Stamped Jaggery Eggless Gingerbreads- they are eggless, sweetened with jaggery with strong ginger flavor, crisp on the outside and soft in the center! Simply delicious with a cup of hot cocoa! Don’t they look beautiful and perfect for the season??
These gingerbreads bake so beautifully and hold their shape well. I’ve used jaggery powder/palm sugar to sweeten it. You could very well replace them with brown sugar. No refrigeration needed for the dough. You could straight away start making these cookies once the dough is ready.
I’ve glazed them with very simple powdered sugar icing. You could skip them if you aren’t a fan of iced cookies. These cookies store well in an airtight container at room temperature for up to a week. Beauties!! Aren’t they??
Here you go with the recipe:
Ingredients:
All-purpose flour-2 cups
Jaggery powder /palm sugar/ brown sugar- 1 cup
Ground ginger-2 tsp
Ground cloves -1/4 tsp
Softened unsalted butter-3/4 cup
Ground cinnamon- 1 tsp
Salt-1/4 tsp
Baking powder-1 tsp
Blackstrap molasses or thick jaggery syrup- 2 tbsp
Milk- 1 or 2 tbsp as required
Simple icing:
Powdered sugar -1/4 cup
Milk or water -3 tbsp
Method:
Preheat the oven to 350f.
In a bowl whisk together flour, ground spices, baking powder, and salt.
In a mixer fitted with a paddle attachment cream together butter and jaggery powder along with molasses until light.
Add the dry ingredients in batches till it forms a dough. Add milk if you feel the dough is on the drier side.
Take the dough out roll it on in between two parchment sheets, use stamped cutters to cut out the desired shapes.
Bake for 12 to 15 mins.
And then let it cool completely on a wire rack before icing.
For the icing mix together all the ingredients listed under the icing. Dip a cookie in icing and leave it on the wire rack so that the excess icing drips off.
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