Four-Flavor Indian Butter Cookies Recipe – Almond, Cocoa & Vanilla

Last Updated on 4 months by Neha Deshmukh

Four-Flavor Indian Butter Cookies Recipe – Almond, Cocoa & Vanilla

Hey everyone! I’m so excited to share this recipe with you. These aren’t just any butter cookies – they’re a little slice of festive joy, and honestly, they remind me of all the celebrations growing up. I first made a version of these with my grandmother, and we’ve been tweaking it ever since. Now, I’m sharing our family’s four-flavor secret with you! Get ready for almond, cocoa, vanilla, and a whole lot of deliciousness.

Why You’ll Love This Recipe

These Indian butter cookies are special. They’re incredibly versatile – you get four different flavors from one basic dough! They’re also surprisingly easy to make, even if you’re not a seasoned baker. Plus, they’re perfect for gifting, parties, or just a cozy afternoon with a cup of chai. Honestly, who can resist a buttery, melt-in-your-mouth cookie?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup (226g) butter, softened
• ?? cup (approximately 150g – 200g) granulated white sugar (adjust to your sweetness preference!)
• 1 egg yolk (optional, but adds richness)
• 1.5 cups (180g) all-purpose flour
• ?? teaspoon (about 1/4 tsp or a pinch) salt

Ingredient Notes

Let’s talk ingredients! Butter is key here. I prefer using unsalted butter so I can control the salt level, but salted works too – just reduce the added salt. Don’t skimp on the quality either; a good butter really shines through in the flavor.

You can also experiment with flour. While all-purpose works perfectly, feel free to try a mix of all-purpose and whole wheat for a slightly nutty flavor. And if you’re feeling adventurous, a tablespoon or two of desi ghee (clarified butter) added to the butter mixture will take these cookies to another level of traditional Indian flavor! It adds a beautiful aroma and richness.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, cream together the softened butter and sugar in a stand mixer (or with a hand mixer) until it’s light and fluffy. This takes a few minutes, so be patient!
2. If you’re using it, add the egg yolk and mix until combined.
3. Gradually add the flour and salt, mixing until just combined. Don’t over-knead the dough – that will make the cookies tough.
4. Now for the fun part! Divide the dough into four equal portions.
5. For the piped cookies: Transfer one portion to a piping bag fitted with your favorite tip and pipe onto a baking sheet lined with parchment paper. Chill these for at least 30 minutes.
6. For the nut cookies: Mix almond flour, chopped walnuts, raisins, and a sprinkle of rosemary into one portion of dough. Roll it into a log, wrap it tightly in plastic wrap, and freeze for at least 30 minutes.
7. For the cocoa cookies: Add extra flour (about 2 tablespoons), a pinch of your favorite spices (cinnamon, nutmeg are lovely!), and 2-3 tablespoons of cocoa powder to one portion of dough. Flatten it into a disk, wrap, and freeze.
8. For the vanilla cookies: Mix in a teaspoon of vanilla extract and a drop or two of food coloring (if desired) into one portion of dough. Shape into a disk, wrap, and freeze.
9. Chill all the doughs for at least 30 minutes to firm up. This makes them easier to slice and bake.
10. Preheat your oven to 350°F (175°C). Slice the chilled doughs and arrange them on baking sheets lined with parchment paper.
11. Bake for 12-15 minutes, or until the edges are golden brown. Let them cool completely on the baking sheet before decorating with melted chocolate or a dollop of jam.

Expert Tips

• Don’t overbake! These cookies are best when they’re still slightly soft.
• For cleaner cuts, use a chilled knife when slicing the dough.
• If your dough is too sticky, add a little more flour, one tablespoon at a time.
• A little sprinkle of sea salt on top of the baked cookies elevates the flavor beautifully.

Variations

This recipe is a blank canvas! Here are a few ideas to get you started:

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and omit the egg yolk.
• Gluten-Free Adaptation: Use a gluten-free flour blend or besan (gram flour) for a nutty, Indian-inspired twist. You might need to adjust the liquid slightly.
• Spice Level Variation: Add a pinch of cardamom or a few strands of saffron to the vanilla dough for a fragrant, aromatic cookie. My aunt always adds a tiny bit of black pepper to the cocoa cookies – it’s surprisingly good!
• Festival Adaptations: Shape the cookies into festive shapes for Diwali, Eid, or Christmas. Decorate with edible glitter or colorful icing.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a cup of masala chai or a glass of cold milk. They also make a lovely addition to a festive platter or a gift box.

Storage Instructions

Store the baked cookies in an airtight container at room temperature for up to 5 days. You can also freeze the unbaked dough for up to 2 months. Just thaw it in the refrigerator overnight before baking.

FAQs

What type of butter works best for these cookies?

Unsalted butter is my go-to, but salted works too! Just remember to reduce the amount of salt you add.

Can I make the dough ahead of time?

Absolutely! You can make the dough up to 2 days in advance and store it in the refrigerator.

How do I prevent the cookies from spreading while baking?

Chilling the dough is key! Also, make sure your oven is properly preheated.

What is the best way to decorate these cookies with Indian-inspired designs?

Use royal icing to create intricate patterns inspired by henna or traditional Indian motifs. You can also sprinkle with chopped nuts or edible silver leaf.

Can I use powdered sugar instead of granulated sugar?

While you can, the texture will be different. Granulated sugar creates a slightly crispier cookie, while powdered sugar will result in a softer, more tender cookie.