Recipe courtesy of Hetal Vasavada
Recipe courtesy of Hetal Vasavada
Watch how to make this recipe.
Diya Sugar Cookies
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- Level: Intermediate
- Total: 1 hr 55 min
- Active: 55 min
- Yield: about 4 dozen cookies
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 130
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 19 mg
- Sodium
- 59 mg
These vibrant cookies are inspired by the small bowl-shaped oil lamps lit during Diwali, the Hindu festival of light. Sweets are an important part of Diwali, and these cocoa-flavored sugar cookies are bright and festive and a delicious project for the holiday. Choosing colors, preparing decorations and shaping the lamps and flames is a fun activity for all ages, and a generous batch means you’ll have plenty for eating and sharing.
- Level: Intermediate
- Total: 1 hr 55 min
- Active: 55 min
- Yield: about 4 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 130
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 19 mg
- Sodium
- 59 mg
Ingredients
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Directions
Special equipment:
a 1 1/2-inch round cookie cutter; a 2 1/2-inch fluted round cookie cutter- Combine the 4 3/4 cups flour, baking powder and salt in a large bowl and whisk until well blended.
- Place the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 5 minutes, scraping down the bowl as needed. Add the egg and vanilla and beat until combined, about 2 minutes. Reduce the speed to low and gradually add the flour mixture, mixing until fully incorporated.
- Transfer one quarter (10 ounces) of the dough to a medium bowl and add the remaining 2 tablespoons flour. Mix until combined. Divide this dough into 5 equal portions. Color one portion yellow and each remaining portion with a different food dye color. Roll all the dyed cookie doughs except the yellow one individually between 2 sheets of parchment paper until they are 1/8-inch thick. Transfer each to a baking sheet and freeze until firm, about 10 minutes. Wrap the yellow dough in plastic and set aside.
- Add the black cocoa powder, unsweetened cocoa powder and milk to the remaining uncolored dough in the mixer. Mix on low speed until fully blended, about 1 minute. Roll half of this dough between 2 sheets of parchment paper until 1/4-inch thick. Repeat with the other half. Transfer to a baking sheet and freeze until firm, about 10 minutes.
- Position 2 racks towards the center of the oven and preheat to 350 degrees F. Line 4 baking sheets with parchment paper.
- Using a 1 1/2-inch round cookie cutter, cut circles from each colored dough except yellow. Cut each circle in half to form the shape of a diya oil lamp. Reserve all dough scraps and set aside.
- Using a 2 1/2-inch fluted round cutter, cut circles from the cocoa dough and arrange on the prepared baking sheets, spacing the cookies 2 inches apart. Place a colored half-circle towards the bottom half of each cookie. Use the scraps of the colorful cookie doughs to decorate the diya. Roll a small piece of yellow dough into a ball, then shape it into a flame and press it onto the cookie above the diya to represent a flame. If desired, use a toothpick or similar tool to press designs into the dough. Freeze the cookies until firm, about 10 minutes.
- Working in 2 batches, bake the cookies, rotating the pans halfway through, until the dough is set, 10 to 11 minutes. Transfer the cookies to a rack to cool completely.
Cook’s Note
For an egg-free version, substitute 3 tablespoons heavy cream for the egg. Decorate with sprinkles if desired; press the sprinkles into the dough just before baking.
