Eggless gingerbread cookies are spiced, soft and firm cookies made with whole wheat flour, ginger powder, spices and kakvi (a molasses like syrup made from sugar cane juice). Can also be made with molasses or jaggery.
½cupmolasses or kakvior ½ cup jaggery dissolved in 3 to 4 tablespoon hot water
½cupsoftened butteror 100 grams, salted or unsalted
2cupswhole wheat flouror 240 grams whole wheat flour + 2 to 3 tablespoon if required
1pinchsalt- skip if using salted butter
First grease the baking tray with some butter and keep aside.
kneading gingerbread cookies dough
Now take 1/2 cup softened butter (100 grams) in a mixing bowl.
Add 1/2 cup of molasses or kakvi. If using jaggery, then add 1/2 cup powdered jagggery in 3 to 4 tbsp hot water. Mix well till the jaggery melts. If impurities are there, then filter the jaggery syrup. Then add it to the butter.
Begin to mix and beat this mixture.
I have used wired whisk to mix the butter with the kakvi. You can also use an electric beater.
Mix and lightly beat this mixture. Keep aside.
In a separate bowl or plate, sift 2 cups whole wheat flour, 1/2 tsp baking soda, 2 tsp ginger powder, 1/4 tsp cinnamon powder, 1/4 tsp clove powder and 1/4 tsp nutmeg powder.
Now add the entire sifted dry ingredients to the lightly beaten butter+molasses mixture.
Gently and lightly fold or mix.
Then add 1/4 cup hot water. Mix everything together and gather to form a dough. Do not knead. just gently mix or fold.
If the mixture is loose or sticky, then add 2 to 3 tbsp more of the flour. Cover and place the dough in the refrigerator for 30 to 45 minutes.
If the mixture looks dry and crumbly, then add 1 to 3 tbsp of hot water and mix again.
baking gingerbread cookies
Later, remove and pinch small balls from the cookie dough. Gently press and flatten them. Place the cookies with an inch space between them on the baking tray. Preheat oven 15 minutes before you begin to bake the cookies.
Sprinkle some sugar granules on the cookies. Lightly press the sugar granules on the cookies. You can also use brown sugar. For one batch, I used cane sugar and for the second one, I used brown sugar.
Bake the cookies at 180 degrees celsius for 20 to 25 minutes or till the cookies appear light golden. Do not over bake the cookies. I baked in two batches.
After one minute, remove them on a wired tray and let them cool.
Once cooled at room temperature, store them in an airtight jar. The recipe yields about 500 grams of cookies.
Serve eggless gingerbread cookies as a dessert or tea time snack.
You can skip cinnamon, clove and nutmeg powder if you want.
Instead of ginger powder, you can also add 3 tsp fresh ginger paste or minced/grated ginger.