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Eggless Vanilla Cookies with Sesame Topping

✨ Yields: 15 -18 cookies | Crispy Edges, Soft Center 🥄 Eggless | Bakery-Style | Mildly Sweet

📝 

These eggless vanilla cookies are delightfully soft in the center with crisp golden edges. Lightly sweetened, topped with sesame seeds for a nutty crunch—perfect for tea-time or gifting!


🧾 Ingredients:

Ingredient

Grams

Cups/Spoons

Powdered sugar

100 g

¾ cup

Sunflower oil

120 ml

½ cup

Milk (room temp)

60 ml

¼ cup

Vanilla extract

5 ml

1 tsp

All-purpose flour

240 g

2 cups

Baking powder

4 g

1 tsp

Baking soda

3 g

½ tsp

Salt

–

a pinch

Sesame seeds (topping)

2 tsp

2 tsp


🥣 Instructions:

Step 1: Preheat Oven Preheat your oven to 170°C (340°F). Line a tray with parchment or lightly grease it.

Step 2: Mix Wet Ingredients In a large mixing bowl, whisk:

¾ cup powdered sugar

½ cup sunflower oil

1 tsp vanilla extract Whisk until the sugar dissolves and becomes smooth.

Step 3: Add Milk Add ¼ cup milk gradually, mixing well to create a creamy consistency.

Step 4: Combine Dry Ingredients Sieve together:

2 cups flour

1 tsp baking powder

½ tsp baking soda

Pinch of salt Gradually fold into wet mix. Mix gently until a soft dough forms.

Step 5: Shape the Cookies Scoop small dough balls, roll and slightly flatten. Place on the tray with space between.

Step 6: Add Sesame Topping Sprinkle 2 tsp sesame seeds over cookies. Press lightly so they stick.

Step 7: Bake Bake for 15-20 minutes at 170°C, or until the edges are light golden brown.

Step 8: Cool & Store Cool on the tray for 5 mins, then transfer to a wire rack. Store in an airtight container once cooled.


💡 Tips:

For crispier cookies, bake 1–2 minutes longer.

To make healthier, try replacing half flour with whole wheat (texture will be denser).

Use neutral oil only; flavored oils can alter taste.


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