Demerara Sugar Cookie Recipe – Spiced Indian Christmas Treats

Last Updated on 4 months by Neha Deshmukh

Demerara Sugar Cookie Recipe – Spiced Indian Christmas Treats

Introduction

Christmas baking always feels a little extra special, doesn’t it? Growing up, my grandmother’s kitchen would be filled with the warm scent of spices and sugar. This Demerara Sugar Cookie recipe is inspired by those memories, with a little Indian twist! It’s a beautiful blend of classic cookie goodness and the aromatic spices we all love in Indian desserts. These aren’t your average sugar cookies – they’re subtly spiced, wonderfully crisp, and perfect for gifting (or keeping all to yourself!).

Why You’ll Love This Recipe

These cookies are more than just delicious; they’re a little bit magical. The demerara sugar gives them a lovely golden hue and a delightful crunch. The spices add a warmth that’s especially comforting during the festive season. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker! You’ll be amazed at how quickly these disappear.

Ingredients

Here’s what you’ll need to create these spiced beauties:

• 1 1/4 cup maida (all-purpose flour) – about 150 grams
• 1/4 cup demerara sugar – about 50 grams
• 1/4 cup honey – about 60 ml
• 50 grams unsalted butter
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 tablespoon dry ginger powder
• 1 teaspoon cinnamon powder
• 1/4 teaspoon clove powder
• 1/4 teaspoon nutmeg powder
• 1/4 teaspoon black pepper powder
• 1/2 teaspoon cardamom powder

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Maida (All-Purpose Flour) – Types & Substitutions

Maida is the standard flour for a tender cookie. If you’re looking for a slightly healthier option, you can substitute up to 1/2 cup with whole wheat flour, but the texture will be a bit denser.

Demerara Sugar – What Makes It Special & Alternatives

Demerara sugar is a raw sugar with large crystals. It adds a lovely crunch and a caramel-like flavor. If you can’t find it, turbinado sugar is a good substitute. In a pinch, you can use granulated sugar, but the texture won’t be quite the same.

Honey – Regional Varieties & Flavor Profiles

I love using a good quality wildflower honey for its floral notes. Different honeys will impart slightly different flavors, so feel free to experiment! Acacia honey is milder, while darker honeys like buckwheat have a stronger taste.

Unsalted Butter – Quality & Temperature Considerations

Using unsalted butter gives you control over the salt level. Make sure your butter is softened, but not melted. It should be pliable enough to cream with the sugar easily.

Spices (Dry Ginger, Cinnamon, Clove, Nutmeg, Black Pepper, Cardamom) – The Indian Influence & Flavor Combinations

This is where the magic happens! These spices are commonly used in Indian sweets and add a beautiful warmth and complexity to the cookies. Don’t be afraid to adjust the amounts to your liking. A little black pepper might sound strange, but it really enhances the other spices!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, pulse the demerara sugar in a mixer until it’s a bit finer. This helps it incorporate better into the dough.
2. Now, cream together the softened butter and sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes.
3. Add the honey and beat for another 2 minutes until everything is well combined.
4. In a separate bowl, sift together the maida, baking powder, baking soda, salt, and all those wonderful spices. Sifting ensures everything is evenly distributed.
5. Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Don’t overmix!
6. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least an hour. This allows the gluten to relax and makes the dough easier to roll.
7. Once chilled, roll the dough out on a lightly floured surface (or between two sheets of butter paper) to about 1/4-inch thickness.
8. Use your favorite cookie cutters to cut out shapes.
9. Place the cookies on a baking sheet lined with parchment paper.
10. Bake at 180°C (350°F) for 10-12 minutes, or until the edges are golden brown.
11. Let the cookies cool on a wire rack before decorating.

Expert Tips

• Don’t skip the chilling step! It’s crucial for preventing the cookies from spreading.
• For perfectly even cookies, use a rolling pin with adjustable rings.
• If your dough is too sticky, add a little more flour, one tablespoon at a time.

Variations

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and the honey with maple syrup or agave nectar.
• Gluten-Free Adaptation (Using Alternative Flours): Use a gluten-free all-purpose flour blend. You might need to add a little xanthan gum to help bind the dough.
• Spice Level Adjustment – Mild to Bold: Reduce the spices for a milder flavor, or add a pinch of cayenne pepper for a little heat! My friend, Priya, loves adding a tiny bit of chili powder.
• Festival Adaptations – Christmas, Diwali, or General Celebrations: Decorate with festive sprinkles or icing to match the occasion. For Diwali, you could use edible gold dust!

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a cup of chai or a glass of milk. They also make a lovely addition to a festive dessert platter.

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months.

FAQs

What is Demerara sugar and can I substitute it?

Demerara sugar is a raw sugar with large crystals that adds a lovely crunch. You can substitute with turbinado sugar, or granulated sugar in a pinch.

Can I make the dough ahead of time? How long will it keep?

Yes! You can make the dough up to 2 days in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator.

What is the best way to prevent the cookies from spreading during baking?

Chilling the dough is key! Also, make sure your baking sheet is cool before placing the cookies on it.

How can I achieve sharper cookie edges?

Chilling the dough well and using cold baking sheets helps. Also, avoid overmixing the dough.

Can I freeze these cookies, both baked and unbaked?

Yes! Baked cookies can be frozen for up to 2 months. Unbaked cookie dough can also be frozen – just shape them before freezing, then bake from frozen, adding a few extra minutes to the baking time.