Name: Lebanese Easter Cookies
Prep time: 2 h
Cook time: 15 min
Total time: 10 h 15 min
Yield: 60
Cuisine: US
Ingredients: 1.5 pounds (680g) unsalted butter; 4 cups (800g) granulated white sugar; 1 cup (240ml) water; 9 cups (1125g) fine semolina flour; 8 cups (960g) all-purpose flour; 0.25 cup (35g) black sesame seeds; 1.5 tablespoons instant dry yeast; 1 teaspoon ground cinnamon; 1 teaspoon ground mahleb; 0.5 teaspoon freshly grated nutmeg; 0.5 teaspoon ground cloves; 0.5 teaspoon ground cardamom; 0.5 teaspoon ground allspice; Cooking spray or parchment paper; 0.25 cup (60ml) rose water; 0.25 cup (60ml) orange flower water; 1 cup (240ml) warm water

Celebrate Easter with these aromatic and flavorful cookies, reminiscent of traditional Lebanese baking. Infused with a blend of warm spices and floral essences, these treats are sure to become a cherished family tradition.

Follow The Directions

01

Step

Melt butter in a saucepan over low heat. (5 minutes)

02

Step

Stir in sugar and water until the sugar dissolves. Avoid boiling. (3 minutes)

03

Step

Remove from heat and let it cool slightly. (10 minutes)

04

Step

Combine semolina flour and all-purpose flour in a large bowl. (2 minutes)

05

Step

Add the melted butter mixture, sesame seeds, yeast, cinnamon, mahleb, nutmeg, cloves, cardamom, and allspice. Mix thoroughly for about 10 minutes. (10 minutes)

06

Step

Cover the bowl with plastic wrap and let the dough rest for 1 hour. (60 minutes)

07

Step

Grease 3 baking sheets with cooking spray or line with parchment paper. (5 minutes)

08

Step

In a small bowl, pour rose water and orange flower water. (2 minutes)

09

Step

In a second small bowl, pour warm water. (2 minutes)

10

Step

Transfer dough to a floured surface. (2 minutes)

11

Step

Take about 1 cup of dough, dip your fingers in warm water, and knead for a few minutes. (5 minutes)

12

Step

Dip the dough in flower water and knead again until soft and pliable. (3 minutes)

13

Step

Roll the dough into a 12-inch rope, about 1 inch in diameter, with your palm. (3 minutes)

14

Step

Cut the rope in half and form each piece into a wreath, pinching the ends. (5 minutes)

15

Step

Place the wreaths on the prepared baking sheets. (3 minutes)

16

Step

Repeat with remaining dough. (20 minutes)

17

Step

Cover the cookies and refrigerate for 8 hours to overnight. (480 minutes)

18

Step

Preheat oven to 350°F (175°C). (15 minutes)

19

Step

Remove baking sheets from refrigerator and allow to come to room temperature while oven preheats. (15 minutes)

20

Step

Bake cookies until golden brown, about 15 minutes. (15 minutes)

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 5 Ratings)

Total Reviews: (4)

John Lebsack
Jun 25, 2025
A bit time-consuming, but definitely worth the effort!
Sandra Weimann
May 30, 2025
My family loved these. They are now a part of our Easter tradition.
Maegan Jenkins
May 18, 2025
The hint of rose water and orange flower water makes them so special.
Chad Fritsch
May 1, 2025
These cookies are amazing! The spices are perfectly balanced.

Lebanese Easter Cookies