Cumin Shortbread Cookies (Jeera Biscuits)

Cumin cookies, known in India as jeera or zeera biscuits, are a perfect companion for tea. Slightly sweet with a hint of salt and the warm, earthy aroma of cumin, they’re wonderful when dunked in a hot cup of chai. After several attempts to get the texture and flavor just right, I settled on this reliable recipe that produces crisp, flavorful biscuits every time.

These biscuits differ from American-style cookies. In India and the UK, “biscuits” are typically crunchy and dry, while in the US cookies are often soft and chewy. For these jeera biscuits I aimed for a crisp, crunchy finish—ideal for dipping—so I baked them until the edges turned a warm golden brown. If you prefer a softer cookie, simply shorten the baking time.

My husband kept asking me to bake these because he loves dunking them in his tea. When I finally made them, they turned out so well he couldn’t stop eating them. Homemade jeera biscuits are easy to prepare and far tastier than most store-bought versions. Give this recipe a try—you likely won’t be disappointed.

Method

Preheat the oven to 350°F (175°C).

1. Spread 1 tablespoon of cumin seeds on a baking tray and roast in the preheated oven for 3–4 minutes, or until fragrant. Remove and set aside.

2. In the bowl of a stand mixer or with a hand mixer, cream together 1/2 cup unsalted butter (at room temperature) and 1/4 cup plus 1 tablespoon sugar. Scrape the bowl as needed so the mixture is evenly blended.

3. Add 1 cup plus 2 tablespoons all-purpose flour, 1/4 teaspoon salt and 3/4 tablespoon of the roasted cumin seeds to the creamed butter and sugar. Reserve the remaining cumin seeds to sprinkle on top of the cookies. Mix at low speed until the mixture comes together into a smooth dough. If the dough feels too crumbly, add 1–2 tablespoons of milk (or water) one tablespoon at a time until it holds together.

4. Lightly flour a work surface, shape the dough into a flat disc, and roll it out to about 1/4 inch thickness. Use a cookie cutter to cut out small rounds or any preferred shape.

5. Arrange the cut cookies on a baking tray and sprinkle the tops with the reserved roasted cumin seeds.

6. Bake at 350°F for 10 minutes, then lower the oven temperature to 325°F (160°C) and bake for an additional 5–6 minutes, or until the edges and bottoms are lightly golden brown. I baked longer to achieve a crisp texture ideal for dipping in tea; reduce baking time if you prefer softer cookies.

The extra baking time helps create a satisfyingly crunchy biscuit.

7. Transfer the cookies to a wire rack and allow them to cool completely.

8. Store cooled cookies in an airtight container to maintain crispness.

Enjoy these sweet-and-salty cumin cookies with a steaming cup of tea.

Tips and variations:

• If the dough doesn’t hold together, add 1 tablespoon of milk or water and mix; add a second tablespoon only if needed.
• For softer cookies, bake for about 10 minutes total. For crisper biscuits, extend the baking time until the edges are golden.
• Adjust sugar and salt to taste: reduce sugar and increase salt if you prefer a more savory biscuit.
• Using a small cookie cutter yields about 20 small cookies; larger cutters will produce fewer biscuits.

Cumin Cookies – Jeera Biscuits