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Crispy-edged and chewy centered eggless cookies with the flavours of ginger and jaggery

Ginger Jaggery Cookies (Eggless)

Crispy-edged and chewy centered eggless cookies with the flavours of ginger and jaggery
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 8 to 10 cookies
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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

*The sweetness of jaggery can vary brand to brand. It's a good idea to taste the dough and see if you want to add more. Keep in mind that jaggery adds moisture, so rather than using too much more of it, if you find the dough tastes under-sweetened, adding extra white sugar is a better idea, so the texture of the cookies doesn't change too much.
*I've tried this dough entirely with jaggery, no white sugar, and found the final texture too soft and cakey, so I don't recommend it. I also don't recommend wholewheat flour because the cookies will be a little dry and dense. At the most, you can try swapping half the flour and see how you like the result.
*If you'd like to use brown sugar instead of jaggery, go with my favourite eggless cookie recipe.