Kahk Cookies Recipe

5 from 3 votes

Learn how to make an easy version of classic Kahk Cookies for the perfect dessert to celebrate Eid and all your favorite holidays!

Prep Time20

Course: Dessert

Cuisine: egyptian, middle eastern

Keyword: cookies, egyptian cookies, egyptian dessert, eid cookies, kahk, kahk cookies

Servings: cookies

Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper, and set aside.
In a bowl, combine the flour, baking powder, yeast, salt, sesame seeds, and spices (if using). Set aside.
2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon instant yeast, 1/8 teaspoon sea salt, Optional: 2 Tablespoons sesame seeds, Optional: 1 teaspoon reheet il kahk
In the bowl of a stand mixer, beat the butter, vanilla extract, and powdered sugar until creamy.
1 cup clarified butter or ghee, 1 teaspoon vanilla extract, 1/4 cup powdered sugar
Turn the mixer on low, and add the dry ingredients, mixing until just combined. Increase the speed to high, add the water, and beat until the ingredients come together as a dough. It will have a similar texture to a playdough.
1 tablespoon water
Use a small ice cream scoop to portion out 1-inch balls of dough. Roll them between two palms, and place them on the prepared baking sheet, 1-inch apart. Stamp the cookies down with a cookie stamp.
Bake 17-19 minutes. They will be blonde on top and the bottom takes is a light golden brown color.
Let the cookies cool slightly before transferring them to a wire rack to cool completely.
Dust with powdered sugar just before serving, and enjoy!
Store at room temperature for up to 1 week or in the fridge for up to 1 month.