Barazek Cookies- A Middle Eastern Cookies

Look no further toGhraybeh Cookies impress this holiday season than this unique Barazek cookie recipe. Barazek cookies, a delightful Middle Eastern and Mediterranean treat originating in Syria, are perfect for festive occasions. In Jordan, where I’m from, sweet shops are filled with stacks of these golden delights, available in small and large sizes—ideal for those craving more than just a single bite.

At first, I was hesitant to try making Barazek cookies, fearing I couldn’t replicate the traditional flavors I adore. However, I took on the challenge after successfully baking Middle Eastern cookies like Ghraybeh. After a few trial runs, I met and exceeded expectations, passing ‘My Husband’s Taste Test,’ as he’s a huge fan of Middle Eastern sweets. His only request was for more crunch on top, a wish that may come true if we ever get a convection oven!

Ingredients for your Barazek cookie recipe:

For the Dough:

• Flour: The main dry ingredient for the cookie dough.
• Ghee (Room Temperature): Adds a rich, buttery flavor and helps bind the dough.
• Sugar: Provides sweetness to the dough.

For the Sesame Seeds Topping:

• Toasted Sesame Seeds: These give the cookies their classic nutty and crunchy texture.
• Granulated Sugar: Adds sweetness to the sesame seed topping.
• Date Molasses: Provides a deep, sweet, and slightly tangy flavor to complement the sesame seeds.
• Thick Simple Syrup: Used to bind the sesame seeds and sugar mixture.

Additional Topping (Optional):

• Crushed Unsalted Pistachio: Adds a delightful nutty crunch and a pop of green color to your Barazek cookies.

Tips for Making The Best Traditional Barazek Cookies

• Baking is a science, so weigh the ingredients. Don’t count on measuring to produce perfect cookies!
• Only use ghee-clarified butter, not regular butter. The ghee must be at room temperature, not melted or cold. 
• Mix the flour and ghee in a bowl when you make the dough, then transfer to a flat surface. Work with the palms of your hands to incorporate the ghee into the flour with a bit of pressure. The dough should become silky and soft to the touch! 
• When you place raw sesame seeds in the oven to toast at 350 degrees Fahrenheit, flip them repetitively so they don’t burn. Or if you are toasting them in a skillet, don’t walk away or become distracted. It is only too easy to burn or over-toast these tiny seeds!
• I loved the final taste of these cookies when I used date molasses and simple syrup to make the sesame seeds sticky. You could use both or simple syrup, whatever you have on hand! 
• You must be patient when working with your hands; keep mixing until the sesame becomes sticky. Don’t add more syrup or sugar, as it will burn and give the final cookie a lousy taste. 
• When shaping the cookies, choose whether to make them thick, thin, small, or large. It’s whatever you prefer!
• Check your oven. Mine is not a convection oven, so 12 minutes was a great baking time for soft, chewy cookies. I rotated the baking sheet halfway through the baking time, which helped! If you have a conventional oven, 8 to 10 minutes should be enough.