We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These jaggery cookies are a delightful treat with a rich, earthy sweetness from jaggery and a hint of cinnamon. The butter and jaggery are creamed together to create a light and fluffy base, while the dry ingredients are carefully sifted to ensure even mixing. The dough is chilled for a short time to enhance its texture, and the cookies are baked until the edges turn golden, filling your kitchen with a warm, inviting aroma. Perfect...
Want to keep this recipe for later? We can email it to you!
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.
Want to keep this recipe for later? We can email it to you!
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.
I cook with love, and shit ton of garlic sometimes. 🔪Formally trained/ Recipe curator
