Egg Free Cookies With Salted Caramel
Happy spring !
Its March and almost three months of this year have passed. Time is flying. In India March is full of festivals. Whether It’s Holi or Easter, these festivals brings festivity in air. To celebrate any festival, food is one of the medium. Making delicious recipes for our loved ones is real celebration.
Today I am sharing egg free cookies with salted caramel for this Easter. These Easter cookies are easy to make. I have made this cookies on Easter so decorated them with salted caramel sauce and mini eggs however you can decorate them differently if you like or If you want you can skip this step.
I have tried to explain different points to get perfect egg free cookies.
Let’s see how to make it.
Ingredients
¼ cup Granulated Sugar
¼ cup firmly Packed dark brown Sugar
1 teaspoon Vanilla Extract
2 tablespoons milk
1 cup All Purpose Flour
½ teaspoon Baking Soda
A generous pinch of Salt
½ cup Semi Sweet Chocolate Chips
For decoration(Optional)
½ cup Salted caramel sauce
12-15 Mini Easter Chocolate eggs
Step by step on Egg Free Cookies
Step 1. Preheat the oven to 180C/350F/Gas 4. At the same time take two baking trays lined with baking parchment and lightly grease them .
Step 2. Measure the butter, granulated white sugar and brown sugar into a bowl and beat together until mixture becomes light and fluffy. Add vanilla essence and milk and fluff it again till mixed well.
Question– Why to use two types of sugars in this recipe?
Answer – White sugar makes a cookie crispy while brown sugar creates a softer and chewier texture in cookie because of molasses content. Using combination of both sugars makes cookies crispy and at the same time chew in the centre.
Step 3. Measure and sieve the flour, baking soda and salt. Add into the creamy sugar and butter mixture prepared in step 2. Mix it with the help of whisk and prepare the dough.
A quick tip – Do not directly scoop the measuring cup into the flour. Instead of it, use a spoon to loosely pile the flour into the measuring cup and then level it off with a butter knife.
If you scoop and level the flour then the flour weight (Approx. 170 grams) will be more than the weight of flour (Approx. 120 grams) measured using spooning the flour into a measuring cup and levelling.
Quantity of flour affects the outcome, more flour than the recipe is actually needs could lead to dry cookies. While less than expected quantity of flour would result in cookies spreading out in irregular shapes.
How to check perfect consistency of cookie dough – The right consistency is when cookie dough is relatively dry and barely sticky. So if dough is sticky then add more flour to bring it to right consistency but be careful not to have too much flour. Too much flour can make dough look crumbly.
Step 4. Once it comes together and forms a soft dough, add chocolate chips. Fold them in. If dough is too soft to handle, refrigerate for 30 minutes otherwise go ahead with next step. I refrigerated it.
Question – Why to refrigerate cookie dough ?
Answer – Refrigeration helps in settling the ingredients all together. It also helps in evenly distributing the moisture in mixture and also solidify fat content. As a result the cookies would not spread too much while baking.
Step 5. Shape dough into lemon sized ball and flatten them a little. Bake into preheated oven for about 9 to 11 minutes. It will be soft to touch but it will look set around the edges. Let it cool in the sheet for 10 minutes.
Step 6. Drizzle salted caramel sauce over the cookies or design whatever you like. Place mini easter eggs and serve these delicious Easter cookies . Enjoy !
Note – Store these cookies in airtight container without caramel sauce decoration. Decorate them before you want to serve.
Recipe card – Egg free cookies
- ½ cup or 1 stick Softened Butter
- ¼ cup Granulated Sugar
- ¼ cup firmly Packed dark brown Sugar
- 1 teaspoon Vanilla Extract
- 2 tablespoons Milk
- 1 cup All Purpose Flour
- ½ teaspoon Baking Soda
- A generous pinch of Salt
- ½ cup Semi Sweet Chocolate Chips
- For decoration Optional
- ½ cup Salted caramel sauce
- 12-15 Mini Chocolate Easter eggs
-
Preheat the oven to 180C/350F/Gas 4. At the same time take two baking trays lined with baking parchment and lightly grease them.
-
Measure the butter, granulated white sugar and brown sugar into a bowl and beat together until mixture becomes light and fluffy. Add vanilla essence and milk and fluff it again till mixed well.
-
Measure and sieve the flour, baking soda and salt. Add into the creamy sugar and butter mixture prepared in step 2. Mix it with the help of whisk and prepare the dough.
-
Once it comes together and forms a soft dough, add chocolate chips. Fold them in. If dough is too soft to handle, refrigerate for 30 minutes otherwise go ahead with next step. I refrigerated it.
-
Drizzle salted caramel sauce over the cookies or design whatever you like. Place mini easter eggs and serve these delicious egg free cookies .
Store these cookies in airtight container without caramel sauce decoration. Decorate them before you want to serve.
If you are looking for eggless bakes and cakes, have a look on following recipes.
1. Eggless banana bread recipe
2. Eggless chocolate walnut protein cake
3. Eggless cake with condensed milk
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