Gingerbread Cookies Recipe- Jaggery & Spice Indian Christmas Treats

Last Updated on 2 months by Neha Deshmukh

Gingerbread Cookies Recipe – Jaggery & Spice Indian Christmas Treats

Hey everyone! Christmas is just around the corner, and what better way to get into the festive spirit than by baking? I absolutely love making gingerbread cookies – the smell alone fills the house with such warmth and joy. This isn’t your typical gingerbread recipe though; we’re giving it a lovely Indian twist with jaggery and a beautiful blend of warming spices. Trust me, you’ll adore these!

Why You’ll Love This Recipe

These gingerbread cookies are special. They’re not overly sweet, thanks to the jaggery, and the spices give them a unique, comforting flavour that’s a little different from the usual. They’re perfect for decorating with the family, gifting to friends, or simply enjoying with a cup of chai. Plus, they’re a fun way to bring a little bit of Indian flavour to your Christmas celebrations! They make about 30 cookies, perfect for sharing (or not!).

Ingredients

Here’s what you’ll need to make these delightful cookies:

• 2.5 cups All-purpose flour (Maida) – about 300g
• 100 grams Unsalted butter
• 0.5 cup Powdered jaggery – about 120g
• 0.5 cup Honey – about 120ml
• 1 tsp Baking powder
• 1 tsp Baking soda
• 1 tbsp Dry ginger powder – about 15g
• 0.5 tsp Cloves powder – about 2.5g
• 0.5 tbsp Cinnamon powder – about 3g
• 0.5 tsp Nutmeg powder – about 2.5g
• 0.5 tsp Black pepper powder – about 2.5g
• 0.5 cup Icing sugar – about 60g (for royal icing)
• 1.5 tsp Cornstarch (corn flour) – about 7.5g (for royal icing)
• 0.5-1 tsp Lemon juice (for royal icing)
• 2-3 tsp Milk or water (for royal icing)

Ingredient Notes

Let’s talk ingredients! Using powdered jaggery is key here. It’s a traditional Indian sweetener that adds a lovely caramel-like flavour and a beautiful depth that you don’t get with regular sugar. It’s also considered a healthier alternative!

Now, about those spices… don’t be shy! Ginger, cloves, cinnamon, nutmeg, and even a touch of black pepper create a warming blend that’s reminiscent of Ayurvedic principles – balancing and comforting. These spices aren’t just about flavour; they’re good for you too!

Want to make things a little healthier? Feel free to substitute up to half of the maida with whole wheat flour. It will give the cookies a slightly denser texture, but it’s a great way to add some extra fibre.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, cream together the butter and powdered jaggery using an electric mixer until it’s nice and fluffy. This takes a few minutes, so be patient!
2. Add the honey and mix until everything is well combined.
3. In a separate bowl, sift together the flour, baking powder, baking soda, dry ginger powder, cloves powder, cinnamon powder, nutmeg powder, and black pepper powder. Sifting ensures everything is evenly distributed.
4. Now, gently fold the dry ingredients into the wet mixture. Mix until just combined – you want a non-sticky dough. Don’t overmix!
5. Wrap the dough in cling film and pop it in the fridge for at least 30 minutes. This helps it firm up and makes it easier to roll out.
6. Preheat your oven to 180°C (convection mode). Lightly flour a clean surface and roll out the dough to about ¼-inch thickness.
7. Use gingerbread man cookie cutters (or any festive shape you like!) to cut out the cookies. Arrange them on a greased baking tray, leaving a little space between each one.
8. Bake for 10-12 minutes, or until the edges are lightly browned.
9. Let the cookies cool completely on a wire rack before decorating.

While the cookies are cooling, let’s make the royal icing!

1. In a bowl, mix together the sifted icing sugar and cornstarch.
2. Add the lemon juice and gradually add milk or water, a teaspoon at a time, until you get a smooth, spreadable paste.
3. Divide the icing into portions and add food coloring to each one.
4. Fill piping bags with the colored icing and get creative with your decorations!

Expert Tips

Here are a few things I’ve learned over the years to help you bake the perfect gingerbread cookies:

• Preventing Spread: Chilling the dough is crucial to prevent the cookies from spreading too much during baking.
• Crisp Edges: For extra crisp edges, bake the cookies for a minute or two longer. Keep a close eye on them though, you don’t want them to burn!
• Icing Consistency: If your icing is too thick, add a tiny bit more milk or water. If it’s too thin, add a little more icing sugar.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Gingerbread Cookies: Swap the butter for a plant-based butter alternative and use maple syrup or agave nectar instead of honey.
• Gluten-Free Gingerbread Cookies: Use a gluten-free flour blend designed for baking.
• Spice Level Adjustment: My family loves a good kick, so I often add a little extra ginger and black pepper. Feel free to adjust the spices to your liking!
• Christmas/Festival Adaptations: For Diwali, I’ve used diya (oil lamp) and lotus flower shaped cookie cutters. Get creative and make them your own!

Serving Suggestions

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

Storage Instructions

Store the undecorated cookies in an airtight container at room temperature for up to a week. Decorated cookies should be stored in a single layer in an airtight container to prevent the icing from sticking.

FAQs

Let’s answer some common questions:

1. Can I use brown sugar instead of powdered jaggery? What’s the difference in taste?

You can, but the flavour won’t be quite the same. Brown sugar is more molasses-y, while jaggery has a more complex, caramel-like flavour.

2. My dough is too sticky, what should I do?

Add a tablespoon of flour at a time until the dough is manageable. Remember not to overwork it!

3. How can I prevent the cookies from puffing up during baking?

Make sure your baking powder and baking soda are fresh. Also, don’t overmix the dough.

4. Can I make the dough ahead of time and freeze it?

Absolutely! Wrap the dough tightly in cling film and freeze for up to 3 months. Thaw in the fridge overnight before rolling out.

5. What’s the best way to store decorated gingerbread cookies?

Store them in a single layer in an airtight container. Placing parchment paper between layers can also help prevent the icing from sticking.

6. Can I use different extracts besides lemon juice in the royal icing?

Definitely! Vanilla extract, almond extract, or orange extract would all be delicious.

I hope you enjoy making these gingerbread cookies as much as I do! Happy baking, and Merry Christmas!