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
Rudy sayegh says
I have made these 2 times and both times they come out flat … and I’m following the recipe exactly, what am I doing wrong ? I use unsalted warm butter … it’s my favorite cookie but it’s not cooperating
Mina says
All of your ingredients must be at room temperature. Make use that u heat your oven properly. When u schock the cookies with heat, it does not get flat. Also if you wanna guarantee , after preparing the dough, put it into the refrigerator for 30 min before putting into the oven
Mary mayberry says
Could you please make the recipe in cups I,don’t know how to convert this thank you mary
Carolyn says
My Armenian grandmother made these cookies and we called them Shaker Lama. If you don’t use butter what do you use? I’m looking forward to trying this recipe. I’ll comment on my results.
Jamila says
I thought this was the best recipe I’ve come across for Ghraybeh. The only thing is I think you meant 16 gram balls, not 6. Otherwise perfect and my Lebanese father loved them. Thank you
Nadia's Healthy Kitchen says
Ooo I love these cookies! We used to have them during Eid although we called them ‘shakar lama’ not sure where that names comes from haha. And we also add cardamom 🙂
Geneveieve says
one of my mother’s friends made it with cloves
ssss says
Shaker means sugar. I don’t know what “lama” means.
Emily Rahal says
I believe “sugar” in Arabic is SUKARR….not Shaker….