Cumin Seed Cookies Recipe – Easy Indian Butter Cookies

Last Updated on 2 months by Neha Deshmukh

Cumin Seed Cookies Recipe – Easy Indian Butter Cookies

Hey everyone! If you’re anything like me, you’re always on the lookout for a cookie recipe that’s a little bit different, a little bit special. These cumin seed cookies are exactly that. I first stumbled upon a version of these at a local Indian sweet shop years ago, and I’ve been tweaking the recipe ever since to get it just right. They’re buttery, subtly spiced, and utterly addictive. Plus, they’re surprisingly easy to make! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average chocolate chip cookies (though those are great too!). The cumin seeds add a warm, earthy flavor that’s so comforting. They’re a delightful little taste of India in every bite. Perfect with a cup of chai, or just as a sweet treat with your afternoon coffee. And honestly, the aroma while they bake is heavenly!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious cookies:

• 1 cup + 2 tablespoons (150g) all-purpose flour
• ½ cup (113g) unsalted butter
• ¼ cup + 1 tablespoon (60g) sugar
• ¼ teaspoon salt
• 1 tablespoon (15ml) cumin seeds
• 1-2 tablespoons (15-30ml) milk

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure your cookies turn out perfectly!

Butter – Type and Temperature: I recommend using unsalted butter, softened to room temperature. This means it should be pliable but still hold its shape. Don’t melt it! Room temperature butter creams beautifully with the sugar, creating a light and airy texture.

Flour – Best Type for Texture: All-purpose flour works wonderfully here. I haven’t experimented much with other flours, but I’ll share some thoughts on substitutions later!

Sugar – Granulated vs. Powdered: Granulated sugar is what we’re using today. It gives the cookies a nice, slightly crisp edge. Powdered sugar would result in a softer, more delicate cookie – also delicious, but a different texture.

Cumin Seeds – Roasting for Maximum Flavor: This is key. Roasting the cumin seeds really brings out their flavor. Trust me, don’t skip this step! We’ll get into exactly how to do it in the instructions.

Regional Variations in Spice Use: Cumin is a staple in Indian cooking, but you’ll find it used in sweet dishes more often in some regions than others. It’s particularly common in North Indian sweets and snacks.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 350°F (175°C).
2. Roast the cumin seeds. Spread 1 tablespoon of cumin seeds on a baking tray and roast for 3-4 minutes, until fragrant. Keep a close eye on them – they burn easily! Set aside to cool.
3. Cream together the butter and sugar in a mixing bowl until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
4. Combine the flour, salt, and ¾ tablespoon of the roasted cumin seeds in a separate bowl.
5. Gradually add the dry ingredients to the creamed butter and sugar, mixing until a dough forms. If the dough is too dry, add milk, one tablespoon at a time, until it comes together.
6. Roll the dough out on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to cut out your desired shapes.
7. Arrange the cookies on a baking tray lined with parchment paper. Sprinkle the remaining roasted cumin seeds on top.
8. Bake for 10 minutes, then reduce the oven temperature to 325°F (160°C) and bake for another 5-6 minutes, or until golden brown around the edges.
9. Cool completely on a wire rack before storing.

Expert Tips

Want to take your cumin seed cookies to the next level? Here are a few of my go-to tips:

Achieving the Perfect Cookie Texture: Don’t overmix the dough! Overmixing develops the gluten in the flour, resulting in tough cookies.

Preventing Cookies from Spreading: Chilling the dough for 30 minutes before rolling and cutting can help prevent the cookies from spreading too much during baking.

Working with Warm Butter: If your butter is too soft, pop it in the fridge for 10-15 minutes to firm it up a bit.

Roasting Cumin Seeds – Avoiding Burning: Low and slow is the way to go! Keep a close eye on the cumin seeds while they’re roasting, and stir them frequently to prevent burning. Burnt cumin seeds will taste bitter.

Variations

Feeling creative? Here are a few ways to customize these cookies:

Vegan Cumin Seed Cookies: Substitute the butter with a vegan butter alternative. I’ve had good luck with Miyoko’s Kitchen Cultured Vegan Butter.

Gluten-Free Cumin Seed Cookies: Use a 1:1 gluten-free all-purpose flour blend. Bob’s Red Mill is a reliable brand.

Spice Level – Adding Chili or Cardamom: My friend Priya loves adding a pinch of chili powder for a little kick! You could also add ½ teaspoon of ground cardamom for a more fragrant flavor.

Festival Adaptations – Diwali or Eid Special: These cookies are lovely for festivals! You can decorate them with edible silver leaf (varak) for a festive touch.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a cup of hot chai! They also pair well with a glass of cold milk or a strong cup of coffee. I love to serve them as part of a festive spread during Diwali or Eid.

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 5 days. They’ll stay fresh and flavorful for days!

FAQs

Got questions? I’ve got answers!

Can I use whole wheat flour in this recipe? You can try substituting up to half of the all-purpose flour with whole wheat flour, but the texture will be slightly denser.

How do I store these cookies to keep them fresh? An airtight container is key! You can also add a slice of bread to the container to help absorb any moisture.

Can I make the dough ahead of time? Yes! You can make the dough up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it sit at room temperature for about 30 minutes before rolling and cutting.

What is the best way to roast cumin seeds? Use a dry skillet over medium-low heat. Stir frequently to prevent burning. You’ll know they’re ready when they become fragrant and slightly darker in color.

Can I substitute the butter with ghee for a more traditional flavor? Absolutely! Ghee will give the cookies a richer, more nutty flavor. Use the same amount of ghee as butter.

Enjoy baking these little gems! I hope they bring a little bit of Indian sunshine into your kitchen. Let me know how they turn out in the comments below!