This time, I bring you the first-ever Nolen Gur Gingerbread Cookies, which are no-spread and in perfect cut-out shapes. Fragrant, wholesome, eggless cookies that can be made easily at home with season’s best jaggery.
Nolen Gur is seasonal, but it can be stored throughout the year in the refrigerator in an airtight container. Though the liquid Nolen Gur doesn’t come with a longer shelf-life even while refrigerated, it’s safe to use within 4-5 months after you get it.
Traditional Gingerbread Cookies usually call for eggs, but I wanted to make these cookies eggless, so developing this recipe was a bit challenging. I’m happy with the way it turned out so moreish. The aroma of Nolen Gur is quite delicate, and a classic Gingerbread Cookies recipe always tells you to add spice powder in it, because warm spices make these cookies perfect for holidays and Christmas. So in these cookies, you shall get a faint flavour of Nolen Gur, not much prominent, mingled with homemade spice mix, this mellow flavour from Nolen Gur and Date palm jaggery shall melt your heart for sure.
As these are easy, cut-out cookies, if you wish, you can put a few of them on your Christmas tree, and they look beautiful.
Make the cookies in batches, give some to friends and family, and spread happiness. If you’re trying this recipe, I’d love to hear your experience about it. 🙂
Eggless Nolen Gur Gingerbread Cookies (No-spread, Cutout cookies)
The delicate fragrance from Nolen Gur and homemade spice powder make these Nolen Gur Gingerbread Cookies addictive and wholesome. No-spread and in perfect cut-out shapes, it’s a fun experience to make them during the holidays.
Ingredients
- 1½ cups- All-purpose flour / Maida
- ¼ tsp- Salt
- 1½ tsp- Fruit cake spice mix
- 1¼ tsp- Dry Ginger powder / Sonth
- ¼ cup- Ghee / Clarified butter
- ½ cup- Date palm jaggery powder
- 3 tbsp- Liquid Date palm jaggery / Nolen Gur
- 2½ tbsp- Water
Instructions
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Before I started, all the ingredients were at room temperature.
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In a bowl, add flour, salt, fruit cake spice mix, ginger powder, mix well with a spatula and keep aside.
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In another bowl add ghee, nolen gur, and jaggery powder, mix well. If needed, use a hand whisk for this step so that the jaggery granules dissolve well into the ghee.
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Add the flour mixture to the ghee-jaggery mixture, and mix well.
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Now as you go to form a dough by kneading, keep adding water by 1 tbsp at a time. The dough would be smooth and soft, but no need to knead it for a longer time.
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Divide the dough into two roundeles. Cover the bowl, and keep the dough balls into the refrigerator for 1 hour. Please keep in mind that the chilling time is important for this recipe.
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Preheat the oven at 170 degrees C.
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Take out one dough ball from the refrigerator, roll it on a lightly floured surface to ⅛” thick and cut cookies using the cookie cutters.
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Arrange the cookies on a paper-lined baking tray by placing them 1” apart.
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As you go with rolling, shaping, and baking the cookies in batches, always keep the shaped cookies refrigerated while the other batch is baking in the oven. The cookies can go for baking in the oven straight from the refrigerator. This way, the cookies retain their shape well as they get baked.
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Bake for 12 minutes, or until the bottom edges of the cookies start to appear brown (read notes).
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The cookies will be soft after baking, but they will be hardened when cool, so don't worry about that. Let the cookies cool down for 2-3 minutes on the baking tray itself. Then shift them onto a cooling rack and leave there until they cool completely.
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Store the cookies in an airtight container. Consume them within 10 days.
Recipe Notes
- Some of the cookies that got baked for a little longer turned out crisper, and I found them more tasty. So, if you like crisp cookies, bake them a little longer, maybe an additional 2 minutes, but keep an eye out so that the cookies don’t get burnt.
- If you wish to use a few cookies as Christmas tree ornaments, make holes in them just the way I showed in the video.
- In my recipes, I use 225 ml cups. 1 cup = 225ml.
Watch the recipe video below:
