Cookies Making Workshop by

Smart Mouse
03/04/2022

Healthy & Festive Cookies

 Healthy Cookies
Atta/Whole Wheat Cookies (30 Cookies)
Ingredients:
Whole Wheat Flour - 1 Cup (120g)
Ghee - ½ Cup (105g)
Castor Sugar - 1/2 Cup (100g)
Cardamom powder - 1/2 tsp (2.5g)
Nutmeg powder - 1/4 tsp (1.5g)
Salt - a Pinch
Milk - 3-4 tbsp (as required for binding) (50g)

Steps To Follow:
1. In a bowl whisk together atta, cardamom powder and nutmeg powder. You
may also add pinch of salt. Set aside.
2. In another bowl, whisk together melted ghee with castor sugar till well
combined.
3. Add 3 tablespoons of milk and mix.
4. Add the dry ingredients into wet and mix. Add the atta in 2-3 parts and don't
dump all in one go.
5. Use your hands to mix everything together and form a dough. Cover and
refrigerate the dough for 15-20 minutes.
6. Remove the dough from the refrigerator. Using a rolling pin roll it evenly. Now
as you roll the dough might break, you may add little milk if it does, just keep
pressing and bringing the dough together from sides as you roll and it will be
okay.
7. Using a cookie cutter cut cookies 1/4 inch thick roughly.
8. Keep rolling and cutting cookies till you are done with all the dough.
9. Place all the cookies 1 inch apart on a baking tray lined with butter paper or oil.
10. Bake at for 22-25 minutes or till the biscuits are light golden brown in color.
Cool on wire rack and then store atta biscuits in an airtight container post
cooling.

Note: We can use unsalted Butter in place of ghee

Finger Millet Cookies (30 Cookies)

Ingredients:
Ragi Flour - 1 Cup (140 g)
Wheat Flour- 1 Cup (130 g)
Ghee (Semi Solid) / Unsalted Butter (Softened) - ½ Cup (105g)
Baking Powder – ¾th tsp (3.5g)
Jaggery Powder - ¾th Cup (150 g)
Cardamom Powder- ¾th tsp (2g)
Cinnamon Powder- ½ tsp (1.5g)
Chopped Almonds- ¼th Cup (25g)
Salt - a Pinch
Milk -3-4 Tbsp (as Required for binding) (50g)

Steps To Follow :
1. To a large bowl, add Ragi flour, Atta, cardamom powder, cinnamon powder, salt
and baking powder. Mix everything using a wire whisk.
2. Add jaggery powder and mix using a wire whisk. Then add the chopped
almonds and mix.
3. Using your fingers, mix and ghee with the flour mixture until all the ghee is well
combined with the mixture. When all the ghee is combined, the mixture will look
like crumbs.
4. Start adding milk to the dough to bring it all together.
5. Wrap the dough with a cling sheet and refrigerate for 20 to 30 minutes.
Meanwhile pre-heat oven at 170 – 175 Degree Celsius.
6. After 20 minutes, take the dough out of the refrigerator and start rolling it. Cut
into circles of 2 inch diameter. Repeat until you have used all the dough to cut
cookies.
7. You would get around 28-30 cookies from this mixture. If you do not have a
cookie cutter, you can simply pinch some dough (around 16-20 grams for each
cookie) and roll between your palms to shape it.
8. Transfer cookies to a baking sheet lined with parchment paper. Poke the
cookies on top using a fork. Bake for 18 to 20 minutes. If you prefer extra crispy
cookies, you can bake additional 1-2 minutes.
9. Transfer onto a wire rack to cool completely. The cookies crisp up as they cool
down. Store Ragi cookies in an airtight container.

Oatmeal-Cranberry Cookies( 13- 14 Cookies)

Ingredients:
Whole Wheat Flour/Oats Flour– 1 Cup (130 g)
Rolled Oats - 1 Cup (100g)
Baking Powder - ¾ tsp (3g)
Salt: 1/4th tsp (2g)
Vanilla Extract - 1tsp (4g)
Melted Coconut Oil - ⅓ Cup (90g)
Granulated Sugar- ¼ to ½ Cup (50-90g)
Milk- 3-4 tbsp (50g)
Chopped Nuts - ¼ Cup (Optional) (25g)
Raisin/ Cranberry - Handful

Steps To Follow:

1. Preheat oven to 350 F degrees (180 C). Line the baking sheet with
parchment paper and set aside
2. In a large bowl add oat flour, rolled oats, baking powder, sugar and salt. Mix
well.
 3. Add milk, Vanilla extract, coconut oil. Mix until combined.
4. Add in the nuts, dry fruits, chocolate chips.
5. The dough will be wet and sticky. That's okay. Then the coconut oil has
hardened and the dough looks like crumb.
6. Take a small portion from the dough. Roll to form a round shape (1 inch
diameter)
7. Then press it with your palms to flatten it and make a circle of around 2.5
inch diameter. Repeat with remaining dough and make all the cookies
similarly. You will get 13 to 14 cookies.
8. Bake at 350 F degrees (180 C) for
- 18 minutes - for softer cookies with slightly crunchy edges;
- 20 minutes - for crispy edges and soft centre;
- 22 minutes - if you want super crispy cookies and want the centre to be
crisp too (it's my favourite texture)
9. Allow to cool 5-10 minutes on the baking pan then place them on a wire
rack to cool completely.
10. Store them in airtight containers.

FESTIVE COOKIES
Butter Rosette Cookies( 10 Serving)

Ingredients:
All Purpose Flour - 3/4 Cups +2 tbsp (115 g)
Unsalted Butter - ½ Cup (113 g)
Powdered Sugar - 1/3 Cup (40 g)
Corn-starch - 2tbsp (20g)
Vanilla Essence - 1-2 tsp (4g)
Cream: 1 tbsp (15g)

Steps To Follow:
1. Beat together room temperature butter until smooth and creamy.
2. Add in the powdered sugar, flour, cornstarch and vanilla and mix until
combined.
3. The dough should come together on it's own, use your hands to bring it
together.
4. Corn starch helps in some of the gluten-formation making the cookies softer.
5. Now, take a baking sheet lined with butter paper.
6. Transfer the dough into a piping bag lined with a closed star tip/nozzle and
pipe the cookie dough into these rosette shapes (starting from the centre and
making one full round around it).
7. The dough might feel stiff to pipe at first but keep pressing and pipe and
eventually with the warmth of your hands, it will loosen up and you will be able to
pipe easily.
8. Once the cookies are piped, transfer the baking sheet into the refrigerator for 2-
4 hours. This will help in preventing the cookies from spreading in the oven.
9. Pre-heat oven to 170 – 175 degree Celsius Take the baking sheet out of the
refrigerator and bake for 18 to 20 minutes until the bottom of the cookies start
turning light brown in colour.
10. Bake For 2 more min in case u need them more crispier.
11. Transfer onto a wire rack to cool completely.
12. We can also dip the cookies in dark chocolate and use sprinklers on them.

Rose-Pistachio cookies:
In the above butter recipe add rose petals, pistachios and rose essence.

Chocolate Volcano Cookies:

(6 cookies medium size)
Ingredients:
Castor Sugar - 5 Tbsp (65g)
Salted Butter – 4 Tbsp (60g)
Flour – ½ Cup (70g)
Cocoa Powder – ¼th Cup (25g)
Baking Soda – ½ Tsp (3g)
Vanilla Essence – 1 Tsp (2g)
Milk – 1 Tbsp (optional) (15g)
Chocolate compound – ½ Cup (87g)
Cream – 1/4 th Cup (60g)

Steps To Follow:
1. In a bowl take Sugar and butter. Cream them together until light and fluffy
2. Add in vanilla essence and again mix well.
3. Add flour, baking soda and Cocoa Powder in the creamed mixture and mix well
until dough is formed.
4. Keep this dough in fridge for 30-45 mins. Meanwhile, prepare and cool down
the chocolate Ganache to be filled in the cookie dough.
5. Shape the dough into small sized balls. Make a depression in the middle of the
dough fill it with the chocolate Ganache and cover it up
6. Place them on a lined tray (Lined with parchment sheet)
7. Keep in a preheated oven for 12 – 15 Min at 170 – 175 C.
8. Post Baking don’t disturb the cookies. Transfer them to wired rack if possible or
let them cool down at least for 30 min without disturbing.

Storage: Keep in Airtight Container for 7-15 days in cool temp.

Nutella Filled Cookies:

Take 8 Tsp (48gms) of Nutella on Parchment sheet. Freeze the Nutella balls for
15 mins.Take these balls and stuff inside the dough and cover nicely.

Choco Chip Cookies:

Add ¼ Cup (35gms) of Choco-Chips to your dough. Keep in fridge for around 30
mins andthen go ahead with baking .
Chocolate Chunk Cookies:
Take either Choco-Chips or Dark chocolate compound or Milk Chocolate and
place them on top of the dough ball right before baking.

Vanilla Filled in Cookies:

Ingredients:
All Purpose Flour - ½ Cup + 2 Tbsp (90g)
Baking Soda – ¼ Tsp (2g)
Corn flour - 1/2 Tsp (2g)
Vanilla Essence- ½ Tsp (2g)
Milk – 1 to 2 Tbsp (20g)
Brown Sugar – 2 Tbsp (30g)
Caster Sugar – ¼ cup (40g)
Softened butter – ¼ Cup (58g)
Chocolate Ganache – 2:1 Ratio (2 parts of chocolate with 1 part of cream)

Steps To Follow:
1. In a bowl take Sugar and butter. Cream them together until light and fluffy
2. Add in vanilla essence and again mix well.
3. Add flour, baking soda and corn flour in the creamed mixture and mix well until
a dough is formed.
4. Keep this dough in fridge for 30 mins. Meanwhile prepare and cool down the
Chocolate Ganache to be filled in the cookie dough.
5. We can just use the dough adding sprinklers (Confetti).
6. Shape the dough into small sized balls. Make a depression in the middle of the
dough fill it with the Chocolate Ganache and cover it up.
7. Keep in a preheated oven for 12 – 15 Min at 170 – 175 C.
8. If we need slightly crispy we can bake 2-3 min.

Vanilla Choco Chip Cookies:

Simple add ¼ Cup (35gms) of Choco-Chips to your dough. Keep in fridge for
around 30mins and then go ahead with baking

Sprinkle Cookies:
add 2 tbsp (30gms) Confetti (Small sized ones) to your dough and roll nicely. Keep
in fridgefor around 30 mins and then go ahead with baking

Peanut Butter Cookies:

Add 2 tbsp (35gms) Peanut Butter and a pinch salt to your dough and make a nice
softdough. You can remove cornflour from this recipe.

Nutella Cookies:
Add 2 tbsp (38gms) Nutella to the cookie dough and then roll it into a smooth
dough
Red Velvet Cookies:

Ingredients:
All Purpose Flour- ½ Cup + 2 Tbsp (90g)
Cocoa Powder – 1 Tbsp (6g)
Baking Soda – ¼ Tsp (2g)
Vinegar or Lemon Juice– ½ Tsp (2.5g)
Vanilla Essence- ½ Tsp (2g)
Milk – 1 to 2 Tbsp (20g)
Brown Sugar – 2 Tbsp or use castor sugar alone (30g)
Caster Sugar – 2 Tbsp (20g)
Softened butter – ¼ Cup (58g)
Red Food colour – To liking
Choco Chips – To liking

Steps To Follow:
1. In a bowl, take milk and vinegar or lemon juice. Let it curdle for 2/3 minutes
2. In another bowl take Sugar and butter. Cream them together until light and
fluffy
3. Add in vanilla essence along with red colour and again mix well.
4. Add the dry ingredients and combine everything with the help of milk.
5. Refrigerate the dough for 30 Mins
6. Shape the dough into small sized balls and place over the baking tray lined with
parchment paper
7. Keep in a preheated oven for 12 – 15 Min at 170 – 175 C.
8. Take the cookies out and add white Choco chips and bake for another 2/3 mins

Microwave: In case you wish to bake any of these cookies in Microwave use a
convection mode and bake for 15-17 mins.

Coconut cookies (15 cookies)

Ingredients:
Softened Butter – ½ Cup (115g)
All purpose Flour- 1 Cup (130g)
Baking Powder- ½ tsp (2g)
Desiccated Coconut-1 Cup (80g)
Castor Sugar- 1/2 Cup (115g)
Salt- ¼ tsp (2g)
Milk- 3-4 tablespoon (as required) (50g)

Steps To Follow:

1. Bake these cookies at 180C on a lined (baking paper or parchment paper)

baking try. Pre heat the oven for 10 mins first
2. Add the butter to a bowl and beat nicely. Also, add the sugar and continue
beating until its pale and fluffy.
3. Add the rest of the dry ingredients and make a fine dough using the milk in
batches
4. Roll the flattened dough ball in desiccated coconut on both sides.
5. Place them in fridge for 30 min and keep space between them.
6. Place the flattened cookies on the lined tray. Make sure to leave space between
the cookies.
7. Bake at 180C for 15-17 minutes or till the cookies become golden brown.
Some Facts and commonly Asked questions.

Why are my cookies not crispy?

Cookies are different from biscuits, which are crispy. Cookies are supposed to
be gooey.. Soft in centre and crispy at edge.

COCONUT AND OATS cookies are little crispy because of the flour base.
How long can we keep them in open before transferring them to
Airtight?
20-30 min would be enough
8 hrs. max in Fridge… any time longer in freezer.

When to use Baking Powder and When to use Baking Soda?

Baking Powder help cookies to puff and Baking Soda helps cookies to Spread.
Even after following the exact recipe the cookies were chewy?
Bind the cookie dough exact…no need to over work on it but it would taste
right.

How to add Dry fruits on my cookies?

Add them towards last 5 min of baking or else they burn due to high
temperature.

Can we substitute White sugar with Brown sugar (viceversa)?

Substituting white sugar for brown sugar (or vice versa) will not affect the
cookie’s sweetness, but the texture and color will be affected.

What happens when we use Granulated Sugar?

Using granulated white sugar will result in a flatter, crispier and lighter-
colored cookie.

What happens when we use Brown Sugar?

Using brown sugar will result in a denser, moister cookie.

What happens when we use Melted Butter?

When you melt the butter, water in the butter will dissolve the sugar,
resulting in cookies that are tender and flat. In most cookie recipes, you are
instructed to cream room-temperature butter and sugar together. This is
because mixing the butter and sugar granules creates air pockets in the
dough, which results in puffier cookies.
What happens when we use Baking Powder?
Baking powder contains sodium bicarbonate and acidic salts. The reaction of
these two ingredients results in a cookie that is soft and thick, but slightly
harder.

What happens when we use Baking Soda?

When added to dough, baking soda releases a carbon dioxide gas which
helps leaven the dough, creating a soft, fluffy cookie. Baking soda is generally
used in recipes that contain an acidic ingredient such as vinegar, sour cream
or citrus.

THANK YOU!!!!!!!!!!!!!!!!!