I am so excited to share this recipe today and participate in the spice advent calendar with some very creative food bloggers all over the world! It’s Day 21 and my turn to share a Christmas recipe using my chose spice “ginger”. We Indians can’t do without this, can we… from desserts to tea, we all love our ginger!
Gingerbread cookies are my favourite holiday cookie, having tried it first in Germany many years back when I was visiting. I was lucky to be visiting in December and would find my way to their Christmas markets more often than not. These cookies were one reason that I could never stop going there. The other was mulled wine 😉
I have been waiting to bake these at home for a long time. But as molasses, which is an integral part of these cookies, is not very easy to find in India, I was looking for the perfect substitute or a way to skip it completely. Finally, I was able to replicate the same warm flavours of this cookie without molasses and without compromising on the taste. And that they are eggless, I am hoping to gift these to all my friends this holiday season.
I have gone further and added the comforting flavours of Chai masala or Tea spice mix to these cookies. I cannot tell you how amazing my house smelled while baking these and they taste even better! I also made small holes on some cookies so I can pass a ribbon through them and use them as edible ornaments on my tree!
You can check out Jenny’s blog post Food Advent Calendar 2017 “Spice It Up!” for the rest of the amazing spice recipes for our Advent countdown!
Check out another holiday favourite cookie on my blog- Cranberry & Prunes Oats Wholewheat Cookies
- 2 cups All Purpose Flour
- ½ cup (1 stick) butter
- 1 cup Brown Sugar
- 2 tbsp maple syrup/honey
- 1 tbsp Tea masala/Chai masala (if you do not have this ready mix, you can add 1 tsp Cinnamon Powder, ¼ tsp Nutmeg Powder, ¼ tsp Clove Powder, ¼ tsp Cardamom Powder)
- 2 tsp Ground Ginger
- 1 tsp Vanilla Extract
- 2-3 tbsp Milk
- ½ tsp Baking Powder
- For the Icing:
- ¼ cup Icing sugar
- 1 tbsp water
- For the cookies
- In a mixing bowl add butter, sugar, maple syrup, vanilla extract, milk and beat the mixture using a hand mixer until smooth.
- In another bowl mix the dry ingredients-flour, baking powder and the spices.
- Now add the dry ingredients into the wet mixture, mixing it well to make a smooth dough.
- Cling wrap the dough and refrigerator about 1 hr. This will help in easy rolling and cutting of the cookies.
- Preheat an oven on 180 degrees C. Line a baking tray with parchment paper.
- Take about ⅓rd of the dough and place between two sheets of parchment paper and use a rolling pin to roll the dough to about quarter of an inch thick.
- Using cookie cutters, cut out the shapes of cookies as desired. Place the cookies on the baking tray, 2 inches apart so they don't stick together while baking.
- Bake for about 10-11 minutes.
- Remove the tray from the oven, let it cool down completely. They will crisp up as they cool.
- For the icing:
- Sift the icing sugar. Mix with water and make a thick smooth paste. Do not add more water.
- Add in a piping bag and decorate as desired. the icing dries hard almost instantly.