My eyes become wide open, my heart skips a beat, my mouth gets out of words when I look at this creation. I mean I can’t believe that I created something like this. These are soft but tender, buttery & chocolaty, eggless butter cookies.
These look like someone has put so much effort into making but honestly, these are the easiest of all the cookies. Literally. You just need to cream the butter, mix dry ingredients, and put the dough into a cookie press. Then Press. That’s it. Cookie Press does the entire job for you. & let me tell you, these cookies are a hit amongst kids. I gave them to the friends’ kids and their excitement, happiness, and expressions the moment they saw these cookies is beyond any words. They were jumping in excitement. & when they had the first bite, I was happy that they loved them. My mission was accomplished!
BEWARE! They can get addictive with just one bite 😀
I never experimented with any food color but recently I was watching a show on Netflix – Nadia Bakes and she made some cookies on that show. She is so good and when I saw her playing with the food colors and creating some magic on the food, I got so tempted to try that out. That episode of cookies inspired me to play around a little more with food and then I decided to give a makeover to my already existing butter almond cookie recipe.
The recipe is almost similar to the previous butter cookie but the result is something that everyone gets awe of. So, make these butter almond cookies using the cookie press and be ready to gather all the appreciations coming your way. I bought the cookie press from Amazon.in. You can buy any cookie press – plastic or steel. I bought a plastic one since I needed the transparent cookie press.
If you are in a hurry, watch the video instead and If you enjoy watching it, Plz Subscribe to our Youtube channel.
TIPS TO BAKE IT RIGHT
- Flour: One most common question is “Can we replace the all-purpose flour with whole wheat flour?”. Well of course. BUT you need to understand the texture of the dough we need to make the cookies. You can not replace just one ingredient and keep the rest of the recipe exactly the same. Whole wheat flour absorbs more moisture than all-purpose flour. And if you keep other ingredients the same, you will end up with dry dough & hence a dry cookie. I would suggest following the same recipe first and then start making adjustments.
- Sifting: Sifting dry ingredients is very important. Sometimes your sugar or flour contains some tiny lumps which are unnoticeable. And it gets difficult to form a smooth dough if they have any lumps. Especially, sugar lumps don’t dissolve while creaming it with butter. You will be able to see those lumps even in baked cookies. Hence, SIFT DRY INGREDIENTS.
- Room temperature ingredients: Make sure all the ingredients are at room temperature. If your butter, flour, etc. are in the refrigerator, take them out at least 1 hr before baking.
- Creaming: For how long should we cream the butter and sugar? More than the time, focus on the texture. Whisk it well till you see a light-colored, creamy, foamy texture. If you need the time, then whisk by hand for around 5 to 7 minutes.
BUTTER ALMOND COOKIE TEXTURE
These cookies are buttery soft but tender enough to hold the shape and take a nice bite. These are not soft and chewy. You take a bite and it just melts in the mouth. These cookies don’t puff up or increase in size because there is no baking powder or baking soda in them.
Since we added some dried fruits like apricots, raisins, and cranberries to these cookies, you will get that fruit’s chewiness when you take a bite.
HOW TO STORE THESE COOKIES?
You can put these cookies in an air-tight container and leave them on the counter for up to 7 days. But it depends on the temperature of the place you are living in. Even then, you can easily enjoy them for 2 to 3 days.
I live in Munich, Germany and the weather here is quite cold – 0 degrees Celsius or below. But the room temperature is not that cold. I kept them on the kitchen counter and they lasted for more than 7 days. They didn’t stale. I kept them in an air-tight container.
WHAT HAPPENS IF I OVERMIX THE DOUGH?
This is a big problem in making cookie dough. Often, we overmix the dough that results in hard cookies. When you overmix the dough, it forms gluten. And on baking, you won’t get that crumbly texture. It will be a little hard and snap on breaking.
Also, use a light hand while mixing the dough. Too much pressure often results in overmixing and gluten formation. I would suggest using a spatula for mixing because that helps a lot. And mix using the cut and fold method. In this method, you cut the dough using the spatula and then fold everything in. Then repeat the same until you don’t see any dry flour left in the bowl.
CAN I USE JAGGERY INSTEAD OF BROWN SUGAR?
I wouldn’t suggest using jaggery in this recipe since jaggery makes the cookies darker in colour.
MORE RECIPE SUGGESTIONS TO BAKE
- Soft & Chewy Chocolate Chip Cookie
- Healthy & Fudgy Chocolate Brownies
- 5-Ingredient Thumbprint Cookie
Now you are all ready to bake these delicious and gorgeous cookies at home. Once you bake these cookies, I can guarantee you that you will never ever buy any cookie from the market. Grab all the ingredients and bake them today. If you enjoy the recipe, please share it on Instagram and tag us too @marriedfriends. We love to see your recreation of our recipes.
Happy Baking & Merry Christmas.
Love from us
Richa & Jatin
Gorgeous & Chocolaty Butter Cookies
Soft. Tender. Addictive.
- 1.5 cup All-Purpose Flour (or 180 Grams)
- 1/4 tsp Salt
- 3 tbsp Ground Almonds (or 20 Grams)
- 2 tbsp Cornstarch
- 150 g Butter room temperature
- 1/4 cup Caster Sugar
- 3 to 4 tbsp Milk room temperature
- Pink Food Colour as needed
- White Chocolate melted
- Round Sprinkler
- In a bowl, add butter and the sifted caster sugar. Whisk till they become light and fluffy. It will take around 5 to 7 minutes.
Sift the sugar to avoid any lumps.
- Add milk to the same bowl and whisk till it is well combined. Milk takes some time to get mixed with the butter.
- To the same bowl, sift all-purpose flour, salt, cornstarch and ground almonds.
- Mix and combine everything using the cut and fold method. Mix until you don't see any dry flour left in the bowl.
Do not over-mix.
- In the same bowl, divide the dough in two parts (roughly).
- To one of the parts, add a few drops of pink food colour. Mix well. Add the food colour till you get the desired colour.
- Once the dough is completely mixed and turns pink in colour, swirl it very gently with the other part of the dough. Swirl just a couple of time to get that gradient effect of colours. Do not over-mix and make all the dough pink in colour.
- Take the cookie press and place the flower attachment. Fill the cookie press with the dough and then press the dough onto a baking sheet.
Do not line the baking tray using a parchment paper. The dough doesn't stick to it on pressing.
- Preheat oven to 170 C (top-bottom) and bake these cookies for 13 to 15 minutes or until the edges just start to brown. We don't need to brown the cookies.
- Once done, take them out of the oven and let them rest on the baking tray for at least 5 minutes.
- After 5 minutes, transfer them on a cooling rack and let them cool completely.
- Once cooled, put around 1 Tsp of melted white chocolate on one cookie (smooth back side) and place another cookie on top of it. You will get the sandwich flower cookies.
- Put a drop of white chocolate at the centre of the flower and place a round shaped sprinkler on top of it. Let it set completely.
- Once done, enjoy these cookies with your family and friends.
The most common reason for hard and tough cookies is over mixing the dough. Mix the cookie dough only till you don’t see any dry flour left in the bowl. Also, using a spatula to mix prevents gluten formation. Mixing the dough with hands may result in kneading the dough. If this forms too much gluten, you will get a tough cookie.
If there is too much flour in the dough, the cookies become dry and they don’t taste good. To prevent that, measure all the dry and wet ingredients carefully. If after measuring everything accurately the dough still feels dry, add a little bit of extra liquid – 1 Tbsp at a time.
This is one question we get asked a lot. There are a lot of things that you can try.
- Pressure Cooker Oven – Heat salt or sand in your pressure cooker. Then place a ring and on top of that comes a plate/tray for baking cookies. Leave some space in between the cookies as they spread. Cover the pressure cooker without the rubber and whistle. Cook for a few minutes. Check and remove once they are perfectly cooked.
- Cast Iron Kadhai – It works the same as the pressure cooker. Just cover it up with a lid. Seal it well. It will work like an oven.
- Idli Stand – This is the easiest of all the methods. Put the cookies on each mould of the idli stand and cook them without any water or steam. It turns out absolutely good.
Hope that these methods will work for you. Happy baking.