Eggless One Bowl Ginger Jaggery Cookies (Sukku Vellam)

August 29, 2021 (Last Updated: September 23, 2021)

These eggless one bowl ginger cookies are sweetner with jaggery and are crisp on the sides, have a soft bite in the middle and are so delicious. The warming spices, fragrance of honey and the buttery texture are a huge win!

Krishna Jayanthi is around the corner and I was thinking of Sukku Vellam that my Amma makes for us to take after binging on all the fried snacks. I was a weird kid, even as a child I loved this more than the bakshanams. When thinking of this, I had an idea to make Sukku Vellam Cookies!

What will you need to make these Ginger Jaggery cookies?

  • Flour – In this recipe, I have used a mix of all purpose flour and wheat flour. The recipe can be made with whole wheat as well but may be slightly denser.
  • Butter – Use room temperature butter, ideally. Melted butter may cause the cookies to spread too much. Butter can be substituted with ghee, but I do not think any oil would work in this recipe. The smell of butter is really good, so I recommend using that if you can.
  • Jaggery – Use clean, powdered jaggery. Buy organic, preferably.
  • Sugar – Although we use jaggery for sweetness in this recipe, it makes the cookies really moist. To balance that, the regular sugar helps. So, don’t skip it. I use raw sugar, but any white sugar you use at home works.
  • Honey – This is optional, but I added because ginger and honey are good friends! So, this adds an aroma but if you don’t have it you can skip it.
  • Fresh ginger – THIS is the star in this recipe. Grated ginger, finely squeezed to extract fresh juice is added in this recipe. This gives the BEST flavour. You can substitute with ginger powder, however fresh is better.
  • Baking Powder – A little lift, as we all need this cookie needs it too!
  • Crystallised Ginger – I love these and they add a special bite to each cookie. They are available in stores in the baking aisle, so if you get it – buy it!
  • Milk – This may not be necessary but in case the cookies are not coming together add a little milk to bind.

Ginger Jaggery Cookies – Flavour Variations

These cookies are easily customizable and any flavour that you like with ginger can be added to it.

  • Orange Ginger – Add a tsp of orange zest and use a tsp of orange juice to bind the cookies.
  • Nuts – Add 2 tbsp of crushed walnut or almonds for a nut and ginger combination.
  • Masala Chai – Add 1/2 tsp cinnamon, cardamom or your favourite chai spice for a fantastically flavoured cookie with your chai.

For a variation, I added dark chocolate chunks ( or chips) into my second batch and they were INCREDIBLE! I share the recipe in notes below, so do read up.

Eggless Ginger Jaggery Cookies

These eggless one bowl ginger cookies with jaggery and are crisp on the sides, have a soft bite in the middle and are delicious.
Course Dessert
Keyword ginger cookies, ginger jaggery, gingerbread


  • ½ cup softened butter
  • ½ cup powdered jaggery
  • 1 tbsp sugar white sugar or raw sugar works, do not use brown sugar or coconut sugar.
  • 3 tsp freshly squeezed ginger juice
  • 1 tsp honey optional
  • 1.5 cups flour I used 50:50 whole wheat and maida
  • 1 tsp baking powder
  • 2 tbsp chopped crystallised ginger substitute or add half of dark chocolate chunks for a chocolate ginger variation.
  • 1-2 tsp milk if required


  • Before you begin, grate 2-3 inches ginger and squeeze well between your fingers to get the juice. We will need 3 tsp of fresh juice for this recipe.
  • Preheat the oven to 180C nad line a baking tray.
  • In a large bowl, add softened butter, mix with jaggery powder. Add the raw sugar, ginger juice,honey and then sift in the flour, baking powder.
  • The batter will be loose because of the butter usually, but if it is not – add a tsp of milk at a time to make a stiff cookie dough. It should not be as tight as a roti dough, but should also be 'scoopable'. If it is not, cling wrap the dough and put it in the fridge for 30 minutes.
  • Finally, add crystallised ginger/dark chocolate chips if using and make small balls.
  • I made 30 gram balls ( no need to measure, i did to ensure all are equal). Slighly flatten the cookie dough balls and bake at 180C for 12 minutes.
  • Cookies are best when underbaked, so do not wait for it to be fully crisp. It is best when there is a slightly soft centre and the ends are fully set.
  • I made six ginger jaggery cookies and seven ginger and chocolate cookies with this batch.

If you like these cookies, you will love these other Indian flavoured cookies.

Nankhatai Cookies

Millet Flour Cookies

Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help me learn more about your preferences and will help other readers.

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