And finally I inaugurated my first of the five decorative rolling pins from Cocorò, gifted by my husband a few weeks ago! I couldn’t wait to try my first choice, and since we’re all forced to stay at home now, what better opportunity than this to bake some good cookies? In truth, I had been trying to experiment with a recipe for a few weeks that would be perfect for my husband and his hopefully temporary need to keep low glycemic indexes in his blood. In short, a recipe that combines taste and well-being, and the one I’m proposing today was love at first sight! These are butter-free cookies with little whole cane sugar, but truly delicious, thanks to the combination of three spices like turmeric, ginger, and cinnamon. As soon as they’re baked, they spread their aroma profusely and, if you can resist letting them cool, you’ll discover an amazing texture because at the first bite they’ll be very crumbly! At breakfast with milk, they’re great for dunking, but even snacking on them I must say they give a lot of satisfaction. We here at home have already finished them all!!! I guess I’ll have to remake them!!!
Below, I leave you other homemade cookie recipes to get creative:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 23 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
⚠ THIS RECIPE INCLUDES ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while costing you nothing extra!
- 1 3/4 cups all-purpose flour
- 2.82 oz whole cane sugar
- 1 egg
- 1/3 cup peanut oil
- 1 teaspoon ground cinnamon (level)
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 pinch baking soda
- 1 pinch salt
Tools
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Rolling pin
- 1 Baking sheet
- Cookie cutters
- Plastic wrap
- 3 Parchment paper
- 1 Cooling rack
Preparation
In a large mixing bowl, work the whole egg with the whole cane sugar using a wooden spoon (fig. 1).
Add the oil and the three spices* and continue mixing (fig. 2).
Then gradually add the flour, a pinch of baking soda and one of salt (fig. 3).
Transfer to a work surface and continue kneading with your hands (fig. 4).
Form a smooth ball and let it rest in the fridge covered with plastic wrap, preferably non-PVC, for at least 1 hour (fig. 5).
Roll out the dough first with a smooth rolling pin between two sheets of parchment paper to a thickness of 1/8 inch, then roll firmly with the decorative rolling pin**. If you don’t have one, skip this step (fig. 6).
Cut out your cookies with a cookie cutter of your choice, mine is 1.5 x 1.4 inches flower-shaped, until the dough is used up (fig. 7).
Place them well-spaced on a baking sheet lined with parchment paper and bake in a preheated oven at 356°F for 12′-13′ (fig. 8).
Wait 1 minute before transferring to a cooling rack and then let them cool completely. Once cooled, they will become very crumbly.
And voilà… the turmeric, cinnamon, and ginger cookies are ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Storage
👉Turmeric cookies can be stored at room temperature inside an airtight container for a week and beyond.
Tips, notes, variations, and suggestions
🟣* The spices: turmeric, cinnamon, and ginger are for me a perfect combination for super spicy and irresistible cookies, but naturally, if you have other preferences, you can easily replace them with others of your choice and taste, such as cardamom, star anise, and nutmeg, or a hint of chili pepper.
🟣** The step with the decorative rolling pin is naturally an optional choice that I do recommend, especially if you will be gifting or offering these cookies. In the Tools section, you will find a purchase suggestion similar to mine, but if you decide to buy the same decorative pattern, then you need to visit the official Cocorò website, which has the exclusive.
