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Jeera Cookies

by Sophie

Jeera cookies are famous Indian salted cookies often enjoyed as a teatime snack. These cookies are savory yet have a mild sweetness and taste great with any beverage. Presenting my version of Indian cumin seed cookies or jeera biscuits.

What Are Jeera Cookies?

Jeera or zeera is the Hindi name for cumin seeds. For this recipe, we use roasted and fragrant jeera or cumin seeds.

This is one of those famous egg-free or eggless cookies that we Indians enjoy with our tea. This tea-time snack is widely popular because of its lightly sweet and salty taste and a crispy texture. Unlike the soft cookies that we often see in the USA, this is a crispy cookie. Also, we call it a biscuit instead of a cookie. 

Easy Jeera biscuits

What makes this cookie so crispy is its dough which uses a fair-share of butter mixed and incorporated well in the flour mixture to give a light, crispy and crumbly texture. You need to try this to see what it is like. Also those cumins not only enhance the flavors, but they also add up to the nutrition value. Read the health benefits of cumin here.

How to make Jeera Cookies?

Image showing steps in making jeera cookies
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Start by dry roasting half a cup of cumin seeds in a frying pan while keeping the heat to medium-low. Soon the seeds will turn dark and fragrant and may release a fume. Don’t let the seeds burn or they will turn bitter. You don’t need oil or ghee to roast the cumin seeds.

Ingredients for Jeera Cookies:

All-Purpose Flour – 1 cup + 2 tablespoons, Unsalted Butter – 1/2cup, Confectioners Sugar/Icing Sugar – 1/3 cup, Cumin seeds – 1 tbsp, Salt – 1/2 tsp

Method Of Making Jeera Biscuits:

  • Unsalted butter should be at room temperature when working with this recipe. 
  • In case you are skipping unsalted butter for some reason, you can use plant butter or coconut oil. If you are using salted butter, then skip the salt used in this recipe. 
  • In a frying pan, add cumin seeds and roast them on medium-low heat until the seeds are fragrant and become dark brown in color. Once the seeds cool down a bit, crush half of them lightly using a mortar and pestle.
  • We will use the rest half like a cookie topping.
  • In a large bowl, sift all the dry ingredients and add all salt and the roasted cumin seeds powder to it. Mix it really well and set aside. 
  • In another bowl, add unsalted butter and confectioners sugar. Use a silicone spatula to mix the butter and sugar until the mixture looks fluffy. 
  • Now add the dry ingredients to the wet ingredients and mix it really well. Mix it gently and slowly till the flour-butter mixture comes together and forms a dough. The dough should be soft at this point. If your dough is crumbly for some reason, add few drops of milk and mix it till it becomes a soft and smooth dough.
  • Make a log out of the dough and tightly wrap the dough with a cling plastic wrap tightly and refrigerate it for one hour. 
  • Take out the cookie dough after an hour and use a sharp knife to cut it into round pieces. Try to keep the thickness the same while cutting the cookies (about 1/4 cm each).
  • The baking time will vary based on the width of the cookie. If the cookies are thin, then reduce the baking time by five minutes.
  • At this point, preheat your oven at 350F. 
  • Align the baking tray with parchment paper and place the cookies on the tray at least an inch apart. Add few roasted cumin seeds on each cookie and gently press them.
  • Bake the cookies for 10-12 minutes at 180C / 350F till the cookies start to brown around the edges and look light golden brown.
  • After the baking time, transfer the cookies onto a cooling rack for sometime before storing them.
  • Enjoy!

Note: 

  • Don’t overmix the sugar and butter. The more the air, the worst the cookie. 
  • Keep a close eye on the cookies after 8 minutes as all ovens temperature varies and your cookie may turn brown before you know.
  • This recipe will yield around 12-15 cookies depending on the size of the cookies. 
  • The cookie’s texture will be crispy, crumbly, and firm.
Easy jeera biscuits

Jeera Cookies or Jeera Biscuits

Jeera cookies are famous Indian salted cookies often enjoyed as a teatime snack. These cookies are savory yet have mild sweetness and taste great with any beverage. Presenting my version of Indian cumin seed cookies or jeera biscuits.
5 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: Indian
Keyword: Chai biscuit, chai cookies, Cumin cookies, Indian cookies, Jeera bisuits, Jeera cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Chilling dough: 1 hour
Servings: 10 Makes 32 thin cookies
Calories: 74kcal
Author: Sophie
Cost: $5

Equipment

  • Oven

Ingredients

  • 1 Cup All-Purpose Flour + 2 tbsps
  • 1/2 Cup Unsalted Butter
  • 1/3 Cup Confectioners Sugar/Icing Sugar
  • 1 Tbsp Cumin Seeds (Roasted and half crushed)
  • 1/2 Tsp Salt

Instructions

Method Of Making Jeera Biscuits:

  • Unsalted butter should be at room temperature when working with this recipe. 
  • In case you are skipping unsalted butter for some reason, you can use plant butter or coconut oil. If you are using salted butter, then skip the salt used in this recipe.
  • In a frying pan, add cumin seeds and roast them on medium-low heat until the seeds are fragrant and become dark brown in color. Once the seeds cool down a bit, crush half of them lightly using a mortar and pestle.
  • We will use the rest half like a cookie topping.
  • In a large bowl, sift all the dry ingredients and add all salt and cumin seeds powder to it. Mix it really well and set aside.
  • In another bowl, add unsalted butter and confectioners sugar. Use a silicone spatula to mix the butter and sugar until the mixture looks fluffy. 
  • Now add the dry ingredients to the wet ingredients and mix it really well. Mix it gently and slowly till the flour-butter mixture comes together and forms a dough. The dough should be soft at this point. If your dough is crumbly for some reason, add few drops of milk and mix it till it becomes a soft and smooth dough.
  • Make a cylinder out of the dough and tightly wrap the dough with a cling plastic wrap tightly and refrigerate it for one hour. 
  • Take out the cookie dough after an hour and use a sharp knife to cut it into round pieces. Try to keep the thickness the same while cutting the cookies (about 1/4 cm each)
  • The baking time will vary based on the width of the cookie. If the cookies are thin, then reduce the baking time by five minutes
  • At this point, preheat your oven at 350F. 
  • Align the baking tray with parchment paper and place the cookies on the tray at least an inch apart. Add few roasted cumin seeds on each cookie and gently press them.
  • Bake the cookies for 10-12 minutes at 180C / 350F till the cookies start to brown around the edges and look light golden brown.
  • After the baking time, transfer the cookies onto a cooling rack for sometime before storing them.
  • Enjoy!

Notes

Note: 
  • Don’t overmix the sugar and butter. The more the air, the worst the cookie. 
  • Keep a close eye on the cookies after 8 minutes as all ovens temperature varies and your cookie may turn brown before you know.
  • This recipe will yield around 12-15 cookies depending on the size of the cookies. 
  • The cookies texture will be crispy, crumbly, and firm.

Nutrition

Calories: 74kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 30mg | Potassium: 12mg | Sugar: 2g

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11 comments

Elena October 23, 2019 - 11:05 am

5 stars
Love this recipe, can’t wait to try 😊

Reply
Nicoletta October 28, 2019 - 12:01 pm

5 stars
Love the sweet and salty flavor and the crispy texture of these jeera cookies! Must be perfect with tea.

Reply
Elaine October 28, 2019 - 2:38 pm

5 stars
I don’t think I’ve tried jeera cookies any time before, so really looking forward to experimenting with your recipe. I am keen to make a big batch of these and use them throughout the week – that must be such a time saver!

Reply
Amanda October 28, 2019 - 8:00 pm

5 stars
What tasty cookies! I love the cumin addition. It gives these cookies such a unique twist. Thanks so much for sharing!

Reply
Bernice Hill October 28, 2019 - 9:34 pm

5 stars
How delicious! I’ve never heard of jeera cookies before but they sound very similar to shortbread but less sweet.

Reply
Danielle October 29, 2019 - 7:25 am

5 stars
I have never seen Jeera cookies these nice – really excited to give them a try. I normally had them when I went out but it’s time to make a bit batch of these at home – yum!

Reply
GUNJAN C Dudani October 29, 2019 - 1:46 pm

5 stars
This reminds me of my childhood days. I use to love munching on jeera cookies. I have always missed them in the States. Now, i will bake these for sure.

Reply
Leslie October 29, 2019 - 7:08 pm

I have never heard of a Jeera cookie! I loved reading through this recipe bc it sounds like something I would really enjoy!

Reply
Denise October 31, 2019 - 9:52 am

5 stars
I have never had Jeera cookies, and they look quite tasty! They would be good with tea or coffee.

Reply
Gina October 31, 2019 - 11:18 am

5 stars
These cookies look great! It’s so different and I love the fact that they are NATURALLY egg free! So I can easily make them vegan! I want to try these for the holidays thank you for the recipe!😁

Reply
Tammy November 1, 2019 - 11:56 am

5 stars
These sound lovely and I would love to give them a try! I am so intrigued at the idea of roasted cumin seeds!

Reply

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