These Ragi-butter cookies are melt-in-mouth. Goes very well with a cup of coffee or tea. Dry fruits just adds an extra crunch to these cookies.
My husband bought a packet of sprouted ragi thinking my toddler will eat Ragi halwa like he used to eat when he was 6months old. Well, that little boy clearly refused to eat Ragi halwa when I cooked.
I was looking for kids friendly recipe to use that packet. Ragi butter cookies was the best option I could think of.
Next time I will try to replace the refined sugar with jaggery to make it healthy. Meanwhile, enjoy these cookies.
Serves 20-22 Cookies
- 1 Cup Ragi flour
- 7-8 Tbsp Butter/ghee, at room temperature
- 1/4 Tsp Salt (Avoid salt if using salted butter)
- 4 Tbsp Cane sugar
- 1 Tbsp Cocoa powder
- 1/4 Tsp Baking powder
- 2 Tbsp almonds, roasted and crushed
Let’s Learn Step By Step Recipe With Pictures For Ragi cookies
Step 1- Soften the butter at room temperature before making the cookie dough.
In a mixing bowl, take butter and cane sugar, mix using a hand mixer or whisk until well combined
Step 2- Add the ragi flour, cocoa powder, baking powder to the pan. Combine everything using your hand and make a dough.
Do not knead it, just combine everything to a dough
Step 3- Let it rest in the refrigerator for 10-15mins.
Before taking out the dough, Pre-heat the oven to 375 F for 10mins.
Take out the dough, divide the dough into 20-22 equal size balls. Gently press each ball between your palms. Put some crushed nuts on the top and gently press again.
Line a baking tray and place each cookie leaving a 1-inch gap from each other.
Place the tray in the heated oven and bake for 12-15mins
The cookies will be soft when you will remove from the oven, let them cool down completely before storing. Enjoy the delicious and addictive cookies.