December is cookie month for us. We do bake cookies all year long, but we make a point to try some new recipes to incorporate in our cookie boxes for gift giving. These Eggless Custard cookies was one such experiment this year that was a huge hit with the kids. They loved it mainly because it did not have any nuts or dried foods and the flavors they like- vanilla and chocolate!
Growing up I absolutely loved eating plain custard (no fruits) that my mom would make. These cookies remind me of that flavor. Custard powder has corn flour (corn starch), vanilla flavoring and yellow food color and therefore the perfect ingredient to use as a short cut in cookie and cake recipes. These Eggless Custard cookies are crisp on the outside and slightly soft on the inside. They are good just like that but so decadent dipped in chocolate.
The Dough for Eggless Custard Cookies
The dough for these Eggless Custard Cookies is loosely based on my recipe of Eggless Sugar Cookies. In addition to all purpose flour, these cookies have powdered sugar and vanilla custard powder. Both ingredients have cornstarch and cornstarch makes the cookies light. Powdered sugar is basically regular granulated sugar that has been finely ground and mixed with a little bit of cornstarch. Custard powder has corn starch, vanilla flavoring, and yellow food color. Custard powder is easily available at any Indian grocery store or on Amazon.
The key to the dough is that it should be loose enough to pipe. If it appears to be a little thick, add an additional 1-2 tablespoons of milk and mix again.
What makes these Eggless Custard Cookies unique is the shape. I have used Wilton 1M tip to pipe 1 ½ – 2-inch pieces. Wilton 1M tip creates these ridges on the cookies that become nice and crunchy after baking and provides a nice textural element to the cookies. If you do not have Wilton 1M, you can use any large star tip to pipe the batter, the key is to have the ridges.
The Chocolate Glaze
The glaze is so easy to prepare. All you have to do is melt the chocolate chip is the microwave and add coconut oil to it. You just must be careful in melting the chocolate so not to burn it. In my experience if I melt it for 1 minute in the beginning and stir and then do 30 second intervals with stirring in between till the chocolate is melted, it works great. Alternatively, you can also use the double boiler method of melting chocolate.
A tip would be to use a cup to melt chocolate so it’s easy to dip the cookie in. For this recipe we are only dipping half of the cookie in chocolate. You can of course skip the chocolate part, but in my experience, the kids really enjoy having it.
More Eggless Cookie Recipes we love:
Cranberry Pistachio Shortbread Cookies
Chocolate dipped Custard Cookies (Eggless)
Vanilla flavored cookies dipped in chocolate.
20
servings30
minutes18-20 minutes
Ingredients
1/2 cup (113 gm) unsalted butter, room temperature
3/4 cup Powdered sugar (confectioner’s sugar)
1/4 cup +1 tablespoon milk
1 teaspoon vanilla extract
2 1/4 cup All purpose Flour
2 tablespoons Vanilla custard powder
- Chocolate dip
1 teaspoon coconut oil
Method
- Add butter, powdered sugar milk and vanilla to the bowl and beat with a handheld or stand mixer on medium speed for 2 minutes till butter is combined well with the sugar. Add in flour and custard powder until combined. The dough should be soft. Add another tablespoon milk if needed.
- Prepare a piping bag with Wilton 1 M piping tip. Add the cookie dough to the bag. Pipe about 1 ½- 2-inch-long cookies right on a cookie sheet. These cookies don’t spread much, so place time about 1 inch apart.
- Pre-heat oven to 350 F.
Place the cookie sheet with the piped cookies in the freezer till the oven pre-heats.
Bake for 18-20 minutes until the edges are light brown. Remove from the oven and cool for 2 minutes before placing it on the cooling rack and cooling completely. - Prepare the chocolate glaze as the cookies are cooling.
In a small bowl, microwave the chocolate chips for a minute. Remove and stir. Microwave in 30 second intervals, stirring in between till the chocolate is completely melted. Add coconut oil to make the chocolate runny and easier to dip. - Dip only 1 side of the cooled cookies in melted chocolate. Place on a cookie rack to drain the excess chocolate. It will take 3-4 hours for the chocolate to firm up.
Store in an airtight container at room temperature for up to a week.
Recipe Video
Tips
- If the dough appears to be thick and hard to pipe, add an additional tablespoon of milk.
- Be careful when microwaving the chocolate or it can burn and seize up quickly. Start with 1 minute, stir in between and then microwave in 30 second intervals. At the end to melt the last bit, only microwave it for 15 seconds.
){kind=link}