Keep the butter out from the refrigerator before start gathering the ingredients.

Since the Jaggery / brown sugar I use is lumpy, I powdered it with a small portion of whole grain flour (Pic 1).

Mix dry ingredients like flour, jaggery powder/brown sugar, baking soda & powder (if using), cardamom powder and salt in a mixing bowl and keep aside (Pic 2).

Cream room temperature butter in another mixing bowl (Pic 3).

If using any other sugar then do mix it with butter and cream well, either way works but cream the butter well (Pic 4) otherwise the cookies looks uneven after it gets baked.

Now add flour mixture in batches to the creamed butter (Pic 5).

For first batch don't add any milk and still the cookie has to look crumble in texture.

For the later batches or last batch of flour mixture do add tbsp of milk, rose syrup or gulkand/rose petal jam (Pic 6)

Also the cookie dough slowly gets gorgeous jaggery color after gathering it (Pic 7).

Note the picture 6 and video, till final addition of flour mixture the cookie dough looks crumble in texture (Pic 6).

Stop using spatula or beater and using hand do gather to form a stiff dough (Pic 7).

If you add too much milk then cookie expands and lose its shape.

While gathering the mixture into dough if it cracks much (mild cracks are fine) and not holding the ball shape or log shape, do sprinkle drops of milk and don't over work with the dough.

Once it is done, roll as a log this is a convenient shape to get snack cookies or cheesecake crust cookies.

Wrap the dough and refrigerate for 30 minutes to 1 hour or till it is firm (Pic 8) to slice.

Once it is firm, unwrap (Pic 8) and slice then using sharp knife to 1/8" thin cookies (Pic 9), can roll the dough (Pic 12) to thin and cut shapes as well (Pic 13&14).

Too thick cookies won't turn crisp so slice or roll accordingly.

You can bake the sliced cookies as it is but kids insisted to shape so they used peda molds, fondant cutters and shaped it like shown in Pic 11.

I will come up how to make stamp/design cookies in my next Whole Wheat Stamp Cookies recipe.

Place them on a parchment paper laid cookie sheet or on silicone mat(Pic 9,11&15.

Gather the trimmed cookie dough (Pic 14), again make into log or ball, freeze (for quick firming) or chill in refrigerator to firm then slice and shape till you done with all the dough.

Chill the shaped dough until you work with the rest.

Once done make sure you chill the shaped ones at least 15 minutes before bake (Pic 15).

Now in preheated oven bake the shaped cookies (Pic 15) , do check the sub heading "Baking Temperature" to know more.

For thin cookies bake at 340F/170C for 8-10 minutes or for thick cookies bake at 350 F/180 C for 10-12 minutes or until the sides turn light brown (Pic 16).

Cool them on a wire rack and serve them with Hot Tea/Coffee...

Store the remaining in an air tight container.