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
- Preheat oven to 350°F and line 2-3 baking sheets with parchment paper.
- In a large bowl or mixer, mix together all the dry ingredients: flour, sugar, baking powder, salt, cinnamon and nutmeg.
- With mixer set to low speed, slowly add vanilla followed by melted butter and continue mixing - pausing just before the dough fully forms.
- Pour in milk and mix until all ingredients are fully incorporated.
- 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.
- 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