Jeera Cookies


1/2 cup butter, room temperature
1/4 cup powdered sugar (optional)
1 1/2 cup wheat flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1 tbsp jeera/cumin seeds
1/4 cup milk


1. Firstly, in a large mixing bowl take butter and powdered sugar and beat well. Beat them until the butter turns creamy and smooth. Take a note that adding sugar is optional, so you may or may not add sugar as per your taste.
2. Now add wheat flour, salt, baking powder and baking soda. Then add jeera/cumin seeds to it. Mix them well to get a crumble texture.
3. Further add milk as required and start preparing the dough. Do not knead the dough. Just combine the dough together. Keep it aside for 5 mins.
4. Now with the help of a rolling pin, roll the dough to a thickness of 2 mm. Next, with the help of a cookie cutter, cut the dough to your desired shape. Sprinkle some jeera/cumin seeds on top and press gently.
5. Preheat the oven and bake the cookies at 180 degree Celsius for 15-20 mins. Cool the cookies completely so that they turn crispy and crunchy.
6. Finally, serve jeera cookies with evening tea or coffee. Jeera cookies can also be stored in an air-tight container for 2 weeks.