They are crispy and bursting with cinnamon flavour and a subtle kick from the ginger. These eggless cookies are made with whole-wheat flour. They are easy to make and call for ingredients that you already have in your kitchen.
- 1 cup + 3 tbsp Whole wheat flour
- 1/2 tsp Cinnamon powder
- 1/4 tsp Dry ginger powder
- 1/8 tsp (small pinch) salt
- 1/8 cup + 2tbsp granulated sugar (you can replace this with powdered jaggery - I haven't tried it yet, but it will work.)
- 2 tbs cinnamon sugar (grind 2 tsp sugar + 2 tbsp cinnamon powder)
- 1/4 cup 1/4 cup softened butter (room temperature)
- 1 tsp vanilla extract
- 2 tbs milk
- Whisk together flour, baking powder, salt, cinnamon, dry ginger powder and set aside.
- In a separate bowl, mix butter and sugar, until light and fluffy with a hand mixer.
- Blend in vanilla essence and milk. Now gently add the dry mix and combine with the hand. Do not knead.
- Roll in a ball and rest in the fridge for 15 mins. Meanwhile, line a baking tray with parchment paper and preheat the oven to 170°C.
- Divide the dough equally and roll and press to shape them like cookies (you can roll the entire dough in 1/4 inch sheet and cut using a cookie cutter). Place the cookies on the baking tray 1.5 inches apart. Sprinkle some cinnamon sugar. Bake at 170° C for 15 mins and then reduce temperature to 160°C and bake for another 5-10 mins (keep a close eye so that they do not burn).
- Avoid opening the oven door repeatedly. Once done let them rest in the oven for another 5-10 mins. Transfer to cooling rack. Enjoy with a warm cup of tea! ❤️☕ .