I bet you’ve had molasses cookies or ginger cookies before. These are similar, but instead of molasses, we’re using jaggery. MMMMMMmmmm. So good!
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These are hands down the best cookies I’ve ever made. 🙌🏻🙌🏻🙌🏻These are JAGGERY GINGER COOKIES. They are kind of like molasses cookies or ginger cookies, but instead of molasses, I used jaggery! And instead of butter, I used ghee. And they are seriously, hands down super delicious and turned out perfectly! . Recipe https://blog.pureindianfoods.com/recipe/jaggery-ginger-cookies/ . Buy Jaggery: https://www.pureindianfoods.com/buy-organic-jaggery-p/jag.htm . #indianfood #iloveghee #gheelicious #gheetinmybelly #ghee #gheeislife #jaggery #gur #panela #molassescookies #molasses #sugaralternative #gingercookie
- 2 cups flour
- 2 tsp baking soda
- 1/2 tsp Himalayan pink salt
- 1/3 cup jaggery (grated)
- 2 TBSP filtered water
- 1 TBSP cinnamon ground
- 2 tsp ginger ground
- 3/4 tsp cardamom, green ground
- 100 g Ghee (1/2 cup + 2 TBSP OR 5 fluid ounces)
- 1/2 cup sugar organic
- 1 egg(s)
- 1/3 cup sugar for coating
- Grate the jaggery using a large, coarse grater. It will be sticky and moist.
- Combine with cinnamon, ginger, cardamom, and water in a small sauce pan. Turn on low and melt slowly. Stir with a spoon if needed. This process takes about 2-3 minutes. Make sure the spices are evenly mixed in the melted jaggery.
- In a bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, add the melted jaggery mixture, ghee, sugar, and egg. Use a hand mixer to whisk together until light and fluffy. About 5 minutes.
- Add the flour mixture in two parts and fold in with a fork. It should form a soft dough that sticks together and pulls away from the sides of the bowl.
- If the dough is too sticky, refrigerate for 20 minutes. Otherwise, go ahead and roll into about 24 one inch balls.
- Roll dough balls in sugar, and place 1.5 inches apart on a baking sheet. (Line the baking sheet with parchment paper to prevent sticking.)
- Bake at 375ºF (190ºC) for 12-14 minutes to get crisp cookies. Slightly shorten the cooking time to get chewier cookies. When done, remove from oven, and immediately cool on a wire rack. The cookies will get slightly harder as they cool but should remain soft/chewy inside.
- Store in an airtight container.
Thanks for sharing this information.It’s really good.
These are hands-down the best cookies I’ve ever made! They remind me of Swedish Christmas cookies but better because of the Cardamom (and probably the ghee)!
Waoh…..Yummy and healthy cookies.Thanks for sharing.
Glad you like them!
Thanks for sharing this delicious recipe. Kids will really like these cookies.