EGGLESS GINGER COOKIES RECIPES

Steps:

• Make the Fake egg:
• Cookie dough:

Steps:

• Preheat the oven to 175 C and grease a baking tray or line with a silicone baking mat. Set aside.
• Melt the butter in a microwave-safe mixing bowl. Don't let it start boiling and if any lumps remain, stir to melt them through. Add the jaggery, sugar and vanilla and whisk to combine.
• Sift in the flour, ginger, baking soda and salt. Add 1 tablespoon of the milk and stir to combine into a soft, slightly glossy dough that will come together very easily. If needed, add the second tablespoon of milk.
• Use a cookie scoop or spoon to make 8 to 10 equal portions of the dough and place them an inch apart on the baking tray. Flatten the tops lightly with the back of a spoon.
• Bake for 10 to 12 minutes, until the edges have browned but the centers are still soft and puffy. Let the cookies cool to room temperature and they will firm up further. If the centers are still puffy, press down with a spoon again.
• These cookies can be stored at room temperature for 4 to 5 days, but the jaggery makes them soften faster, so they can be stored in the fridge for 10 days as well. Happy baking!