Ragi Cookies

Instructions

1. Prepare ingredients
   Sift together the ragi flour, whole wheat flour, baking soda, salt, and cinnamon powder in a bowl. Set aside. Ensure all ingredients are at room temperature for best results.
2. Cream butter and sugar
   In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-4 minutes using an electric mixer or wooden spoon.
3. Add wet ingredients
   Beat in the egg and vanilla extract until well incorporated. Make sure to scrape down the sides of the bowl to ensure even mixing.
4. Combine dry and wet mixtures
   Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix as it can make the cookies tough.
5. Add mix-ins
   Fold in the chopped nuts and flaxseeds (if using) with a spatula until evenly distributed throughout the dough.
6. Shape and chill
   Roll the dough into a log about 2 inches in diameter, wrap in parchment paper or plastic wrap, and refrigerate for at least 30 minutes. Chilling helps prevent the cookies from spreading too much during baking.
7. Bake the cookies
   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet, leaving about 1 inch between cookies. Bake for 12-15 minutes until the edges are golden brown.
8. Cool and store
   Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.