one sounds perfect.Would be making these soon with cardamom.

  3. Ashwini says:

    These cookies look simply divine and am sure they taste even better :) Can’t wait to bake them

  4. Nithya says:

    Wowee these look so so so damn cute :) Love the piped cookies a lot. This version would surely be a charm at home. Book marked right away. Will try out soon and let you know too :)

  5. Nishi says:

    Oh these cookies look amazing Anushruti! It’s a must try for me :)

  6. Sharmilee says:

    Wow looks so cute n tempting

  7. Divya says:

    Oh I could have them all..looks so cute–lucky birthday girl!!

  8. Simi says:

    The pictures are awesome! So nicely done!

  9. I love your treasure trove of eggless recipes. These cookies look fabulous and love your pics.
    Sandhya.

  10. El says:

    How wonderful with a cup of tea. Great recipe find.

  11. harshita says:

    Is there anyway at all to make these less fattening…? like halving the butter maybe…?

  12. swarna mani says:

    Very nice as always…not sure but I think you mean corn starch here? The white color one and tasteless am i correct?
    Corn flour is the yellow one and has heavy taste of corn?
    Please let me know…going to bake a batch soon

    –Swarna

  13. Anushruti says:

    This is a great recipe to have, I assure you all. :-)

    Harshita: Unfortunately, like M.F.K Fischer said, the best things in life are either too fattening or too expensive..lol! The cookies would be too dry and not melt in your mouth if you halve the butter. It’s okay for occasional indulgence…so go ahead and enjoy!

    Swarna Mani: What you want here is what is called Cornstarch in the US and Cornflour in the rest of the world (UK, Australia, India, etc). You don’t have to use cornmeal or polenta here. Good luck with your baking!

  14. Sarah says:

    wow! They ARE perfect!

  15. First time here (just fell in love with the recipes from your blog in Divya’s post) and you definitely have an amazing space. These melting moments truly look very beautiful and inviting.

  16. love2cook says:

    Hopped in through Divya’s blog. Those cookies are simply irresistible, feel like taking them all! :D

  17. Tejas says:

    Hey,
    I tried these and everybody loved these (Mine were not so pretty:) as I just made thumb print ones). Do you have some suggestion for making savory cookies such as with ajwain or cumin?

    Tejas.
    Thanks

  18. Tejas says:

    Also, my cookies melt in oven. How do you retain shape?

  19. Anushruti says:

    Tejas: Will try and post savoury cookie recipe. Hope you will be patient.

    If you have measured accurately and you bake at the right temperature, these most definitely wont melt. Either the temp is too high in your oven or you have used too much butter.

  20. Sharada says:

    Hello
    First time here and loving it!!! I don’t eat eggs and ur site is like a treasure discovered for me :-) Bookmarked your Mango cheesecake recipe. Gng to make it soon.

    Also I welcome you to my site. Please do visit whenever u find time.

  21. Deepa says:

    I made these today….with whole wheat flour!! And, yes, it did melt in the mouth!! Thanks for sharing this wonderful recipe

  22. urmila says:

    Hi anushruti,
    wonderful blog! I jst tried these small wonders..,they were the best cookies i ahve ever baked! thanks a ton for also giving ingredients in grams,rather than just cups,as it is confusing whether it’s an indian cup or the US..
    thanks again

  23. Anushruti says:

    urmila: I’m so happy that these were the best cookies you made. Thank you for the feedback. I use a standard cup, 1 cup=250 ml as given in the measurements & conversions section.

  24. NSJ says:

    Hi Anushruti,
    Can I just add chocolate chips to the batter to make choc chip cookies?

  25. Anushruti says:

    NSJ: I doubt if chocolate chips would work here. If you do try, let me know how you like it.

  26. Shraddha says:

    Hi Anushruti,
    I made this cookies today n it turned out awesomeeeeeeee.. Stil gettin compliment from my family. Dedicating al of those to you dear. Was little skeptical so halved d ingredients u gave. N instead of corn flour i added custard powder.. Next time wil try it wit wheat flour too..
    Thanks fr a keeper recipe..:)
    Shraddha

  27. Hi Anu…I am addicted to your blog and these Cookies…I was searching for these perfect eggless cookies and landed in yours ….I have baked cookies with ur recipe and it came out awesome…So have linked it from my blog to yours…

    Here is my link : http://cookingwithloveandforlove.blogspot.com/2011/07/eggless-strawberry-cookies.html

  28. Suji says:

    Looks very delicious. I shall try for sure.

  29. Anushruti says:

    Shraddha: Great! Thanks for reporting your success!

  30. Yamini says:

    Hi Anu,
    Thanks for the recipe.. looks gr8… tried baking tastes gr8 but dosent look as good as yours.. I tried them twice… exact measurements and right temprature but mine melted.. can you suggest what should I do. Also please can you tell me how long before should I pre heat the oven so that it is not too hot..

  31. Anushruti says:

    Yamini: Is your oven behaving well otherwise? The cookie dough should not be very soft and loose for it to hold shape.Preheating for 5 minutes should be fine. Longer is not exactly good for these cookies.

  32. pria says:

    Anushruti….u r like my new found best friend!! the picture of these cookies had me making a bee-line for the kitchen.i must confess that i did tweek the recipe a bit.

    added dried cinnamon cranberries,almonds & white chocolate chunks.it made ur otherwise PERFECT recipe even better!!

    thank u so much for sharing the recipe.surely these little gems of golden buttery goodness will help me gain brownie points at home ;-)

    Regards,
    -Pria

  33. Anushruti says:

    Pria: I’m sure the cookies would have tasted great with all your wonderful addition! Thank you for reporting your success!

  34. Rashmi says:

    Hi i have tried your recipe but my cookies and melted and did nt take the shape

  35. Anushruti says:

    Rashmi: I just made a batch of this recipe and it gave me exact results! Looks like you have not measured the flour correctly! Please use a metric weighing scale and bake to get good results!

  36. Raechel says:

    Hi, I was tempted by the pictures and i tried using the exact measurement, but mine melted. The taste was good, but was shapeless. I tried decreasing the temperature but still the same output. Any tips please.

  37. Anushruti says:

    Raechel: Sorry to know that your cookies melted. This recipe works fine for me and many others too who have reported their success here and elsewhere so I’m a bit baffled when you say that your melted. Can you give me a few more details? Did you measure your ingredients in cups or metric? Did you bake in the centre of your oven? Give me more details and maybe we can figure out what went wrong.

  38. Noodlehead says:

    Hello! Thank you for sharing this wonderful recipe.

    The first time I tried these I used the cup measures and the cookies melted into a flat, think disc almost like a wafer. Nonetheless the taste was superb!! They did indeed melt in my mouth. The second time I weighed the ingredients and they turned out perfect! Just wondering if the original recipe is in cups or metric weight?

    Anyhoo, these cookies were too good to not be shared, so I handed these out as part of this year’s Diwali goody bag. They were such a hit! Thank you for making my Diwali (and those of others too!!) that much sweeter :)

  39. Anushruti says:

    Noodlehead: What measure is your cup? I use the 250 ml cup and when I need to make these cookies in a hurry, I always measure in a cup. You need to pack the flour into the cup though. If measured correctly, both cup and metric should work.

    I’m happy that you got it right the second time and even happier that I could be of help to you this diwali. Happy diwali!

  40. Mareena says:

    Hey Anu,

    I tried this recipe for the first time and they turned out great.. Wish I had piped them a bit more thick..Thanks for sharing this recipe…

  41. Anushruti says:

    Mareena: You are most welcome! Glad you liked them! :-)

  42. Aqeela says:

    Hi Anu..another wonderful and tasty recipe. I tried making these biscuits. My vanilla batch melted but they tasted so delicious! I added more flour and corn flour to my second cardamom batch. I was just guessing at this point, trying to dry up the mixture. I roughly added 2 more tbsp of flour and 1 heaped tsp of corn flour and voila! They are baking and intact..I can’t wait to get this batch out of the oven for a taste :P Now I have an eggless recipe for christmas biscuits..can’t wait! Thanks!!!

  43. [...]  think of anything but Eggless Melting Moments. This is a recipe I found in Anu’s blog Divine Taste. This is one of our favourite [...]

  44. sassubai says:

    Hi Anushruti. I tried making these today. At first, I followed all the steps as mentioned above and respected the ingredients quota. However, they were too fluid and could not be shaped well. The first batch of cookies tended to melt even before going to the oven. Therefore, I tried to adjust the flour and cornflour a little and it was ready to be shaped to perfection.I tasted the cookies and they just had a heavenly taste. Thank you very much for having shared this recipe with us and i would like to request you to try to modify the ingredients quota :)

  45. Anushruti says:

    sassubai: I have made this many times with the same measurement of ingredients. Did you measure in metric or in cups? If you have measured in metric you will not go wrong here.

  46. DC says:

    Hey anushruti,

    These cookies look divine. Could we use regular powdered sugar or only icing sugar?

  47. Anushruti says:

    DC: You can, but icing sugar will give this the required lightness since it has cornflour or cornstarch.

  48. Cathy says:

    Hi Anu,

    I tried this out and it came out great. Thanks for posting. i was a little confused on the butter requirement. Since the flour was 3/4 cup – u had mentioned 100 gm. and the butter was 1/2 cup – u had mentioned the same 100 gm. just the confusion in the cup measurement and the actual weight. i went with the 1/2 cup butter anyways.

    Cathy

  49. Anushruti says:

    cathy: There is nothing to be confused. I use a 250 ml measuring cup. 100 gm butter is equal to 1/2 cup (125 ml). 1 cup (250 ml) four is equal to 140 gm and 3/4 cup is 100 gm.

  50. Richa says:

    Hi Anushruti,

    I made these cookies and they were perfect. An apt gift for my friend…he wiped them in minutes.
    I wanted to post this recipe on a blog im starting and wanted it to be the first post. Let me know if its fine if i mention Divine Taste as its recipe source.
    Thanks for your lovely recipes!

  51. Anushruti says:

    Richa: Nice to know that your friend enjoyed these cookies. Ofcourse you could go ahead and post the recipe with the credits.

  52. sajala aggarwal says:

    Hiii, i made these cookies, but i hve baking prb with these, i baked it fr more than 20 mins but bottom is nt baked, i had set at both side temperature at 160 degre, even preheated my oven.

  53. [...] Cinnamon melting moments: Recipe source: Divine Taste [...]

  54. Richa says:

    Hie…I’ve posted the recipe…please do check and let me know your thoughts :D

  55. Akshaya says:

    Hey! I just stumbled upon your website a couple days back while looking for some new recipes to try. Honestly the recipes you’ve put up here under Egless Baking are absolutely fabulous! I baked these Melting Moments yesterday and they turned out quite well! Melt in your mouth!

    But i do have one question: Could i use Castor sugar instead of icing sugar and also everybody in my famiy thought the cookies were amazing but could use a little more sugar and in that case how much could i safely add w/o making it too sweet?

  56. Anushruti says:

    Akshaya: Glad you liked these cookies. It is better to use icing sugar to get that lightness in the cookies. You can however replace it with castor sugar. These cookies are not meant to be overtly sweet, but since this is so subjective you can use 100 gm sugar to get to a sweet level that is not over sweet. Good luck with this and let me know how it went!

  57. rakhee says:

    gonna try this tommorrow!
    should v use cooking butter or amul butter?
    thanks!

  58. Anushruti says:

    rakhee: You can use any butter.

  59. [...] cookies except for the layer cookies and ladyfingers which I replaced with shortbread recipes from DivineTaste and MyDiverseKitchen respectively. I now have to figure out how to do away with all those cookies [...]

  60. PRiya says:

    Any, this is the first time I actually read the entire page, and just noticed you mentioned Leela!!!! Now r u perfecting a new cupcake recipe for her 4th bday? Thanks for the yum goodies u keep pampering my kids with

  61. Atul Jain says:

    Dear Ma’m,

    We are an NGO working for all round rural development, through a network of goshalas and want to set up bakeries in each goshala to provide training to the villagers, women in particular, in different skills. Bakery, we believe, is one activity that can be undertaken in all the villages, since most of the ingredients are available there and the same can help value addition of these goods.

    We were attracted by your emphasis on SATTVIK food, which must be maintained at all costs in a goshala.

    Would you be interested in helping us in some way or the other?
    Sincere regards,
    Atul Jain
    Trustee
    09811055166

  62. Marina says:

    I just tried the cookies. I underbaked them a little bit (maybe because mine were somewhat bigger), but they are still very good. I made a few changes because I didn’t have everything on hand – I used almond meal instead of corn flour and substituted cinnamon and ginger (1tsp each) for the cardamom. I used the vanilla anyway.
    I’m very happy with the results but next time I’ll increase the baking time with at least 3 minutes.
    I have another suggestion for those of you whose cookies melt too much – are you using vanilla extract instead of cardamom? It might be just a teaspoon, but its liquid vs powder, so it might be a reason..

    Anyway, thank you for the great recipe. I spotted quite a lot more on your blog I would love to try! :)
    Greetings from Bulgaria!

  63. Anushruti says:

    Marina: Appreciate your feedback.

  64. Ashwini Kumble says:

    Hi Anu,
    I made these cookies yesterday. I followed exact cup measurements and exact oven temperature (my oven works well). They turned out very tasty, crispy and melt-in the mouth types, but they came out like Nilgiri drops that we get in Bangalore :) I was not dissappointed at all, but would love to have them retain their shapes the next time I do. Can you suggest something, like adding a little bit more flour or something like that? Thank you.

  65. [...] stop at just 1. Perfect for people who do not eat eggs. So I named them Eggless Sugar Cookies Eggless Sugar Cookiesby Divine [...]

  66. Anushruti says:

    Ashwini: I think you should skip the milk and add only if you feel the dough is stiff since different brands of flour have different liquid absorption capacities. Will update the recipe.

  67. Vidya says:

    I made these cookies yesterday..came out perfect..Thank you for sharing this great recipe…

  68. Veera M says:

    Hi Anu! Just chanced upon your site while looking for an eggless cheesecake recipe and needless to say, I’ve been hooked from that very second.. I made these yesterday.. My nozzle wasnt very large so I had to pipe them into small roses.. They turned out lovely even though they flattened just a tad.. I wanted to check on the consistency of the dough – should it be like a thick paste or more like a dry crumbly short bready kinda dough.. I first got the short bread kinda dough but then wondered how it would pipe, so added a teaspoon of milk.. the first batch turned out awesome but while waiting for it to bake I noticed the remaining dough turned quite dry so again added another teaspoon of milk to it.. Should I avoid doing that the next time I make this? (And there definitely will be a next time).. Also I noticed that the first batch kinda became a little soggy within 15 minutes of them cooling on the rack.. Do you think its the current weather in Mumbai or do these tend to become soft very soon??

  69. Anushruti says:

    Vidya: Glad you enjoyed the cookies. Appreciate your feedback!

  70. Anushruti says:

    Veera: The consistency of the dough should be soft but not loose. There is no need to add extra milk. If stored in an air tight container these should not become soggy or soft. Mine stay crunchy for weeks.

  71. Neha says:

    Hi anushruti.. Tried this recipe.. It was quite easy to make.. But I had to bake it at 160 c, middle rack. Also they went soft after few hours, even after keeping it in an air tight container. Also… Any cookie that I bake never comes out good.. Even if I follow the recipe to the T. Cakes, pies, cupcakes… Everything I bake is always good.. But cookies… I am at the verge of giving up on them. Any idea what might be going wrong?

  72. Christine says:

    Hi Anushruti, I’ve made these cookies twice and they turned out great. I’d like to try them with lemon flavoring, using lemon juice and zest instead of vanilla – I just hope it doesn’t ruin the consistency.

  73. Anushruti says:

    Christine: Using lemon juice would ruin the consistency since its acidic in nature. Use lemon oil or zest instead.

  74. Carolina says:

    Hi! I made those gorgeous cookies on Monday night and now my husband ask for them every day! Thanks for share!

  75. Anushruti says:

    Carolina: Nice to know that! Its a great feeling for a baker when seconds or more are asked.

  76. Shruthi says:

    Hi, just baked a batch of cookies, followed the recipe but left out the milk as it said optional. I could not pipe rosettes . The cookies spread out a lot but held their shape. Taste is very good a little too sweet for me, will reduce the sugar next time. If I want to pipe the cookies do I have to add milk?

  77. Anushruti says:

    Shruthi: You may add milk only if you find that your dough is very stiff.

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  80. Krushi says:

    hieee…i am a new baker…i am very keen to try these cookies.can u please tell me which butter you use for these cookies? ..normal salted amul one or unsalted one?

  81. Anushruti says:

    Krushi: I use normal salted butter.

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