These cookies were born off nothing but an overwhelming urge to eat cookies. As it always should be. Cookies for a rainy day, if you will.
They are studded with ginger and cinnamon, sweetened with powdered jaggery that leaves specks throughout and are just the soft, buttery cookies your cup of hot tea begs for on a day when it pours outside.
They take barely any time to put together which means the perfect monsoon gratification is actually far closer than you think.
These cookies were just a spur off the moment tweak inspired by these ginger jaggery cakes because the flavours together were so explosively good, and my go-to cookie dough. I didn’t want super thick and puffy cookies, so I chilled the dough for just a bit and didn’t worry about shaping it into perfect little rounds. Dropping blobs off dough on to a baking sheet is perfectly acceptable behaviour.
Really, these are ridiculously quick. The dough takes 5 minutes, chill for about 30 minutes and bake for another 10. Which means in less than an hour, you got yourself a plate of warm, spiced cookies that are as apt in July as they are at Christmas.
I’ve been struggling with crispy edges going soft way too fast because off all the moisture in the air during the rains. Since I can’t exactly stuff hot cookies into an airtight tin, anyone know how to avoid this excessive soft-ness? Not that the flavour of these cookies is affected at all, but a little bite to a ginger cookie is always welcome!
The jaggery is the hero, really. It lets you avoid refined sugar, and even though not all the granules will break down, the sweetness is apparent and just right. It will leave dark specks throughout and they’re delicious to bite in to. Feel free to use brown sugar instead, or reduce the ginger and cinnamon for a sweeter cookie.
Basically, these are the monsoon cookies you’ve been waiting for!
- 1 and ¼ cups regular flour
- 1 tsp baking soda
- 1 tsp ginger powder
- ½ tsp cinnamon powder
- ½ cup butter at room temperature (if using unsalted, add ½ tsp salt to the flour)
- ½ cup plus 1 tbsp powdered jaggery or brown sugar
- 2 tsp vanilla extract
- 2 eggs
- In a large bowl, sift the flour, baking soda, ginger, cinnamon and salt if using. Set aside.
- Beat the butter and jaggery till fluffy. Add the eggs and vanilla and beat well. If the mixture appears curdled, don't worry.
- Fold in the dry ingredients. You will have a thick, sticky dough.
- Cover the bowl and chill for 30 mins. If you want to make these the next day, chill overnight and leave the dough out at room temperature for 10 mins before baking.
- When ready to bake, preheat the oven to 180 C and grease a baking tray or line with a silicone sheet.
- Drop about 2 tbsps of dough per cookie on to the baking tray or sheet, spacing each at least 2 inches apart.
- Bake for 10 to 15 minutes depending on whether you want a super soft cookie or one with crunchier edges. If after baking, you find the cookies puffier than you want, press down on the tops with the back of a spoon, very lightly.