A beloved Hyderabadi bakery classic! These Osmania Cookies are soft, slightly crumbly, and brushed with a glossy custard-milk glaze that gives them their iconic golden top. Perfect with chai or evening snacks.

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Ingredients

For the Cookies

• Salted butter – 50 g

• Ghee – 33 g

• Icing sugar – 33 g

• Cardamom (elaichi) powder – ½ tsp

• All-purpose flour – 120 g

• Milk powder – 10 g

• Salt – a pinch

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For the Glaze

• Milk – 50 ml

• Custard powder – 4 g

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How to Make Osmania Cookies

Step 1: Prepare the Cookie Dough

1. In a mixing bowl, whisk together softened butter and ghee until smooth, pale, and creamy.

2. Add icing sugar and mix until well combined.

3. Stir in cardamom powder.

4. Add all-purpose flour, milk powder, and salt.

5. Mix gently until the dough comes together — it should be soft, not sticky.

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Step 2: Shape the Cookies

1. Roll out the dough thick (Osmania cookies are traditionally chunky).

2. Use a round cookie cutter to cut out even pieces.

3. Place the cookies on a parchment-lined baking tray.

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Step 3: Prepare the Glaze

1. In a small bowl, mix milk and custard powder until smooth and lump-free.

2. Brush this glaze generously over each cookie.

3. Lightly tap the tray to remove any excess glaze from the sides.

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Step 4: Bake

1. Bake the cookies at 170°C for 15 minutes, or until the tops turn a light golden color.

2. Allow them to cool completely before storing — they firm up as they cool.

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Serving Notes

Pair with:

• Irani chai

• Masala tea

• Coffee

• Evening snacks or festive platters