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.
Ingredients
- 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
Instructions
- 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.