Eggless Chocolate Chip Cookies

These eggless chocolate chip cookies are buttery, soft, and chewy with crispy edges. Learn how to make these scrumptious eggless choco chip cookies at home from scratch! You definitely won’t miss the eggs at all!

I remember trying a chocolate chip cookie for the first time when I moved to the US. It was so decadent and rich, that I was totally hooked on to it, well, thanks to my sweet tooth.

Until then, the cookies I’ve had in India were the crispy, crunchy, and crumbly kinds. Not that I have any complaints, I’d happily finish a pack of glucose biscuits or Bourbon biscuits with a cuppa chai.

The recipe for eggless chocolate chip cookies is adapted from Nestle’s Toll House chocolate chip cookies. I love that recipe because it is a pretty simple, no-fuss, classic chocolate chip cookie recipe that doesn’t call for any fancy ingredients.

I’ve modified it a bit by swapping the eggs and playing around with the sugar quantities because I wanted a chewier cookie. And, I also chilled the dough for a day, because that chilling time definitely gives the cookies an extra flavor boost, thanks to all the chemistry happening between the ingredients during the resting time.

These cookies are for you if

• You are allergic to eggs
• You ran out of eggs
• Are a vegetarian
• Or simply want to enjoy raw cookie dough without worrying about falling sick. (Although this is pretty much an edible chocolate chip cookie dough since it doesn’t have eggs, I still recommend toasting the flour at 350° F for 7 minutes to kill any bacteria).

I’ve made a lot of batches of chocolate chip cookies with eggs. And to think that this eggless version is just as good is really saying something. We do not miss the eggs in these cookies, just as we don’t miss them in this eggless banana bread or eggless French toast recipe .

Ingredients needed for this egg-free version

• Flour
• Unsalted batter
• Sugars (white and brown)
• Yogurt
• Vanilla extract
• Baking soda
• Salt
• And loads of chocolate chips or if you feeling fancy and gourmet-ish, use a good quality slab of chocolate and cut it into chunks

What have I substituted the eggs for in this cookie recipe?

I used yogurt instead of eggs in this recipe. I’ve been a fan of using yogurt in most of my eggless bakes, and it has never disappointed me .

And I take it from your feedback that you guys love the outcome of these eggless bakes made with yogurt too! So trust me when I say you will love these eggless chocolate chip cookies 🙂

These are the best eggless chocolate chip cookies I’ve ever made, and they never last past 2 days in my house. This is not a very big batch, but you could easily double it, bake half, and freeze the remaining cookie dough to satisfy those out-of-the-blue dessert cravings 😀

How to make chewy eggless chocolate chip cookies from scratch – Step-by-step instructions

Step 1: Cream butter and sugars

In a large bowl, add 1/2 cup unsalted butter, 1/4 cup granulated sugar and 1/2 cup packed light or dark brown sugar. Beat on medium speed until light and fluffy, about 3-5 minutes, stopping to scrape down the sides of the bowl periodically.

Step 2: Add yogurt and vanilla extract

Add 1/4 cup yogurt and 1 teaspoon of pure vanilla extract, beat on medium speed until well combined.

Step 3: Add dry ingredients

Using a sifter or fine-mesh sieve, sift 1 and 1/4 cup all-purpose flour along with 1/2 teaspoon of baking soda and 1/4 teaspoon of kosher salt. Mix on the lowest speed just until combined and no more flour pockets are visible. Avoid over-mixing.

You can whisk the dry ingredients in a separate bowl and then add them to the mixture.

Step 4: Add chocolate chips and chopped nuts

Add 1 cup of chocolate chips or chunks and 1/2 cup of chopped pecans (optional) and fold in gently.

Step 5: Refrigerate the cookie dough

You can go about refrigerating the cookie dough in 2 ways;

• Cover the bowl: Cover the bowl with a cling wrap and refrigerate for a minimum of 2 hours to 24-48 hours for best results. You may refrigerate the dough for a maximum of 5 days.

• Scoop the dough balls and refrigerate: Using a cookie scoop, drop spoonfuls of cookie dough on a rimmed baking tray lined with parchment paper and refrigerate for 2 to 24-48 hours. Remember to cover the baking tray containing the cookie dough balls with plastic wrap to prevent the dough from drying out and absorbing odors.

Step 6: Bake

Preheat the oven at 375° F for 10 minutes.

If you chilled the dough in the bowl:

• Remove the bowl from the refrigerator and let it sit on the counter for 10-15 minutes, the dough will be hard but will soften a bit which will make it easy to scoop the dough.
• Scoop the cookie dough using a cookie scoop, and roll it between your palms to form a ball. The rolling is optional, if you want round cookies, or else simply scoop it straightway onto the parchment-lined baking tray or cookie sheet.
• Top each cookie dough with more chocolate chips and bake at 375° F on the middle rack for 9-11 minutes (or a few minutes longer depending upon the size of the dough ball) until the edges turn golden brown and the centers remain soft.
• While the first batch is baking, scoop up the rest of the dough, roll them into balls, and place them on another baking tray lined with parchment paper, cover with plastic wrap, and refrigerate while the first batch bakes.
• This will help firm up the dough balls which may soften during the scooping and shaping process.
• When the first batch is done baking and cooling, transfer the dough balls onto the baking tray (make sure it’s not hot) and bake.
• If you have more than one baking tray or sheet, you can prep the second batch about 2-3 minutes before the first batch is done.

If you chilled individual balls of cookie dough:

• When ready to bake, transfer the dough balls to a baking tray lined with parchment paper or silicon mat, leaving enough space between each ball of dough and bake.
• You can let it sit on the counter for 10 minutes to soften a bit or flatten them slightly so that they don’t stay dome-shaped.
• Follow the baking instructions as mentioned above.
• When the first batch is done, continue baking with the leftover batch of dough balls in the refrigerator.

Step 7: Cool

Leave the cookies on the baking tray for 2 minutes, then transfer to a wire rack and let them cool completely.

Storage instructions

Room temperature: Once the cookies have completely cooled down, transfer them to an airtight container in a single layer, and place parchment paper or wax paper between each layer of cookies to prevent them from sticking against each other. They will last for about 3 days. I do not recommend storing for more than 3 days as the cookies will go stale.

Freeze: You can freeze cookie dough for up to 3 months. If you are unsure of finishing off the batch of cookies, you can bake half of it and freeze the remaining half of the cookie dough following either of the methods;

1. Freezing the whole chunk of dough:

Transfer the dough to an airtight container, label, and freeze.

Or transfer the cookie dough to a cling wrap, flatten it out and shape it into a square or circular disc. Cover it well ensuring there is no air gap. Place it in the freezer for up to 3 months.

Thaw in the refrigerator for a few hours, then scoop or slice pieces of dough and follow the baking steps under instructions.

2. Shape the dough into a log and freeze:

Shape the cookie dough into a log as you would with slice-and-bake cookies. Wrap it tightly with cling wrap or parchment paper, place it in a freezer-safe bag, label, and freeze.

When you are ready to bake, defrost the log for 10-15 minutes on the counter or about 3-4 hours in the refrigerator. Then slice and bake!

3. Freeze cookie dough balls:

You also have an option of freezing individual cookie dough balls. To do that you would follow the same instructions under point 2 of step 5, but you would freeze it for 1-2 hours until the dough is rock solid. Place all the frozen dough balls in a resealable freezer-safe bag or an airtight container.

This is a super handy option when you want to eat just one or two cookies, remove the required number of dough balls, pop them on a baking tray, and bake, adding an additional 1-2 minutes to the total baking time. There is no need to thaw the dough ball, but you could leave it on the counter for 10-15 minutes if you want to.

Recipe Tips to make the best egg-free chocolate chip cookies

Room temperature ingredients: You must have all the ingredients at room temperature before proceeding with the recipe.

Measure the flour correctly: If using a measuring cup to measure the flour, remember to fluff the flour in the container and then spoon it into your measuring cup till it overflows, then level it off the excess with the back of a butter knife. This way you avoid packing excess flour which could make your cookies dry and dense.

Softened butter: Recipes usually state to use softened butter for baking. So how do you know if your butter is at the right temperature? Test by pressing the butter with your finger, and applying a little pressure. If it leaves an indentation, it is perfect to be used in the recipe. If you finger sides through the butter with zero resistance, it is over-softened. It takes about 30-45 minutes for the butter to soften up.

Test the freshness of baking soda: You can test if your baking soda is fresh by placing about a teaspoon of baking soda in a bowl, add a splash of vinegar over it. If it fizzes, it is fresh and if there’s no activity, it has expired and will not work in the recipe.

Do not cream the butter and sugars too much: Avoid overbeating the butter and sugars. We do need those air pockets to leaven the cookies but we also don’t need an excess amount of air which will cause the cookies to rise quickly and collapse after baking. 3-5 minutes is more than enough for the entire creaming process.

Avoid over-mixing the dry ingredients with the creamed mixture: Once you add the dry ingredients to the creamed mixture, avoid over-mixing. Always mix until you see no more flour pockets. Over-mixing results in the formation of gluten strands in the dough which only gives rise to a batch of tough and dense cookies!

Refrigerate the cookie dough: Doing so enhances the flavor of the cookie. But most importantly, it helps prevent the cookies from spreading too much yielding a thicker and chewy cookie. When you chill the cookies, the fat i.e. butter solidifies and melts slowly as soon as the cookie dough hits the oven. If you don’t chill the dough the cookies will definitely spread and might be fragile enough to fall apart.

Leave enough space between each ball of cookie dough: Unlike slice-and-bake cookies, these chocolate chip cookies spread to an extent on baking. So, remember to keep enough distance between each scoop of cookie dough on the baking tray. If you are baking these eggless chocolate chip cookies for the first time and really have no clue about this part, test a trial batch placing one ball of cookie dough and check how much it spreads on baking. You can then adjust accordingly.

Avoid overbaking: Keep an eye on the cookies while they are baking. Pull them out of the oven when the edges begin to turn golden brown, the centers will look under-baked and that is what you want. The cookies will continue to bake as they cool. For that soft, chewy, and gooey center, avoid overbaking!

Why did my cookies turn flat?

There could be a couple of reasons why cookies spread a little too much and turn flat;

• You used less flour
• You added more butter
• The dough was warm
• You over beat the butter and sugar mixture
• You used a hot baking tray

Why are my cookies dome-shaped?

This could happen due to either or a combination of reasons;

• The dough is too cold
• You used more flour
• You used baking powder instead of baking soda

Troubleshoot: Let the dough sit at room temperature for 10-15 minutes before baking. If you already put cold dough in the oven, flatten the cookies with a fork halfway through baking.

Can I use salted butter instead of unsalted?

I prefer to use unsalted butter because that way you can control the amount of salt in the dough. The salt content varies from brand to brand. If it really doesn’t bother you as much, you may use salted butter, and skip the salt called for in the recipe.

Can I use dark or light brown sugar?

You can use either depending on what you have in your pantry. Dark brown sugar has a higher content of molasses than light brown sugar. So, cookies made with dark brown sugar will have that rich, deep, caramelized, and complex, toffee flavor, whereas the ones made with light brown sugar will have a milder flavor.

Can I substitute the brown sugar with white sugar?

You can swap the brown sugar with the same amount of white sugar in this recipe. But keep in mind that the texture of the cookies will change drastically. Cookies made with some amount of brown sugar tend to be chewier and moister. The cookies will be crispier instead if you only use white sugar. The other ingredients will also need to be altered for the thin and crispy cookies. So use this substitution as a last resort.

Can I use baking powder instead of baking soda in this recipe?

You can, but again, that would change the chemistry of the ingredients resulting in cakey cookies instead of soft and chewy cookies. Not bad if you love the cakey texture of these cookies. You can use 1/2 teaspoon of baking powder instead of baking soda. Please stick to baking soda if you prefer the dense, soft, and chewy cc cookies.

Can I make these vegan?

Yes, you definitely can. Use non-dairy yogurt, vegan butter, and chocolate chips.

If you want to skip using yogurt, you can add a flax egg. To make a flax egg, add 3 tablespoons of warm water to 1 tablespoon of ground flaxseed meal in a bowl and leave it aside for 15 minutes. It will turn gelatinous and can be used instead of the yogurt in this recipe.

You can even swap the yogurt with 3 tablespoons of applesauce instead.

You may also enjoy these eggless cookie recipes

• Thumbprint cookies
• Linzer cookies
• Shortbread cookies
• Bourbon biscuits
• Coconut cookies
• Digestive biscuits
• Slice-and-bake chocolate cookies
• Nankhatai (Indian shortbread cookies)

Eggless Chocolate Chip Cookies

Ingredients1x2x3x

• 1 & 1/4 cup all-purpose flour 175 grams
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup unsalted butter 113 grams
• 1/4 cup granulated sugar or caster sugar 53 grams
• 1/2 cup packed light or dark brown sugar 112 grams
• 1/4 cup full-fat yogurt 58 grams
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet or bitter-sweet chocolate chips
• 1/2 cup chopped pecans or other nuts of choice

Instructions

• In a large bowl, add unsalted butter, granulated sugar, and brown sugar. Beat on medium speed until light and fluffy, about 3-5 minutes, stopping to scrape down the sides of the bowl periodically.
• Add yogurt and pure vanilla extract, beat on medium speed until well combined.
• Using a sifter or fine-mesh sieve, sift all-purpose flour along with baking soda and kosher salt. Mix on the lowest speed just until combined and no more flour pockets are visible. Avoid over mixing.
• You can whisk the dry ingredients in a separate bowl and then add it to the mixture.
• Add chocolate chips or chunks and chopped pecans (optional) and fold in gently.
• Refrigerate the cookie dough, either by covering the bowl with cling wrap or drop spoonfuls of cookie dough on a rimmed baking tray lined with parchment paper and refrigerate for 2 to 24-48 hours. Cover the baking tray with plastic wrap to prevent the dough from drying out and absorbing odors.
• Preheat the oven at 375° F for 10 minutes.
• Remove the bowl from the refrigerator and let it sit on the counter for 10-15 minutes.
• Scoop the cookie dough using a cookie scoop, roll between your palms to form a ball.
• Top each cookie dough with more chocolate chips and bake at 375° F on the middle rack for 9-11 minutes (or a few minutes longer depending upon the size of the dough ball) until the edges turn golden brown and the centers remain soft.
• If you chilled individual balls of cookie dough, transfer the dough balls to a baking sheet lined with parchment paper or silicon mat, leaving enough space between each ball of dough and bake. You can let it sit on the counter for 10 minutes to soften a bit or flatten them slightly so that they don’t stay dome-shaped. Follow baking instructions as mentioned above.
• When the first batch is done, continue baking with the leftover batch of dough balls in the refrigerator. Make sure the baking tray has cooled down completely before placing the second batch.
• Leave the cookies on the baking tray for 2 minutes, then transfer to a wire rack and let them cool completely.

Video

Notes

• Bake a couple of minutes more for crispy cookies, about 12-15 minutes.
• I do not recommend skipping the chilling part. If you are in a hurry to bake the cookies, chill the dough for at least 30 minutes to prevent it from spreading too much.
• I prefer to bake one batch of cookies at a time for uniform baking. Some ovens have hotspots, and that could affect the outcome of the cookies if you bake multiple batches at a time. You can bake two trays of cookies in a go, but remember to rotate them front to back and switch racks, halfway through baking.
• For my Indian readers, I’d like to mention that the brown sugar available in India is quite different than the ones I’ve used in the US and it is really not great for baking. I recommend using this product (not sponsored nor an affiliate link), easily available on Amazon for that perfectly soft and chewy texture in these cookies.
• Nutrition Disclaimer: Nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.
• Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml

Nutrition

Eggless Chocolate Chip Cookies

Ingredients

• 1 & 1/4 cup all-purpose flour 175 grams
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup unsalted butter 113 grams
• 1/4 cup granulated sugar or caster sugar 53 grams
• 1/2 cup packed light or dark brown sugar 112 grams
• 1/4 cup full-fat yogurt 58 grams
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet or bitter-sweet chocolate chips
• 1/2 cup chopped pecans or other nuts of choice

Instructions

• In a large bowl, add unsalted butter, granulated sugar, and brown sugar. Beat on medium speed until light and fluffy, about 3-5 minutes, stopping to scrape down the sides of the bowl periodically.
• Add yogurt and pure vanilla extract, beat on medium speed until well combined.
• Using a sifter or fine-mesh sieve, sift all-purpose flour along with baking soda and kosher salt. Mix on the lowest speed just until combined and no more flour pockets are visible. Avoid over mixing.
• You can whisk the dry ingredients in a separate bowl and then add it to the mixture.
• Add chocolate chips or chunks and chopped pecans (optional) and fold in gently.
• Refrigerate the cookie dough, either by covering the bowl with cling wrap or drop spoonfuls of cookie dough on a rimmed baking tray lined with parchment paper and refrigerate for 2 to 24-48 hours. Cover the baking tray with plastic wrap to prevent the dough from drying out and absorbing odors.
• Preheat the oven at 375° F for 10 minutes.
• Remove the bowl from the refrigerator and let it sit on the counter for 10-15 minutes.
• Scoop the cookie dough using a cookie scoop, roll between your palms to form a ball.
• Top each cookie dough with more chocolate chips and bake at 375° F on the middle rack for 9-11 minutes (or a few minutes longer depending upon the size of the dough ball) until the edges turn golden brown and the centers remain soft.
• If you chilled individual balls of cookie dough, transfer the dough balls to a baking sheet lined with parchment paper or silicon mat, leaving enough space between each ball of dough and bake. You can let it sit on the counter for 10 minutes to soften a bit or flatten them slightly so that they don’t stay dome-shaped. Follow baking instructions as mentioned above.
• When the first batch is done, continue baking with the leftover batch of dough balls in the refrigerator. Make sure the baking tray has cooled down completely before placing the second batch.
• Leave the cookies on the baking tray for 2 minutes, then transfer to a wire rack and let them cool completely.

Video

Notes

• Bake a couple of minutes more for crispy cookies, about 12-15 minutes.
• I do not recommend skipping the chilling part. If you are in a hurry to bake the cookies, chill the dough for at least 30 minutes to prevent it from spreading too much.
• I prefer to bake one batch of cookies at a time for uniform baking. Some ovens have hotspots, and that could affect the outcome of the cookies if you bake multiple batches at a time. You can bake two trays of cookies in a go, but remember to rotate them front to back and switch racks, halfway through baking.
• For my Indian readers, I’d like to mention that the brown sugar available in India is quite different than the ones I’ve used in the US and it is really not great for baking. I recommend using this product (not sponsored nor an affiliate link), easily available on Amazon for that perfectly soft and chewy texture in these cookies.
• Nutrition Disclaimer: Nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.
• Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml

Nutrition

These Eggless thumbprint cookies | shortbread thumbprint cookies | shortbread jelly cookies are rich, buttery, tender, crumbly and melt in the mouth. Made with just five basic ingredients, these are easily adaptable to endless variations. Bake up a batch, or two or more this Holiday season coz they will be gone sooner than you think!

The Holidays are going to be upon us pretty soon. And I’ve made a list of goodies to share with you guys, starting with this classic Holiday favorite- Thumbprint Cookies, traditionally known as rosenmunnar , which are basically, buttery Swedish cookies with jam in the middle .

If you are looking for some easy Holiday cookies | Christmas cookie recipes , you have to add these awesome homemade thumbprint cookies to your cookie platter because –

1. They are really easy , I promise. You just need about 15-20 mins of prep time for the cookie dough, shaping, and filling it with jam.
2. There is no chilling or rolling involved . So no worries about the dough cracking and sticking and loads of other issues.
3. Plus guys, look how pretty they look especially when you fill them with an assortment of jams or jellies.
4. The taste – what it all comes down to after all. These jelly-filled cookies taste amazing, imagine taking a bite of these cookies, they are crisp yet so tender they literally crumble in your mouth with a little bit of the chewy texture from the sweet jam/jelly. These are little bites of heaven!

EGGLESS THUMBPRINT COOKIES INGREDIENTS | WHAT ARE THE INGREDIENTS FOR THUMBPRINT COOKIES?

These easy thumbprint cookies require just 5 basic ingredients , not counting salt and your flavoring agents.

1. Butter, salted or unsalted both work in this recipe.
2. Flour
3. Cornstarch, an ingredient that makes these cookies really light and gives it an amazing crisp-tender texture. You can skip the cornstarch if you don’t have it and substitute it with flour instead. But if you do have some in your pantry, I highly recommend using it in this recipe.
4. Confectioners sugar or powdered/icing sugar, another ingredient which also gives a nice, light texture to these eggless thumbprint cookies.
5. Jams, jellies or preserves of choice. I’ve used an assortment of mixed berry, strawberry and mango jam. It did make for a stunning and gorgeous cookie platter!

These thumbprint cookies are adapted from my Karachi Fruit Biscuits, which is basically similar to a shortbread cookie. It is one of the most tried and tested recipes on my blog, and it has been loved by all those who have tried it. It is that one cookie dough that I always have at the back of my hand. I don’t even need to look at the recipe, because I have made it so many times that I’ve literally lost track of the number of cookies I’ve dished out using that failproof cookie dough recipe.

The best part is how versatile it is, either slice-and-bake, or roll it out and make cut-outs, or roll the dough into balls, flatten and make individual cookies. It always yields such amazing treats to enjoy sans the eggs. This is the best thumbprint cookie recipe ever, without the eggs, and after trying these out I’m sure you will agree with me on this one. You could also use this dough to make reindeer cookies and many other theme related shapes for any occasion.

You could also make vegan thumbprint cookies by using vegan butter instead.

I’ve flavored these jam thumbprints | jelly thumbprint cookies with pure vanilla extract to make a vanilla thumbprint cookie recipe . You can get creative here and create your own variations. Don’t know from where to start? I’ve given a list of variations further down and how to go about it. I bet you will enjoy those flavors too:)

VARIATIONS OF THUMBPRINT COOKIES USING THIS BASIC COOKIE DOUGH

These eggless thumbprint cookies are a gorgeous and lovely treat all year round. I don’t think they should be reserved only for the Holidays, they would be apt for any occasion. Here’s a very basic thumbprint cookie recipe along with numerous variations. So pick a few, and make some of these goodies to treat your family and friends this Holiday season.

• Thumbprint cookies with kisses | Hershey thumbprint cookies: Press a Hershey’s kisses candy into each indentation as soon as you remove it from the oven.

• Candy thumbprint cookies: Roll the cookie dough into 1-inch balls and press a candy melt in the center of each cookie. Bake for about 15 mins until edges are golden brown.

• Red and green thumbprint cookies | Holiday thumbprint cookies: Press red or green candy melts or a halved candied cherry in the center of the cookies and bake as directed below. You can also roll the cookie dough in red or green sugar or use red and green sprinkles after filling the indentations with melted chocolate, Nutella etc

• Caramel thumbprint cookies: Use about 10 caramels, such as Kraft’s. Melt the caramels with 1 tbsp heavy cream in the microwave or in a pot over medium-low heat until smooth. Take it off the heat and set aside. Once the caramel is warm, fill each indentation of the baked cookies up to the brim. You may sprinkle sea salt or nuts. Let it cool completely before serving.

• Raspberry almond shortbread thumbprint cookies: Use 1/2 teaspoon almond extract instead of vanilla extract and use raspberry preserves or jelly to fill the indentations. Bake as directed in the recipe below.

• Walnut or pecan thumbprint cookies: Use about 1/2 to 3/4 cup of crushed walnuts or pecans for this recipe. Roll the cookie dough ball in flax egg or egg white and then coat it by rolling the ball in crushed nuts. Place them on a baking sheet, make the indentation and proceed with the recipe.

• Lemon raspberry thumbprint cookies: Add about 1/2 tbsp of lemon zest along with vanilla extract to the dough. Fill the indentations with raspberry preserves or jelly. Bake as directed in the recipe below.

• Nutella thumbprint cookies: Fill the indentation with Nutella after the cookies have cooled down. Transfer the Nutella into a piping bag or ziplock bag (ends snipped off) and fill the cookies. Top with shredded coconut, sprinkles etc

• Raspberry thumbprint cookies: Use raspberry jam/jelly to fill the indentation.

• Blueberry thumbprint cookies: Use blueberry jam/jelly to fill the indentation.

• Apricot thumbprint cookies: Use apricot preserves/jelly to fill the indentation.

• Cinnamon thumbprint cookies: Swap 1/2 teaspoon of vanilla extract with the same amount of ground cinnamon.

• Cardamom thumbprint cookies: Swap 1/2 teaspoon of vanilla extract with the same amount of green cardamom powder.

• Thumbprint cookies with icing: For the icing, take 1/2 cup of powdered sugar and 1-2 teaspoons of milk, some lemon zest. Adjust the consistency of the icing with more milk if required. Combine everything and drizzle over the cookies once they cool down.

• Chocolate thumbprint cookies: Use this recipe of chocolate cookies, and make thumbprint cookies instead.

• HOW TO STORE THUMBPRINT COOKIES?

• CAN YOU FREEZE THUMBPRINT COOKIES? IF YES, THEN HOW TO FREEZE THUMBPRINT COOKIES?

• YOU MAY ALSO LIKE THESE EASY EGGLESS COOKIE RECIPES

• STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS THUMBPRINT COOKIES | BUTTER AND JAM THUMBPRINTS | SHORTBREAD BUTTER THUMBPRINT COOKIES

• HOW TO MAKE EGGLESS THUMBPRINT COOKIES | JAM COOKIES? | THUMBPRINT BISCUITS RECIPE?

• Eggless Thumbprint Cookies | Shortbread Thumbprint Cookies | Rosenmunnar

HOW TO STORE THUMBPRINT COOKIES?

Once you fill the thumbprints they are good for around 2 days at room temperature, as the moisture in the jams tends to soften them. If you plan on making these thumbprint cookies in advance, bake them without adding the jam. Store the baked thumbprints in an airtight container and fill in the jam only before serving. This way they will keep for longer.

CAN YOU FREEZE THUMBPRINT COOKIES? IF YES, THEN HOW TO FREEZE THUMBPRINT COOKIES?

Yes, you can definitely freeze the cookies. Simply follow these steps-

• Place all the thumbprints in a good airtight container such as Tupperware.
• Place parchment paper or wax paper between each layer of cookies so that they don’t stick together.
• Make sure the container is sealed tightly as you don’t want other odors passing on to the cookies.
• Place the container in a foil and then into a plastic bag to avoid as much air from getting into the container.
• If you have the time and patience you may also wrap each cookie individually in waxed paper and place them all in a container or zip lock bag.
• Thaw it overnight in the refrigerator or at room temperature for about 30 mins before serving. You can freeze them with or without the jam.

• Eggless Bourbon biscuits
• Eggless badam pista biscuits, Karachi bakery style
• Coconut cookies
• Nankhatai (Indian shortbread cookies)
• Linzer cookies

STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS THUMBPRINT COOKIES | BUTTER AND JAM THUMBPRINTS | SHORTBREAD BUTTER THUMBPRINT COOKIES

1.Line a baking sheet with Silpat or parchment paper. Sift the flour, cornstarch, and salt in a large mixing bowl.

2.Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until pale, light and creamy, scraping down the bowl in between.

3.Add vanilla extract and mix well.

4.Now, switch to the lowest speed and add the dry ingredients in two parts, scraping down the bowl in between until well mixed. Gently bring the dough together. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk. The dough should be soft.

5.Preheat the oven to 350 degrees F/180 degrees C. Shape the dough into 1 inch balls. I used a tablespoon and half to measure out the dough and form the balls, just so they are all uniform. Place the balls on the baking tray, about 2-inches apart.

6.Make an indentation in the center of each cookie gently, using your thumb or the back of a rounded 1/4 teaspoon. If the edges crack, simply fix it with your fingers. Or just leave it as it is, it doesn’t really matter.

7.Fill the centers of the cookies with jam right up to the brim, about 1/4 teaspoon.

8.Bake for 13-15 minutes or just until the edges are golden brown. Let it stand on the cookie sheet for about a minute, then transfer to a cooling rack and cool completely.

NOTE

• The butter should be soft but not so soft that it is mushy. If you push the butter with your finger, it should slide with some resistance, leaving a dent behind. That is the correct consistency of the butter to be used in this recipe. Leave it for no more than 1 hour on the countertop to reach this stage. When the butter is too soft, you may end up using more flour as the dough might be sticky. Simply avoid this situation by ensuring the butter is not too soft.
• If the jam is too firm, transfer it to a microwave safe bowl and microwave for about 10 seconds or transfer to a heavy bottomed pot over medium-low heat, stir it well to loosen it and fill the cookies. Make sure it is not very hot.
• If it is too hot and humid where you live, you may want to refrigerate the cookies after making the indentation. Doing so will prevent the cookies from spreading while baking. Add the jam after the refrigerating the cookies and bake as directed.

HOW TO MAKE  EGGLESS THUMBPRINT COOKIES | JAM COOKIES? | THUMBPRINT BISCUITS RECIPE?

Eggless Thumbprint Cookies | Shortbread Thumbprint Cookies | Rosenmunnar

Ingredients1x2x3x

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

• 1 cup all-purpose flour, spooned and leveled
• 2 tbsp cornstarch
• 1/2 cup unsalted butter softened (leave the butter on the counter top, until soft)
• 1/2 cup Confectioner’s sugar/powdered sugar, you may even reduce it to 1/3 cup if you prefer less sweeter cookies
• 1/2 tsp vanilla extract
• 1/4 tsp salt, skip if using salted butter
• 1/4 to 1/3 cup jam/jelly/preserves, of choice

Instructions

• Line a baking sheet with Silpat or parchment paper. Sift the flour, cornstarch, and salt in a large mixing bowl.
• Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until pale, light and creamy, scraping down the bowl in between.
• Add vanilla extract and mix well.
• Now, switch to the lowest speed and add the dry ingredients in two parts, scraping down the bowl in between until well mixed. Gently bring the dough together. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk. The dough should be soft.
• Preheat the oven to 350 degrees F/180 degrees C. Shape the dough into 1 inch balls. I used a tablespoon and half to measure out the dough and form the balls, just so they are all uniform. Place the balls on the baking tray, about 2-inches apart.
• Make an indentation in the center of each cookie gently, using your thumb or the back of a rounded 1/4 teaspoon. If the edges crack, simply fix it with your fingers. Or just leave it as it is, it doesn’t really matter.
• Fill the centers of the cookies with jam right up to the brim, about 1/4 teaspoon.
• Bake for 13-15 minutes or just until the edges are golden brown. Let it stand on the cookie sheet for about a minute, then transfer to a cooling rack and cool completely.

Notes

• The butter should be soft but not so soft that it is mushy. If you push the butter with your finger, it should slide with some resistance, leaving a dent behind. That is the correct consistency of the butter to be used in this recipe. Leave it for no more than 1 hour on the countertop to reach this stage. When the butter is too soft, you may end up using more flour as the dough might be sticky. Simply avoid this situation by ensuring the butter is not too soft.
• If the jam is too firm, transfer it to a microwave safe bowl and microwave for about 10 seconds or transfer to a heavy bottomed pot over medium-low heat, stir it well to loosen it and fill the cookies. Make sure it is not very hot.
• If it is too hot and humid where you live, you may want to refrigerate the cookies after making the indentation. Doing so will prevent the cookies from spreading while baking. Add the jam after the refrigerating the cookies and bake as directed.

I hope you guys enjoyed this easy thumbprint cookie recipe. I would love to hear from you if you try them out.

Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

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Regards,

Freda

This blue cheese dip is so indulgent and delicious, a million times better than the store-bought ones. You need just a few ingredients to make this cool, tangy, and creamy blue cheese dipping sauce from scratch! Not only is it great alongside some buffalo chicken wings, but it pairs well with anything and everything, you name it!

I prefer making my own dips and salad dressings because it is actually so easy to make one at home. How difficult can mixing ingredients in a bowl or a Mason jar really be, right?

I know, I hear ya! The store-bought stuff is super convenient, just open a jar or pop open a bottle, so why really bother to make it at home. A walk down the salad dressing aisle and one is really spoilt for choices with a number of brands.

For me, they just taste blah, and even worse, it is loaded with preservatives, additives, and unwanted fillers. Hence, I prefer making my own dips or salad dressings from scratch, which also gives me plenty of room to customize and play around. Honestly, that’s my favorite part 😀

I was quite hesitant to try bleu cheese for the longest time. That typical smell really put me off. But it’s something I’ve come to appreciate over the years. On the contrary my hubby really really loves it.

The first time I ever sampled blue cheese was in the form of this dip at a local restaurant and I think that was a good start, I was pleasantly surprised that I actually loved it.

Since I enjoyed the dip so much, I thought it was about time to explore more of the blue cheese territory…..haha 😀 Blue cheese dip has been a favorite since then and a must-make at home, especially if buffalo wings are on the menu!

• Ingredients needed for this simple dip
• Substitutions
• Variations
• Tips to make the best blue cheese dip
• Servings suggestions
• You may also enjoy these delicious dips
• How to make blue cheese dip recipe – Step by step instructions
• Quick FAQs
• Blue Cheese Dip

Ingredients needed for this simple dip

To make this quick and easy blue cheese dip, you will need;

Bleu cheese- the star of this dip: There are so many kinds of blue cheeses, depending on the region it is made. It is ‘bleu’ in French and Roquefort which is a French cheese is one of the best known blue cheeses. There are other types of blue cheese like gorgonzola from Italy, Stilton from England, Cabrales from Spain, and Maytag blue from the US to name a few.

Be sure to use a good quality, soft, blue cheese that crumbles well. Confused about what type of blue cheese to use for this dip? If you have never tried blue cheese before, I suggest starting off with a mild one like gorgonzola dolce, Amish, or Danish blue cheese.

For a stronger flavor, you could use gorgonzola piccante, Stilton, or Roquefort.

For something in between that’s not too mild nor too strong, use Maytag blue.

Ultimately, use the kind of blue cheese that you love as it will dictate the taste of this dip to an extent.

Mayonnaise and sour cream: This forms the creamy and tangy base of the dip.

Lemon juice: To slight acidity really brightens up this dip.

Worcestershire sauce: For that hint of savoriness

Seasonings like salt, pepper, and garlic powder.

That is all that I’ve used in my homemade blue cheese dip! You really don’t even need a packaged dip mix, seriously ditch it!

Substitutions

This recipe is truly adaptable to whatever ingredients you have at hand. You really don’t need to stick to this recipe, though I suggest you try it the way it is, and then make alterations to suit your preferences.

Mayonnaise: Can be substituted with the same amount of full-fat Greek yogurt. You can also use 4 oz, which is about 1/2 cup of cream cheese in lieu of mayonnaise. Using cream cheese will also add more thickness to this dip, so you may need a splash of milk to thin it down.

Sour cream: You can also make this blue cheese dip without sour cream. Substitute it with Greek yogurt or creme fraiche. For a healthier version of blue cheese dip, skip the mayo and sour cream, and simply use all Greek yogurt.

Fresh garlic: I’ve used garlic powder, but you can also use a clove or two of garlic, finely minced. You can also use onion powder, a pinch of paprika if you like.

Lemon juice: You can swap the lemon juice with lime juice, apple cider vinegar, white wine vinegar, balsamic, or red wine vinegar.

Variations

I love to keep this recipe simple, but you can consider incorporating some of these ingredients for a different variation.

Herbs: You can add a couple of tablespoons of fresh herbs likes parsley, dill, chives, etc for a pop of color. You can also use a teaspoon or two of dried herbs.

Bacon: Use about 1/3 – 1/2 cup crumbled cooked bacon, reserving about 2 tablespoons for garnishing. Mix it with the rest of the ingredients, garnish with the reserved bacon before serving. Skip the salt, taste just before serving and add if needed.

Caramelized onion: If you are feeling fancy, take this dip a notch up by adding caramelized onions, a cross between an onion and blue cheese dip.

Julienne 1 sweet or Vidalia onion, sauté with 1-2 tablespoons of olive oil or butter, and a pinch of salt. Cook on medium-low heat, stirring occasionally until the onions caramelize and turn a deep golden brown. You can add a splash of water to scrape up all that yummy browned bits stuck at the bottom of the pan. Once the onions have caramelized, transfer to a bowl and let it cool. You can chop it up to make it less stringy. Add it along with the other ingredients and enjoy this fancy version of blue cheese dip with caramelized onions.

Nuts: Garnish the dip with some chopped nuts like pecans or walnuts to add some more texture to this dip

Heat: Add 1/4 to 1/2 teaspoon of cayenne pepper or jalapeño, diced into small pieces, also add some of the seeds for that kick.

Tips to make the best blue cheese dip

Best quality ingredients: Use quality ingredients while making this dip. You must use good mayo (if it’s homemade, even better!), and good quality blue cheese.

I suggest buying a wedge of blue cheese instead of the crumbles sold in containers. But i f you are not in the mood to splurge on fancy blue cheese, the crumbled stuff in the container will work fine. It just won’t taste the best but will work in a pinch.

Avoid reduced-fat or fat-free mayonnaise/salad dressing: Use full-fat mayo for that creamy texture. Be sure to use real mayonnaise and not salad dressing. You can still get away with reduced-fat or light mayo in this recipe, but using salad dressing would make the dip watery.

Also, keep in mind if you choose to use a blender or food processor to mix the ingredients, avoid using low-fat mayo and sour cream as it can make the dip watery. Simply mix everything in a bowl.

Adjust the quantity of blue cheese: These quantities of blue cheese work well for us in this recipe. You can use more or less blue cheese, depending on your preference.

Chunky v/s smooth dip: This dip is fairly chunky and that’s how we like it. If you prefer a really smooth dip, blend all the ingredients in a food processor or a blender.

You can also mash the cheese in a bowl with the back of a fork, add the other ingredients, and mash everything together until it reaches your desired consistency.

Servings suggestions

This tangy, cooling blue cheese dipping sauce is the perfect accompaniment for spicy buffalo wings. But besides that, there are so many ways of using this delicious dip. I like to serve it with;

• Veggies like celery sticks, baby carrots, thinly sliced radish, red peppers, broccoli
• Roasted vegetables
• Thin it down and use it for drizzling on a classic wedge salad
• All sorts of chips like potato chips, Kettle chips, nacho chips, blue corn chips, pita chips or veggie chips
• Crackers
• Soft pretzels
• As a topping for baked potatoes
• On burgers
• Chicken strips or popcorn chicken
• Along with steak bites

Whether you are hosting a party, or simply want a quick dipping sauce for chips or hot wings, give this easy recipe a go! I bet you will never go back to the store-bought stuff!

You may also enjoy these delicious dips

• Greek tzatziki
• Restaurant-style salsa
• Baba ganoush
• Roasted tomatillo salsa verde

How to make blue cheese dip recipe – Step by step instructions

Step 1: Combine ingredients and mix well

For a chunky consistency: In a medium-sized bowl, add 1 cup sour cream, 1/2 cup full-fat mayonnaise, 5 oz crumbled bleu cheese (reserve a tablespoon for the topping), 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly cracked pepper. Mix until well combined.

For a smooth consistency: Add all the ingredients in a food processor or blender and blend until well combined. You may reserve half of the cheese to mix in later, for a smooth and chunky consistency.

Step 2: Refrigerate for at least 2 hours

Cover the bowl with a cling wrap or transfer to a Mason jar and refrigerate for a minimum of 2 hours to 2 days.

Taste-test before serving and adjust seasonings if required. Top with the reserved cheese crumbles. I sprinkled freshly chopped parsley some color. Serve chilled or at room temperature.

Note

• If the dip is too thick for you, add a few tablespoons of milk/buttermilk to thin it down to your desired consistency.

What does this dip taste like?

This delicious dip is packed with robust bleu cheese crumbles. The spicy, salty, piquant flavor of the bleu cheese compliments the creamy mayo and sour cream.

This dip is savory and indulgent with a thick, creamy, and chunky consistency. The lemon juice adds a pop of brightness.

A dash of salt brings out the flavor, freshly cracked pepper adds a little kick and the garlic powder gives this dip a mild garlic flavor. This homemade version tastes fresh and is nothing like the bland store-bought ones.

Does this dip go bad?

USDA does not recommend storing foodstuff for more than 2 hours at room temperature or more than 1 hour if the temperature is above 90° F. Cover the bowl with plastic wrap or transfer the dip to a Mason jar and refrigerate it as soon as it’s prepared.

This makes a pretty big batch and will last for about 5 days in the refrigerator. You can scale down this recipe to make a small batch.

Blue cheese dip v/s dressing

The only difference between the two is the consistency. For the dressing, you will need the same base as the dip, and thin it down by adding a few tablespoons of milk or buttermilk until you reach your desired consistency.

Can I make this dip without blue cheese?

If you can’t get past the typical flavor of bleu cheese, try swapping it with crumbled feta or goat cheese. It won’t taste quite the same but will work in a pinch.

Interested in knowing more about blue cheese?

Check out this article from Delishably that throws more insight into the different types of blue cheese.

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Blue Cheese Dip

Ingredients1x2x3x

• 1 cup sour cream
• 1/2 cup full-fat mayonnaise
• 5 oz crumbled blue cheese, more or less to taste
• 1 tablespoon lemon juice, or to taste
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Salt, to taste

Instructions

• For a chunky consistency: In a medium-sized bowl, add all the ingredients, reserve a tablespoon of cheese for the topping. Mix until well combined.
• For a smooth consistency: Add all the ingredients in a food processor or blender and blend until well combined. You may reserve half of the cheese to mix in later, for a smooth and chunky consistency.
• Cover the bowl with a cling wrap or transfer to a Mason jar and refrigerate for a minimum of 2 hours to 2 days.
• Taste-test before serving and adjust seasonings if required. Top with the reserved crumbled blue cheese Serve chilled or at room temperature.

Notes

• If the dip is too thick for you, add a few tablespoons of milk/buttermilk to thin it down to your desired consistency.
• Nutrition Disclaimer: Nutrition info listed are approximate values that are calculated using an online nutrition calculator and will differ depending on the products used. If you rely on them for your diet, please use your preferred nutrition calculator.
• Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml

Nutrition