Baklava Cookies
User Reviews
5
Baklava Cookies
Description
Baklava Cookies use a dough enriched with butter, brown sugar, vanilla, and egg, combined with flour, baking powder, cinnamon, and salt. The dough is chilled to help with rolling out thinly and cutting shapes. While chilling, a honey, cinnamon stick, and vanilla mixture is slowly heated to develop a fragrant glaze.
After rolling and cutting, the nut mixture of chopped roasted pistachios and walnuts is pressed into the cookie surfaces. Baking until edges are lightly browned results in cookies with a lightly crisp edge and a tender interior. Drizzling honey glaze over warm cookies adds sticky sweetness and aromatic depth.
The combination of cinnamon, nuts, and honey recreates elements of traditional baklava in cookie form, offering a spiced, nutty treat well-suited for dessert or tea time. These cookies store well and can be prepped ahead for convenience.
Ingredients
- 1 cup butter softened, 226g, unsalted
- 1 cup brown sugar firmly packed , 200g
- 1 tsp. vanilla extract 5mL
- 1 egg
- 3 cups all-purpose flour 360g
- 1 tsp. baking powder
- ½ tsp. ground cinnamon
- ½ tsp. kosher salt
- ½ cup honey 120mL
- 1 cinnamon stick
- ½ tsp. vanilla
- ½ cup pistachio chopped and roasted, salted kernels
- ½ cup walnuts chopped
Instructions
- With a hand or stand mixer, beat butter, sugar, and vanilla until creamy, about 2 minutes.
- Add egg; beat until fluffy, about 2 minutes.
- Sift together flour, baking powder, and cinnamon. With mixer on low speed, gradually add flour mixture; beat just until combined.
- Divide dough in half; refrigerate 1 hour.
- While dough chills, combine honey, cinnamon stick, and vanilla in a small saucepan. Cook over medium low heat, stirring occasionally, 10 minutes. Remove from heat; set aside.
- Remove dough from refrigerator; let stand 10 minutes. Combine pistachios and walnuts in a bowl. Preheat oven to 325°F.
- Roll dough to 1/8” thick on a lightly floured surface. Cut out cookies with your desired cookie cutter; place on parchment-line cookie sheets, spacing 1 inch apart. Press nut mixture into the cookies.
- Bake until edges are lightly browned, 10 to 12 minutes.
- Let cookies on pans 5 minutes; remove from pans, and let cool on wire racks 10 minutes.
- Drizzle cookies with honey mixture.
Notes
- Chill dough at least 1 hour before rolling to improve handling and texture.
- Cookie dough can be frozen in a sealed bag up to 2 months; thaw overnight in the refrigerator before rolling.
- Use any shape of cookie cutter; dough scraps can be rerolled and topped with extra nuts if desired.
- If short on time, drizzle cookies with honey after baking instead of preparing cinnamon-vanilla honey glaze.
- Store drizzled cookies in an airtight container at room temperature for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 201kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 47mg | 2% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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