Before I started, all the ingredients were at room temperature.

In a bowl, add flour, salt, fruit cake spice mix, ginger powder, mix well with a spatula and keep aside.

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. 

Add the flour mixture to the ghee-jaggery mixture, and mix well.

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. 

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.

Preheat the oven at 170 degrees C.

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.

Arrange the cookies on a paper-lined baking tray by placing them 1” apart.

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.

Bake for 12 minutes, or until the bottom edges of the cookies start to appear brown (read notes).

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.

Store the cookies in an airtight container. Consume them within 10 days.