Jaggery ginger snap cookies
Snappy, crinkly gingersnap cookies made with jaggery are here just in time for Christmas! Make them as plain 'ol cookies that are perfectly chewy in the middle, or deep dish ooey gooey gingersnaps with a heaping scoop of ice cream on top!
Gingersnap cookies, as you may guess, have a few spices in them that make them absolutely incredible! This includes ginger, cloves, and cinnamon (sometimes nutmeg). Typically, gingersnaps use molasses but I used jaggery for this recipe instead.
Jaggery is a sweetener, sometimes called the "superfood sweetener" because it's a popular replacement for refined sugar. It's a type of unrefined sugar typically made from palm or cane sugar. Most of the world's production of jaggery is in India, where it's commonly referred to as "gur."
cook Time: 2H
In a separate bowl, whisk together the all-purpose flour, baking soda, ginger, cinnamon, cloves, and salt. Stir together the dry ingredients into the wet ingredients. Cover and chill the dough for at least two hours in the fridge.
Preheat the oven to 375°F. Roll the dough into 1oz dough balls. Pour out the ½ cup of sugar into a bowl. Roll the dough balls and lightly coat them in granulated sugar. Place 6-9 cookies per tray, allowing for space to spread. Bake for about 11 minutes until the cookies are golden brown. Allow the cookies to set for 15 minutes on the tray. Enjoy warm!