What the heck is this?
Ghorayeba are Egyptian butter cookies with a texture so delicate they practically vanish the moment they hit your tongue. These little shortbread-style cookies are made with just a handful of ingredients—no eggs, no fuss—and the result is a perfectly crumbly, buttery bite with a touch of sweetness and a signature single clove or almond pressed in the center. They’re traditionally made around Eid, but they honestly deserve a spot on your table year-round.
Why You’ll Love This Recipe
Ultra-buttery with a velvety smooth texture
Only three main ingredients
Naturally egg-free and beginner-friendly
Simple, classic, and crowd-pleasing
Pairs beautifully with tea, coffee, or late-night snacking
The Good Stuff You’ll Need
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup powdered sugar
2 cups all-purpose flour
Pinch of salt
Whole cloves or blanched almonds (for topping)
Let’s Do This
Step 1: Cream the Butter and Sugar
In a large mixing bowl, beat the butter and powdered sugar together until light and fluffy. This takes about 4–5 minutes with a hand mixer on medium-high speed.
Step 2: Add the Flour
Gradually mix in the flour and a pinch of salt. Beat until the dough comes together—it will be soft but should hold its shape. If it’s too crumbly, mix for another minute or two. Avoid overmixing.
Step 3: Shape the Cookies
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. Roll the dough into small smooth balls, about 1 inch wide. Place on the baking sheet and flatten gently with your fingers. Press one whole clove or almond into the center of each.
Step 4: Bake to Perfection
Bake for 15–18 minutes. The cookies should remain pale on top but just barely golden underneath. Do not overbake—ghorayeba are meant to be tender, not crunchy. Let them cool completely on the baking sheet before moving.
Serving Suggestions
Serve with hot black tea or strong Arabic coffee
Dust lightly with extra powdered sugar for a pretty finish
Perfect as part of a cookie platter for holidays or special occasions
Switch It Up
Add a splash of rosewater or vanilla for a floral note
Top with pistachios or a dab of jam instead of cloves
Shape into crescents or thumbprints for variety
Make-Ahead Tips
Dough can be made a day ahead and stored in the fridge
Cookies freeze beautifully once baked—just thaw before serving
Store in an airtight container at room temperature for up to 1 week
Questions People Actually Ask
Q: Can I use salted butter?
A: Yes, just skip the added salt in the recipe. Keep in mind the flavor will be slightly different but still delicious.
Q: Why did my cookies spread too much?
A: Make sure the butter is softened, not melted. Overmixing or placing warm dough on a hot tray can also cause spreading.
Q: Are these the same as Greek kourabiedes?
A: They’re very similar in texture but kourabiedes usually contain almonds and are dusted heavily with powdered sugar, while ghorayeba are simpler and often topped with a clove.
Crisp Egyptian Butter Cookies (Ghorayeba): A Melt-in-Your-Mouth Treat You’ll Want with Every Cup of Tea
- Total Time: 33 minutes
- Yield: 24 cookies 1x
Description
Ghorayeba are Egyptian butter cookies with a texture so delicate they practically vanish the moment they hit your tongue. These little shortbread-style cookies are made with just a handful of ingredients—no eggs, no fuss—and the result is a perfectly crumbly, buttery bite with a touch of sweetness and a signature single clove or almond pressed in the center. They’re traditionally made around Eid, but they honestly deserve a spot on your table year-round.
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup powdered sugar
2 cups all-purpose flour
Pinch of salt
Whole cloves or blanched almonds (for topping)
Instructions
Step 1: Cream the Butter and Sugar
In a large mixing bowl, beat the butter and powdered sugar together until light and fluffy. This takes about 4–5 minutes with a hand mixer on medium-high speed.
Step 2: Add the Flour
Gradually mix in the flour and a pinch of salt. Beat until the dough comes together—it will be soft but should hold its shape. If it’s too crumbly, mix for another minute or two. Avoid overmixing.
Step 3: Shape the Cookies
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. Roll the dough into small smooth balls, about 1 inch wide. Place on the baking sheet and flatten gently with your fingers. Press one whole clove or almond into the center of each.
Step 4: Bake to Perfection
Bake for 15–18 minutes. The cookies should remain pale on top but just barely golden underneath. Do not overbake—ghorayeba are meant to be tender, not crunchy. Let them cool completely on the baking sheet before moving.
Notes
Serve with hot black tea or strong Arabic coffee
Dust lightly with extra powdered sugar for a pretty finish
Perfect as part of a cookie platter for holidays or special occasions
- Prep Time: 15 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: ~130 kcal per serving
- Protein: 1g per serving