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Egyptian Sweet Cookies

This is one cookie recipe that just gets better with age!

We love a good traditional cookie recipe, but we also like to try something new, maybe put a new twist on something old. Such is the case with these buttery and delicious Eid cookies, or Egyptian sweet cookies. We’ve put our own little spin on what is a centuries-old cookie recipe. The original itself is easy too, but has a few ingredients that we don’t usually keep on hand; to modify, we use melted butter instead of ghee, and add cinnamon and nutmeg for a hint of warmth and spice to the cookie.

Egyptian sweet cookies are made even more amazing with a heavy dusting of powdered sugar. And from time-to-time we like to add a little filling, such as chopped pistachios, walnuts or dates. You’ll definitely want to put these into tins or wrap them in cellophane to share because this recipe makes a ton of cookies! The history behind these cookies is all about celebration, so take a few to share with family and friends at your next special occasion!

Egyptian Sweet Cookies

Serves 30-40 cookies; 1 hour

  • 4 cups flour
  • 2 ½ sticks unsalted butter, melted
  • ½ cup powdered sugar, plus more for dusting
  • ¾ teaspoon baking powder
  • Pinch salt
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup milk, room temperature
  1. Preheat oven to 350°F and line 2-3 baking sheets with parchment paper.
  2. In a large bowl or mixer, mix together all the dry ingredients: flour, sugar, baking powder, salt, cinnamon and nutmeg.
  3. With mixer set to low speed, slowly add vanilla followed by melted butter and continue mixing - pausing just before the dough fully forms.
  4. Pour in milk and mix until all ingredients are fully incorporated.
  5. Scoop a rounded tablespoonful of dough and roll into a ball. Place on a cookie sheets. Make a cross hatch on the top using a fork, pressing down slightly.
  6. Bake each batch for 12-15 minutes, or until bottom edges are slightly browned. Cool completely before dusting generously with powdered sugar.

Recipe adapted from Cleobuttera