Here’s a classic Semolina Cookies recipe 🍪
These cookies are lightly crisp on the outside, tender inside, and delicately sweet—popular in many Mediterranean and Middle Eastern kitchens.
Semolina Cookies
Ingredients
- 1 cup fine semolina
- 1½ cups all-purpose flour
- ¾ cup butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2–3 tablespoons milk (as needed)
Optional toppings
- Powdered sugar
- Sesame seeds
- Chopped nuts
- Jam (for thumbprint style)
Directions
1. Preheat the Oven
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Mix Dry Ingredients
- In a bowl, whisk together:
- Semolina
- All-purpose flour
- Baking powder
- Salt
- Set aside.
3. Cream Butter and Sugar
- In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).
- Add the egg and vanilla extract.
- Mix until fully combined.
4. Make the Dough
- Gradually add the dry ingredients to the butter mixture.
- Mix until a soft dough forms.
- If dough feels dry, add milk 1 tablespoon at a time until smooth but not sticky.
5. Shape the Cookies
- Scoop about 1 tablespoon of dough per cookie.
- Roll into balls and place on the baking sheet.
- Flatten slightly with your fingers or a fork.
- Add toppings if desired (press gently so they stick).
6. Bake
- Bake for 12–15 minutes, until:
- Bottoms are lightly golden
- Tops remain pale (do not overbake)
7. Cool
- Let cookies rest on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
- Dust with powdered sugar if desired.
Tips for Best Results
- Use fine semolina for a smoother texture.
- Cookies firm up as they cool.
- For softer cookies, slightly underbake.
- Store in an airtight container for up to 5 days.
Variations
- Lemon Semolina Cookies: add lemon zest
- Orange Semolina Cookies: add orange zest
- Thumbprint Cookies: press a small well and fill with jam
- Nutty Version: mix chopped almonds or pistachios into dough