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! ❤️☕
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