Eggless Gingerbread Cookies

Serves 1
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Directions

  1. 1Cream the softened butter with dark brown sugar and jaggery powder.
  2. 2Cream the softened butter with dark brown sugar and jaggery powder.
  3. 3Cream the softened butter with dark brown sugar and jaggery powder.
  4. 4Add a splash of vanilla extract and fresh orange zest to the creamed butter and sugars.
  5. 5Add a splash of vanilla extract and fresh orange zest to the creamed butter and sugars.
  6. 6Add a splash of vanilla extract and fresh orange zest to the creamed butter and sugars.
  7. 7Combine all-purpose flour, whole-wheat flour, baking powder, baking soda, ginger powder, cinnamon powder, and ground clove with the wet ingredients.
  8. 8Combine all-purpose flour, whole-wheat flour, baking powder, baking soda, ginger powder, cinnamon powder, and ground clove with the wet ingredients.
  9. 9Combine all-purpose flour, whole-wheat flour, baking powder, baking soda, ginger powder, cinnamon powder, and ground clove with the wet ingredients.
  10. 10Mix the ingredients until they look sandy and coarse.
  11. 11Mix the ingredients until they look sandy and coarse.
  12. 12Mix the ingredients until they look sandy and coarse.
  13. 13Add 3 and a half tablespoons of warm milk to bring the dough together, adjusting the quantity as needed.
  14. 14Add 3 and a half tablespoons of warm milk to bring the dough together, adjusting the quantity as needed.
  15. 15Add 3 and a half tablespoons of warm milk to bring the dough together, adjusting the quantity as needed.
  16. 16Mix until the gingerbread cookie dough comes together.
  17. 17Mix until the gingerbread cookie dough comes together.
  18. 18Mix until the gingerbread cookie dough comes together.
  19. 19Refrigerate the dough for 10-15 minutes.
  20. 20Refrigerate the dough for 10-15 minutes.
  21. 21Refrigerate the dough for 10-15 minutes.
  22. 22Roll out the chilled dough between two sheets of parchment paper to prevent sticking.
  23. 23Roll out the chilled dough between two sheets of parchment paper to prevent sticking.
  24. 24Roll out the chilled dough between two sheets of parchment paper to prevent sticking.
  25. 25Cut out cookies using Christmas cookie-cutters.
  26. 26Cut out cookies using Christmas cookie-cutters.
  27. 27Cut out cookies using Christmas cookie-cutters.
  28. 28Bake the cookies in a preheated oven at 170°C for about 10 minutes.
  29. 29Bake the cookies in a preheated oven at 170°C for about 10 minutes.
  30. 30Bake the cookies in a preheated oven at 170°C for about 10 minutes.
  31. 31Allow the cookies to cool completely.
  32. 32Allow the cookies to cool completely.
  33. 33Allow the cookies to cool completely.
  34. 34Decorate the cooled cookies with royal icing, made by combining 1 egg white with 1 and a half cups of icing sugar.
  35. 35Decorate the cooled cookies with royal icing, made by combining 1 egg white with 1 and a half cups of icing sugar.
  36. 36Decorate the cooled cookies with royal icing, made by combining 1 egg white with 1 and a half cups of icing sugar.

Ingredients

  • 0.5 cup softened butter
  • 0.5 cup softened butter
  • 0.5 cup softened butter
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.25 cup jaggery powder
  • 0.25 cup jaggery powder
  • 0.25 cup jaggery powder
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp fresh orange zest
  • 1 tsp fresh orange zest
  • 1 tsp fresh orange zest
  • 1 cup all-purpose flour (maida)
  • 1 cup all-purpose flour (maida)
  • 1 cup all-purpose flour (maida)
  • 1 cup whole-wheat flour (atta)
  • 1 cup whole-wheat flour (atta)
  • 1 cup whole-wheat flour (atta)
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.25 tsp ginger powder
  • 0.25 tsp ginger powder
  • 0.25 tsp ginger powder
  • 0.25 tsp cinnamon powder
  • 0.25 tsp cinnamon powder
  • 0.25 tsp cinnamon powder
  • 0.125 tsp ground clove
  • 0.125 tsp ground clove
  • 0.125 tsp ground clove
  • 3.5 tbs warm milk
  • 3.5 tbs warm milk
  • 3.5 tbs warm milk
  • 1 egg white
  • 1 egg white
  • 1 egg white
  • 4 cup icing sugar, sifted twice
  • 4 cup icing sugar, sifted twice
  • 4 cup icing sugar, sifted twice

Equipment

ovenparchment papercookie-cutters

Tips

  • Using a combination of dark brown sugar and jaggery powder takes you closest to the traditional flavor and texture of a gingerbread cookie.
  • Adjust the quantity of milk according to the dough's consistency.
  • For a vegetarian alternative to royal icing, use melted white chocolate.