Easy Wholesome Gingerbread Cookies

Christmas baking instantly feels warmer when your kitchen fills with the aroma of ginger, cinnamon, nutmeg and cloves. These Eggless Wholewheat Jaggery Gingerbread Cookies bring that festive magic in the most approachable way — with simple ingredients, Indian pantry staples and no leavening agents at all. Yes, this recipe uses no baking powder and no baking soda, yet gives crisp, beautifully spiced cookies that are perfect for gifting, decorating or adding to your home bakery menu.
Whether you’re a beginner baker or someone who likes baking healthier or running a small home bakery, this recipe fits right in with your festive lineup.

Let’s look at the main ingredients!

Butter

Butter adds richness, flavour and structure. It helps the cookies hold their shape and gives them their classic crisp, snappy texture.

Powdered Jaggery

Jaggery brings a deeper, warmer sweetness compared to refined sugar. It also adds moisture, colour and that slightly caramelised flavour gingerbread is known for, making the cookies taste naturally festive.

Milk

Milk binds the dough gently, helping hold the spices and jaggery together. Since there’s no baking powder or baking soda, milk helps create just the right dough consistency.

Ginger

Ginger gives gingerbread its signature warmth and slight zing. It also supports digestion, making it a great addition in festive bakes.

Cinnamon

Cinnamon adds aroma and depth, balancing the sharper spices and giving these cookies their comforting Christmas flavour.

Cloves

Cloves offer a strong, warm spice note that pairs perfectly with ginger and cinnamon. A little goes a long way in flavouring these cookies.

Nutmeg

Nutmeg adds sweetness and warmth to the spice blend. It rounds out the gingerbread flavour beautifully.

Honey

Honey adds complexity and moisture and helps bind the dough naturally. It also enhances browning, giving the cookies a lovely golden finish.

Wholewheat Flour

Wholewheat flour contributes fibre, a richer flavour and a more wholesome feel. It gives structure to the dough and ensures the cookies hold their shape without any leavening agents.

If you are looking for more wholesome Christmas cookie recipes, you may like these.

I have also linked my Wholesome Christmas Recipe playlist here!

Why You Will Love This Recipe

• Uses no baking powder and no baking soda, yet gives crisp, flavour-packed cookies.
• Made with wholewheat flour and jaggery, making it a more healthier Christmas cookie option.
• Ideal for home bakers, beginners and home bakery owners looking for easy festive bakes.
• The dough is super forgiving — easy to shape into rectangles, wreaths, gingerbread men or cute little houses.
• Perfect for edible gifting during Christmas.
• Requires simple pantry ingredients that are easily available.
• Great for decorating with kids or adding to Christmas cookie boxes.

These Eggless Wholewheat Jaggery Gingerbread Cookies bring all the flavours of Christmas in a more healthier, Indian-pantry friendly way. With no baking powder or soda, simple ingredients and a straightforward method, they’re the perfect holiday bake for home bakers, beginners and home bakery entrepreneurs. Add these to your Christmas gifting, cookie boxes or festive menu — they’re guaranteed to be loved by everyone who tries them!

Eggless Wholewheat Jaggery Gingerbread Cookies

Serves: 18-20 cookies Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1/2 cup (100g) - Unsalted Butter

1/2 cup (75g) - Powdered Jaggery

1 tbsp (15ml) - Milk

1 tbsp (15ml) - Honey

1 tsp - Ginger Powder

1/2 tsp - Cinnamon

1/4 tsp - Clove

1 tsp (5ml) - Vanilla Extract

1/8 tsp - Salt or 1/4 tsp - Pink Salt

1 tsp - Grated Ginger

1.5 cups (200g) - Wholewheat Flour

Instructions

1. In a bowl, take soft butter and powdered jaggery mix gently.

2. Add milk and mix again until creamy and well combined.

3. Add ginger powder, grated fresh ginger, cinnamon, cloves, nutmeg and honey. Mix well.

4. Add wholewheat flour and mixing gently, bring everything together into a firm dough. Do not knead or overwork this dough, else the cookies will be tough.

5. Wrap the dough in cling film and chill in the fridge for around 1 hour.

6. Roll the dough between two sheets of parchment paper into a thin, even sheet about 4–5 mm thick.

7. Cut into any shapes you like — rectangles, gingerbread men, wreaths, or mini houses. You can bring the leftover dough together gently and roll again.

8. Transfer onto a parchment or silicon mat-lined baking tray.

9. Bake in a preheated oven at 180°C for 10–15 minutes, until the edges turn lightly golden and the top of the cookie is firm to touch.

10. Cool them completely on a wire rack and enjoy your crisp, aromatic, festive gingerbread cookies! Store them in an airtight container for upto 1 month!

Notes

• Use soft butter at room temperature. It makes mixing easier. You can use unsalted butter too. Skip adding more salt in the recipe if using salted butter.
• Pulse your jaggery powder a few times, if it has bigger granules.
• If you are skipping jaggery, you will need 1 more tbsp of jaggery and milk in the recipe, so use a total of 2 tbsp of milk and 1 more tbsp of jaggery, if you do not want to use honey.
• Do not overwork or knead the dough. Just press it and bring it together.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.