Take softened butter in a mixing bowl. Add sugar powder to it. Beat them together with a wooden spatula or use a blender. Beat them till the color of butter changes to pale yellow and it looks fluffy and light.
Add atta to it. Mix everything properly. I prefer to use my hands for mixing. The mixture should become crumbly, similar to bread crumbs. Then add baking powder, baking soda, and cardamom powder to the mixture.
Now add milk gradually, a tablespoon at a time. Mix well. Add only as much milk as required to hold the dough together. Do not knead too much. Mix with light hands, and prepare dough. Cover and let it rest for 20 minutes.
Preheat the oven to 180 degree celsius. Spread some flour on working board, and roll out a sheet from the dough using a rolling pin. The sheet should be 3 mm (1/8th of an inch) thick. Use a cookie cutter to cut out cookies from the sheet. If you do not have cookie cutter, you can use a lid of any bottle or jar.
Grease a baking tray or place a baking sheet on a baking tray. Keep cookies on the tray and bake at 180 degree celsius for 20 minutes. Baking time may vary for different ovens. Please check after 15 minutes. Take out the tray from oven when the cookies turn light pink.
Allow cookies to cool down. If the cookies are a bit soft, they will harden on cooling. If they don’t, bake for few more minutes.
Serve these cookies with tea, coffee, or milk. You can store them in an airtight container for a month.
Add milk gradually while preparing dough and use as much as required.
You can flavor these cookies with vanilla essence as well.