Masala Cheese Cookies

Eggless, whole wheat crispy Masala Cheese Cookies spiced with Indian spices like ajwain, kasuri methi and flavored with pepper jack cheese.

These make a perfect pairing with masala chai!

stack of cookies and a glass of chai placed in the background

Are you team sweet or savory when it comes to festive food? I am both! I definitely need my sweets but at the same time the savory snacks are needed to balance all the sweetness. Isn’t it?

While working on my Diwali recipe list that I wanted to share with you guys this year, I made sure to include both sweet and savory. And one of my personal favorite savory recipe that I developed were these Masala Cheese Cookies.

These cookies have a bit of everything that I like- there are spices, there’s cheese, they are crispy. What’s not to like?

These Masala Cookies

✔are eggless and crispy.

✔made with whole wheat flour.

✔have the perfect balance of spices, cheese, salt with a touch of sweetness.

✔pair so well with chai!

✔make the perfect homemade cookies to be given as gifts!

You guys seem to love all the simple homemade cookie recipes that I share. Like these whole wheat jaggery cookies and these oats jaggery cookies are pretty popular around here.

This time I wanted to try and make a simple savory cookie recipe that I could share with you guys. And after few attempts, these cookies came out exactly as I had envisioned them and I couldn’t be more excited to share the recipe with you guys.

With Diwali fast approaching, these would make the perfect savory snack. And they will also make a great addition along with the homemade sweets that you maybe planning to gift your family and friends.

Let’s talk about all that goes into these cookies. These are all quite simple ingredients.

Ingredients for The Cookies

Whole wheat flour (atta): So, I chose to use roti/chapati atta (durum whole wheat flour) to make these cookies. I like using whole wheat flour especially for my homemade cookies, it makes them more wholesome.

But having said that, you can very well use all purpose flour here if that’s what you prefer.

Spices: I wanted the cookies to have a spiced touch and for that I have used ajwain (carom seeds), kashmiri red chili powder (mainly for color), kasuri methi (dried fenugreek leaves) and pinch of turmeric.

There’s also some regular chili powder which you can add more of if you prefer these to be spicier.

Cheese: since these are cheese cookies, there ought to be some cheese here. I have used pepper jack cheese here.

Pepper jack is often flavored with red chili peppers, jalapeño etc. and hence it goes so well in these masala cookies. You can use any cheese of choice but if it’s an option, do use pepper jack!

Butter: so, the butter gives these cookies that buttery flavor and crumb that I absolutely love. Do not substitute the butter here.

I have used unsalted butter here but you can use salted butter if that’s what you have or prefer.

Sugar: very little powdered sugar goes into these cookies which helps in balancing out the flavors.

If you want to cut down on the sugar even further, you can do that, use only 1 tablespoon of sugar in place of 2. For me, this was perfect!

Milk: it just helps in brining the dough together, you need very little of it. You can use dairy on non-dairy milk, any is just fine.

Baking temperature and time: I tested these cookies at different temperatures and time.

The one that works for a nice crispy cookie is 350 degrees F for 18-20 minutes. I like to bake these for 20 minutes since I prefer crispy cookies, but I will keep an eye after 18 minutes.

The time will also depend on your oven and also how thick or thin you slice the cookies.

Every oven is different, so if you oven runs too hot, reduce the baking time. Also if you slice the cookies very thin (like around 1/8 inch thick) then they will cook faster.

So do keep these things in mind while baking the cookies.

Method

1- To a large bowl, add atta, baking powder and salt. Mix using a wire whisk.

Then add to it ajwain, kashmiri red chili powder, turmeric, crushed kasuri methi, red chili powder. Mix well.

2- Then add grated pepper jack cheese. Mix the cheese with your hands, breaking it and mixing it with the flour using your fingers. Now set this aside.

3- To a stand mixer fitted with paddle attachment or use your hand mixer, add butter and sugar and mix them until creamy and well combined, around 1-2 minutes on medium speed.

4- Add half of the flour mixture and mix.

step by step picture collage of making masala cheese cookies

5- Then add remaining flour mix along with milk and mix.

6- Dough should come together if using paddle attachment. Else you can use your hands to bring the dough together. Wrap the dough with a cling sheet and refrigerate for 15 to 20 minutes. Pre-heat oven to 350 F degrees.

7- Then using a rolling pin, roll the dough to 1/4 inch thickness. Cut into cookies, I used square shape cookie cutter and cut 2 x 2, size square cookies. Cut cookies until all the dough is finished.

I got 32 such cookies out of this dough.

8- Arrange all cookies onto a baking sheet lined with parchment paper, leaving a little space between each. Prick them with a fork if you want so that they don’t rise while baking and you get flat top cookies.

Bake at 350 F degrees for 20 minutes for crispy cookies. Check at 18 minutes especially if your oven runs too hot.

step by step picture collage of making masala cheese cookies

Transfer onto a wire rack to cool completely. Store these masala cheese cookies in an airtight container and enjoy with chai!

If you’ve tried this Masala Cheese Cookies Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

Masala Cheese Cookies

stack of cookies and a glass of chai placed in the background
Manali
Eggless, crispy cookies spiced with Indian spices and flavored with pepper jack cheese. These Masala Cheese cookies make a perfect pairing with masala chai!
Prep Time 10 mins
Cook Time 20 mins
Resting Time 20 mins
Course Cookies
Cuisine Indian
Servings 32 cookies
Calories 59 kcal

Ingredients
  

  • 1.5 cups atta whole wheat flour, 195 grams
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon + 1/8 teaspoon salt
  • 1.5 teaspoons ajwain carom seeds
  • 1/4 teaspoon kashmiri red chili powder
  • 1/8 teaspoon turmeric
  • 2 teaspoons kasuri methi crushed, dried fenugreek leaves
  • 1/4 teaspoon red chili powder
  • 3/4 cup grated cheese 70 grams, I used pepper jack cheese
  • 1/2 cup unsalted butter 113 grams, at room temperature
  • 2 tablespoons powdered sugar 28 grams
  • 1.5-2 tablespoons milk 22 ml-30 ml, as needed

Instructions
 

  • To a large bowl, add atta, baking powder and salt. Mix using a wire whisk.
    Then add to it ajwain, kashmiri red chili powder, turmeric, crushed kasuri methi, red chili powder. Mix well.
    flour with spices in a bowl with a whisk
  • Then add grated pepper jack cheese. Mix the cheese with your hands, breaking it and mixing it with the flour using your fingers. Now set this aside.
    hand mixing the cheese with flour
  • To a stand mixer fitted with paddle attachment or use your hand mixer, add butter and sugar and mix them until creamy and well combined, around 1-2 minutes on medium speed.
    creamed butter in a mixer with a spatula
  • Add half of the flour mixture and mix.
    flour being added to creamed butter
  • Then add remaining flour mix along with milk and mix.
    milk being added to flour mix in a bowl
  • Dough should come together if using paddle attachment. Else you can use your hands to bring the dough together. Wrap the dough with a cling sheet and refrigerate for 15 to 20 minutes. Pre-heat oven to 350 F degrees.
    a yellow color dough in a steel bowl
  • Then using a rolling pin, roll the dough to 1/4 inch thickness. Cut into cookies, I used square shape cookie cutter and cut 2 x 2, size square cookies. Cut cookies until all the dough is finished.
    I got 32 such cookies out of this dough.
    square cookie cutter cutting cookies out of a dough
  • Arrange all cookies onto a baking sheet lined with parchment paper, leaving a little space between each. Prick them with a fork if you want so that they don't rise while baking and you get flat top cookies. Bake at 350 F degrees for 20 minutes for crispy cookies. Check at 18 minutes especially if your oven runs too hot.
    Transfer onto a wire rack to cool completely. Store these masala cheese cookies in an airtight container and enjoy with chai!
    square shaped cookies arranged on a baking sheet

Notes

  1. You can another flavors to the cookies like sesame seeds, ginger. Also if you prefer spicier cookies, add extra red chili powder.
  2. Store these cookies in an airtight container at room temperature. They should be good for couple of weeks. 

Nutrition

Calories: 59kcalCarbohydrates: 5gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 10mgSodium: 48mgPotassium: 26mgFiber: 1gSugar: 1gVitamin A: 124IUCalcium: 24mgIron: 1mg
Keyword masala cheese cookies
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