Description
Soft in the center and chewy on the edges, these jaggery and coconut cookies have the perfect amount of sweetness and saltiness! Makes 12 large cookies (3 inch)
Ingredients
Units
Scale
- 2 cups minus 1 tablespoon (242 g) all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (97 g) granulated sugar
- 2/3 cup (97 g) jaggery powder
- 2/3 cup (147 g) unsalted butter, room temperature
- 1/4 cup coconut milk
- 1 tsp vanilla extract
COCONUT SUGAR COATING
- 1/4 cup unsweetened finely shredded coconut
- 1/2 tsp cinnamon
- 2 tsp granulated sugar
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a small mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate mixing bowl, add butter, granulated sugar, and jaggery powder. Mix until well combined, about 2 minutes. Add coconut milk and vanilla and mix for another minute. Add dry ingredients and mix until you have a smooth dough. Refrigerate the cookie dough for 10 minutes.
- In a small bowl, whisk together shredded coconut sugar, and cinnamon for the coating.
- Roll 3 tablespoon size scoops of dough (50g each) into 12 balls. Roll each cookie dough ball into the coconut sugar mixture until well coated and place on the parchment-lined baking sheet 2 inches apart. Bake for 13-15 minutes. Let the cookies cool on the cookie sheet until completely cool.
Notes
You can make this vegan by using vegan butter.
- Prep Time: 5 mins
- Cook Time: 13 mins
- Category: Dessert
- Cuisine: Indian, Fusion
