gingerbread cookie Recipe

Name: gingerbread cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cup ap flour; 3/4 cup jaggery, palm brown sugar; 3/4 cup molasses; 2 tsp ground ginger; 2 tsp ground cinnamon; 1 tsp ground nutmeg; 1/2 tsp ground cloves; 1/2 tsp allspice; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp pure vanilla extract; 1 extra-large egg beaten; 4 tbsp demerara sugar; 1 cup butter melted

Servings: persons

4 cup ap flour
3/4 cup jaggery, palm brown sugar
3/4 cup molasses
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp allspice
1 tsp baking powder
1/2 tsp baking soda
1 tsp pure vanilla extract
1 extra-large egg beaten
4 tbsp demerara sugar
1 cup butter melted

1
melt butter add molasses and jaggery wait till jaggery is desolved I crushed the jaggery to make this easier
2
let cool whisk in beaten egg
3
mix flour baking soda and baking powder very well add molasses mixture mix very well make into two ball put into fridge for 1 hour
4
preheat oven 350F Fahrenheit
5
roll out dough thickness you desire the thicker it is the softer it is the thinner the more crispy.
6
cut the cookies how you like the other half of dough roll put into a 8x12 inch baking pan cover bottom of pan bake same time in top of oven
7
bake for 8-12 minutes
8
sprinkle demerara sugar on top of cookies

1107

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cup ap flour, 3/4 cup jaggery, palm brown sugar, 3/4 cup molasses, 2 tsp ground ginger, and more.

Yes, gingerbread cookie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

gingerbread cookie

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