Eggless Oregano Cookies

My friend J sent me a wonderful recipe for Jeera (cumin) cookies a year back. It was, as expected, everyone's favorite. I adapted the recipe by adding Oregano seeds (omam), removing eggs, and adjusting a couple of other measurements. Omam cookies are popular in India as a tea-time snack. So, here is the easy and fail-proof recipe. Thanks to my friend for the initial recipe!

Ingredients (about 20-25 cookies):

1. 1/4 cup sugar
2. 1/4 cup thick yogurt (greek or whole)
3. 3/4 cup vegetable oil
4. 1.5 teaspoons salt
5. 2 cups all purpose flour
6. 1 tablespoon or 2 teaspoons oregano seeds / dried oregano (omam/ajwain)
7. 1 teaspoon baking soda

Preparation:

1. Beat the sugar, yogurt, and vegetable oil for a couple of minutes until everything is incorporated. 
2. Separately sift/mix the flour, salt, soda, and oregano seeds. 
3. Slowly add the dry ingredients to the wet ingredients and mix gently with a spatula. When the dough begins to come together, knead gently to mix everything. Do not over-mix or knead too much. 
4. Preheat the oven to 350 F. On a parchment lined baking sheet, form small (1/2 - 1 inch radius) balls and gently press down. Place them 1/2 inch apart and bake for 15-20 minutes until slightly brown around the edges and underneath the cookies. It took me 18 minutes (precisely) for the underside of the cookies to turn golden. 
5. Remove and let the cookies cool for 10-15 minutes. Store in an air-tight container