We enjoy these cookies especially served with a glass of milk or hot tea.
I love baking. Whether it is eggless coconut cookies, Dulce De Leche thumbprint cookies, or Eggless swirl shortbread cookies, I just rejoice over the process, and of course, the bliss that follows when you finally bite into its crunchiness and flavor — amazing! And not to mention, the intoxicating aroma that fills the house and makes the mouth water and that exhilarating feeling are beyond comprehension. But for those who are wondering what these tempting delicacies are, let me explain. These are eggless Indian cookies with a perfect crispy texture and beautiful subtle hue that would tempt you to grab them instantly and bite into them. The crunch and texture of the cookies are imparted with the fitting addition of pistachios. Made with butter, custard powder, flour, and powdered sugar, these sweet, eggless, nutty cookies are the perfect way to spread some holiday cheer! This recipe is not just super easy but is super satisfying and a complete crowd-pleaser!
Super easy-to-make Requires nine simple ingredients Crispy yet has a wonderful melt-in-your-mouth texture Perfect for gifting – Pack them in decorative boxes, and they form an excellent gift for your loved ones to relish!
Furthermore, these cookies offer a perfect crunch combined with a hint of cardamom essence and the indulgent, buttery flavor that we all love. Every bite of these cookies is just excellent, and they are indeed something you won’t want to miss.
Flour — All-purpose flour is the base ingredient for our Pistachio cookies that lends it the structure. You can substitute all-purpose flour with whole wheat flour. Just a note, wheat flour will make the cookies denser and a lot heavier than those made with all-purpose flour. Butter — We are using unsalted butter for making the dough. Butter makes the cookies tender and adds moisture to the dough. Powdered sugar — Also known as confectioner’s sugar, is used as a sweetening agent to our luscious eggless pistachio cookies that also lends it crispness. Do not use granulated sugar, as it will make the cookies spread and pick a granular texture. Salt — Enhances the overall flavor, so just a pinch will do the magic. Custard powder — This is our star ingredient. When custard powder is added to the dough mix, it provides more texture and subtle yellow color to our cookies that look so delightful. You can use regular custard powder, or mango custard powder will work great too. Baking powder — I have used baking powder to lighten the texture of our eggless cookies and help the cookies to expand in volume. Add the recommended amount as even a slightly extra quantity will make the cookies spread too much. Chopped pistachios — The addition of chopped pistachios makes the cookies crunchier and overly tempting. Milk — It’s the liquid that is added to the flour for binding it together while making the dough.
Cream Butter and Sugar together — Add the sugar and the butter to the bowl of your stand mixer. Mix it with a balloon whisk on medium speed until creamy, light, and fluffy. Scrape down the sides and bottom of the bowl as needed. Knead the dough — Now add the sifted dry ingredients to the wet ingredients and add the pistachio essence and chopped pistachios. Mix it well. The cookie mixture will become crumbly and look like breadcrumbs.
Gradually add milk to this mix and knead it until it forms a soft, pliable dough. Add milk sparingly as it is only required to bind the dough. More of it will turn the dough wet and sticky. So, a little vigilance while adding it will be necessary. Even if you are on a time crunch, make sure your dough gets enough time to chill as it will spread less during baking. Preheat the oven — Preheat the oven to 350°F.
Shape them as rounds, place them on a baking sheet, and chill the dough, or You can roll the dough as a log, wrap it in plastic wrap, and chill. Later, cut each dough log into ¼-inch-thick slices. That’s the ideal thickness for crispy cookies. The thinner the dough slice, the crispier the cookies.
Thickly sliced cookies will be more buttery, while the thinner ones will be crispier.
Bake — Place the sliced cookies 1¼-inch apart onto a greased baking tray. Bake the cookies for 12-15 minutes. Once the cooking time has elapsed, remove the tray from the hot oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer the eggless pistachio cookies onto a wire rack to cool completely.
Grease the trays — In baking, always grease the cookie sheet or line it with parchment paper. This prevents the dough from sticking to it, and the pistachio cookies will come out quickly after baking. Baking Powder — Make sure your baking powder is fresh. It is used to lighten up our cookies’ texture and give them the desired rise. Over time, baking powder weakens and loses its potency, and as such, it does not help the dough rise. So always use fresh baking powder for best results. Avoid confusion — Use baking powder, not baking soda. Baking powder makes light and airy cookies as compared to baking soda. Baking soda would turn the cookies chewy, so avoid it altogether. Custard powder — Adding custard powder to the cookies is essential. It adds nice color, creaminess, and taste to the cookies. The closest alternate to custard powder is milk powder.
Dough is wet — If the Pista cookie dough is wet and sticky; dust with some extra flour. Just a teaspoon or two will be enough to bring the dough to its required texture. You should be able to form a non-sticky dough with your hands. Make sure it is soft but not sticky. Chill the dough — Always chill the dough before baking the eggless cookies. This helps the flavors to meld well. Moreover, the un-chilled dough spreads the cookies faster, resulting in flattened cookies. Always chill the dough for 1-2 hours or overnight in the fridge to get the best results. Form the dough — When the dough is ready, shape it like a log and wrap it with parchment paper—now refrigerate it. This step helps the pistachio cookies to hold their shape well.
Space out the cookies — When placing the pista cookies on the baking tray, take care to space them properly. As the cookies expand during baking, we need to ensure ample space around them to do so. Place them at least 1.5 inches apart on the baking tray that leaves them proper space to expand. Overbake — Do not over-bake the cookies. The cookies will be light brown and may look under-baked because of the subtle hue, but you should not over-bake them. Baking them for 10 to 15 minutes only will just be fine. Cookies tend to cook even after being taken out of the oven, so baking for a long time is a no-no! Firm cookies — Eggless pistachio Cookies will be soft and chewy when fresh out of the oven. Allow them to cool completely, and they will become firm as they cool. Garnish — Although we have added chopped pistachios to the dough that will render it an exciting crunch, you can also sprinkle chopped pistachios on top for an appealing festive look. Feeds a crowd — I promise, if you plan to make just one batch, they are not going to last very long. So if you have a large gathering, I would recommend double or triple the batch to feed a large crowd. Should you make these Eggless Pistachio cookies, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends. Trust me, these cookies, loaded with fresh pistachios, could be a showstopper at your upcoming celebrations.
CRAVING FOR MORE, TRY SOME OTHER EGGLESS BAKES!
