Meghle Cookies

Based on 1 ratings

“My absolute favorite recipe so far has to be these Meghle cookies. Meghle is a traditional Lebanese pudding made when a newborn baby comes home. It’s known for the spices used - cinnamon, caraway, and anise seed. When my godson was born, I was in charge of prepping the meghle. One day while I was making a batch of Meghle, I was staring at the spices as I was stirring the pudding in the pot, and I thought, hmmm, let’s put them into my favorite cookie dough recipe and see what happens?!”

Difficulty

Easy 👌
20
min.
Preparation
15
min.
Baking
60
min.
Resting

Ingredients

Pieces:-20+
2 cups flour
1 tsp baking soda
1½ tsp cornstarch
6 tsp ground cinnamon
5 tsp ground caraway
2 tsp ground anise
¼ tsp salt
¾ cup unsalted butter (room temperature)
1 cup light brown sugar
egg (room temperature)
2 tsp vanilla extract
1 cup unsweetened shredded coconut (for coating)
¾ cup chopped pistachio (for coating)

Utensils

  • 3 whisks
  • bowl
  • spatula
  • baking sheet
  • parchment paper
  • cookie scoop
  • Step 1/8

    • 2 cups flour
    • 1 tsp baking soda
    • 1½ tsp cornstarch
    • 6 tsp ground cinnamon
    • 5 tsp ground caraway
    • 2 tsp ground anise
    • ¼ tsp salt
    • whisk
    • bowl

    1. Mix the flour, baking soda, cornstarch, cinnamon, caraway, anise seed, and salt in a large bowl. Set aside.

  • Step 2/8

    • ¾ cup unsalted butter (room temperature)
    • 1 cup light brown sugar
    • whisk

    In a separate bowl, whisk the butter and brown sugar together until no brown sugar lumps remain.

  • Step 3/8

    • egg (room temperature)
    • 2 tsp vanilla extract
    • whisk

    Whisk in the egg, then whisk in the vanilla.

  • Step 4/8

    • spatula

    Mix wet ingredients and the dry ingredients with a large spoon or rubber spatula. The dough will be thick and soft. Cover the dough and chill for at least 1 hour or up to 3 days. Chilling is mandatory.

  • Step 5/8

    • baking sheet
    • parchment paper

    5. Preheat the oven to 165°C. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

  • Step 6/8

    Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes if you had it chilling for more than 2 hours.

    Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes if you had it chilling for more than 2 hours.

  • Step 7/8

    Roll cookie dough balls into shredded coconut and ground pistachios (optional).
    • 1 cup unsweetened shredded coconut (for coating)
    • ¾ cup chopped pistachio (for coating)
    • cookie scoop

    Roll cookie dough balls into shredded coconut and ground pistachios (optional).

  • Step 8/8

    Bake for 15-18 minutes, depending on the oven until the edges are golden brown.

    Bake for 15-18 minutes, depending on the oven until the edges are golden brown.

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