Rangoli Cookies are spiced sugar cookies with rangoli designs piped with royal icing. Make them for Diwali or any other special occasion!
Happy Diwali everyone! I almost did not make this post since it is a holiday and I really should not be sitting at a computer editing photos and writing. However, I could not resist sharing my latest treats with you. So, I will keep this post short and sweet. Here are some festive Diwali rangoli cookies I made this week.
The icing designs are inspired by rangoli, an Indian folk art popular during Diwali and other auspicious occasions. Rangoli is usually painted on doorsteps with colored flour. The designs are mostly symmetrical geometric shapes and are also often inspired by things in nature. It is meant as a decoration, to bring good luck, and welcome visitors.
For myself, I expressed the art form on a cookie…
I made these rangoli cookies using a recipe from Aparna at My Diverse Kitchen. Her cookie is completely eggless! I thought this was perfect for the holiday since many of our friends and family do not eat eggs. The only change I made to the recipe was to add a quarter teaspoon each of cinnamon, cardamom, and nutmeg. Top them off with this easy icing recipe.
Basic Sugar Cookies:
- 1 cup sugar
- 1 cup unsalted Butter, at room temperature
- 1 cup all purpose flour
- 2 cups whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1 tsp vanilla extract
- 3-5 tablespoons milk
Egg Free Royal Icing (makes 4 cups)
- 1/2 cup confectioner's sugar
- 1 teaspoon lemon juice
- 2-3 teaspoons milk
- food coloring
- In an electric mixer, cream together the butter and sugar until light and fluffy. Add the milk and vanilla and beat until combined.
- In a separate bowl, whisk together the flour, cinnamon, cardamom and nutmeg, baking powder and salt. Add this to the butter mixture and mix until just combined. if the dough seems crumbly add another teaspoon of milk.
- Roll the dough out to 1/4 inch thick rectangle and chill for at least 30 minutes. Preheat the oven to 350F.
- Cut the cookies into squares or use a cookie cutter shape.
- Place the cookies on a parchment lined cookie sheet and bake for 10-20 minutes until golden on the edges.
- Let them cool for 5 minutes and then transfer them to a cooling rack.
- Store the cookies in an airtight container until you are ready to decorate.
- Add the sugar to a medium sized bowl along with the lemon juice.
- Add either milk or water 1 teaspoon at a time while stirring. Do this until the mixture becomes smooth and loose but not too loose.
- Divide the icing into the number of bowls of color that you want. Add gel food coloring a drop at a time and mix in each bowl.
- Transfer the icing colors to piping bags or parchment cones.
- Use your imagination to create rangoli designs on your cookies. Let the cookies air dry. The icing will harden.
Nutrition Information:Yield: 36 Serving Size: 1 cookie
Amount Per Serving: Calories: 110 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 14mg Sodium: 52mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 1g Sugar: 7g Sugar Alcohols: 0g Protein: 1g