Crispy, aromatic, and made with just 5 simple ingredients — these bakery-style Whole Wheat Ajwain Cookies are light, buttery, and full of that nostalgic Indian biscuit flavor. Perfect with chai, coffee, or evening munching!
Ingredients
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Butter: 50 g (softened)
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Icing sugar: 40 g
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Milk: 15 ml (use only as needed)
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Whole wheat flour (atta): 60 g
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Ajwain seeds: ½ tsp
How to Make Whole Wheat Ajwain Cookies
Step 1: Cream the Butter & Sugar
In a bowl, whisk the softened butter and icing sugar until the mixture becomes light, creamy, and smooth.
This gives the cookies their classic bakery-style crunch.
Step 2: Add Dry Ingredients
Sieve in the whole wheat flour.
Add ajwain seeds.
Mix everything gently until the dough begins to form.
Step 3: Add Milk
Add milk little by little—just enough to make a soft, pipeable dough.
Avoid adding too much milk; the dough should hold shape when piped.
Step 4: Pipe the Cookies
Transfer the dough into a piping bag fitted with a star or round nozzle.
Pipe swirls, rosettes, or shell shapes onto a lined baking tray.
Step 5: Bake
Bake the cookies at 170°C for 12–15 minutes, or until the edges turn a beautiful light golden brown.
Let them cool completely for the perfect crispiness.
Tips for Best Results
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Use softened butter (not melted) for a smooth, creamy dough.
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Crush the ajwain slightly for a stronger aroma.
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Store the cookies in an airtight container for up to 7 days.
