Cookies Masterclass

Reshu Drolia (Mints Recipes)

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1. Vanilla Cookies
Ingredients:
➢ 150 grams flour
➢ 100 grams butter
➢ 50 grams powdered sugar
➢ ½ tsp Vanilla essence
➢ ½ tsp milk (if required)
Method:
1. Cream the butter, sugar and vanilla essence in a bowl till light and fluffy.
2. Fold the flour little at a time. Make dough and refrigerate for 15 minutes.
3. Cut the rolled dough into desired shape.
4. Place the cookie on a greased baking tray.
5. Bake for 15-20 minutes.
6. Remove from baking tray and leave to cool.
7. Store in an airtight container.

2. For Chocolate Cookie:

Take 130 grams flour and 20 grams cocoa powder. Rest will be same

3. Whole Wheat Oats Cookies

Ingredients:
➢ ¾ cup Oats
➢ ¾ cup Wheat flour
➢ 2 tbsp all-purpose flour
➢ 100 grams butter
➢ ½ tsp baking powder
➢ ½ tsp Cinnamon powder
➢ ¼ cup+2 tbsp powdered sugar
➢ 2 tsp Honey

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Method:
1. Cream the butter, sugar in a bowl till light and fluffy.
2. Add honey and mix well.
3. In a separate bowl add oats, wheat flour, all-purpose flour, cinnamon powder,
baking powder and mix it well.
4. Fold the flour little at a time. Make dough and refrigerate for 15 minutes.
5. Make small balls, flatten them and place on greased baking tray.
6. Bake at 150 degree for 15-20 minutes.
7. Once done, take out and transfer onto cooling rack.

4. Ginger Cookies
Ingredients:
➢ 1 cup all-purpose flour
➢ 80 grams Butter
➢ ¼ cup+2 tbsp Brown sugar
➢ Honey 2 tsp
➢ ½ tsp baking powder
➢ ½ tsp baking soda
➢ 1 tsp ginger powder
➢ ¼ tsp black pepper powder
➢ ½ tsp cardamom powder
Method:
1. Cream the butter, sugar in a bowl till light and fluffy.
2. Add honey and mix well.
3. In a separate bowl add all-purpose flour, ginger powder, baking powder, baking
soda, black pepper powder, cardamom powder and mix it well.
4. Fold the flour little at a time. Make dough and refrigerate for 15 minutes.
5. Roll out the dough into ¼ inch thickness.
6. Cut the rolled dough with the help of cookie cutter into desired shape.
7. Place the cookie on a greased baking tray.
8. Bake for 15-20 minutes.
9. Remove from baking tray and leave to cool.
10. Store in an airtight container.

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 5. Almonds Cookies
Ingredients:
➢ 100 grams of all-purpose flour
➢ 45 grams of caster sugar
➢ 61 grams of butter
➢ 10 grams (or 1 teaspoon) of condensed milk
➢ 5 grams of milk powder
➢ 5 grams of custard powder
➢ 20 grams of chopped almonds
➢ 6ml of milk
➢ 1/2 teaspoon of baking soda
➢ 1/2 teaspoon of baking powder
➢ 1ml of almond essence
Method:
1. Begin by taking a large mixing bowl and adding butter. Beat the butter until it
becomes creamy in texture.
2. Gradually add castor sugar to the bowl and continue to beat the mixture well.
3. Next, add condensed milk and regular milk. Whisk the mixture again until it is fully
combined, creating a wet mixture. Set this aside.
4. In a separate bowl, add all of the dry ingredients (all-purpose flour, milk powder,
custard powder, chopped almonds, baking powder, and baking soda) and mix them
together thoroughly.
5. Gently add the dry mixture into the wet mixture bowl and stir it together until it
forms a semi-stiff dough. Be sure not to add any water to the dough and avoid
kneading it.
6. Cover the dough with cling wrap and refrigerate it for 30 minutes.
7. After the 30 minutes are up, sprinkle some dry flour on a rolling board and begin to
roll the dough.
8. Cut the rolled dough into any desired shape and arrange the pieces on a baking tray
at equal intervals. Bake the cookies in a pre-heated oven at 150 degrees Celsius for
25-30 minutes.
9. Once the cookies are finished baking, store them in an air-tight container and enjoy!

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 6. Cheese & Herbs Cookies
Ingredients:
➢ 100g all-purpose flour
➢ 25g castor sugar
➢ 50g butter
➢ 10ml milk
➢ 1 tsp salt
➢ 1/8 tsp baking soda
➢ 1/8 tsp baking powder
➢ 5g milk powder
➢ 5g custard powder
➢ 10g processed cheese
➢ 1g cheese powder
➢ 1/2 tsp chilli flakes
➢ 15g cream cheese
➢ Italian Herbs (as required)
Method:
1. In a large bowl, cream the butter and gradually add in the castor sugar. Mix well.
2. Then add in the cheese powder, cream cheese, and grated processed cheese. Mix
and beat well.
3. In another mixing bowl, mix together all the dry ingredients (all-purpose flour, milk
powder, custard powder, baking powder, baking soda, salt, chili flakes, and Italian
herbs).
4. Add the dry ingredients into the wet mixture and gently mix them together using
your hands.
5. If the mixture is too dry, add milk and mix well.
6. Cover the dough with cling wrap and refrigerate for 30 minutes.
7. After 30 minutes, break the dough into pieces.
8. Sprinkle some dry flour on a rolling board and roll the dough out, then cut it into
square shapes.
9. Place the dough balls about 2 inches apart onto a baking tray and bake for 20-25
minutes.
10. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring
them to a wire rack to cool completely.

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 7. Choco-Drops Cookies
Ingredients:
➢ 160g all-purpose flour
➢ 150g castor sugar
➢ 90g butter
➢ 35g milk
➢ 1/4 tsp baking soda
➢ 1/4 tsp baking powder
➢ 5g melted dark compound chocolate
➢ 120g chopped chocolate
Method:
1. In a mixing bowl, combine the all-purpose flour, baking soda, baking powder, and
chopped chocolate. Mix well and set aside.
2. In another mixing bowl, cream the butter using a whisk for a few minutes. Then
add the castor sugar and continue to beat until the mixture is light and fluffy, for
around 2-3 minutes.
3. Add the milk and beat again until the batter is creamy.
4. Mix in the melted chocolate, and then gradually add the flour mixture. Mix the
dough using your hands.
5. Cover the dough with cling wrap and refrigerate for 30 minutes.
6. After 30 minutes, remove the cling wrap and divide the dough into 9 parts. Place
the dough balls on a baking tray and bake for 20-25 minutes.
7. Once baked, remove the cookies from the baking tray and let them cool
completely on a wire rack.
8. Store the eggless Choco-drops cookies in an airtight container.

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 8. Chocolate Fudge Cookies
Ingredients:
➢ 150-gram all-purpose flour
➢ 50-grams castor sugar
➢ 90-gram Butter
➢ 35-gram milk
➢ ¼ tsp baking soda
➢ 150 grams melted chocolate
➢ 75 grams chopped chocolate
Method:
1. In a large mixing bowl, beat the butter until it becomes creamy.
2. Gradually add the castor sugar and beat until the mixture becomes light and fluffy.
Add milk and continue beating until the mixture becomes smooth.
3. Add the melted chocolate to the mixture and mix well.
4. In a separate bowl, mix the all-purpose flour, baking soda, and chopped chocolate.
5. Combine the dry mixture with the wet mixture to form a dough.
6. Cover the dough with cling wrap and refrigerate for 30 minutes.
7. After 30 minutes, divide the dough into large lemon-sized balls using your hands.
8. Place the dough balls about 2 inches apart onto a baking tray and bake for 20-25
minutes.
9. Allow the cookies to cool on the baking tray for 3-4 minutes before transferring them
to a wire rack to cool completely.
10. Serve and enjoy with a hot cup of milk or coffee.

9. Coconut Delight
Ingredients:
➢ 125 grams all-purpose flour
➢ 150 grams castor sugar
➢ 110 grams butter
➢ 100 grams desiccated coconut
➢ ½ tsp baking powder
➢ 3-4 tbsp milk
➢ 5 grams each of pistachios and cashews
➢ 1/8 tsp cardamom powder
Method:
1. In a large mixing bowl, add desiccated coconut, chopped dry fruits, and cardamom
powder. Mix all the ingredients well.
2. In another mixing bowl, add butter and whisk until it becomes creamy.

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3. Add sugar little by little and beat again until the batter becomes smooth and creamy.
4. Now add milk and mix well. After mixing, add the dry mixture and knead with your
hands to make a soft dough.
5. Place the dough on a cling wrap and refrigerate for 30 minutes.
6. After 30 minutes, remove the cling wrap and divide the dough into 10-11 equal portions.
7. Take one portion in your hand, press in your palm and stick some chopped fresh dry
coconut and chopped almonds.
8. Place all the cookies on a baking tray and bake for 20-25 minutes.
9. After 25 minutes, take out the tray from the oven and let it cool down for 2-3 minutes,
then remove the cookies onto wire rack to cool down completely.

10. Mawa Cookies

Ingredients:
➢ 1 ¼ Cups or 160 Grams All-Purpose Flour
➢ ½ Cup or 100 Grams Butter
➢ 1/3 Cup Powdered Sugar
➢ ½ Tsp Baking Powder
➢ ½ Tsp Cardamom Powder
➢ 90 Grams Grated Mawa
➢ ½ Tsp Rose Essence
For Garnishing:
➢ Some Chopped Pistachios
➢ Some Rose Petals
Method:
1. In a large mixing bowl, beat butter and sugar using a whisk until creamy.
2. Add grated mawa, mix until combined and then add in the dry ingredients and
rose essence.
3. Mix again until the dough comes together. The dough should be soft and easy to
handle.
4. Cover the dough and chill for 15-20 minutes.
5. After the dough has chilled, roll it out to your desired thickness and cut into your
preferred cookie shape.
6. You should get around 25-30 cookies, depending on their size.
7. Arrange the cookies on a baking tray and garnish with chopped pistachios and
rose petals.
8. Bake at 150 degree for 25-30 minutes.
9. Remove from the oven and transfer to a cooling rack to cool completely.
10. Your Mawa cookies are now ready to enjoy.

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 11. Nan-Khatai
Ingredients:
➢ 125-Grams All-Purpose Flour
➢ 95 Grams Ghee
➢ 23 Grams Semolina
➢ 50 Grams Gram Flour
➢ 65 Grams Powdered Sugar
➢ 1 Tsp Cardamom Powder
➢ 1 Tsp Baking Powder
➢ Some Chopped Pistachio and Almonds
Method:
1. In a large bowl, add ghee and powdered sugar. Whisk and beat until the mixture
turns creamy and whitish.
2. Sieve all-purpose flour, gram flour, semolina, baking powder, and cardamom powder
into the bowl. Make sure everything is well combined and crumble and mix until the
flour is moist.
3. Form a soft dough by getting the mixture together.
4. Pinch a ball-sized dough and roll into balls. Repeat until all dough is used.
5. Place the cookie dough on a baking tin, giving enough space between each cookie.
6. Top each cookie with chopped pistachios and almonds.
7. Bake the cookies in the oven for 20-25 mins.
8. Remove from oven and let them cool completely.

12. Nutty Cookies

Ingredients:
➢ 90 grams or ¾ cups all-purpose flour
➢ 50 grams or 1/3 cup powder sugar
➢ 50 grams ghee
➢ ¼ tsp baking soda
➢ ½ tsp cardamom powder
➢ 1 tbsp milk powder
➢ 3 tbsp milk
➢ 4-5 tbsp powdered dry fruits (almonds, pistachio, cashew)

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Method:

1. In a large mixing bowl, add ghee, powdered sugar, milk powder, and cardamom
powder. Mix well using a whisk.
2. Then, add all-purpose flour and baking soda, and mix again until well combined.
3. Cover the dough and chill for 15-20 mins.
4. Pinch a ball-sized dough and roll balls, making all balls in the same way.
5. Coat both sides of each ball with powdered dry fruits.
6. Place the balls on a baking tray and bake at 150 degrees for 25-30 mins.
7. Remove the cookies from the oven and transfer them to a cooling rack to cool
completely.
8. Your nutty cookies are now ready to enjoy.

13. Sesame-Cranberry Cookies

Ingredients:
➢ 100 grams all-purpose flour
➢ 40 grams sugar
➢ 70 grams butter
➢ 15 ml milk
➢ ¼ tsp baking soda
➢ 60 grams sesame seeds
Method:
1. In a large mixing bowl, combine the all-purpose flour, baking soda, and sesame seeds
to make the dry mixture.
2. In a separate bowl, beat the butter until creamy, then gradually add the sugar while
continuing to beat until well combined.
3. Pour in the milk and beat until the mixture becomes creamy.
4. Add the dry mixture to the wet mixture and use your hands to form a soft dough.
5. Cover the sesame dough with cling wrap and refrigerate for 30 minutes.
6. After 30 minutes, break the dough and sprinkle some dry flour on a rolling board.
Roll out the dough evenly.
7. Cut the dough into square shapes.
8. Place cookies about 2 inches apart onto a baking tray, brush the top with milk and
sprinkle sesame seeds on top of each cookie.
9. Bake for 20-25 minutes until the edges are lightly browned, Allow the cookies to cool
on the baking sheet for 3-4 minutes before transferring them to a wire rack to cool
completely.

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VARIATION 1- CHOCO-CHIP COOKIES
ALL INGREDIENTS REMAIN SAME AS IN SESAME COOKIE. JUST REMOVE SESAME AND ADD
CHOCO CHIP.SESAME SEEDS OPTIONAL.IF ADDED MUST BE HALF THE QUANTITY
VARIATION 2- ATTA COOKIES
ALL INGREDIENTS REMAIN SAME AS IN SESAME COOKIE. JUST USE ATTA INSTEAD OF MAIDA
VARIATION 3- ONLY CRANBERRY COOKIES
REMOVE SESAME FROM ABOVE RECIPE AND INCREASE CRANBERRY AS PER YOUR TASTE.
VARIATION 4- SESAME CRANBERRY COOKIES
ADD 40 GRAMS OF CRANBERRY AND 20 GRAMS OF SESAME SEEDS.

14. Choco Chip Cookies with Oreo

Ingredients:
➢ 100 grams all-purpose flour
➢ 40 grams sugar
➢ 70 grams butter
➢ 20 grams milk
➢ ½ tsp baking soda
➢ 40 grams Choco chips
➢ Oreo cookies
Method:
1. Cream butter and sugar in a bowl till light and fluffy. Add milk and mix well.
2. In a separate bowl add all-purpose flour, baking soda and fold the flour little at a
time.
3. Lastly add choc chips and make dough. Refrigerate for 15 minutes.
4. Take small portion of the dough, flatten it.
5. Place Oreo in the center and seal it tightly.
6. Bake in pre-heated oven for 20 minutes.

15. Marble Cookies

➢ Combination of vanilla and chocolate sugar cookie
Jammie dodgers
➢ Vanilla sugar cookie dough with jam filling.
➢ Two cookies joint together.

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 16. Choco Dip Cookies/Nilgiri
➢ Dip sugar cookie in melted chocolate and create web design.

17. Samoa Cookies

Ingredients:
➢ Sugar cookie dough
➢ Shredded coconut
➢ Caramel sauce
➢ Chocolate for dipping and garnishing
Method:
1. Cut dough into rings and bake.
2. Mix caramel sauce with roasted coconut, use caramel or glue this mixture on the
cookies.
3. Melt chocolate. Dip back side of cookies in chocolate. Drizzle some chocolate on top.

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