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Funfetti Thandai Biscuits

Funfetti Thandai Biscuits are buttery and mildly sweet eggless cookies beautifully flavoured with thandai powder. This eggless thandai biscuits is a delicious Indian cookies that is perfect with a cup of Masala Chai or even chilled thandai.
Prep Time8 mins
Cook Time15 mins
resting15 mins
Course: Biscuits, cookies, Dessert
Cuisine: Indian
Keyword: easy eggless cookies, thandai biscuits, thandai cookies
Servings: 30 1 1/2 inch biscuits


  • Electric Hand whisk or stand mixer
  • baking/parchment paper
  • large baking tin


For the funfetti biscuit

  • 180 grams All purpose flour
  • 115 grams Unsalted Butter softened, room temperature
  • 50 grams Powdered sugar/ Icing sugar
  • 3-4 tbsp Thandai powder
  • 1/2 cup Funfetti sprinkles plus extra for sprinkling on top
  • 1/4 tsp Vanilla extract
  • 2-3 tbsp Milk

Thandai powder

  • 22-24 Almonds
  • 15-18 Cashew Nuts
  • 1 1/2  tbsp Fennel seeds
  • 1/2 tsp  Black Peppercorns
  • 8-10 Cardamom seeds whole
  • 1 tbsp White poppy seeds/khus khus
  • 3 tbsp Dried Rose petals
  • 1/2 tsp Saffron


To make Thandai powder

  • Place all the ingredients in a mixer grinder and ground into fine powder. Store it in an airtight container.

To make the cookies

  • Add butter and sugar in a large bowl. Now with an electric whisk beat together butter and sugar until creamy.
  • Then add in the all purpose flour, thandai powder, vanilla extract and 2 tbsp of milk. Now with a spatula gently bring the dough together. If you think the dough is a bit dry add few drops of milk at a time and bring gently bring it together with your hands.
  • Add the funfetti and give it a good mix.
  • Shape the dough into a disc and wrap in a cling film. and refrigerate for 30 minutes.
  • Preheat the oven to 175° C and line a baking tin with baking paper.
  • Remove the disc from the refrigerator and place them in between 2 parchment paper and roll it out into 1/4th inch thickness.
  • Sprinkle with some more funfetti and gently press it. Cut out with desired shape using a cookie cutter (I used 1 1/2-2 inch cookie cutter).
  • Transfer the cookies onto a baking sheet and keep them at least 2 inch apart.
  • Bake for 12-15 minutes. Bake until crispy and lightly browned from the bottom.
  • Cool in the baking tray for 5 minutes and then transfer them on a wire rack to cool completely. Keep it in an airtight container for 2 weeks.