Ghraybeh cookies are Middle Eastern shortbread cookies with an amazing buttery texture that melts in your mouth, made with only three ingredients. Ghee (clarified butter), flour, and powdered sugar.
These egg-less white creamy-colored cookies, infused with orange blossom water are incredibly delicious, they’re easy to make with a little effort.
Ghraybeh cookies are extremely scrumptious and unlike any other cookies, they have an amazing buttery texture which in turn makes them soft, and every bite melts in your mouth.
Ghraybeh is a traditional Palestinian cookie that Palestinians often make during the Eid holidays, and Christmas, or Easter.
If you like these cookies you should try Ka’ak and Maamoul, and Anise Date Cookies.
What is Ghraybeh?
Ghraybeh, also spelled as "ghraybeh" or "ghraybi," is a traditional popular Middle Eastern shortbread cookie well known in various countries in the region, such as Lebanon, Syria, Jordan, and Palestine. The term "ghraybeh" is the Arabic word for "swooning", which reflects the soft melt-in-your-mouth texture due to its simple yet rich buttery flavor. Is that where the S shape comes from? I’m going to say highly possible.
Why Ghee (Clarified Butter)?
Ghee is simply pure butterfat that goes through a process in which the milk solids have been removed leaving just the butterfat. Ghee does not include any water, where the milk solids are removed, as it evaporates during the process of turning butter into ghee, leaving us with pure butterfat. And since ghraybeh cookies do not include any milk or other liquid form, the dough is very soft and buttery and that's what gives it a melt-in-your-mouth texture.
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Equipment
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Hand Mixer - For whipping butter and mixing the rest of the ingredients.
Baking Sheet - To use for baking ghraybeh.
Ingredients
Ghee (clarified butter) - Good quality ghee makes all the difference in not only giving this recipe a rich buttery texture but also soft and melty. You can easily make your own ghee.
Powdered sugar - Powdered sugar is used to sweeten the cookies and give them their tender texture, and works best once mixed with butter creating buttercream frosting. Do not use granulated sugar as it will not provide the same texture.
All purpose flour - Flour is the primary dry ingredient in ghraybeh which gives the cookies the best texture. Don’t substitute with gluten-free or self-rising flour or any other flour.
Rose Water or Orange Blossom Water - For an extra unique flavor.
Pistachios - I use raw, shelled, unsalted pistachios for toppings.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | Add softened ghee to a stand or hand mixer, and whip on high speed until fluffy.
Step 2 | Gradually add confectioner sugar (sifted) and orange blossom water mix on a low speed until fully combined.
Step 3 | Slowly add 2.5 cups of all-purpose flour (sifted) and mix on a low speed until everything is well combined. Integrate everything well together until you form a dough. If the dough looks too soft you can gradually add the remainder ½ cup of flour 1 tablespoon at a time.
Step 4 | Use your hands to bring the dough together.
Step 5-A | Start forming small pieces, with your hands roll them into a long log, cut in about 1 finger size, then slightly shape into the letter S.
Step 5-B | Another option can be by simply making a small ball, and flattening it between your palms. Press the middle of the cookie gently with your thumb to form a small indent to add a pistachio on top.
Step 6 | Preheat oven to 325 degrees F. Continue until all the dough is done. Place cookies on a baking tray, and bake for 12-15 minutes.
Variation and Substitution
- You can use other nuts for decorations like pine nuts or almonds.
- You can use chopped roasted almonds, hazelnuts, or pistachios. Mix it with the dough before shaping and baking. The nuts will add an extra flavor and texture.
- You can use vanilla extract instead of orange blossom water.
Storage
- Ghraybeh cookies can be stored in an airtight container for up to one week, and since they contain no milk and no eggs it is safe to leave them for up to 4-5 days without refrigeration, after they can be stored in the fridge for up to 2 weeks, and in the freezer for up to 3 months.
Pro Tips
- Sift confectioner sugar and all-purpose flour for best results.
- Make sure the ghee is soft at room temperature when mixed.
- No need to chill the dough before forming the balls, but it all depends on the room temperature, if the dough is too soft and hard to form then I recommend refrigerating it for 15-20 minutes.
- Ghrabybeh might look super soft once taken out of the stove, don’t be alarmed it will firm up once cooled off. Let it completely cool off before removing it from the baking sheet.
- No need to grease the baking tray since the dough is very buttery and won't stick, but feel free to use parchment paper.
- During baking, ghraybeh won’t turn brown, it will remain in its creamy white color.
FAQ
What would happen if I used butter rather than ghee?
I don’t recommend using butter, but you can, and if you do make sure to use unsalted butter, be aware that you will get more of a crunchy texture rather than melt in your mouth taste.
How do I know that ghraybeh is done during baking if it’s not supposed to turn brown?
You can pay attention to the bottom which will turn lightly golden, also it will feel firm when touched and leave dough residue on your finger.
What can I do if the dough is not working well?
The dough can either turn too soft or too dry. If it's too soft place it in the fridge for 15-20 minutes. If the dough turns out to be dry, you can add 1-2 tablespoons of ghee.
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More Delicious Recipes
Ghraybeh Cookies
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Palestinian - Middle Eastern
Description
Ghraybeh cookies are Middle Eastern shortbread cookies with an amazing buttery texture that melts in your mouth, made with only three ingredients. Ghee (clarified butter), flour, and powdered sugar.
Ingredients
- 1 cup Ghee (clarified butter)
- 1 cup confectioner sugar
- 2.5-3 cups all-purpose flour
- 1 tablespoon orange blossom water
- ½ cup raw pistachios
Instructions
- Preheat oven to 325 degrees F.
- Add softened ghee to a stand or hand mixer, and whip on high speed until fluffy.
- Gradually add confectioner sugar (sifted) and orange blossom water mix on a low speed until fully combined.
- Slowly add 2.5 cups of all-purpose flour (sifted) and mix on a low speed until everything is well combined. Integrate everything well together until you form a dough. If the dough looks too soft you can gradually add the remainder ½ cup of flour 1 tablespoon at a time.
- Use your hands to bring the dough together.
- Start forming small pieces, with your hands roll them into a long log, cut in about 1 finger size, then slightly shape into the letter S.
- Another option can be by simply making a small round ball, and flattening it between your palms. Press the middle of the cookie gently with your thumb to form a small indent to add a pistachio on top.
- Continue until all the dough is done. Place cookies on a baking tray, no need to grease and bake for 12-15 minutes. Cookies will remain pale and not browned.
Notes
- Sift confectioner sugar and all-purpose flour for best results.
- Make sure the ghee is soft at room temperature when mixed.
- No need to chill the dough before forming the balls, but it all depends on the room temperature, if the dough is too soft and hard to form then I recommend refrigerating it for 15-20 minutes.
- Ghrabybeh might look super soft once taken out of the stove, don’t be alarmed it will firm up once cooled off. Let it completely cool off before removing it from the baking sheet.
- No need to grease the baking tray since the dough is very buttery and won't stick, but feel free to use parchment paper.
- During baking, ghraybeh won’t turn brown, it will remain in its creamy white color.
Keywords: Ghraybeh, shortbread cookies
Dina says
For the sfeeha recipe what temperature should the oven be?
Wafa Shami says
Hi Dina, recommended oven temperature to bake sfeeha is 420F and 215C.
Bethany says
How many cookies does the recipe make?
Wafa Shami says
About 30-35 depending on the size you shape for each.