7 Best Cookie Recipes to Bake This Eid
If you are not a huge of fan of Eid biscuits and kahk but you still want to join in the Eid spirit and have some biscuits with your tea, we’ve got something for you. From the classic chocolate chip cookies to the colourful sugar cookies, we’ve rounded up some of the most tasty cookie recipes out there. Try out our different recipes and landing on the ones you’ll make again and again.
Alfajores
Ingredients
1 1/4 c. cornstarch
1 1/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
12 tbsp. butter, softened
3/4 c. granulated sugar
Zest of 1 lemon
3 large egg yolks
1 tsp. pure vanilla extract
1 (15.8-oz.) jar dulce de leche
1/4 c. shredded coconut
Directions
1. Preheat oven to 350° and line 2 large baking sheets with parchment. In a large bowl, whisk together cornstarch, flour, baking powder, baking soda, and salt.
2. In another large bowl, using a hand mixer, beat butter, sugar, and lemon zest together. Add egg yolks and vanilla and beat until combined. Add dry ingredients and beat until dough comes together. You should be able to squeeze the dough and it holds together at this point.
3. Lightly flour surface and dump dough onto counter. Form into a smooth ball, then divide in half. Working with one half at a time, roll dough out to ¼” thick. Use a 2 ¼” round cookie cutter to cut out dough and place on prepared baking sheet. Repeat with second half of dough. Gather scraps and shape back into a smooth ball, then re-roll and cut out rounds.
4. Place sheet trays in freezer until dough is frozen, at least 15 minutes.
5. Bake frozen dough for 8 minutes, cookies will still be a little soft and won’t have gained much color. Let cool completely.
6. Flip half of the cooled cookies over and spread with dulce de leche. Top with remaining cookies. Roll the sides in shredded coconut.
Lofthouse Cookies
Ingredients
For Cookies:
2 1/4 c. all-purpose flour
1/4 c. cornstarch
1 tsp. baking powder
1 tsp. kosher salt
1/2 c. (1 stick) butter, softened
4 oz. cream cheese, softened
1 c. granulated sugar
1 large egg
1 tsp. pure vanilla extract
1/2 tsp. almond extract
For Buttercream:
3/4 c. butter, softened
2 3/4 c. powdered sugar
1 tbsp. heavy cream
1 tsp. pure vanilla extract
Pinch of kosher salt
Food coloring
Sprinkles, for decorating
Directions
1. In a large bowl, whisk together flour, cornstarch, baking powder, and salt.
2. In another large bowl using a hand mixer, beat butter, cream cheese, and sugar together until light and fluffy. Add egg and extracts and beat until well combined. Add dry ingredients and beat until just combined. Transfer dough to plastic wrap and smooth into a disc. Dough will still be soft and sticky at this point. Refrigerate until well chilled, at least 1 hour.
3. Preheat oven to 350° and line 2 large baking sheets with parchment. Lightly flour surface and place dough on counter. Dust top of dough with flour as well. Roll dough out to ½” thick. Use a 3” round cookie cutter to cut cookies and place on prepared baking sheets 2” apart. Gather scraps and re-roll to cut to cut out more cookies.
4. Bake until edges are just set, but centers are still slightly underdone, 10 to 12 minutes. Cookies shouldn’t gain much color on top. Let cool completely on baking sheets.
5. Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter until completely smooth and creamy, 2 minutes. Add powdered sugar and beat again until light and fluffy, about 3 minutes more. Add heavy cream, vanilla, and a pinch of salt and beat until combined. Add desired food coloring and beat again to combine.
6. Use an offset spatula to frost tops of cooled cookies with a thick amount of frosting, then top with sprinkles.
Butter Pecan Cookies
Ingredients
For the Cookies:
1 c. butter, softened
1 c. packed brown sugar
1/2 c. granulated sugar
2 tsp. pure vanilla extract
2 large eggs
2 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. kosher salt
1 c. chopped pecans
For the Maple Buttercream:
1 c. butter, softened
3 c. powdered sugar
3 tbsp. maple syrup
1/3 c. heavy cream
1 c. pecans, for decorating
Directions
1. Preheat oven to 350º and line 2 baking sheets with parchment paper. In a large bowl using a hand mixer, beat butter and sugars until smooth. Add vanilla and eggs and beat until combined, then add flour, baking soda, and salt and mix until just combined. Fold in chopped pecans and chill dough for 20 to 30 minutes.
2. Using a medium cookie scoop, scoop balls of dough onto prepared baking sheets and bake until golden, 10 to 12 minutes. Let cool completely.
3. Make frosting: In a large bowl using a hand mixer, beat butter until smooth and fluffy, 2 minutes. Add powdered sugar and beat until combined, then add maple syrup and heavy cream and beat until creamy.
4. Frost cookies and decorate with more pecans.
Blueberry Cream Cheese Cookies
Ingredients
For the Cookies:
1 c. granulated sugar
1/2 c. butter, softened
4 oz. cream cheese, softened
1 large egg
1 tbsp. lemon juice
1 tbsp. lemon zest
2 1/2 c. all-purpose flour
1 tsp. baking soda
2 tsp. cornstarch
1/4 tsp. kosher salt
2 c. blueberries
For the Lemon Glaze:
1 c. powdered sugar
1 tbsp. cream
1 tbsp. lemon juice
Zest of 1 lemon
Directions
1. Preheat oven to 350°. Line two baking sheets with parchment paper. In a large bowl, cream together sugar, butter, and cream cheese until fluffy. Scrape down sides, then add egg, lemon juice and zest. Beat until combined.
2. In a medium bowl, combine flour, baking soda, cornstarch, and salt. Beat into the wet mixture just until combined. Gently fold in blueberries.
3. Using a large cookie scoop, scoop dough (about 3 tbsp) onto prepared baking sheets. Bake until cookies are set and edges turn lightly golden, 10 to 15 minutes. Let cool.
4. To make glaze, whisk together powdered sugar, cream, lemon juice and zest. Drizzle
on top of cookies.
Italian Ricotta Cookies
Ingredients
For the Cookies:
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
1/4 c. butter, softened
1 c. granulated sugar
8 oz. ricotta
1 tsp. pure vanilla extract
1/2 tsp. almond extract (optional)
1 egg
For the Icing:
1 c. powdered sugar
2 tbsp. whole milk
1/4 tsp. almond extract (optional)
Sprinkles
Directions
1. Make the cookies: Adjust an oven rack to center position and preheat the oven to 350°. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream together on medium speed the butter and sugar until light and fluffy.
4. Add in the ricotta, vanilla, almond extract, if using, and egg and continue to mix until smooth. (The batter will be quite wet.)
5. Add the dry ingredients and mix just to combine.
6. Portion the dough into approximately 1½ tablespoon portions (or use a medium cookie scoop) onto the parchment spaced 2” apart. Bake for 15 minutes. (The tops will remain pale while the bottoms turn golden brown.) Cool the cookies on a wire rack with parchment paper underneath.
7. Make the icing: Whisk together the powdered sugar and milk until smooth. Whisk in the almond extract, if using. Spoon the icing over the cookies, and top with sprinkles while the icing is still wet.
Chocolate Chip Cookies
Ingredients
1 cup salted butter, softened
1 cup white granulated sugar
1 cup light brown sugar packed
2 tsp pure vanilla extract
2 large eggs
3 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp sea salt
2 cups chocolate chips (or chunks, or chopped chocolate)
Directions
1. Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
2. In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.
3. Cream together butter and sugars until combined.
4. Beat in eggs and vanilla until fluffy.
5. Mix in the dry ingredients until combined.
6. Add 12 oz package of chocolate chips and mix well.
7. Roll 2-3 tbs (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies).
8. Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown.
9. Let them sit on the baking pan for 2 minutes before removing to cooling rack.
Snickerdoodle Cookies
Ingredients
2 1/2 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. kosher salt
1 c. butter, softened
1 1/4 c. granulated sugar, divided
1/2 c. packed brown sugar
2 large eggs
1 tbsp. ground cinnamon
Directions
1. Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
2. In a separate bowl using a hand mixer, beat butter with 1 cup granulated sugar and the brown sugar until light and fluffy, about 2 minutes.
3. Add the eggs, one at a time and beat to combine. Fold dry ingredients in until combined.
4. In a shallow bowl, combine remaining ¼ cup of sugar with cinnamon.
5. Using a medium cookie scoop, scoop and roll the dough into 1 1/2”-inch balls, then roll balls in cinnamon sugar. Arrange about 2” apart on prepared baking sheets.
6. Bake until the cookies begin to crack, about 12 minutes. Let cool on the trays 5 minutes, then use a thin metal spatula to transfer cookies to a wire rack to cool completely.