Grab a piping hot mug of tea because these spiced cookies are waiting to be dunked in! With crispy edges, chewy centers and the amaaaazing flavours of ginger and jaggery, I can’t wait for you to try them. I reworked an old recipe and it’s everything I wanted it to be. Let’s bake!
The earlier version of these cookies had the same flavours, but the texture was a lot more cakey than it should have been. I also decided to make this revised version without eggs, based on this recipe. The absence of eggs keep the cookies flatter and less cakey, melted butter gives them chewiness and a bit of white sugar gives them the crispy edges we know and love.
Jaggery is a little sweeter than brown sugar so you need a smaller amount of it here, but it adds a lovely caramel flavour and most important, makes the cookies soft and chewy in the center. The cookies are not super sweet, so if you prefer to make them sweeter, I suggest using more white sugar because adding more jaggery might throw off the texture.
Ok, let’s bake some cookies. I hope you love these!
Please read the recipe notes before beginning.
Ginger Jaggery Cookies (Eggless)
Ingredients
- 85 gms butter
- 1/3 cup powdered jaggery (see notes)
- 3 tbsps caster sugar
- 1/4 tsp vanilla extract
- 1 cup all-purpose flour (120 gms)
- 3/4 tsp ginger powder
- 1/2 tsp baking soda
- 1/4 tsp salt if using unsalted butter
- 1 to 2 tbsps milk
Instructions
- Preheat the oven to 175 C and grease a baking tray or line with a silicone baking mat. Set aside.
- Melt the butter in a microwave-safe mixing bowl. Don't let it start boiling and if any lumps remain, stir to melt them through. Add the jaggery, sugar and vanilla and whisk to combine.
- Sift in the flour, ginger, baking soda and salt. Add 1 tablespoon of the milk and stir to combine into a soft, slightly glossy dough that will come together very easily. If needed, add the second tablespoon of milk.
- Use a cookie scoop or spoon to make 8 to 10 equal portions of the dough and place them an inch apart on the baking tray. Flatten the tops lightly with the back of a spoon.
- Bake for 10 to 12 minutes, until the edges have browned but the centers are still soft and puffy. Let the cookies cool to room temperature and they will firm up further. If the centers are still puffy, press down with a spoon again.
- These cookies can be stored at room temperature for 4 to 5 days, but the jaggery makes them soften faster, so they can be stored in the fridge for 10 days as well. Happy baking!
Notes
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Hey, tired you recipe it was awesome. However, I didn’t not get ginger taste in cookie. Does sugar/jaggery overpower ginger? Measurement was based on recipe. I believe I need add more ginger.
Hi, I used Everest ginger powder here, maybe it’s stronger. You can definitely add more if you want a more prominent taste 🙂
Hey, tired you recipe it was awesome. However, I didn’t not get ginger taste in cookie. Does sugar/jaggery overpower ginger? Measurement was based on recipe. I believe I need add more ginger?
Greetings,
To find your blog was like finding a doorway into a taste of heaven, and in this version of heaven the devil does not bother with calories!!
I tried the peanut butter and banana muffin which my husband loved and is now his regular companion with his morning tea. The ginger and jaggery cookies vanished without a trace, no surprise with a hungry teenager who is into, ” I am snacking, only healthy” phase!!
Thank you for your precise measurements, the attention to detail and the wonderful photographs. For me, looking at them is a guilt free binge!
Keep desserting!
Anuradha
Thank you for your lovely comment Anuradha! This made my day 🙂 I hope you and your family continue to enjoy the recipes here!
Hi. I plan to make this for my baby as she is teething. How bad would it be if I skip baking powder?
I think they’ll be quite dense but the flavour will still be nice
Hi, did you use ready made powdered jaggery for this? I tried to powder a big ball of Jaggery at home but it just stayed in small lumps… Even after mixing into the slightly greater butter.
Also, the ingredient list mentioned milk, but I’m not able to see it in the recipe steps anywhere.
Yup packaged powdered jaggery is best and milk is mentioned in step three
Hi. This is old post. I googled cookie recipe with jaggery. Here’s my ? , i moved into this Apt ,and my landlord who was living here prior left a brick of jaggery. It’s open, but then sealed rather tightly in plastic it came in. Iv Never heard of it b4, and was going to throw away due to expiration. (Or, date on the package) . It says “01/2016” . It’s been kept im a cabinet. Is it still good. Im getting mixed answers on the net. ? Thank you.
Jaggery does not go bad. You can use it instead of sugar in anything. We use it a lot on Indian cooking.