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Cumin cookies with sugar crust

Author
Cookinero 13 Nov 2022
16930
Cumin cookies with sugar crust

I really love cumin pastries, and this cookie... well, it's just perfect, for my taste. And, again, from a series of one or two and you're done, everything I like. After the cookies have cooled, they become pleasantly crispy. The dough keeps well in the freezer, so some can be prepared right away, and some can be saved for later.

How to cook Cumin cookies with sugar crust

Step 1

Preheat oven to 180 degrees. Line a baking sheet with parchment paper or grease with vegetable oil. I just lightly smeared my leaf with olive oil using a brush. Pour off about 2 tbsp. l. beaten egg, use the rest in the batter.

Step 2

Cumin cookies with sugar crust

Beat the butter and sugar in a mixer using the paddle attachment (if you have a stand mixer). Without stopping the mixer, pour in the egg. Then add flour mixed with salt and cumin seeds. Beat for another minute until the dough is smooth.

Step 3

Roll the dough into a ball, wrap in cling film and refrigerate for 20 minutes.

Step 4

Cumin cookies with sugar crust

Roll out the dough on a floured surface and cut out cookies with cookie cutters. Transfer the blanks to a baking sheet.

Step 5

Brush with the reserved egg and sprinkle with brown sugar. Bake cookies until golden (about 20-25 minutes).

Step 6

Cumin cookies with sugar crust

These are such ruddy hearts. The sugar melts and a delicious sugar crust forms on the cookies.

Cumin cookies with sugar crust - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute brown sugar with granulated sugar or coconut sugar for a slightly different flavor and texture.
When stored in an airtight container at room temperature, these cookies stay fresh for up to 5 days.
Yes, simply replace the regular flour with a gluten-free flour blend to make these cookies gluten-free.
You can use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) as a vegan alternative for binding the dough.
Yes, you can freeze the dough for up to 3 months. Thaw in the refrigerator before rolling and baking.
For crispier cookies, bake them for an additional 2-3 minutes or until they reach your desired texture.
Yes, you can experiment with spices like cinnamon, cardamom, or nutmeg for a unique flavor twist.
Store them in an airtight container with parchment paper between layers to prevent sticking and maintain freshness.
Yes, you can roll the dough into small balls and flatten them with your hands or a glass for a rustic look.
Reduce the sugar in the dough by half or omit the sugar crust topping for a less sweet version.

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