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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cream butter and jaggery together until light and fluffy.
Add vanilla extract if using.
Sift flour, baking soda, baking powder, salt, and cinnamon into a bowl.
Combine dry and wet ingredients to form a dough. Add a little milk if needed to bring it together.
Chill the dough for 15–20 minutes.
Preheat oven to 170°C (340°F).
Roll dough into small balls, place on a baking tray, and flatten slightly.
Bake for 10–12 minutes until edges are golden.
Cool cookies on a wire rack.
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If the dough feels too dry, add a little milk to bring it together.
Chilling the dough helps the cookies hold their shape better during baking.
For a stronger flavor, increase the cinnamon powder slightly.
Can I use white sugar instead of jaggery?
Yes, but the flavor will be different as jaggery adds a unique earthy sweetness.
What if I don't have cinnamon powder?
You can skip it or substitute with nutmeg or cardamom for a different flavor profile.
How do I know when the cookies are done?
The edges should turn golden, and the cookies will feel slightly soft but firm up as they cool.
Can I make these cookies gluten-free?
You can try substituting the whole wheat flour with a gluten-free flour blend, but the texture may vary.
How should I store these cookies?
Store them in an airtight container at room temperature for up to a week.
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