Eggless cookies

Boo ! Halloween is here ! Kids collect lots of candies. How about some home-made cookies ? You can wrap these and give out as Halloween treats.

I used light brown sugar to make these more tasty and little white sugar to keep their color. Instead of complete all-purpose flour you can use half wheat flour. If you use custard power in place of tapioca powder then don’t use vanilla essence. The vanilla powder gives a yellow tinge to the cookies. A big advantage is that you can keep the cookie dough in refrigerator for 1 day.

Note: After baking for the specified time the cookies will be a little soft. Let them cool down and they’ll harden. Do not bake them more thinking they are soft, they’ll become too hard.



  1. Softened butter  –  one stick (eight tbsp)
  2. Light brown sugar  –  half cup
  3. White powder sugar  –  half cup
  4. All purpose flour  –  two cups
  5. Baking powder  –  one and half tsp
  6. Vanilla essence  –  one and half tsp
  7. Tapioca flour / corn starch / custard powder  –  four tsp ( I used tapioca flour)
  8. Milk  –  four to five tsp
  9. Sugar sprinkles


In a bowl add softened butter, white powdered sugar and brown sugar.

Whisk it until fluffy.

Now add vanilla essence, tapioca flour. Whisk again until its well blended. Now add baking powder, and flour.

Mix well and add milk little by little to make a dough.

Roll in a plastic wrap and refrigerate for 30 mins. Remove from refrigerator and keep it aside until it thaws ( 10 mins).

Preheat the oven to 300 degree F. Roll in to cylinder shape and cut into half-inch thick. Sprinkle some sugar crystals or sugar candy on top of cookie. Place them on a baking sheet and bake them for 6 to 8 mins for 300 degree F. Remove from the oven and leave it aside for 15 mins.


Serves five


50 mins


Store in airtight container, stays for one week.


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