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46 Comments

  1. Hi Dassana, hope you are doing good. Love your recipes a lot.

    Wanted to know if I can shape these cookies? Or only circular is possible with this recipe?

    1. Thank you Arjita. Yes, I am good.

      The dough is soft, tender and light. So it may be tricky to shape them using cookie cutters or cutting a rolled cookie dough with a knife. These cutout cookies may fall apart while handling.

      I would suggest to keep the dough in the fridge for about 1 to 2 hours. It will be easier to give different shapes to a chilled cookie dough.

  2. Hello, thank you for this recipe. I am quite fond of ginger cookies, so I want to try making some on my own this time.

    I am a complete newbie to baking, so please excuse me for asking these questions that might seem basic knowledge.

    I am going to use maida and brown sugar for my recipe, so how should the proportions be tweaked for water and other ingredients?

    Should the butter be at room temperature or just put out from fridge when about to mix ingredients?

    Also, should sugar be powdered before mixing or can I use it as is from the packet?

    Sorry for asking too many questions.

    1. No problem. When using maida, you will have to add less water. You can always water later when working on the dough. Add water bit by bit, so that the cookie dough does not become sticky.

      Butter needs to be soft, not melted, but soft and spreadable. It can be cold. If after removing from the fridge, the butter is hard, let it soften a bit at room temperature.

      Brown sugar need not be powdered. Since it is has very fine granules, it will dissolve in the butter when creamed together.

      I hope these answers help.

      1. Thank you so much for kindly answering my queries. I finally got around to make the cookies today. They turned out good!!

        There was one hiccup initially, maybe its because of the chilly weather, as I was using brown sugar, butter and sugar water were not mixing and stayed separate even after beating for 30 mins with an electric beater.

        I got fed up and put my mixing bowl in the microwave for 30 sec at its highest power. The mixture came out with the exact consistency as you showed in the pictures above. I beat it for about 10 sec for good measure before proceeding with the next steps. It was smooth sailing thereafter.

        These cookies have an airy texture compared to the ones I bought from bakery, so I might be emptying my jar sooner than I thought 😉

        I have one question though, the flavor of the spices is not so prominent, its just about there. I had used fresh grated ginger and used store bought powdered spices for the rest of them.

        Do you think the flavour would have been much more enhanced if I used freshly ground ones instead?

        In case I want to make them again with the store bought spice powders, by how much should I increase the proportions so that I get strong flavor?

        The cookies that I generally buy from my local bakery have a very strong flavor, you can feel them bursting in your mouth from the first bite, akin to biryani (I am comparing about how strong the flavor is, not the taste, haha). I would like to replicate that flavor if possible.

        Sorry, my post got too lengthy without my realizing it, but I am very grateful for your recipe.5 stars

        1. No problem. Writing a bit late as I was travelling. Ginger powder will give a more strong flavor than fresh ginger. Dry ground spices have more potent and intense flavor than fresh ones. You could also opt to grind the cloves, cinnamon freshly in a grinder.

          2 teaspoons of dry ginger powder is perfect for this recipe. But if you want a more ginger flavor, add ½ to 1 teaspoon more. You could also increase the clove, cinnamon, nutmeg powder to ½ teaspoon each.

          Thank you and welcome.