Eggless Hyderabadi Chand Cookies Recipe | Crescent Milk Cookies No Eggs

By Shilpa Khandelwal


Famous Hyderabadi Chand cookies = crescent shaped melt-in-mouth milk biscuits! Made with milk powder + butter, no eggs. These soft, crispy cookies are perfect with Irani chai. Just 6 ingredients!

Prep Time: 15 mins | Bake Time: 12-15 mins | Total: 30 mins | Yield: 20-22 cookies

Eggless Hyderabadi Chand Cookies - Crescent Milk Biscuits



Ingredients

  • 200 gms All-purpose flour / Maida
  • 125 gms Unsalted butter, softened at room temp
  • 75 gms Icing sugar / Powdered sugar
  • 10 gms Milk powder - 2 tbsp
  • 1/2 tsp Vanilla essence
  • Pinch of Salt
  • Pinch of Baking powder

Method / Instructions

  1. Dry mix: Sieve maida, milk powder, baking powder, salt together. Keep aside.
  2. Cream: In bowl, beat soft butter + icing sugar + vanilla till light + creamy, 2-3 mins.
  3. Dough: Add dry mix to butter. Mix lightly till soft dough forms. Don't overmix or gluten develops = hard cookies.
  4. Note on consistency: Dough will be delicate + crumbly. Don't add milk/water. Cookies firm up after baking.
  5. Roll: Place dough between 2 butter papers. Roll gently to 1/4 inch thickness. If it breaks, just press together.
  6. Shape: Use crescent/moon shape cutter or cut triangles + curve slightly with hands to make chand shape.
  7. Preheat: Preheat oven to 160°C for 10 mins. Line tray with butter paper.
  8. Bake: Transfer cookies to tray. Bake at 160°C for 12-15 mins till bottom is light golden. Top will stay pale.
  9. Cool: Cool completely on tray 10 mins. They are soft when hot but become crispy as they cool. Then transfer to rack.
  10. Store: Store airtight container up to 2 weeks. Perfect with tea.

Tips: 

1. Milk powder = signature flavor + melt-in-mouth texture. Don't skip. 

2. Don't overmix dough - 1-2 mins mixing max. Overmixing = gluten = hard cookies. 

3. Baking time depends on oven + thickness. Thin cookies = 12 mins, thick = 15 mins. Watch after 7-8 mins. 

4. Dough is delicate - that's normal. Handle gently. 

5. Only bottom should turn light golden. If top browns, cookies turn hard.

Note: Chand = moon/crescent in Urdu. These cookies are Hyderabad bakery staple since decades. Shape is what makes them special!



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