Baklava Cookies Recipe

Introduction

Baklava Cookies capture the rich, nutty flavors of traditional baklava in a soft, sandwich-style cookie. With a cinnamon-sugar coating and a sweet pistachio filling, these treats are perfect for anyone who loves a little indulgence with their tea or coffee.

Ingredients

• 1/2 cup (100 g) granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup (53 g) packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon orange zest
• 1/4 teaspoon kosher salt
• 1 large Eggland’s Best egg
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/2 cups (180 g) all-purpose flour
• 1/2 cup roasted unsalted pistachios, finely chopped, plus more for topping
• 2 tablespoons honey, plus more for drizzling
• 2 1/4 teaspoons ground cinnamon, divided
• 1/3 cup (67 g) granulated sugar

Instructions

1. Step 1: In a large bowl, beat granulated sugar, softened butter, light brown sugar, 1/4 teaspoon cinnamon, orange zest, and kosher salt with a handheld mixer on medium-high speed until the mixture is light and creamy, about 1 to 2 minutes. Scrape down the bowl as needed.
2. Step 2: Add the egg, baking powder, and baking soda, then beat until fully combined, approximately 45 seconds. Scrape the bowl again to ensure even mixing.
3. Step 3: Mix in the flour on low speed just until incorporated. Cover the dough and chill it while you prepare the filling.
4. Step 4: In a medium bowl, combine the chopped pistachios, 2 tablespoons honey, a pinch of salt, and 1/4 teaspoon cinnamon. Stir well. In a separate medium bowl, mix granulated sugar with the remaining 2 teaspoons cinnamon to create cinnamon sugar.
5. Step 5: Line two baking sheets with parchment paper. Using a tablespoon, scoop 26 level tablespoons of dough onto one sheet and gently flatten each into a disk. If the dough is too sticky, dampen your hands slightly or chill the dough for 10 minutes.
6. Step 6: Place 2 teaspoons of the pistachio filling onto 13 of the dough disks. Top each with another dough disk to create a sandwich, pinch the edges to seal, and then roll gently into balls.
7. Step 7: Roll each ball in the cinnamon sugar mixture and place back on the baking sheet. Chill the balls for 30 minutes. Preheat the oven to 350°F (180°C) and arrange oven racks in the upper and lower thirds.
8. Step 8: Space the chilled cookie balls about 2 inches apart on the baking sheets. Bake for 11 to 13 minutes, rotating sheets and positions halfway through, until cookies are set on top but still soft in the middle.
9. Step 9: Let the cookies cool on the baking sheets for 2 minutes, then transfer them to wire racks to cool completely.
10. Step 10: Once cooled, drizzle the cookies with honey and sprinkle with extra chopped pistachios before serving.

Tips & Variations

• If the dough feels too sticky to handle, chilling it for a little longer will make shaping easier.
• Try substituting walnuts or almonds for pistachios for a different nutty flavor.
• For extra aroma, add a pinch of ground cardamom to the cinnamon sugar coating.
• Use raw orange zest for a more vivid citrus flavor; avoid the white pith as it can be bitter.

Storage

Store the baklava cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 1 week. Before serving, let refrigerated cookies come to room temperature, or warm them briefly in the oven to restore softness. Avoid freezing, as honey and nuts can change texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pistachio filling ahead of time?

Yes, you can prepare the pistachio filling a day in advance and keep it covered in the refrigerator. Bring it to room temperature before assembling to make it easier to scoop.

What can I use if I don’t have orange zest?

If you don’t have fresh orange zest, you can substitute with a small amount of orange extract (about 1/4 teaspoon) or omit it altogether. The cookies will still be delicious with their rich cinnamon and pistachio flavors.

Baklava Cookies Recipe

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★★★★★

4.6 from 128 reviews

• Author: lilan
• Total Time: 1 hour 3 minutes
• Yield: 26 cookies 1x

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Description

These Baklava Cookies are a delightful fusion of classic baklava flavors and buttery, tender cookies. Featuring a cinnamon-scented dough filled with a honeyed pistachio mixture, they are rolled in cinnamon sugar and baked until soft and flavorful. Drizzled with honey and topped with chopped pistachios, these cookies offer a perfect balance of sweet, nutty, and spiced notes reminiscent of traditional Middle Eastern baklava in a handheld treat.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup (100 g) granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup (53 g) packed light brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp orange zest
• 1/4 tsp kosher salt
• 1 large Eggland’s Best egg
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 1/2 cups (180 g) all-purpose flour

Filling & Topping

• 1/2 cup roasted unsalted pistachios, finely chopped, plus more for topping
• 2 tbsp honey, plus more for drizzling
• 2 1/4 tsp ground cinnamon, divided
• 1/3 cup (67 g) granulated sugar

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Instructions

1. Prepare Cookie Dough: In a large bowl, beat together granulated sugar, softened butter, brown sugar, 1/4 tsp cinnamon, orange zest, and kosher salt using a handheld or stand mixer with paddle attachment until light and creamy, about 1 to 2 minutes, scraping down the bowl as needed.
2. Add Wet Ingredients: Beat in the egg, baking powder, and baking soda until fully combined, about 45 seconds, scraping down the bowl as needed.
3. Incorporate Flour: Add the all-purpose flour and beat on low speed just until the flour is incorporated. Cover the dough and chill it while preparing the filling.
4. Make the Filling: In a medium bowl, combine finely chopped roasted pistachios, 2 tbsp honey, 1/4 tsp cinnamon, and a pinch of salt, mixing well.
5. Prepare Cinnamon Sugar: In a separate bowl, mix together granulated sugar and the remaining 2 tsp cinnamon.
6. Shape Cookies: Line two baking sheets with parchment paper. Using a tablespoon measure, scoop 26 level tablespoons of dough onto one baking sheet and flatten each into a disk. If dough is very sticky, moisten hands slightly or chill dough for 10 minutes to handle easier.
7. Assemble Sandwich Cookies: Spoon 2 tsp of the pistachio filling onto 13 of the dough disks, then top each with a second dough disk. Pinch edges firmly to seal and roll each sandwich into a ball.
8. Roll in Cinnamon Sugar: Roll each ball in the prepared cinnamon sugar to coat, then place back on the baking sheet. Chill the balls for 30 minutes in the refrigerator.
9. Preheat Oven and Bake: Arrange oven racks in the upper and lower thirds and preheat oven to 350°F (175°C). Arrange chilled cookie balls spaced 2 inches apart on the baking sheets. Bake for 11 to 13 minutes, rotating baking sheets top to bottom and front to back halfway through, until the tops are set but centers remain soft.
10. Cool and Finish: Let cookies cool on the baking sheets for 2 minutes before transferring to a wire rack to cool completely. Once cooled, drizzle generously with honey and sprinkle additional chopped pistachios on top for garnish.

Notes

• If the dough feels too sticky to handle, chilling it for 10 minutes helps firm it up for easier shaping.
• Use damp hands while shaping the dough to prevent sticking.
• Make sure to pinch the edges of the sandwich cookies carefully to avoid leaking filling during baking.
• Rotate the baking sheets during baking to ensure even cooking and browning.
• Store cookies in an airtight container at room temperature for up to 5 days. Reheat gently to soften if desired.
• You can substitute orange zest with lemon zest for a different citrus note.

• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern-inspired

Keywords: Baklava Cookies, Pistachio Cookies, Honey Cookies, Cinnamon Cookies, Middle Eastern Cookies, Nutty Cookies, Homemade Cookies