Recently I got invited to take part in a cookie swap. If you know me, there are about 5 cookies I like eating. I am not what you would call a cookie person. Ask me about doughnuts, and I will have my favorites chalked up by restaurant and flavour combos. but with cookies, I am not so suave.
I enjoy cookies, but when someone else does the baking.
Therefore, when I got invited to the cookie swap, I knew I needed to bring my A-Game. After all, the other participants seemed like they knew a lot about what they were doing.
Anecdote Time
Last year, my mother and I opened a little ghee side hustle. Ghee, if you are not aware is clarified butter, and my mom has been making it all her life. It’s what I would call liquid gold. Ghee makes everything taste better. Its rich, and has a depth of flavour that is unmatched by any of its contemporaries. Even better then straight up butter, which it is derived from.
This unique flavour comes from hours of slow roasting butter on a low flame. When is it done? When a deep rich aroma wafts through the corridors of your home and sneaks out of any open window, even its just a crack. Truly, taking a whiff of it will surely transport you to a sweet memory of a fond time in your childhood. It sure does for me.
The great thing is that ghee has many unique health properties that make it more appealing to cook with. Growing up, we made many savory dishes with ghee, and always pulled it out to add richness and flavour to our traditional desserts. So when we were at Ramadan Market in 2019, I knew we had to showcase it not only in a traditional way, but also in a more contemporary way. Born was this cookie. And today, I’m about to share it with you.
Cinnamon Ghee Cookies
Ingredients
- 1 cup ghee melted, browned butter ghee preferred.
- 2.5 cups flour
- 1 cup granulated white sugar
- ½ cup brown sugar
- 1 tbsp cinnamon powder
- 1 tsp baking powder
- ½ tsp salt
- 2 eggs
- 1 tsp vanilla
Instructions
- In a bowl, combine flour, baking powder, cinnamon and salt. Stir to combine and set aside.
- Using a hand mixer or stand mixer combine melted ghee, granulated sugar and brown sugar until fluffy.
- Add eggs and vanilla, mix till well combined.
- Add the dry ingredients to the wet and mix on low till combined and dough forms.
- Place the dough in the refrigerator, to rest for 30 minutes.
- Preheat oven to 350°F.
- Add powdered sugar to a bowl, and make sure it is clump free.
- Prepare 2 baking trays with parchment and using a tablespoon scoop, roll dough balls out and place them in the powdered sugar to coat then place them on the parchment lined baking sheet about one inch apart.
- Bake cookies for 10-12 minutes. When ready, pull them out of the oven but let stand a few minutes in the baking tray.
- After about 5 minutes, place the cookies on a cooling rack to cool all the way.
- Enjoy with your favorite cup of tea.
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