📝 Ingredients:
- Whole wheat flour – 1 cup (120 g)
- Unsalted butter – 1/2 cup (100 g), softened
- Powdered jaggery / Brown sugar / Cane sugar – 1/3 to 1/2 cup (as per sweetness)
- Baking powder – 1/2 tsp
- Vanilla essence – 1/2 tsp (optional)
- Milk – 1–2 tbsp (only if needed for binding)
- Salt – a small pinch (only if using unsalted butter)
👩🍳 Instructions:
🔹 Step 1: Prepare the Dough
- In a bowl, cream the butter and sugar until light and fluffy (use a spoon or hand whisk).
- Add vanilla essence and mix well.
- Sieve together whole wheat flour and baking powder.
- Gradually add the flour mixture to the creamed butter-sugar mix.
- Mix gently to form a soft dough. Add 1–2 tbsp milk only if the dough is dry.
🔹 Step 2: Shape the Cookies
- Divide dough into small balls and flatten slightly OR roll the dough and cut with cookie cutters.
- Place on a lined baking tray, leaving space between cookies.
🔹 Step 3: Bake
- Preheat oven to 160°C (320°F).
- Bake cookies for 15–20 minutes or until edges turn golden.
- Let them cool on a rack (they harden as they cool).
🍽️ Tips:
- Store in an airtight container – stays fresh for up to a week.
- Add choco chips, dry fruits, or cardamom powder for variations.
- For toddlers: Use less sugar and skip salt completely.
