Cookies Eggless

Horlicks cookies

“Make it simple , but significant.”- Don Draper.

I never made many cookies in my preblogging baking days , I started experimenting with them in order to bring more variety in the blog but I found myself oddly gratified by baking cookies – be it the aroma of freshly baked cookies in my little home , the joy of munching on one or two (ok , maybe more) even before they completely cool , offering homemade cookies to unexpected guests and packing them as little treats for my friends and family .

And cookies remind me time and again , that life is meant to be simple. Take these condensed milk cookies (one of the most popular on my blog ) or these coffee shortbread . Few ingredients and few minutes of your time are all they expect from you before they are ready for the oven ! And they taste so good for such little effort. These Horlicks (malted milk powder) cookies are just as simple and just as yummy!

I always keep a small tin of Horlicks at home. For when people visit with their kids who can’t drink coffee and would rather not have packaged or soft drinks . And then some random day , I spot a half used jar that is either nearing its expiry or I just don’t want it around in my cabinet anymore. Which means my baker’s brain goes into overdrive. And Horlicks makes its way into frosting , cake , ice-cream – and now cookies ! 

These are really quick , fuss free cookies that scream home-made by their rustic (read not-so-good) look . But they are so so buttery and the texture is fab . Somewhere between crisp and crumbly. And the malted milk powder gives it a unique , much loved flavour !! 

Horlicks cookies
Yields 30
Buttery cookies with a rich malted milk flavour!
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  1. 115 grams or 1/2 cup salted butter , at room temperature
  2. 125 grams or 1 cup all purpose flour
  3. 60 grams or 1/3 cup granulated sugar
  4. 40 grams or 5 tablespoons Horlicks (I used plain )
  1. Preheat your oven to 160 C or 325 F. Line a cookie sheet with parchment or grease well.
  2. Whisk together the horlicks and flour. Keep aside.
  3. Using an electric mixer or wooden spoon , beat the butter and sugar until light and fluffy.
  4. Add the flour- horlicks mixture and beat until a soft dough forms.
  5. Make balls of one teaspoonful of dough and place 2 inches apart on your prepared sheet.
  6. Using a fork , press down to flatten slightly and give the ridged pattern. Or just press down with your finger.
  7. Bake at 160 C / 325 F for 12-15 minutes until browning on the edges. They will still be soft to touch .
  8. Cool on pan for 5 minutes and then completely on a wire rack.
  1. This recipe makes about 30 small cookies.
  2. The cookies spread a bit so leave enough space between them.
  3. If your dough is too soft , you can chill the dough for 20-30 minutes. When you use chilled dough, the pattern on top remains more prominent.
  4. The longer your bake them , the browner they get and more crispier.

Whenever my cookies come wonky and uneven , I always am in two minds if I should put them on my blog or not. But then I figure – its homemade , its supposed to look homemade . That could just be an excuse for my laziness but life is just too short to worry about perfectly sized and shaped cookies. Especially when they taste this good !

Affiliate links : Just so you know, I have baked these Horlicks cookies in my trusty Morphy Richards 52 Litre Oven .

Happy baking !

7 thoughts on “Horlicks cookies”

    1. Hi Ranju… 1 cup is 240 ml.. the weight varies. For example, one cup flour is 120 grams… Yes, u can use unsalted butter..

    1. Hi Loshanya. U can try replacing quarter or half the flour with whole wheat and see if u like the taste and texture. Do remember to sift the flour with the dry ingredients 4-5 times…

  1. I made them and felt they could be a little sweeter so made again with an added 10g of light Muscavado, they taste great but spread so much that they look like wafers. Do you think upping the flour would help?

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