Ghorayebah, or Butter Cookies from Egypt, are a delicious and simple cookie recipe that you will love. These cookies are made with Ghee and are so tender that they will LITERALLY melt in your mouth. Top them with pistachios or almonds or eat them plain. Either way, you’ll love them!
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Recipe Origins
Ghorayebah, or Butter Cookies, are a popular and traditional cookie that have been eaten in Egypt for centuries.
The cookies are made using 4 simple ingredients and are often eaten during Eid-ul-Fitr (the feast that marks the end of Ramadan) or even during the Christmas season!
Why Make this Recipe
- 4 Ingredients: It doesn’t get much easier than making a recipe with only 4 ingredients! Three of the four are almost guaranteed to be in your pantry already, so you won’t need to purchase a lot of ingredients, either.
- A Unique Taste: The ghee base of this recipe makes it unlike any other cookie recipe that I’ve ever tasted. You can taste the flavor of the ghee in the cookie, which makes them so unique and delicious. Plus, the flavor intensifies the longer that you chew the cookie, making it an exciting experience for your taste buds.
- “Travel” to Egypt: This recipe will show you How to Make Butter Cookies, also known as Ghorayebah. These cookies are popular in Egypt and are eaten at the time of special holidays! If you want to visit Egypt but can’t, these cookies are a great way to experience some of its culture from your own home (and so is this Koshari!).
What Ingredients are in this Recipe?
- Ghee: Make sure to use a ghee that is not melted while at room temperature. You should look for a “highly clarified” brand.
- Sugar: Make sure to use powdered sugar. If you do not have powdered sugar, you can blend granulated sugar in a blender until it becomes powdered.
- Flour: I use all-purpose flour for this recipe
How to Make this Recipe
Step 1: Make the Dough
In a large mixing bowl, beat the ghee on a medium speed until it gets light and fluffy and looks whipped.
Sift the powdered sugar into the ghee and use your hand mixer to beat again on medium speed until it looks light and fluffy.
Add the baking powder, then add 1 cup of flour. Knead the dough with your hands until the dough comes together and is completely combined. Then add another cup of flour and knead again. The dough will be very soft.
Cover the dough and refrigerate for at least 20 minutes (or longer).
Step 2: Form the Cookies
When the dough has finished refrigerating, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Remove the dough from the fridge and form the cookies into small balls, a bit smaller than a golf ball, and place them on the cookie sheet.
Use the palm of your hand to LIGHTLY press down on the cookie.
Add a pistachio on top if you’d like.
Step 3: Bake and Serve
Bake in the oven for 12-15 minutes or until the cookies firm up.
Allow them to rest on the baking sheet until cooled before transferring them to another plate.
Then, sprinkle powdered sugar on top and enjoy!
Expert Tips
- You can substitute unsalted butter for the Ghee if you’d like, however it will change the flavor and texture of the cookie significantly. So much so, in fact, that it wouldn’t be considered Ghorayebah anymore. Stick to clarified butter if you can!
- I added pistachios on top of the cookies, but you can also add almonds or any other nut that you think would be delicious
- If you can’t find ghee and want to make it yourself, visit this recipe for Nitter Kibbeh from Djibouti. Follow the instructions without adding anything but the butter and you will have ghee!
Recipe FAQs
How Long Will These Cookies Last?
You can store the butter cookies in an airtight container. As long as they are in this container, they should last for about one week.
How Do I Know When the Cookies are Done?
The butter cookies (Ghorayebah) won’t change colors/shapes completely like most other cookies do. Instead, keep an eye on the bottom of the cookie. When it starts to brown, you’ll know that your Ghorayebah are ready.
Do not wait until the cookies are completely toasted on top or they will be overcooked.
Can I Add Any More Spices to the Cookies?
Most of the time, Ghorayebah (butter cookies) are enjoyed with these simple ingredients. Some bakers in Egypt will add a touch of cardamom to the cookie, which makes them so delicious.
Feel free to experiment with any other spices you think would be delicious. Though not traditional, cinnamon would be another great option.
Did you enjoy this article on How To Make Butter Cookies from Egypt? If so, make sure to check out these other recipes that I picked out just for you:
How to Make Butter Cookies
Ingredients
- 1 cup ghee
- ½ cup powdered sugar, sifted
- ⅛ tsp baking powder
- 2 cups all-purpose flour, sifted
- Pistachios
Instructions
- In a large mixing bowl, beat the ghee on a medium speed until it gets light and fluffy and looks whipped.
- Sift the powdered sugar into the ghee and use your hand mixer to beat again on medium speed until it looks light and fluffy.
- Add the baking powder, then add 1 cup of flour. Knead the dough with your hands until the dough comes together and is completely combined. Then add another cup of flour and knead again. The dough will be very soft.
- Cover the dough and refrigerate for at least 20 minutes (or longer).
- When the dough has finished refrigerating, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Remove the dough from the fridge and form the cookies into small balls, a bit smaller than a golf ball, and place them on the cookie sheet. Use the palm of your hand to LIGHTLY press down on the cookie. Add a pistachio on top if you’d like.
- Bake in the oven for 12-15 minutes or until the cookies firm up. Allow them to rest on the baking sheet until cooled before transferring them to another plate. Then, sprinkle powdered sugar on top and enjoy!
Notes
- Ghee: Make sure to use a ghee that is not melted while at room temperature. You should look for a “highly clarified” brand.
- Sugar: Make sure to use powdered sugar. If you do not have powdered sugar, you can blend granulated sugar in a blender until it becomes powdered.
- Flour: I use all-purpose flour for this recipeYou can substitute unsalted butter for the Ghee if you’d like, however it will change the flavor and texture of the cookie significantly. So much so, in fact, that it wouldn’t be considered Ghorayebah anymore. Stick to clarified butter if you can!
- I added pistachios on top of the cookies, but you can also add almonds or any other nut that you think would be delicious
- If you can’t find ghee and want to make it yourself, visit this recipe for Nitter Kibbeh from Djibouti. Follow the instructions without adding anything but the butter and you will have ghee!
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