Delicately crisp and golden, these traditional Syrian Sesame Seed and Pistachio Cookies are a celebration of classic Middle Eastern baking. With a fragrant, buttery base and a crunchy topping of toasted sesame seeds, they offer the perfect balance of texture and subtle sweetness — ideal alongside a warm cup of tea or Arabic coffee.
Why You’ll Love This Recipe
These cookies are wonderfully simple yet rich in cultural flavor. The combination of roasted pistachios, aromatic sesame seeds, and the optional addition of mahlab (a traditional spice made from cherry pits) gives them a unique depth and authenticity. Their light crispness and delicate nutty aroma make them a favorite for holidays, afternoon tea, or everyday indulgence.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- all-purpose flour
- baking powder
- salt
- ground mahlab (optional, for authentic flavor)
- unsalted butter, softened
- sugar
- milk (or as needed)
- vanilla extract
- shelled pistachios, roughly chopped
- toasted sesame seeds
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, and mahlab (if using).
- In a separate large bowl, cream the softened butter and sugar together until light and fluffy.
- Stir in the vanilla extract and milk. Gradually incorporate the dry ingredients until a soft, pliable dough forms.
- Gently fold in the chopped pistachios.
- Shape the dough into small balls or short logs, flatten slightly, and press one side into the toasted sesame seeds.
- Place cookies sesame side up on the prepared baking sheet, spacing them slightly apart.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Cool completely on a wire rack. Serve with tea or store in an airtight container for up to 1 week.
Servings and timing
Servings: 20 cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Calories per serving: 170 kcal
Variations
- Nut-Free: Replace pistachios with sunflower seeds or leave them out for a plain sesame cookie.
- Mahlab-Free: If mahlab isn’t available, a touch of almond extract or orange zest can offer a fragrant alternative.
- Extra Sweet: Sprinkle a bit of sugar over the top before baking for a slight crunch.
- Shape It Differently: Use cookie cutters or a piping bag for more decorative presentations.
Storage/Reheating
Store cooled cookies in an airtight container at room temperature for up to 7 days.
For longer storage, freeze them in a sealed container for up to 2 months.
To refresh slightly, warm briefly in a low oven (300°F / 150°C) for a few minutes.
FAQs
What is mahlab and is it necessary?
Mahlab is a Middle Eastern spice made from the seeds of St. Lucie cherries. It adds a subtle almond-cherry aroma but is optional in this recipe.
Can I make these cookies gluten-free?
Yes, substitute a gluten-free all-purpose flour blend designed for baking. Texture may vary slightly.
Can I use other nuts?
Yes, almonds or walnuts make excellent substitutes if pistachios are unavailable.
How do I toast sesame seeds?
Spread them in a dry skillet over medium heat and stir until golden and fragrant, about 3–5 minutes.
Do I need to chill the dough?
Not required for this recipe, but if the dough feels too soft, chilling for 15 minutes can help with shaping.
Can I use ghee instead of butter?
Yes, ghee will add a slightly richer, nuttier flavor, though the texture may be more crumbly.
How thick should the cookies be?
Flatten just slightly — about 1/2 inch thick is ideal for crisp edges and a tender center.
Are these cookies very sweet?
No, they have a lightly sweet, balanced flavor. For sweeter cookies, add an extra tablespoon of sugar.
Can I serve them during Ramadan or Eid?
Absolutely — they are a perfect treat for festive occasions, especially when paired with tea.
What type of pistachios should I use?
Unsalted, shelled pistachios are best. Lightly toasting them enhances flavor before mixing into the dough.
Conclusion
Syrian Sesame Seed and Pistachio Cookies offer a delightful blend of crisp texture, warm spices, and subtle sweetness — making them a standout addition to any tea tray or dessert platter. With their traditional roots and elegant simplicity, these cookies are sure to impress both guests and loved ones, delivering a taste of the Levant in every bite.
PrintSyrian Sesame Seed and Pistachio Cookies
Delicately crisp and golden, these traditional Syrian cookies are studded with vibrant pistachios and coated in fragrant toasted sesame seeds — perfect with tea or coffee and rich in Middle Eastern charm.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Syrian
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground mahlab (optional, for authentic flavor)
- 1/2 cup unsalted butter, softened
- 1/3 cup sugar
- 1/4 cup milk (or as needed)
- 1 tsp vanilla extract
- 1/2 cup shelled pistachios, roughly chopped
- 1/2 cup toasted sesame seeds
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and mahlab (if using).
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Stir in vanilla extract and milk. Gradually add the dry ingredients to the wet until a soft, pliable dough forms.
- Fold in chopped pistachios evenly.
- Shape dough into small balls or logs, flatten slightly, and press one side into the toasted sesame seeds.
- Arrange cookies sesame side up on the baking sheet and bake for 12–15 minutes, or until lightly golden.
- Let cool on a wire rack. Serve with tea or store in an airtight container.
Notes
- Mahlab adds a subtle cherry-almond aroma but is optional.
- Chill dough briefly if too soft to shape easily.
- For extra crunch, toast sesame seeds just before coating.
- Store in an airtight container for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 170 kcal
- Sugar: 5g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg