Saturday 23 December 2017

Eggless Ginger Bread Cookies - Christmas Special

Christmas season is always exciting to me as my high schooling was throughout in a Christian InstitutionI used to take part in Christmas carol, dramas / plays and used to dress like Santa. 

Let's go into treats for Christmas now,

For this Christmas I baked Rich plum cake and Ginger bread cookie.  I have adapted the recipe from here.  I have made some changes to suit my preference; I have added jaggery syrup instead of molasses and included wheat flour to make it healthy. It came out crunchy and tasty; not an exaggeration to say that our house was filled with the aroma of spices in the cookie and increased our festive mood!

This is a perfect sweet treat to celebrate Christmas; try and share with your loves ones.

                         Wishing you and your family a very Merry Christmas. 
                    May this joyful season greet you with health and happiness.

30  min
Recipe for Whole Wheat Ginger Bread Cookies 
Recipe type: Cookies
Cuisine: Western
Yields: 25 to 30 cookies approximately

Whole wheat flour - 1 cup
All purpose flour – ½ cup
Butter - ½ cup(room temperature)

Brown sugar -  ¼ cup
Honey / molasses / jaggery syrup - ¼ cup
Baking powder - ½ tsp
Baking soda - ½ tsp
Salt - ¼ tsp

For spice mixture:
Cinnamon - 2 small pieces
Dry ginger - 2 small pieces
Cloves - 4 to 5 nos
Cardamom - 2 to 3
Pepper - ¼(optional)


Add all the spices in the mixer and grind it into fine powder;  keep aside.
Sieve together all the dry ingredients wheat flour, all purpose flour, spice mixture, baking soda, baking powder and salt for even mixing of the ingredients.  Keep aside.

Melt jaggery by adding water and allow to cool. You can use honey or molasses instead of jaggery syrup.

Beat together butter and brown sugar in a bowl using an electric mixer on medium speed until creamy.  Add the jaggery syrup and continue mixing.                                
Add the dry ingredients(flour mixture)  and mix well till it blends well to form a soft dough.

Wrap the dough using cling flim and keep it in fridge for 30 minutes.

After 30 minute, remove from fridge and divide the dough into two parts.

Lightly dust a clean surface with flour.   Roll the dough to 
 ¼ -inch thickness and cut into desired shapes using a cookie cutter.

Repeat the process for the remaining dough.  Place cookies in the baking tray.
Bake at 180 deg. C (temperature may vary for different ovens) for 10 to 12 minutes, in the preheated oven or until the edges turn slightly brown.

Allow to cool and store it n a airtight container.  Do icing as desired. Actually my kids tried smiley faces over the cookie, which looks so cute😊😊😊


Baking time will vary depending on the size and thickness of the cookies.

If you feel the moisture is not enough to hold the cookie dough, you may sprinkle some milk.

1 comment:

  1. Beautiful ginger bread cookies... love the jaggery syrup idea...


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