Cumin Seed Cookies Recipe – Easy Indian Jeera Biscuits

Last Updated on 2 months by Neha Deshmukh

Cumin Seed Cookies Recipe – Easy Indian Jeera Biscuits

Hey everyone! If you’re anything like me, the smell of freshly baked cookies instantly makes everything better. And these aren’t just any cookies – they’re Jeera Biscuits, a delightful little taste of India that’s perfect with a cup of chai. I remember my grandmother always having a jar of these, and the aroma would fill the whole house. Now, I’m so excited to share her recipe (with a few of my own tweaks!) with you.

Why You’ll Love This Recipe

These cumin seed cookies, or jeera biscuits as we call them, are wonderfully fragrant and subtly savory. They’re a little different from the super-sweet cookies you might be used to, offering a lovely balance of flavors. Plus, they’re surprisingly easy to make – perfect for a weekend baking session or when you just need a little something comforting. They’re a fantastic introduction to Indian baking, and I promise, you’ll be hooked!

Ingredients

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

• 1 cup whole wheat flour or all-purpose flour (about 120g)
• ¼ cup powdered sugar (about 30g)
• ¼ cup unsalted butter (about 57g)
• ½ teaspoon salt (about 2.5g)
• ½ teaspoon baking powder (about 2.5g)
• ¼ teaspoon baking soda (about 1.25g)
• 1.5 tablespoons cumin seeds (jeera) (about 18g)
• 2-3 tablespoons milk (about 30-45ml)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make these cookies special.

• Flour Power: You can use either whole wheat flour (atta) for a slightly nutty flavor and healthier cookie, or all-purpose flour for a lighter, more tender crumb. I often use a mix of both!
• The Magic of Jeera: Cumin seeds (jeera) are a staple in Indian cooking, and they add such a unique warmth to these biscuits. Don’t skip them! Roasting them really brings out their flavor.
• Butter Matters: Good quality unsalted butter makes all the difference. I prefer using a European-style butter with a higher fat content for a richer, more flavorful cookie.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s bloom that cumin. Roast the cumin seeds in a dry pan for about a minute, until they become fragrant. Be careful not to burn them! Set them aside to cool.
2. Preheat your oven to 160°C (320°F). Line a baking tray with parchment paper – this prevents sticking and makes cleanup a breeze.
3. In a mixing bowl, cream together the butter and powdered sugar until it’s light and fluffy. This usually takes a few minutes with an electric mixer, or a little elbow grease if you’re doing it by hand.
4. Now, in a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Then, pour in the milk, one tablespoon at a time, until a dough forms. It shouldn’t be too sticky, but also not crumbly.
6. Time for the star of the show! Gently incorporate the roasted cumin seeds into the dough.
7. Lightly flour a clean surface and roll out the dough to about ¼-inch thickness. Use cookie cutters to cut out your desired shapes. I love using traditional Indian shapes, but anything works!
8. Carefully arrange the cookies on the prepared baking tray, leaving a little space between each one.
9. Bake for 18-20 minutes, or until the edges are golden brown and the cookies are crisp.
10. Let them cool on a wire rack before enjoying with a cup of tea or coffee.

Expert Tips

• Don’t Overmix: Overmixing the dough will result in tough cookies. Mix until just combined.
• Chill Out: If the dough is too soft to roll, pop it in the fridge for 15-20 minutes to firm up.
• Even Baking: For even baking, rotate the baking tray halfway through the baking time.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and the milk for almond or soy milk. It works beautifully!
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. You might need to add a little extra milk to achieve the right consistency.
• Spice Level: If you really love cumin, feel free to add an extra ½ tablespoon of cumin seeds.
• Festival Adaptations: These are perfect for Diwali or any festive occasion! You can even decorate them with edible glitter or icing. They also make a lovely addition to an afternoon tea spread.

Serving Suggestions

These cookies are fantastic on their own, but they also pair well with:

• A steaming cup of masala chai
• A glass of cold milk
• A dollop of yogurt (trust me!)

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 5 days. They’ll stay crispest if stored properly.

FAQs

Let’s answer some common questions:

• What type of flour is best for these cookies? You can use either whole wheat flour or all-purpose flour, or a combination of both!
• Can I use cumin powder instead of seeds? While you can, the flavor won’t be quite the same. The roasted seeds provide a much more aromatic and authentic taste.
• How can I make these cookies more flavorful? Try adding a pinch of cardamom or a dash of vanilla extract to the dough.
• Can these cookies be made ahead of time? You can make the dough ahead of time and store it in the fridge for up to 2 days.
• How do I store these cookies to keep them crisp? Store them in an airtight container at room temperature. Adding a slice of bread to the container can also help absorb moisture and keep them crisp.

Enjoy baking (and eating!) these delightful Jeera Biscuits. I hope they bring a little bit of Indian sunshine into your kitchen!