Jeera (Cumin Seed) cookies

Holiday seasons !!! Ho ho ho 🙂 Fun, Food and frolic everywhere!

I am sure most of the feeds in your social media pages are about bakes, cakes, cookies and candies. Have you decided your bakes and cakes yet? If you haven’t, look no further. Here is one such cookie which surely will be a hot favourite this holiday season.

Made out of wheat flour, these Cumin seed cookies are absolutely delicious.

Jeera cookies / Cumin seed cookies are an absolute favorite in my house and among my friends 🙂

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INGREDIENTS:

Wheat Flour – 1.5 cups

Powdered Sugar – ½ cup

Butter – ½ cup (room temperature)

Cumin seeds / Jeera – 4 tsp

Salt – ½ tsp

METHOD:

Dry roast cumin seeds till you get the aroma of the seeds. Keep it aside.

In a large mixing bowl, add the butter and sugar. Make sure the butter is at room temperature and you can easily mix them.

Mix the butter and sugar  until you notice a creamy texture.

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Now add the roasted cumin seeds and salt. Mix well.

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Add the wheat flour and mix everything together gently without applying much pressure.

Mix well and make a dough.

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Make sure not to knead the dough much else the dough gets too crumbly.

Preheat the oven at 350°F.

Line a cookie tray with parchment paper (I didn’t have any at home so didn’t use them)

Roll the dough into ¼ inch or less size. Make the cookies of any shape you like using cookie cutters or using lids of any boxes.

Place them on the cookie tray.

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Bake at 350°F for about 5 minutes. (Check after 2 mins).

Then reduce the heat to 320°F and bake for another 5 mins.

The cookies are done if the base has turned reddish brown and the upper portion should be golden brown.

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Remove from the oven and allow them to cool either on the cookie tray or wire rack.

Your crispy crunchy cookies are ready to be devoured!

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Once the cookies are cool, store them in an air tight container.

Enjoy whenever you feel like taking a bite 🙂

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