Meghle Cookies

Meghle Cookies

Based on 3 ratings
Elianne Hala

Elianne Hala

Community member

"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 👌

Preparation

20 min

Baking

15 min

Resting

60 min

Ingredients

2Servings
25 g
flour
tsp
baking soda
tsp
starch
tsp
ground cinnamon
½ tsp
ground caraway
¼ tsp
ground anise
tsp
salt
17 g
unsalted butter (room temperature)
20 g
light brown sugar
egg (room temperature)
¼ tsp
vanilla extract
9 g
unsweetened shredded coconut (for coating)
7 g
chopped pistachios (for coating)
MetricImperial

Utensils

2 whisks, 2 bowls, spatula, 2 baking sheets, bowl (large)

  • Step 1/8

    • 25 g flour
    • tsp baking soda
    • tsp starch
    • tsp ground cinnamon
    • ½ tsp ground caraway
    • ¼ tsp ground anise
    • tsp salt
    • whisk
    • bowl

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

  • Step 2/8

    • 17 g unsalted butter (room temperature)
    • 20 g 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)
    • ¼ tsp vanilla extract

    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
    • bowl (large)
    • baking sheet

    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).
    • 9 g unsweetened shredded coconut (for coating)
    • 7 g chopped pistachios (for coating)
    • bowl

    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.

  • Enjoy your meal!

    Meghle Cookies

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