Jeera Cookies

I remember my mom giving me 10Rs to go buy the jeera cookies from nearest convenience shop for the guest that has just arrived. The whole packet will be gone in like 60 seconds. These cookies reminds me of those times that i have spent laughing and having a good time with my family.

As most of you know, I  am a teaholic, I love ginger and cardomon tea and always ready to give people a good company for tea. I believe tea time is best time shared with friends for nice gup shup (chit chat), so why make jeera cookies? I went to the  Indian grocery store and was looking for something like this, but could not find one.  After i got back home I decided to make Jeera cookies just to have a feeling of good old times plus my craving for those cookies was on some other level so i had to just make it:) !! Believe it or not They came exactly like  How i used to  eat it when i was 10 or 12 years old.


These cookies can be made with or without egg also you have the option of using regular jeera I used roasted jeera as it tastes better, but you can definitely try this with regular one (that’s personal preference)

Enjoy tea time!

They just melt in your mouth and taste kind like nan-khatai good for the people who do not always like sweet biscuit. This is nice savory cookies with a mix of both. The good thing is it is a very quick recipe:)


Jeera Cookie

Prep Time: 15 minutes

Cook Time: 20 minutes

Serving Size: 4-5 People


  • 2 cups all purpose flour
  • 185 gms of butter( little more than 1/2 cup)
  • 4 -5 tbsp warm milk or 1 egg (either or)
  • 1 tbsp cumin seeds - (jeera) crush it with rolling pin (I used roasted jeera for this recipe)
  • 1/4 cup powdered sugar
  • 1 egg mixed in 2 tbsp of oil for polishing the cookies
  • salt to taste(just a pinch if you are using salted butter)


  1. Mix dry ingredients( all purpose flour, sugar, salt and cumin )and wet ingredients(egg and butter or milk and butter) seprately. Then add dry to wet ones and make dough. To form the dough you can add another teaspoon of milk if needed. put this dough on the side for about 30 minutes.
  2. Put some dry flour on the rolling board and put your dough on it. Roll it with a rolling pin add more jeera on top if you would like. I put on this recipe as it looks good.
  3. Then with the help of rolling pin roll it lighltly so that the cumin sticks to it.
  4. Put some egg and milk mix with the brush it brings the nice color and shine to cookies when they are done.
  5. Cut the desired shapes with the cookie cutter. I simply used the round one.
  6. Place it on a baking sheet and preheat oven on 350 degree F. cook it for 15 to 20 minutes.
  7. Best served with hot ginger tea or coffee

Time to have hot cup of tea, with jeera cookies :-)


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  1. Never thought I could make these at home! Will try it for sure.

  2. Nimisha Reply

    I want to try this too :)

  3. Vidhi Reply

    I am gona make them this weekend :) thank you for the recipe

  4. Rashmi Hegde Reply

    I made this today and we just loved it!!!! Thanks sooooo much Preeti for inspiring us with these wonderful recipes and yummylicious pictures…. Am more motivated to try other recipes as well and cook more… Cheers to you!!

    • pkalura Reply

      Thank you Rashmi , I am happy you liked them:)

  5. Abhishruti Reply

    I would love these with a cup of Chai anytime!

  6. Kavita Reply

    Hi Preeti, I know you said that these could be made with our without eggs. But have you tried without eggs with similar results? I ask coz my past experience with eggless cookie recipes haven’t been great. Thanks.

    • pkalura Reply

      Hello kavita,
      Yes these cookies can be made without eggs, it’s just that with egg they are more moist and soft and Khasta( right crisp) always use warm milk :) with this recipe without egg you will be using about 5 tbsp. make the dough and keep it aside for 25 min. Then follow the recipe . I personally have never made it without eggs but they should come out pretty good:) hope it will :) happy cooking!!

  7. Ruchi Reply

    Preeti, these are MAGIC. I am a chai addict and these will definitely have to be added to the rotation. :)