These jewel laden cookies are vanilla flavoured and completely eggless! Try this recipe for perfectly moist cookies that not only taste great but are easy on the eyes too! Definitely a hit with kids!
These are my Gems Cookies aka Candy Cookies- the cutest thing I’ve ever baked so far. <3 Won’t you agree? Look at those colors.. These cookies are vanilla flavoured and completely EGGLESS..yesss eggless! 😀 And decorated with Cadbury Gems. For all my non-Indian readers, Gems are colorful chocolate candies much like M&M’s only a little sweeter. They’re great to bake with and look absolutely stunning! If you don’t find Gems use M&Ms instead. For my Indian readers I’m sure you’re pretty much jumping where you are looking at these beauties! You know where to get these so get baking nowwww!
These cookies are eggless..I’ve used cornflour as an egg substitute which I must say worked wonders. I didn’t expect my cookies to be moist at all but these cookies are just how I wanted them to be..moist on the inside and crispy on the outside! Since the Gems are already sweet, I cut down on the sugar a little because the first batch was too sweet and the sugar was literally stabbing my throat..I mean it! But if you use half cup sugar..you should be fine.
RECIPE: Candy Cookies aka Gems Cookies (eggless)
Makes: 12 Cookies Prep Time: 20 minutes+1 hour chilling time
Baking Time: 10 minutes
- All Purpose Flour, 1 cup or 128 grams
- Baking Powder, 1 teaspoon
- Softened Butter, 1/2 cup or 100 grams approx.
- Sugar, 1/2 cup or 100 grams approx. (mix of dark brown and white granulated sugar)
- Cornflour, 2 tablespoons (mixed with 4 tablespoons of milk)
- Vanilla Essence, 1 teaspoon
- Cadbury Gems or M&M’s, 1 cup
Sieve flour and baking powder in a bowl and set aside to be used later.
Whisk butter until lighter in color and fluffy. Once the butter is fluffy add in the sugar and whisk again until properly combined. This should take around 3-4 minutes. Add in the vanilla essence and cornflour (mixed with milk:see above) and whisk until combined.
Add in the flour and baking powder that was set aside little by little and mix lightly using a spatula. DO NOT OVERMIX. Add in half the Gems (save the other half for the top) and make sure they’re evenly dispersed.
You should have a sticky dough by now which is a little wet (very little). Wrap the dough in a cling film or plastic wrap and keep it in the refrigerator for at least 1 hour (max 2 hours).
Take out your dough after 1 hour and Preheat your oven at 180 degrees for 8-10 minutes.
Line your baking tray with foil or butter paper or parchment paper. Start making cookie dough balls now.
Take a little over 1 tablespoon of dough per cookie, form a ball and slightly flatten it. Lay the cookie dough balls on your baking tray and bake in the preheated oven for 10 minutes at 180 degrees Celsius.
Once you take out your cookies, start sticking the remaining Gems on them immediately. Press slightly to make sure they stay.
Let the cookies cool on the baking tray for at least 15 minutes before you transfer them onto a wire rack. Let them cool completely (which should take an hour) before you store them in a airtight container.
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Also check out Sugar & Spice by Radhika’s Recipes featured on Melange of Musings.
Check out this monsoon exclusive post by Sara Suri on Melange of Musings to know everything you need this monsoon season! From skin regimes to monsoon fit attires..get this guide on Sara’s blog now! Also featured are some Sugar & Spice by Radhika recipes that are great for this weather.. 🙂