Gulab Jamun Mix Cookies | Eggless Gulab Jamun Shortbread Cookies
Make this delicious and soft shortbread cookies made with gulab jamun mix - a 6-ingredient, eggless cookie recipe that's perfect for any occasion!
gulab jamun cookies
Measurement Details: 1 cup=240ml; 1 tbsp=15ml; 1 tsp=5ml;
a little over 1/3 cup
unsalted, at room temperature (1 stick)
approx 2/3 cup
gulab jamun mix
approx 2/3 cup
chopped. Optional and you can use other nuts also
ground cardamom; you can use 1/8 tsp rose essence as well
In a mixing bowl, add the sifted powdered sugar and the butter chopped into chunks.
Using a hand mixer or whisk, cream the butter and sugar for 2 to 3 minutes until it's light and fluffy.
Now add the all-purpose flour and cardamom powder.
And combine the sifted flour using the hand mixer for 30 to 45 seconds. It will be crumbly like below.
Now add the sifted gulab jamun mix and the chopped nuts.
Using your hand, gently mix the flour and form a smooth dough, as shown in the picture below. Do not knead the dough.
Place this dough on a cling wrap/plastic sheet, roll it gently into a log, and wrap it tightly with the cling film.
Refrigerate it for 2 to 3 hours. Remove from the fridge when you are ready to bake. Here is mine after 3 hours.
Now slice 1/4″ thick cookies from the log. As we have used nuts, the dough might crumble, but that's completely fine.
Preheat the oven to 350 deg F and line the baking tray with parchment paper. Place the sliced cookies into the baking tray like below. I got 18 cookies.
Bake for 12 to 13 minutes at 350 deg F. These cookies won't turn brown. The bottom part will turn lightly golden brown, and that's sufficient.
Remove it from the oven, let it cool for 5 minutes on the baking sheet and then transfer them to the wire rack for further cooling. Let it cool completely before storing it in an air-tight container.
Make sure the butter is at room temperature, and do not cream the butter and sugar for 3 minutes if using a hand mixer.
You can combine flour with a hand mixer, but I felt it is easy to incorporate them well with hands instead of a mixer. If you are using the machine, do not overmix the dough.
Nuts are optional, and instead of pistachios, you can use other nuts or dried fruits of your choice. Make sure to chop the nuts finely so that slicing will be easy.
I have tried cardamom powder and rose essence for flavoring, and both work great. You can use a flavoring agent of your choice.
You refrigerate the dough overnight as well. I have never frozen the dough.
Finally, make sure to sieve the powdered sugar, flour, and gulab jamun mix.
You can use regular sugar instead of powdered sugar, but the cookies will be slightly crunchy. Powdered sugar yields soft cookies.