Ghraybeh cookies are a type of shortbread that are wonderfully simple to make requiring only three ingredients. These cookies are known for their soft, melt-in-your-mouth texture and are often topped with a pistachio for a little extra flair.
What Are Ghraybeh Cookies?
Ghraybeh is a beloved Middle Eastern shortbread cookie known for its simplicity and elegance. These cookies have a soft texture that melts as you eat them. Growing up, I always loved these cookies; they are often a highlight at celebrations and gatherings, especially served alongside coffee or tea. Traditionally, Ghraybeh is a treat during festive occasions like Eid, often presented alongside Maamoul cookies, another favorite Middle Eastern cookie.
In recent years, creative variations of the classic Ghraybeh started appearing in bakeries, offering new and fun flavors. Some versions are stuffed with crushed pistachios or almonds, while others are made with anise and filled with sweet date paste.
Ingredients Needed
Complete list of ingredients and amounts can be found in the recipe card below.
- Flour: Ensure you use all-purpose for best results.
- Powdered Sugar: Crucial for the melt-in-your-mouth texture. Do not to use granulated sugar, as it won’t dissolve the same way and will affect the texture.
- Ghee (Samneh Baladi or Regular), or Butter: Samneh baladi is a traditional clarified butter used in Middle Eastern cooking, known for its rich flavor. It gives the cookies their classic soft texture. You can also use regular ghee or substitute it with butter.
- Pistachios or Slivered Almonds: Before baking, press these into the top of each cookie for added crunch and visual appeal.
How to Make Ghraybeh
Tips for the Best Ghraybeh
- Room Temp Ghee/Butter: Make sure your ghee or butter is at room temperature to ensure it creams well with the sugar.
- Watch the Oven: Ghraybeh should not brown; they are done when they are set and retain their pale color.
Storing Tips
Ghraybeh cookies can be stored in an airtight container at room temperature. They keep well for up to two weeks, making them perfect for making ahead of events.
Frequently Asked Questions About Ghraybeh
- Can I use oil instead of ghee? For the best flavor and texture, stick with ghee or butter. Oils do not provide the same richness.
- Can I add flavors to my Ghraybeh? Traditional Ghraybeh is typically plain, but you can add vanilla, almond extract, or rose/orange blossom water for a subtle flavor enhancement.
- Why did my Ghraybeh cookies crack? This usually happens if the dough is too cold, contains too much flour (not enough butter), or has been overworked. Ensure your cookie dough is at room temperature and handle it gently.
More Middle Eastern Dessert Recipes
There you have it – Ghraybeh cookies are as simple as they are delicious. Make sure that you add these to your list of cookies to try!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Ghraybeh (Middle Eastern Shortbread Cookies)
Ingredients
- 1 cup ghee or unsalted butter softened to room temperature
- 1 cup powdered sugar can be reduced to ¾ cup if desired
- 3 cups all purpose flour
- pistachios or slivered almonds
Instructions
- Preheat the oven to 350°F (180°C) or 160°C for a fan oven. Line 2 cookie sheets with parchment paper and set aside.
- In a bowl of a stand mixer, whip butter until creamy. Add powdered sugar, and mix until the mixture is light in color (3 minutes).
- Add the flour to the mixture half a cup at a time, and mix with the mixer until well combined and the dough is soft. The dough should not stick to your hands and is easy to shape into balls or logs without crumbling. If it crumbles, whip for a bit longer and check the dough again.
- Shape into dough balls (each should approximately weigh about 15 grams). Place on the prepared cookie sheets, lightly flatteneach ball and top with a pistachio nut.
- Bake in the preheated oven for 10-12 minutes. The cookies are done when the bottoms of the cookies are light brown.
- Allow the cookies to cool on the cookie sheet for 15 minutes, then transfer to a wire rack to cool completely.
Notes:
- Room Temperature Ingredients: Ensure your ghee or butter is at room temperature to mix smoothly with powdered sugar.
- Sift the Flour: For an even softer texture, sift the flour before adding it to the mixture.
- Chill the Dough: Refrigerate the dough for 30 minutes before shaping to make handling easier.
- Press Toppings Gently: If using pistachios or almonds, gently press them into the cookies before baking to ensure they stick.
- Watch the Oven: Bake until just set; ghraybeh should remain pale and not browned.
- Storing: Keep ghraybeh in an airtight container at room temperature. They can last for up to two weeks, retaining their soft texture.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Don says
growing up in a traditional Arabic family, we always had gribee cookies during the holidays, but I remember them having rose water in the recipe. Is this different?
Joe says
I tried the recipe as is with just the 60 gram of sugar, 125g of ghee, 250g of AP flour (60-100 grams of sugar seems like a pretty big swing with no changes to the rest of the ingredients). The dough stayed too crumbly to ever form a ball. Tried to cook them that way and just ended up with a tray-full of half-cooked crumbs. Now I’m reading recipes on other websites and seeing eggs?
Sarah says
My 4 and 7 year old made these abs loved them! Simple and delicious!
LAA says
I used room temperature butter and added 50g to the recipe to get the dough to a good consistency. I also baked them at 350 degrees F. They came out well.
Teresa Lucas says
Hi I’m on gluten free, nut free, lactose free, seafood free, soy free, corn free, eggs free for health as I have allergies and also i’m coeliac so can I use only gluten free all plain flour as have grown up with Lebanese food almost a my life but the last 15-20 year I just watch the making of these foods but can’t make or eat them but love to health wouldn’t allow it . Can you help me please as I hate wasting food stuff and I don’t have big dogs to eat the mistakes and because of cost, as I on a tight budget and would love help here to make right choice, so if can help can tell me please as I have no one that can help as I have asked but got told just have one you be OK doctors what do they you have beening eating your Lebanese food all your life your Lebanese and you should listen to them but in early years of me been tested all of the above, I thought yeah they are doctors don’t always are right. OH BOY DOCTORS where right in a big way I was so sick the doctor want me to go to hospital but I couldn’t at time had children and no one take them for a week or two, have been very very very very very careful ever since then, kids have allergies yet thats good but doctors make them do the tests as it can happen to them for or may not.
So can you help me please as I love to make them myself the kids go to the shops buy them or make them themselves I can’t even smell them it makes me feel sick.
CAN YOU PLEASE HELP ME
THANK YOU