Mar 06, 2020, Updated May 23, 2023 The cardamom, fennel, peppercorn, rose, saffron gives these cookies a distinct flavor, so good with coffee.
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. Hope you guys have been enjoying my holi recipes. For Indian festivals, I always try to come up with recipes that are not only easy to make but also look and taste good. Earlier this week I shared the white chocolate thandai mousse which uses my homemade thandai powder and here’s the next one using the same powder- eggless Thandai Cookies! Now, who doesn’t like cookies? I always try to bake cookies at home for my chai time. So this time around, I thought of infusing my simple butter cookies with thandai flavor for holi and they came out really well. I adore spices in cookies whether it’s cinnamon or cardamom and these thandai cookies have so many spices going on, so I had to love these right?
These Thandai Cookies
✔ are eggless and easy to make ✔ made with basic pantry ingredients ✔ packed with so much flavor with all the wonderful and aromatic spices ✔ goes well with milk, chai or coffee These simple cookies made with butter, flour and sugar. The flavoring comes from the thandai powder of course which is made from nuts, dried rose petals, peppercorn, poppy seeds, saffron and cardamom! I also add some extra crushed dried rose petals in the dough. The cookies get the yellow color from the use of saffron milk. To make the milk, heat a little milk in a pan on medium heat. Once it is warm, add saffron and let it bloom. Always crush the saffron strands before you add them to the warm milk, it will give out a beautiful color. Once the dough is done, you only need to chill the dough then sliced and bake. While rolling the dough logs, I rolled the log into some crushed dried rose petals. This is totally optional and you don’t have to do it, I only did it for decorative purposes. In fact, for an extra texture/crunch, you can also roll the cookie logs into crushed nuts like almonds and cashews. How long to bake these cookies? For this recipe, I cut the cookies 1/2 inch thick and so I baked these for around 22-23 minutes at 350 F since I wanted them quite crispy. For less crispy cookies, bake for around 20 minutes. If you cut the cookies 1/4 inch thick, bake for around 18 minutes only. How to store these cookies? These thandai cookies stay good at room temperature for weeks. Let them cool and then store in an airtight container at room temperature.
Method
1- In a large bowl whisk together flour, thandai powder, crushed dried rose petals and baking powder. Also add 1/4 teaspoon of salt if using unsalted butter in the recipe. Set aside. 2- Warm 1.5 tablespoons milk in a pan. Once it’s little warm, add crushed saffron to it and turn off the heat. Let it sit while you make the cookie dough. 3- Using the paddle attachment of your stand mixer (or use your mixer), beat together butter and sugar until creamy. 4- Add in the previously prepared saffron milk and the rose water. You might need not add the whole saffron milk at this point, add 1 tablespoon and after adding the dry ingredients (see next step below) see if the dough is coming together. If it isn’t, then only add the remaining 1/2 tablespoon.
5- Add the dry ingredients and mix using the paddle attachment, it will all come together as a dough. You can also use your hands to bring the dough together. 6- Divide the dough into 2 equal parts. Then roll each part to form a log, 7 inches long. Roll each log into crushed dried rose petals. This is optional. Cover the dough logs with a cling sheet and chill in the refrigerator for 2 hours. 7- Once chilled, take out the logs and using a knife cut them into cookies, around 1/2 inch thick. Also, pre-heat the oven to 350 F degrees. 8- Arrange the cookies on a baking sheet lined with parchment paper. Bake at 350 F degrees for 20 to 23 minutes or until crispy and lightly browned from the bottom. Since I like really crispy cookies, I baked these for around 23 minutes. If you cut thinner cookies (1/4 inch thick), then bake for 18 minutes.
Let the cookies cool and then store these thandai cookies in an airtight container at room temperature and enjoy.
If you’ve tried this Thandai Cookies Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
title: “Thandai Cookies " ShowToc: true date: “2024-09-20” author: “Melissa Barnett”
Mar 06, 2020, Updated May 23, 2023 The cardamom, fennel, peppercorn, rose, saffron gives these cookies a distinct flavor, so good with coffee.
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. Hope you guys have been enjoying my holi recipes. For Indian festivals, I always try to come up with recipes that are not only easy to make but also look and taste good. Earlier this week I shared the white chocolate thandai mousse which uses my homemade thandai powder and here’s the next one using the same powder- eggless Thandai Cookies! Now, who doesn’t like cookies? I always try to bake cookies at home for my chai time. So this time around, I thought of infusing my simple butter cookies with thandai flavor for holi and they came out really well. I adore spices in cookies whether it’s cinnamon or cardamom and these thandai cookies have so many spices going on, so I had to love these right?
These Thandai Cookies
✔ are eggless and easy to make ✔ made with basic pantry ingredients ✔ packed with so much flavor with all the wonderful and aromatic spices ✔ goes well with milk, chai or coffee These simple cookies made with butter, flour and sugar. The flavoring comes from the thandai powder of course which is made from nuts, dried rose petals, peppercorn, poppy seeds, saffron and cardamom! I also add some extra crushed dried rose petals in the dough. The cookies get the yellow color from the use of saffron milk. To make the milk, heat a little milk in a pan on medium heat. Once it is warm, add saffron and let it bloom. Always crush the saffron strands before you add them to the warm milk, it will give out a beautiful color. Once the dough is done, you only need to chill the dough then sliced and bake. While rolling the dough logs, I rolled the log into some crushed dried rose petals. This is totally optional and you don’t have to do it, I only did it for decorative purposes. In fact, for an extra texture/crunch, you can also roll the cookie logs into crushed nuts like almonds and cashews. How long to bake these cookies? For this recipe, I cut the cookies 1/2 inch thick and so I baked these for around 22-23 minutes at 350 F since I wanted them quite crispy. For less crispy cookies, bake for around 20 minutes. If you cut the cookies 1/4 inch thick, bake for around 18 minutes only. How to store these cookies? These thandai cookies stay good at room temperature for weeks. Let them cool and then store in an airtight container at room temperature.
Method
1- In a large bowl whisk together flour, thandai powder, crushed dried rose petals and baking powder. Also add 1/4 teaspoon of salt if using unsalted butter in the recipe. Set aside. 2- Warm 1.5 tablespoons milk in a pan. Once it’s little warm, add crushed saffron to it and turn off the heat. Let it sit while you make the cookie dough. 3- Using the paddle attachment of your stand mixer (or use your mixer), beat together butter and sugar until creamy. 4- Add in the previously prepared saffron milk and the rose water. You might need not add the whole saffron milk at this point, add 1 tablespoon and after adding the dry ingredients (see next step below) see if the dough is coming together. If it isn’t, then only add the remaining 1/2 tablespoon.
5- Add the dry ingredients and mix using the paddle attachment, it will all come together as a dough. You can also use your hands to bring the dough together. 6- Divide the dough into 2 equal parts. Then roll each part to form a log, 7 inches long. Roll each log into crushed dried rose petals. This is optional. Cover the dough logs with a cling sheet and chill in the refrigerator for 2 hours. 7- Once chilled, take out the logs and using a knife cut them into cookies, around 1/2 inch thick. Also, pre-heat the oven to 350 F degrees. 8- Arrange the cookies on a baking sheet lined with parchment paper. Bake at 350 F degrees for 20 to 23 minutes or until crispy and lightly browned from the bottom. Since I like really crispy cookies, I baked these for around 23 minutes. If you cut thinner cookies (1/4 inch thick), then bake for 18 minutes.
Let the cookies cool and then store these thandai cookies in an airtight container at room temperature and enjoy.
If you’ve tried this Thandai Cookies Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
