Sugee Semolina Cookies
Delight your taste buds with these melt-in-your-mouth Sugee Semolina Cookies, a classic treat with a buttery richness and a delicate crumb. Made with a harmonious blend of semolina and all-purpose flour, these cookies boast a unique texture that's tender yet slightly crisp around the edges. Enhanced with the warm notes of vanilla and the optional crunch of chopped almonds or cashews, they strike the perfect balance between simplicity and indulgence. These easy-to-make cookies come together in just 35 minutes and are ideal for festive occasions, tea parties, or simply satisfying your sweet cravings. With their beautiful pale color and irresistible flavor, Sugee Semolina Cookies are sure to become a cherished addition to your baking repertoire!
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Recipe Information
Ingredients
- 250 grams Unsalted butter (softened)
- 100 grams Powdered sugar
- 2 large Egg yolks
- 200 grams All-purpose flour
- 100 grams Semolina
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 50 grams Chopped almonds or cashews (optional)
Instructions
Preheat your oven to 160°C (320°F) and line baking trays with parchment paper.
In a large mixing bowl, cream the softened butter and powdered sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the egg yolks and vanilla extract to the bowl. Beat until well combined.
In a separate bowl, sift together the all-purpose flour, semolina, and salt. Gradually add the dry ingredients to the wet ingredients. Mix just until a soft dough forms. If using, fold in the chopped almonds or cashews.
Using a tablespoon or a small cookie scoop, portion out the dough and roll it into small balls. Place the balls onto the prepared baking trays, leaving about 2 cm (1 inch) of space between each cookie.
Gently flatten each ball slightly with your fingers or the back of a spoon.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake as the cookies should remain pale.
Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container for up to 1 week.
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.8 g | 304% | |
| Saturated Fat | 133.3 g | 667% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 915 mg | 305% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 2.2 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 232 mg | 18% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 447 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
