Eggless Jeera Cookies Recipe | Savory Cumin Biscuits No Eggs, Teatime Snack

By Shilpa Khandelwal


Love salty tea-time snacks? These eggless jeera cookies are crispy, flaky, and packed with roasted cumin flavor. Just 5 ingredients, no eggs, no baking soda. Stays fresh 2 weeks in airtight box!

Prep Time: 10 mins + 15 mins chill | Bake Time: 12-15 mins | Total: 40 mins | Yield: 20-22 cookies

Ingredients

  • 1 cup All-purpose flour / Maida - 120 gms
  • 1/2 cup Butter, softened at room temp - 100 gms
  • 1/4 cup Icing sugar / Confectionery sugar - 30 gms
  • 1 tbsp Roasted cumin seeds / Jeera, crushed
  • 1 tsp Salt - reduce to 1/2 tsp if using salted butter

Method / Instructions

  1. Roast jeera: Dry roast 1 tbsp cumin seeds on tawa for 2 mins till aromatic. Crush lightly. Keep aside.
  2. Preheat: Preheat oven to 150°C for 10 mins. Line baking tray with butter paper.
  3. Cream: In bowl, cream soft butter + icing sugar till light. Use room temp butter only, or cookies won't hold shape.
  4. Dough: Add maida + salt + 3/4 of crushed jeera. Mix to soft dough. Don't overknead. If dough is crumbly, add 1-2 tsp milk.
  5. Chill: Roll into log, wrap in cling film. Refrigerate 10-15 mins. This helps clean slicing.
  6. Cut: Unwrap. Cut 1/2-inch-thick slices with sharp knife. Place on tray 1/2 inch apart. Cookies expand slightly.
  7. Bake: Bake at 150°C for 12-15 mins till edges turn light golden. Don't let them brown.
  8. Cool: Cool on tray 5 mins, then wire rack for 30-40 mins. They become crispy as they cool.
  9. Store: Store in airtight container up to 2 weeks. Perfect with masala chai.

Tips: 

1. Roast jeera = max flavor. Raw jeera tastes raw. 

2. Low temp 150°C = crispy, not hard cookies. 

3. Room temp butter is key for melt-in-mouth texture. 

4. Using salted butter? Skip extra salt or reduce to 1/2 tsp.


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