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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...
Chefadora AI has the answer - timers, swaps, step-by-step help.
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.
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
