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.

Ingredients

Scale

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

Instructions

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.
Add Wet Ingredients: Beat in the egg, baking powder, and baking soda until fully combined, about 45 seconds, scraping down the bowl as needed.
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.
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.
Prepare Cinnamon Sugar: In a separate bowl, mix together granulated sugar and the remaining 2 tsp cinnamon.
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.
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.
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.
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.
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