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Sekerpare (Turkish Semolina Cookies)
5 from 18 votes

Sekerpare (Turkish Semolina Cookies)

Sekerpare are Turkish semolina cookies featuring a tender, buttery dough enriched with vanilla and semolina for texture, topped with nuts and soaked in a rose-flavored sugar syrup. The combination yields soft, syrupy cookies with a delicate crumb, ideal for enjoying with tea or as a sweet snack. Their rich syrup soaking ensures moistness and lasting flavor.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 24 pieces
Calories: 192 kcal
Course: Dessert, Snacks
Cuisine: Mediterranean, Middle Eastern, Turkish

Ingredients

For the Syrup
  • 400 g caster sugar or granulated sugar
  • 500 ml water
  • 1 teaspoon lemon juice
For the Cookies
  • 150 g butter softened at room temperature, unsalted
  • 70 g icing sugar
  • 20 g semolina
  • 350 g all-purpose flour plain white flour
  • 1 medium egg
  • 1 egg white
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 5 g baking powder
  • 24 hazelnut or almonds or pistachio nuts
  • 1 egg for the egg wash, yolk

Instructions

Making the Syrup
    Cup of Yum
  1. Place the water and sugar in a pan and put on medium heat. 
  2. Stir it until the sugar dissolves, bring it to a boil, and let it gently boil for 15 to 20 minutes. 
  3. Add a few drops of lemon juice, let it simmer for a few more minutes, and then remove the pan from heat. 
  4. Let it cool down while making the semolina cookies. 
Making the Cookies
  1. Preheat your oven to 180° C - 360° F (fan oven).
  2. Sift the flour in a large bowl and then add the egg, egg white, softened butter, icing sugar, semolina, vanilla paste, and baking powder.
  3. Mix well using your hands until you have a nice and smooth dough.
  4. Divide the dough into 24 equal pieces and turn them into balls.
  5. Lightly flatten the dough balls and place them on a baking tray leaving enough space between each as they will rise when cooked.
  6. Lightly press in the middle of the cookies with your fingertip and place a piece of hazelnut on each cookie.
  7. Eggwash the cookies with a pastry brush and place the baking tray in preheated oven.
  8. Bake them for 20- 25 minutes or until they are golden brown.
  9. Let the cookies cool down for 5 minutes and then pour the syrup on with a ladle.
  10. Cover the tray with a lid or cling film and let the cookies absorb the syrup and turn soft & moist, almost like a cake consistency.

Notes

  • Use softened butter at room temperature, not melted, for proper dough texture.
  • Leave enough space between dough pieces on the baking tray as cookies will expand during baking.
  • Let the syrup cool to room temperature before pouring over the freshly baked cookies to ensure proper absorption.
  • Store Sekerpare in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition Information

Calories 192kcal (10%) Carbohydrates 31g (10%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 28mg (9%) Sodium 29mg (1%) Potassium 33mg (1%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 177IU (4%) Vitamin C 1mg (1%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 pieces

Amount Per Serving

Calories 192

% Daily Value*

Calories 192kcal 10%
Carbohydrates 31g 10%
Protein 3g 6%
Fat 7g 11%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 28mg 9%
Sodium 29mg 1%
Potassium 33mg 1%
Fiber 1g 4%
Sugar 20g 40%
Vitamin A 177IU 4%
Vitamin C 1mg 1%
Calcium 21mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.