Ghraybeh Cookies

The Ghraybeh cookie is a traditional Middle Eastern shortbread cookie that melts in your mouth. Possibly one of the easiest cookies to bake from scratch, this is a delicate, buttery treat made from only three ingredients: powdered Sugar, ghee, and flour. While there are only three main ingredients, you should know that I use pistachios for garnish, like my other favorite Middle Eastern sweet, chewy Barazek Cookies.

Ghraybeh shortbread cookies are very famous throughout the Middle East! Many people munch on them with Turkish coffee or tea as they pair together splendidly. It is important to note that many recipes solely use semolina, whereas some use half semolina and half flour. I highly recommend using only flour, as this method yields Ghraybeh cookies with texture and flavor similar to those in Jordan. These cookies are an authentic Middle Eastern delight and perfect for sharing!

Ghraybeh Cookies Ingredients

• All-Purpose Flour (4 ¼ cups): Forms the base of your cookies, providing structure and a soft, tender texture. It’s essential for achieving the classic, delicate crumb of Ghraybeh Cookies.
• Ghee (1 cup): The secret to softer, melt-in-your-mouth cookies. Ghee, with its rich buttery flavor, is crucial for the authentic taste and texture of Ghraybeh. It imparts a smoothness that other fats can’t replicate.
• Powdered Sugar (about 2 cups): Ensures the cookies have a delicate, smooth sweetness without any graininess. Powdered Sugar dissolves easily, contributing to the cookie’s light, airy texture. Using only powdered Sugar is vital to avoiding a grainy texture in the final product.
• Pistachios: Often used as a garnish, pistachios add a touch of elegance, a subtle nutty flavor, and a contrasting color that enhances the visual appeal of the cookies. Their slightly crunchy texture complements the softness of the Ghraybeh.

Each ingredient in this profile plays a specific role in contributing to the overall flavor, texture, and appearance of the Ghraybeh Cookies, ensuring a traditional and satisfying culinary experience.

Tips For Making Perfect Ghraybeh Cookies

Although these cookies are relatively easy to make with only three required ingredients, you should follow a few tips to make the best possible version of a Ghraybeh cookie. Trust me. I have tried many different methods! 

• Be sure to use ghee instead of regular butter. It must be at room temperature and not melted. Read more about working with ghee below to produce a perfect cookie.
• Use only powdered Sugar; using granulated Sugar will make the cookie grainy.
• Beat the Sugar and ghee first until it becomes silky, light in color, and smooth. Then, you can add these ingredients to a bigger mixture.
• Don’t overmix the dough after you add the flour! 
• You must chill the dough for at least an hour.
• These tender cookies only need 9 minutes in the oven. The bottom should not brown; if you feel tempted to bake them for longer, don’t!
• Use the smallest cookie dough scoop you own; this will give you similar-sized cookies and maximize your use of the dough!
• This recipe makes 36 cookies at 25 grams each.
• Use unsalted, whole pistachios. You could toast them a bit for more crunch! 
• Baking is a science, so make sure you weigh the ingredients. Don’t count on measuring!
• No need to butter or grease the baking sheets. 

How to Incorporate the Ghee?

When making Ghraybeh, you should not whip the ghee itself before adding Sugar. I found this makes the cookie airy, and this texture does not suit the flavor. Instead, I opted to mix the powdered Sugar with room-temperature ghee using a hand mixer at medium speed. I scraped the side periodically to ensure every bit of my ingredients was mixed correctly, and once I reached a silky texture, I stopped using the mixer and switched to my hands. I then folded the flour into the ghee sugar mix without kneading, yielding perfectly chewy and authentic Ghraybeh cookies.