I made these cookies for a meet up where we celebrated India’s Independence Day. It was so much fun to meet so many people and make new friends.

We all made tricolor dishes and they all were so amazingly delicious; my mouth is still watering..!! 😀

I’ve adapted these cookies from my checkerboard cookies. I’ll be posting the recipe for those in a while. And the best part is that these are eggless cookies and so crunchy. It’s really been a challenge to make cookies which are eggless without losing the texture and crunchiness. These cookies are really crunchy. Once you start having these, you will want more, for sure..!!

So, let’s proceed with the recipe. Follow all the steps carefully and you will get perfect cookies everytime..!!

I’ll explain the procedure in 3 parts, so that it is less confusing.

Preparation Time: 1 hour        Baking time: 15-18 mins (per batch)        Makes: about 45

All You Need:

• Unsalted Butter – 1 cup (softened)
  
• Granulated Sugar – ¾ cup
  
• Confectioners’ Sugar – ½ cup
  
• Salt – ½ tsp
  
• Vanilla Extract – 2 tsp
  
• All-Purpose Flour – 2 ¼ cups
  
• White Chocolate Chips – ¼ cup
  
• Orange and green food coloring
  
• Baking powder – 1 tsp
  
• Baking soda – ½ tsp
  
• All-Purpose Flour – 2 tbsp
  
• Water – 3 tbsp
  

A Few Tips:

• When you slice the cookies, make sure they are thin slices, about a ¼ inch thick or less. If you cut then really thick, they will become soggy.
  
• The last 4 ingredients are for replacing the eggs, i.e baking powder, baking soda, all-purpose flour and water. This recipe calls for 2 eggs. You can use these to replace the eggs in any cookie recipe. (If any of your recipe calls for 1 egg, you can use half of the ingredients.)
  
• You have to make sure to refrigerate the dough so that the cookies do not lose their shape and do not spread too much while baking.
  
• Don’t go overboard with the white chocolate chips. They are very sweet, so if you add more, your cookies will be extremely sweet. If you want to add more chocolate, try reducing the granulated sugar little.
  

Method:

Part 1- MAKING THE DOUGH

1. In a bowl, beat butter, granulated sugar, confectioners’ sugar and salt using a hand / stand mixer on medium-high speed until fluffy, it might take about 3 minutes.
   
2. In a small bowl, mix together baking powder, baking soda, all-purpose flour and water. Once all are mixed together, add them to the butter mixture.
   
3. Add vanilla extract and beat until all is well combined.
   
4. On low speed, slowly start adding the flour and mix until well combined.
   
5. Melt the white chocolate chips and add them to the batter and mix well.
   
6. Divide the batter into 3 parts.
   
7. Add orange food coloring to one part until you achieve the desired color.
   
8. Add green food coloring to another part until you achieve the desired color. If you are using neon green color, you can add a few drops of blue color.
   
9. Take plastic wrap and form each part of the batter into 11 by 2 inch rectangle. Wrap them in separate plastic wraps and refrigerate for at least 2 hours until 3 days.

Part 2- ROLLING THE DOUGH

1. Prepare to baking sheets with parchment paper.
   
2. Now, remove all the 3 portions from the plastic wrap and place the green one at the bottom, white one in the middle and the orange one at top.
   
3. Now press the dough gently with each other, so that they adhere and stick together. At this point if you feel that the dough is not firm enough, wrap them in the plastic wrap and refrigerate for about 30 mins to an hour.
   
4. After refrigerating the dough, slice the dough into ¼ inch or little less thick and place them on the baking sheets. Make sure to keep at least ½ inch distance between each slice.
   
5. Pop up sheets into the freezer for 15 mins.
   

PART 3- BAKING THE COOKIES

1. Preheat the oven to 325°F. (I have an old oven so I set the temperature at 345°F.) Place the racks in the upper-middle and lower-middle positions.
   
2. Bake the refrigerated batch for about 15 mins or until the edges are light golden brown. Switch and rotate the the sheets halfway through baking.
   
3. Once the cookies are done, remove them from the oven and let them cool for 5 mins on the baking sheets and then transfer them to a wire rack. Let them cool completely.
   
4. Store them in an air tight container after completely cooled.
   

These are amazing cookies. You should give them a try once. You can change the color of the cookies as per your preference.

They taste simply amazing. Hope you have fun making them. Do share your experience.