Make these festive Phuljhadi Cookie Sticks, buttery shortbread cookies dipped in cardamom white chocolate and decorated with colorful sanding sugar.
Diwali celebrations are all about the lights, colors, and little touches that make everything feel special. And what’s more fitting than a cookie inspired by one of everyone’s favorite Diwali traditions – phuljhadis!
These Phuljhadi Cookie Sticks are buttery, delicate shortbread cookies dressed up to look like little sparklers. Each stick is dipped in creamy white chocolate flavored with a hint of cardamom and finished with colorful sanding sugar for that festive sparkle.
The cookies have a delicate, crisp bite with a buttery richness that pairs beautifully with the sweetness of white chocolate and the subtle warmth of cardamom. I love how a few simple finishing touches can turn an everyday shortbread cookie into something so fun and festive.
They’re perfect for adding to your Diwali mithai spread, gifting to friends and family, or serving alongside a cup of chai when you’re entertaining.
Why You’ll Love These Phuljhadi Cookie Sticks
- Buttery shortbread: A delicate, crisp cookie with a melt-in-your-mouth texture.
- Festive presentation: Their sparkler-inspired shape makes them especially fun for Diwali.
- A hint of cardamom: The white chocolate coating adds a lovely Indian-inspired touch.
- Great for gifting: They look beautiful in festive cookie boxes and dessert platters.
Tips for Making Phuljhadi Cookie Sticks
- Keep the cookie sticks uniform in size and thickness for even baking.
- Chill the dough before shaping to make it easier to handle.
- Avoid overbaking. The cookies should remain light in color with just lightly golden edges.
- Make sure the cookies are completely cool before decorating.
- Add the sanding sugar while the chocolate is still wet so it adheres properly.
Make Ahead and Storage
These cookies are wonderful for making ahead of Diwali. Once the chocolate has completely set, store them in an airtight container at room temperature. Separate layers with parchment paper to protect the decorations.
They’re also a lovely addition to a festive cookie box and make a thoughtful homemade treat to share with friends and family.
A little buttery sweetness, a hint of cardamom, and plenty of sparkle – these Phuljhadi Cookie Sticks are a delicious way to bring a little Diwali magic to your dessert table.
Happy Diwali!
Phuljhadi Cookie Sticks – Festive Diwali Shortbread Cookies
Ingredients
For the cookies
- ½ c unsalted butter, softened
- ¼ c powdered sugar
- 1½ c all-purpose flour
- ¼ teaspoon salt
- ¾ teaspoon vanilla extract
- 2¼–3 tablespoons milk, as needed
For the white chocolate coating
- 1¼ cups white chocolate chips or chopped white chocolate
- ⅜ teaspoon ground cardamom
- ½–1 teaspoon coconut oil, optional
- Colored sanding sugar or sprinkles, for decorating
Instructions
- Prepare the dough: Cream softened butter and powdered sugar until smooth and creamy. Mix in vanilla extract.
- Add dry ingredients: Gradually add flour and salt, mixing until the dough resembles coarse crumbs.
- Bring the dough together: Add milk gradually, one tablespoon at a time, until the dough comes together and is soft but not sticky. Avoid overmixing.
- Chill: Shape the dough into a disc, wrap, and refrigerate for 15–20 minutes.
- Shape: Roll out the dough and cut into sticks approximately 3–4 inches long and ¼ inch wide. Transfer to a parchment-lined baking sheet.
- Bake at 350°F for 10–13 minutes, until set and the edges are just beginning to turn lightly golden. Cool completely.
- Prepare the coating: Melt white chocolate gently. Stir in cardamom and optional coconut oil until smooth.
- Decorate: Dip one end of each cooled cookie stick into the melted white chocolate and immediately coat with colored sanding sugar or sprinkles.
- Set: Place on parchment paper and allow the chocolate to set completely before serving or storing.
Notes
Add milk gradually; you may not need the entire amount.
Keep sticks uniform in thickness for even baking.
Ensure cookies are completely cool before dipping.
Store in an airtight container at room temperature, separating layers with parchment paper.
Published by