This delicious and addictive Jeera Cookies is all you need with your cup of coffee or tea. A melt-in-the-mouth shortbread cookie flavored with roasted cumin brings the savory and sweet together in a wonderful way.
Cookies are my weakness and anytime I see a good recipe for cookies, I have to try it out. I joined a new group called Recipe Swap Challenge, where we are paired with another Food blogger and get to try a recipe from each other’s blog.
This month I am paired with Paarul who blogs at Paarul’z Kitchen and I chose this delicious Jeera Cookies or Roasted Cumin Shortbread Cookies from her blog to try.
The cookie base is a simple shortbread base made with butter, flour, and sugar. The roasted cumin adds a wonderful layer of flavor to the cookie and completely takes it to another level.
The Roasted Cumin Shortbread Cookies are neither sweet nor salty. It is perfect with a cup of tea or coffee and is a great cookie for dunking. My little one is a cookie dunker (not sure if that is even a word) and would always bring his stack of cookies to my coffee to dunk.
My father is here on vacation and he really enjoyed the cookies. We were leaving for Chicago to visit family the next morning and since everyone at home really liked it, I made 2 more batches of Jeera Cookies to take with us.
Every single person who tasted the Jeera cookies at my aunt’s place loved it and I was so glad I made some at the last minute.
I did not make any changes to the cookies. I just increased the sugar a little bit as I felt it was less for our taste buds. The dough comes together very quickly and after that, all we need to do is roll it and bake.
Preparation time - 10 minutes Baking time - 15 to 17 minutes Difficulty level - Easy
Ingredients to make Jeera Cookies - Makes 18 Cookies
- All Purpose flour - 1 cup + 2 tablespoon (might need a little more or less to bring the dough together)
- Butter (Unsalted) - ½ cup / 1 stick (softened)
- Powdered Sugar - ⅓ cup
- Salt - ¼ tsp
- Baking powder - ¼ tsp
- Cumin seeds - 1 ½ teaspoon ( roasted and slightly crushed)
Step-by-Step Procedure
Preheat the oven to 350 F and line a baking sheet with parchment paper. I like to use a double baking sheet to keep the base of the cookies from becoming too dark.
In a pan, roast the cumin seeds until lightly brown and aromatic. It takes just 2 minutes in low heat. Once the cumin seeds cool down a bit, crush it lightly and keep it ready.
In a bowl, whisk the butter and the powdered sugar until creamy. Softened butter really helps to bring it together quickly.
In another bowl, sift the flour along with the baking powder and the salt.
Add the flour in batches and mix it with a spatula to bring it together and form a soft dough. Start with a cup of flour and then slowly add about a teaspoon of flour at a time to bring the dough to the right consistency.
- At this point add the roasted and crushed cumin seeds to the flour mixture and make the dough.
You could roll the dough out to about ⅛th of an inch of thickness right away or keep it in the refrigerator for about 10 minutes and then roll it. I tried it both ways and it really did not affect the quality of the cookies.
When rolling the dough, make sure to liberally dust your work surface and the rolling pin with flour.
Use a cookie cutter, shape out the cookies, and place them on the prepared baking sheet.
Bake the cookies for about 15 to 17 minutes or until they are slightly golden at the edges.
Remove the cookies from the tray and place them on the cooling rack to completely cool.
Store the cookies once they are completely cooled down in a air-tight container.
More Cookie Recipes
- Jam Sandwich Cookies Recipe
- Homemade Fortune Cookies - Chinese Fortune Cookies
- Sweet Maida Biscuit | Baked Shakarpara
- Jam Thumbprint Cookies - Egg-Less Jam Cookies
Recipe
Ingredients
- ▢ 1 ¼ cup All Purpose flour might need a little more or less to bring the dough together
- ▢ ½ cup Butter Unsalted -1 stick (softened)
- ▢ ⅓ cup Powdered Sugar
- ▢ ¼ teaspoon Salt
- ▢ ¼ teaspoon Baking powder
- ▢ 1 ½ teaspoon Cumin seeds roasted and slightly crushed
Instructions
- Pre-heat the oven to 350 F and line a baking sheet with parchment paper. I like to use double baking sheet to keep the base of the cookies from becoming too dark.
- In a pan, roast the cumin seeds until lightly brown and aromatic. It takes just 2 minutes in low heat. Once the cumin seeds cool down a bit, crush it lightly and keep it ready.
- In a bowl, whisk the butter and the powdered sugar until creamy. Softened butter really helps to bring it together quickly.
- In another bowl, sift the flour along with the baking powder and the salt.
- Add the flour in batches and mix it with a spatula to bring it together and form a soft dough. Start with a cup of flour and then slowly add about a teaspoon of flour at a time to bring the dough to the right consistency.
- At this point add the roasted and crushed cumin seeds to the flour mixture and make the dough
- You could roll the dough out to about ⅛th of an inch thickness right away or keep it in the refrigerator for about 10 minutes and then roll it. I tried it both ways and it really did not affect the quality of the cookies.
- When rolling the dough, make sure to liberally dust your work surface and the rolling pin with flour.
- Use a cookie cutter, shape out the cookies and place them on the prepared baking sheet.
- Bake the cookies for about 15 to 17 minutes or until they are slightly golden at the edges.
- Remove the cookies from the tray and place them on the cooling rack to completely cool.
- Store the cookies once they are completely cooled down in a air tight container.
Nutrition
More Cookies
- Crunchy Coconut Sesame Cookies
- Cream Cheese Spirals | Cinnamon Nut Filled Cookies
- Easy Eggless Coconut Macaroons
- Pecan Shortbread Cookies | Pecan Sandies
These jam thumbprint cookies are made with very few basic ingredients and are a great way to try out different flavors with different preserves. These are mildly sweet with a very flaky texture.
It is always a pleasure to step into the new year and cherish the old ones. I am really excited to begin my New Year blogging with these very simple Jam thumbprint cookies that I pinned from here .
This Jam cookie (as my kids called it) is made with very few basic ingredients and is a great way to try out different flavors with different preserves.
Strawberry jam is always everyone’s favorite in my house and hence that is one jam/preserve that gets used up really quickly. Next to that, is the apple jam that is a favorite.
I did not have any homemade spiced apple jam and hence was not able to try it out, but it will be a great one to try in the fall when I will have an abundance of apple jam.
I had a jar of the apricot preserve that was begging to be used. My boys did not care for it in the sandwiches and hence it was left untouched. I was planning on making the entire batch with the apricot preserve hoping to use quite a bit of it, but then decided to use it only in half as I was worried the boys might not like it.
I used strawberry jam for the remaining half. Like I thought, my boys were not too keen on the apricot flavor and fought for the strawberry ones. My husband on the other hand loved the cookies with the apricot jam and enjoyed the whole batch without any competition.
These jam thumbprint cookies are mildly sweet with a very flaky texture. The cookies just melt in the mouth and are perfect with a glass of milk or for a sneaky after-dinner snack.
If you love lemon flavor, then you have to try these delicious lemon puff cookies. They are very similar to these jam thumbprint cookies except we make a fresh lemon filling to add to the cookies.
Preparation time - 10 minutes Baking time - 12 to 14 minutes per batch Difficulty level - easy
Ingredients to make Jam Thumbprint Cookies - (makes about 15 cookies)
- Butter (Unsalted, room temperature) - 1 stick (½ cup)
- Sugar - 7 tbsps
- Vanilla extract - 1 tsp
- All-purpose flour - 1 cup + 1 tbsp
- Jam (any flavor) - as needed (I used strawberry and apricot jams)
Procedure -
In a medium bowl, cream together the butter and the sugar. Make sure that the butter is at room temperature. I used by hand mixer to cream the butter as this was a small batch. If I was doubling the recipe, I would have used my stand mixer.
Add the vanilla extract and mix again.
Add the flour in batches and mix until it forms a stiff dough.
Preheat the oven to 350 F. Line a baking sheet with parchment or baking paper.
Using a tablespoon measure, scoop out the dough and form a ball. Place them on the lined baking sheet.
Using the back of a ½ teaspoon measure or using your thumb, make a small indentation in the middle of each cookie ball.
- Fill the indentations with jam.
Bake them for about 12 to 14 minutes, keeping an eye on them for about 12 minutes. Mine needed 14 minutes, but depending on individual ovens the baking time may vary. Don’t let the cookies become too dark. Remove them when they are pale golden.
Let the Jam thumbprint cookies cool on the sheet for about 5 minutes and then cool entirely on a wire rack.
Similar Recipes
- Basic Christmas Sugar Cookies Recipe
- Japanese Melon Pans - Cookie Covered Bread Rolls
- Orange-Scented Cranberry Walnut Cookies
- Kiffles | Kiflis | Traditional Hungarian Pastries
Recipe
Equipment
- ▢ Oven
Ingredients
- ▢ 1 stick Butter Unsalted, room temperature (½ cup)
- ▢ 7 tbsps Sugar
- ▢ 1 teaspoon Vanilla Extract
- ▢ 1 cup All purpose flour Plus 1 tbsp
- ▢ Jam Any Flavor - as needed (I used strawberry and apricot jams)
Instructions
- In a medium bowl, cream together the butter and the sugar. Make sure that the butter is at room temperature. I used by hand mixer to cream the butter as this was a small batch. If I was doubling the recipe, I would have used my stand mixer.
- Add the vanilla extract and mix again.
- Add the flour in batches and mix until it forms a stiff dough.
- Preheat the oven to 350 F. Line a baking sheet with parchment or baking paper.
- Using a tablespoon measure, scoop out the dough and form a ball. Place them on the lined baking sheet.
- Using the back of a ½ teaspoon measure or using your thumb, make a small indentation in the middle of each cookie ball.
- Fill the indentations with jam.
- Bake them for about 12 to 14 minutes, keeping an eye on them from about 12 minutes. Mine needed 14 minutes, but depending on individual ovens the baking time may vary. Don’t let the cookies become too dark. Remove them when they are pale golden.
- Let the Jam thumbprint cookies cool in the sheet for about 5 minutes and then cool entirely on a wire rack.
Nutrition
More Cookies
- Crunchy Coconut Sesame Cookies
- Cream Cheese Spirals | Cinnamon Nut Filled Cookies
- Sweet Maida Biscuit | Baked Shakarpara
- Easy Eggless Coconut Macaroons
Jeera Cookie | Roasted Cumin Shortbread Cookie
Ingredients
- 1 ¼ cup All Purpose flour might need a little more or less to bring the dough together
- ½ cup Butter Unsalted -1 stick (softened)
- ⅓ cup Powdered Sugar
- ¼ teaspoon Salt
- ¼ teaspoon Baking powder
- 1 ½ teaspoon Cumin seeds roasted and slightly crushed
Instructions
- Pre-heat the oven to 350 F and line a baking sheet with parchment paper. I like to use double baking sheet to keep the base of the cookies from becoming too dark.
- In a pan, roast the cumin seeds until lightly brown and aromatic. It takes just 2 minutes in low heat. Once the cumin seeds cool down a bit, crush it lightly and keep it ready.
- In a bowl, whisk the butter and the powdered sugar until creamy. Softened butter really helps to bring it together quickly.
- In another bowl, sift the flour along with the baking powder and the salt.
- Add the flour in batches and mix it with a spatula to bring it together and form a soft dough. Start with a cup of flour and then slowly add about a teaspoon of flour at a time to bring the dough to the right consistency.
- At this point add the roasted and crushed cumin seeds to the flour mixture and make the dough
- You could roll the dough out to about ⅛th of an inch thickness right away or keep it in the refrigerator for about 10 minutes and then roll it. I tried it both ways and it really did not affect the quality of the cookies.
- When rolling the dough, make sure to liberally dust your work surface and the rolling pin with flour.
- Use a cookie cutter, shape out the cookies and place them on the prepared baking sheet.
- Bake the cookies for about 15 to 17 minutes or until they are slightly golden at the edges.
- Remove the cookies from the tray and place them on the cooling rack to completely cool.
- Store the cookies once they are completely cooled down in a air tight container.
