Gingerbread Cookies Recipe
Spiced, tender yet sturdy, Gingerbread Cookies are crafted using whole wheat flour, ginger powder, a blend of spices, and kakvi (a molasses-like syrup derived from sugar cane juice). Alternatively, these cookies can be prepared with molasses, brown sugar, or jaggery for their distinct flavors.
Ingredients
- ½ cup molasses or kakvi or ½ cup jaggery dissolved in 3 to 4 tablespoon hot water *check notes for brown sugar
- ½ cup softened butter – 100 grams, salted or unsalted
- 2 cups whole wheat flour – 240 grams whole wheat flour + 2 to 3 tablespoon if required
- ½ teaspoon baking soda
- 2 teaspoon ginger powder (ground ginger)
- ¼ teaspoon cinnamon powder (ground cinnamon)
- ¼ teaspoon clove powder (ground cloves)
- ¼ teaspoon nutmeg powder (ground nutmeg) or grated nutmeg
- 1 pinch salt – skip if using salted butter
- ¼ cup hot water or add as needed
Instructions
Prep And Making Cookie Dough
- First grease the baking tray with some butter and set aside.
- Now take the softened butter in a mixing bowl.
- Add the molasses or kakvi. If using jaggery, then add the jaggery powder in 3 to 4 tablespoons hot water. Mix well till the jaggery melts. If impurities are there, then filter the jaggery syrup. Then add it to the butter.
- Begin to mix and beat this mixture.
- I have used wired whisk to mix the butter with the kakvi. You can also use an electric beater.
- Mix and lightly beat this mixture. Keep aside.
- In a separate bowl or plate, sift whole wheat flour, baking soda, ginger powder, cinnamon powder, clove powder and nutmeg powder.
- Now add the entire sifted dry ingredients to the lightly beaten butter+molasses mixture.
- Gently and lightly fold or mix.
- Then add hot water. Mix everything together and gather to form a dough. Do not knead. Just gently mix or fold.
- If the mixture is loose or sticky, then add 2 to 3 tablespoons more of the flour. If the mixture looks dry and crumbly, then add 1 to 3 tbsp of hot water and mix again.
- Cover and place the dough in the refrigerator for 30 to 45 minutes.
Baking Gingerbread Cookies
- Later, remove and pinch small balls from the cookie dough. Gently roll to a neat ball. Then press and flatten them.
- Place the cookies with an inch space between them on the baking tray. Preheat oven at 180 degrees C/356 degrees F for 15 minutes before you begin to bake the cookies.
- Sprinkle some sugar granules on the cookies. Lightly press the sugar granules on the cookies.You can also use brown sugar to sprinkle on the cookies.
- Bake the cookies at 180 degrees C/356 degrees F for 20 to 25 minutes or till the cookies appear light golden. Do not over bake the cookies. I baked in two batches.
- Wait for one minute after removing the cookies from the oven. With a spatula remove each cookie and place on a wired tray to let them cool.
- Once cooled at room temperature, store them in an airtight jar. The recipe yields about 500 grams of cookies.
- Serve Gingerbread Cookies as a sweet snack or a tea time snack.
Nutrition
Calories: 107kcalCarbohydrates: 15gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 34mgPotassium: 171mgFiber: 1gSugar: 6gVitamin A: 143IUVitamin C: 0.03mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!