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Asha's Haldi Doodh-les (Haldi Doodh Snickerdoodles)

Recipe by: Asha Loupy

Makes: 3 dozen

Asha's Haldi Doodh-les (Haldi Doodh Snickerdoodles)
Photo by:  

Melati Citrawireja

When we were first blending our house haldi doodh masala, we knew we wanted to use it beyond its roots as a healing drink. The blend of earthy, citrusy Lakadong turmeric, sharp, spicy Makhir ginger, warming Peni Miris Cinnamon, Baraka Cardamom, and a kiss of Aranya Black Pepper begs to be used in desserts of all kinds — from ice creams and puddings to cakes and, of course, cookies. Enter: the Haldi-Doodhle. Our ode to the classic snickerdoodle. Highly spiced with crispy edges, a cakey middle, and a signature tang (thank you, cream of tartar!), these cookies are sure to steal the show in any cookie box or at any sweets swap. While the traditional snickerdoodle is rolled in granulated sugar, we love our cookies rolled in coarser demerara sugar for its sugary crunch and a little sparkle. If you're a snickerdoodle purist, feel free to sub in granulated white sugar.

Why do my cookies have little red flecks inside? When the curcurmin in turmeric is mixed with a base like baking soda, a reaction happens where the turmeric turns red! (Alternatively, when an acid is added to turmeric, it turns the curcumin more yellow.) That's the wonderful world of science for ya!

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Ingredients

  • 2½ cups (338g) all-purpose flour
  • 1½ tablespoons Haldi Doodh Masala
  • 1½ teaspoons cream of tartar
  • 1¼ teaspoons kosher salt
  • 1 teaspoon baking soda
  • ½ teaspoon, plus 1 tablespoon Peni Miris Cinnamon
  • 2 sticks unsalted butter, softened
  • 1 cup granulated white sugar
  • ½ cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup demerara sugar

Methods

  1. Combine the flour, haldi doodh masala, cream of tartar, ½ teaspoon cinnamon, salt, and baking soda in a medium bowl, mix well, and set aside.
  2. Place the butter, white granulated sugar, and brown sugar in a large bowl. Using an electric hand mixer, beat the butter and sugar on medium-high speed until it is light and fluffy, scraping the bowl as needed, about 3 to 4 minutes. Alternatively, you can use a stand mixer with a paddle attachment.
  3. Add the eggs and vanilla extract and beat until they are fully incorporated, about another 1 to 2 minutes. Add the dry ingredients to the butter mixture and gently incorporate the dry ingredients with the mixer on low until a homogenous dough forms, about 30 seconds to 1 minute. If there are any spots of flour, use a spatula to fold it in. (You want to be careful not to overmix the flour because it will result in tough cookies.) Wrap the dough in plastic wrap and refrigerate for 2 hours to overnight.
  4. When you are ready to bake the cookies, preheat the oven to 375°F. Line a couple sheet pans with parchment paper or baking mats and set aside.
  5. In a shallow bowl mix together the demerara sugar and the remaining 1 tablespoon cinnamon.
  6. Remove the dough from the refrigerator. Taking a 2 tablespoon-sized piece (25g) of cookie dough at a time, roll the dough between your palms to form a ball. Then, gently roll the dough ball in the cinnamon sugar mixture, pressing it in the mixture so the sugar adheres to the outside. Place the sugared dough ball on the parchment-lined baking sheet, spacing the cookies about 2 inches apart. Repeat with the dough until both trays are full and then return any leftover dough to the refrigerator.
  7. Bake the cookies for 6 minutes. Then, taking one tray at a time, bang the tray on the counter several times and return them back to the oven, placing the tray that was on the top shelf on the bottom and visa versa. Bake until the edges start to crisp, about another 4 minutes. Remove from the oven, allow to cool on the pan for 5 minutes, and then transfer to a wire baking rack to cool. Repeat the rolling, sugaring, and baking process with the remaining dough. When cool, enjoy or store in an airtight container for up to 1 week.
     
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