Wholewheat Cumin Cookies are eggless, mildly salty, sweet and crumbly. These cookies are all you need along with your tea or coffee. These bakery-style cookies are flavoured with freshly roasted cumin seeds. Here, I am presenting to you my style of making these melt in mouth cookies.
Wholewheat Cumin Cookies
Cumin Cookies / Jeera Cookies ( as known in India ) are famous back home. These cookies are buttery, salty and sweet! Super addictive and you definitely can’t stop with one. Cookies are my weakness and I love dipping them in some hot tea. Satisfying on a cold winter evening!
I have used wholewheat flour in this recipe to make it a little healthier. But, the texture definitely stays intact and reminds you of those good old bakery cookies. Unlike the cookies we get here, these cookies are crispy and not too soft.
The fragrance from freshly roasted cumin seeds is a great addition to these cookies. For those who aren’t great fans of sweet cookies, these cookies offer a perfect balance of flavours. My husband is a tea lover and has been asking me to make some salty cookies to dip in the tea. I baked a batch today and now, half the cookies are already gone. Am sure you will love them as well. Do give it a try.
Cookie Love
My love for cookies is never-ending. There are enough cookies in my pantry throughout the year. But I often miss those Indian Bakery Style Cookies.
None of these fancy cookies come close to those buttery, creamy cookies. As a child, I loved going to those small bakeries in the neighbourhood, with my grandfather, to buy a variety of cookies. Not even in my wildest dreams did I know I would make cookies that taste as good as those bakery-style cookies. It definitely gives a sense of satisfaction to make these from scratch, isn’t it?
Without much delay, let’s get into the business and see how to make those cookies with simple ingredients in your pantry.
Ingredients for Wholewheat Cumin Cookies
Wholewheat Flour – You can use all purpose flour as well
Cumin Seeds – This is where the flavour comes from.
Butter – For the crumbly, melt in mouth texture
Sugar – The mild sweetness balances the flavour
Salt – Just a small amount of salt goes a long way
And finally, Milk – To combine the cookie dough
How to make these Cumin Cookies
Dry roast cumin seeds on low flame till a nice aroma comes. Keep it aside.
Cream the butter & sugar using a hand mixer or stand mixer. Cream until it turns light. Make sure the butter is at room temperature.
Add in the wholewheat flour, half of the cumin seeds, and salt.
Mix together and add few spoons of milk if needed. This is to combine the dough.
Bring the dough together, cling wrap and refrigerate for 30 mins.
Roll out the dough in between two parchment papers, sprinkle the remaining cumin seeds and cut them in desired shapes. Make sure they are not too thick or too thin.
Preheat oven to 350F/180 C. Line the baking sheet with parchment paper.
Bake until the cookies turn to a nice golden brown colour.
Notes
If the sugar granules are too large, powder them in a mixie and add it to the butter.
If you prefer to have sweeter cookies, add a little more sugar. This measurement is perfect for our taste buds.
These cookies store well for a week to 10 days at room temperature. Store them in an airtight container.
I used a small cookie cutter and got more cookies. If you use a bigger one, you may get lesser cookies.
Adjust baking time if you decide to make thinner or thicker cookies. Thinner may bake faster, and thicker may take more time.
If you have difficulty bringing the dough together, add milk one tablespoon at a time and bring it together. I used about 3 tablespoon of milk.
The cookies will be slightly soft as soon as it’s out of the oven. They will get crispier on cooling down.
You can make these cookies with all-purpose flour or half all purpose Flour & half Whole Wheat Flour.
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Recipe Card
Wholewheat Cumin Cookies | Jeera Cookies
Ingredients
- 1 cup Wholewheat Flour around 200 gms
- ½ cup Butter 100 gms , at room temperature
- ¼ cup Sugar 55 gms
- 1 tablespoon Cumin Seeds
- ¼ teaspoon Salt
- 3 tablespoon Milk adjust as needed
Instructions
- Dry roast the cumin seeds on your stovetop until a nice aroma comes. Transfer to a plate and let it cool to room temperature.
- In a bowl, sift in the whole wheat flour and add salt, half of the cumin seeds. Keep aside.
- Add room temperature butter to a bowl of your stand mixer( you can use a hand mixer or just a whisk too ). Add the sugar and beat on low to medium speed until the mixture turns creamy.
- Add the dry ingredients little by little and mix at low speed until well combined. If there is difficulty in bringing the dough together, add milk 1 tablespoon at a time until well combined. Do not add more than the amount required.
- Bring the dough into a smooth ball and wrap it with cling film. Refrigerate for 30 mins.
- Preheat the oven to 180 degrees C/350 degrees F. Line a baking sheet with parchment paper. Remove the dough from the refrigerator. Roll the dough in between two parchment papers.
- Roll the dough into ¼ inch thickness. Not too thick or thin.
- Sprinkle the remaining cumin seeds, and gently press them into the dough.Cut the cookies using cookie cutters of your desired shape.
- Repeat the process with the entire batch of dough.
- Transfer the cookies to the baking sheet. Handle with care.
- Bake for 15 minutes. The cookies are done when the bottom of the cookies turn brown. Keep an eye and don't burn the cookies.
- The cookies will be soft as soon as its out of the oven. Let it cool down to room temperature. The texture will be perfect and crispy upon cooling.
- Store the cookies at room temperature in an air tight container for upto 10 days.