Jaggery & Spice Indian Cookies Recipe – Easy Festive Baking

Last Updated on 6 months ago by Neha Deshmukh

Jaggery & Spice Indian Cookies Recipe – Easy Festive Baking

Hey everyone! If you’re anything like me, the smell of spices baking in the oven instantly feels like home. I’m so excited to share this recipe for Jaggery & Spice Indian Cookies with you – they’re a little slice of festive cheer, and honestly, they’re just so good with a cup of chai. I first made these for Diwali a few years ago, and they’ve been a family favourite ever since. They’re a little different from your typical cookie, with a lovely warmth from the spices and a subtle sweetness from the jaggery. Let’s get baking!

Why You’ll Love This Recipe

These cookies aren’t just delicious; they’re special. The combination of jaggery and warming spices is so uniquely Indian, and it makes these cookies perfect for any celebration. They’re also surprisingly easy to make, even if you’re not a seasoned baker. Plus, the aroma while they bake is absolutely divine! You’ll be hooked after the first bite, I promise.

Ingredients

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

• 1 cup All purpose flour (about 120g)
• ?? cup Brown sugar (about 100g – I like dark brown for a richer flavour!)
• ?? cup Jaggery (about 150g – more on that below!)
• ?? cup Butter (about 225g – unsalted is best, in my opinion)
• 1 teaspoon Cinnamon powder (about 2.5g)
• 1 teaspoon Dry ginger powder (about 2.5g)
• ?? teaspoon cloves powder (about 1g – a little goes a long way!)
• ?? teaspoon Baking soda (about 2.5g)
• 2 teaspoons Milk (about 10ml)
• A pinch Salt
• ?? cup Icing sugar (about 120g – for decorating)
• 1 tablespoon Milk (about 15ml – for icing)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Jaggery: Understanding Varieties & Flavor Profiles

Jaggery is unrefined sugar, and it comes in different forms. You can use powdered jaggery for this recipe, which dissolves easily. If you’re using a block, grate it finely. Different types of jaggery (like date jaggery or sugarcane jaggery) will have slightly different flavour profiles – experiment and see what you prefer! I usually use sugarcane jaggery for a more caramel-like taste.

Spices: The Warmth of Cinnamon, Clove & Ginger

Don’t skimp on the spices! They’re what give these cookies their signature Indian flavour. Freshly ground spices are always best, but pre-ground work just fine too. Feel free to adjust the amounts to your liking – if you love ginger, add a little extra!

Flour: Choosing the Right Type for Texture

All-purpose flour works perfectly for this recipe. If you want a slightly more tender cookie, you can substitute up to ¼ cup with cake flour.

Butter: Salted vs. Unsalted – Which to Use?

I always prefer unsalted butter when baking, as it gives you more control over the salt level. If you only have salted butter, just reduce the amount of salt in the recipe to a tiny pinch.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Make the Jaggery Syrup: In a small saucepan, heat ½ cup (about 120ml) powdered jaggery with 1 tablespoon of water until the jaggery is completely dissolved. Strain this syrup through a fine-mesh sieve to remove any impurities, and let it cool completely.
2. Combine Wet Ingredients: In a mixing bowl, combine the cooled jaggery syrup with the milk. Finely blend brown sugar in a mixer until it’s a powder.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon powder, clove powder, dry ginger powder, salt, and baking soda. Then, add the blended brown sugar and mix well.
4. Cream Butter & Jaggery Mixture: In another bowl, cream the butter and the jaggery-milk mixture together until it’s light and fluffy. This takes a few minutes, but it’s worth it!
5. Combine Wet & Dry: Gradually add the dry ingredients to the butter mixture, mixing until a dough forms. Don’t overmix!
6. Chill the Dough: Flatten the dough into a disc, wrap it tightly in cling film, and refrigerate for at least 30 minutes (or even longer – up to a few hours). This is crucial for preventing the cookies from spreading too much.
7. Roll & Cut: Lightly flour a clean surface. Roll out the chilled dough to about ¼-inch (6mm) thickness between two sheets of cling film. Use cookie cutters to cut out your desired shapes.
8. Bake: Carefully transfer the cookies to a flour-dusted baking tray. Bake at 160°C (320°F) for 8-12 minutes, or until the edges are golden brown and firm.
9. Cool & Decorate: Let the cookies cool on a wire rack. While they’re cooling, prepare the icing by mixing the icing sugar with 1 tablespoon of milk. Once the cookies are completely cool, decorate them with the icing using a piping bag.

Expert Tips

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

Achieving the Perfect Cookie Texture

Chilling the dough is key! It prevents the cookies from spreading too thin and gives them a nice, crisp texture.

Preventing Cookies from Spreading

Besides chilling the dough, make sure your baking tray isn’t greased. A lightly floured surface works best.

Working with Jaggery Syrup

The syrup can be a little sticky, so make sure to strain it well to remove any crystals.

Rolling and Cutting Techniques

Rolling the dough between cling film prevents it from sticking to the surface and makes it easier to transfer to the baking tray.

Variations

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

Vegan Jaggery & Spice Cookies

Substitute the butter with a vegan butter alternative. It works beautifully!

Gluten-Free Jaggery & Spice Cookies (Using Alternative Flours)

Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid to get the right dough consistency.

Spice Level Adjustments: Mild, Medium, & Bold

Reduce the amount of spices for a milder flavour, or add a pinch of cardamom or nutmeg for a more complex spice profile.

Festival Adaptations: Diwali, Christmas, Eid

Decorate the cookies with festive sprinkles or icing colours to match the occasion.

Shape & Size Variations

Get creative with your cookie cutters! Stars, hearts, flowers – anything goes.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a cup of hot chai or a glass of cold milk. They’re perfect for afternoon tea, a festive gathering, or just a little sweet treat.

Storage Instructions

Maintaining Cookie Freshness

Store the cookies in an airtight container at room temperature for up to 5 days.

Freezing Baked Cookies

You can freeze baked cookies for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe container.

Storing Cookie Dough

Unbaked cookie dough can also be frozen for up to 3 months. Thaw it overnight in the refrigerator before rolling and baking.

FAQs

Let’s answer some common questions:

What is the best way to measure jaggery?

If you’re using block jaggery, grating it is the most accurate way to measure. Otherwise, pack the powdered jaggery firmly into the measuring cup.

Can I substitute brown sugar with another sweetener?

You can try using coconut sugar or maple sugar, but the flavour will be slightly different.

How do I know when the cookies are perfectly baked?

The edges should be golden brown and firm to the touch. They will continue to firm up as they cool.

What if my cookie dough is too sticky?

Add a tablespoon of flour at a time until the dough is manageable.

Can these cookies be made ahead of time?

Yes! You can bake the cookies a day or two in advance and store them in an airtight container.

Is it necessary to chill the dough?

Yes, absolutely! Chilling the dough prevents the cookies from spreading and gives them a better texture.

Enjoy baking these Jaggery & Spice Indian Cookies! I hope they bring a little bit of joy to your kitchen and your taste buds. Happy baking!