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
INGREDIENTS:
- 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
METHOD:
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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More Eggless recipes..
Peanut Butter Swirl Brownies Eggless
Homemade Oreos (eggless)
Eggless Scones
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.. 🙂
Wow very colourful. …
hey! i have 2-3 doubts about this recipe
1. can i use powdered sugar?
2. can i add chocolate chips?
3. in the ingredients you said cornflour mixed with milk but then in the method you said cornflour mixed with water? so i’m kinda confused.
Thanks, nishita. 🙂
Hi Nishita,
1. You can use powdered sugar.
2. You can add chocolate chips
3. I wrote water by mistake, my bad! I mean milk. Mix cornflour with milk and add it.
PS All the cups mentioned here are measuring cups and not tea cups. Please keep that mind! Let me know how they turn out 🙂
hi radhika, i’m going to start making these once you reply to my last query. so um about sticking the gems.. i didn’t really get that properly! like should i bake it with gems or remove it then stick it and again bake. i’m kinda lost! so please help me out.
thanks, nishita. 😀
Hi Nishita, you can do it both ways. I stick my gems on the cookies as soon as they’re out of the oven. But if you want to, you can stick them before baking too. I don’t do that because I fear they might lose colour. 🙂
hey! i made these cookie, they turned out to be AMAZING. But they were kinda soft so my mom told me that it was because of the butter! i mean i exactly put 100gms.. so should i put less butter? how much? please help me out! but these taste divine <3 thanks for the recipe.. i love your site!
Hi Nishita !
I’m so glad you liked these.
I’m sour about the cookies turning out soft though. I suspect that you’ve used less flour. Did you measure out flour with a measuring cup or a tea cup?
and yeah, i baked it with the gem! there was no change in colour 🙂 you can try that if you want
Great..thanks for the feedback ! I’ll be sure to try that next time 🙂
i have a weighing scale! so i never use cups and all.. i’ll try the recipe again! with like around 90gms butter.. i’ll let you know how they turn out
Hi Nishita, 10 grams will not make much of a difference but yes, give it a try.. Were they too soft?
yeahh! very! one more thing, the vanilla essence i use is kinda strong! so can i reduce that also? like 1/2 tsp? will it affect the texture and all?
Hi Nishita, not at all. Use as much or as few as you like. I use 1 tsp because it helps mask the taste of flour but if you think that’s strong then feel free to use 1/2 tsp. It won’t affect the texture.
awesome! i’ll let you know how they turn out! 🙂
Baked these yesterday and they turned out absolutely fab! Only change I made was lessen the quantity of sugar but thats probably just me. Thanks for sharing!
Hi Aarti!
So glad you liked these! About the sugar, it’s a personal preference. Glad you’re being brave and making changes to the recipe. 🙂 It’s always great to make these tweaks. I do them all the time.
Hi Radhika
The sugar in m&m cookies is normal white granules sugar?
Hi! Yes it’s normal white granulated. You can use white powdered too, just reduce the quantity by 20%.
Hey radhika
Awesome recipes u have…just love them…i made these cookies and they turned out super but i cudnt get the browning as much as u have in ur cookies…can u help me out there…i followed recipe exactly
Hi Sheena! If the cookies taste great, don’t worry about the color. The colors in the pictures are saturated to make them more vibrant so don’t worry about it 🙂
Thanks radhika
The cookies were superhit n frenz of my kids just loveeed it…thanks a ton….
Can u guide me as to how to store these n jam cookies so they dont turn soggy next day…
Thanks
Hi Sheena! Thank you so much 🙂 So happy your friends enjoyed it. You can store them in an airtight container to make sure they don’t turn soggy.
Hi I made this recipe… I want to show you.. But where can I post? I made slight changes.. Like I used 1cup maida plus 1cup wheat flour and half cup oats… Turned out well…. Had send for my sons school teachers today and his class mates… They loved it…thanks dear… I would love to show you the pics I have taken..
Hi Paromita! So glad you liked it! I would love to see the pictures ❤️ If you’re on Instagram, please DM or tag me in the pictures! You can find me at @sugarnspicebyradhika. Or you can tweet the pictures to me at @ssbrblog 🙂 Can’t wait!
Hi Radhika
I tried the cookies but in 10 mins baking at 180 degrees they still look uncooked. Is it to do something with my quantity of baking powder or Shall I bake it for 10 more mins?
Hi Mekhla! Cookies will appear uncooked as soon as you take them out but they will firm up after some time. If you’re still not happy, bake them for 5 additional minutes and that should do it 🙂
These cookies look very good!
I was just wondering, as a Canadian, if the “cornflour” you use is the equivalent of our “cornstarch”, or really a flour made of the whole kernel.
Looking forward to try this recipe, as my little sister is allergic to eggs 🙂
Hi Beatrice! It is actually cornstarch 🙂
Hi Radhika, in the procedure you said mix cornflour with milk. How exactly is that step suppose to be done and how much milk is to be used exactly? Could you help me about this please?
Thankyou.
Hi Sana! Sorry for the extremely late reply, but here goes, just mix the cornflour with a tablespoon of milk in a born and add it to the dough. Hope this helps 🙂