Armenian Cookie Recipes are the best-tasting cookies globally, but they are also pretty easy to make. We’ve compiled a list of 20 recipes that are all winners.
Whether you’re looking for traditional favorites like pinwheel cookies or something more advanced like kourabiedes, there’s something for everyone.
Of course, not every recipe has the same ingredients, so be sure to check out each one before you try it out so you can find the right one for your needs.
Top 7 Armenian Cookie Recipes
1. Armenian Biscotti
This is the classic Armenian recipe for Biscotti, a soft and chewy cookie often made at Christmas time. You will need a food processor to make this recipe.
Ingredients:
- ½ cup butter or margarine softened
- 1 egg white, beaten
- 1 cup sugar plus 1 tablespoon sugar, divided
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
Methot:
1. In a large bowl, cream butter and egg white until light and fluffy. Beat in 1 cup sugar and vanilla until combined. Combine flour and baking powder; gradually add to creamed mixture until well blended.
2. preheat the oven to 325 degrees.
3. On a floured surface, pat out dough to about 1 inch thick. Cut with 3-inch cookie cutters and place on an ungreased baking sheet.
Bake at 325 degrees for 12-15 minutes or until edges are lightly browned, and the tops feel firm when touched.
4. Cool for 10 minutes. Remove from baking sheet and cool on wire racks.
5. Using a metal spatula, spread the cool cookie mixture to form an even layer about ½ inch thick. Cover with an additional ½ cup of baking mix and spread evenly to form a thick layer.
6. Bake at 300 degrees for 30-35 minutes or until very light brown. Cool on a wire rack.
7. Beat the remaining tablespoon of sugar with 1 teaspoon of water; brush over cooled cookie in a crisscross pattern to glaze.
2. Armenian Kourabiedes
These exotic cookies are typically made for parties or other special occasions, and they are very festive-looking. If you’re looking for something not too elaborate, these are just the ticket.
Ingredients:
- 1 pound butter or margarine, softened
- 1 cup sugar, divided
- 4 egg yolks
- 4 egg whites, beaten to stiff peaks
Methot:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in yolks until combined. Add egg whites; beat just until blended.
2. preheat the oven to 325 degrees. Line baking sheets with non-stick baking paper and spray with non-stick spray. Allow the paper to absorb some of the oil from the butter mixture on the sheets.
3. On a floured surface, pat out dough to about 1 inch thick. Cut with 3-inch cookie cutters and place on baking sheets. Bake at 325 degrees for 12-15 minutes or until edges are lightly browned and soft when touched.
4. Cool for 10 minutes. Remove from baking sheet and cool on wire racks.
5. Using a metal spatula, spread the cool cookie mixture to form an even layer about ½ inch thick. Cover with an additional ½ cup of baking mix and spread evenly to form a thick layer.
6. Bake at 300 degrees for 30-35 minutes or until light brown. Cool on a wire rack.
7. Beat the remaining tablespoon of sugar with 1 teaspoon of water; brush over cooled cookie in a crisscross pattern to glaze.
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3. Armenian Butter Cookies
This recipe, which only uses 3 ingredients, is very creamy and buttery. These cookies are enough to make any Armenian mother quite proud!
Ingredients:
- 1 cup sugar
- ½ teaspoon baking powder
Methot:
1. preheat the oven to 350 degrees. Lightly grease cookie sheets and set them aside.
2. In a medium bowl, combine sugar and baking powder; mix well with a whisk or fork until mixed thoroughly together evenly.
3. Cream butter and sugar mixture in a large bowl until smooth and creamy. Add the molasses; beat well.
4. Mix in the egg, beating well to blend well.
5. Stir in the flour by hand until thoroughly blended into the dough mixture. It will be crumbly at first, but once you knead it a few times, it will come together nicely into a soft dough that is just slightly moist to touch (it shouldn’t stick to your fingers).
6. Chill for about 30 minutes in the refrigerator. The dough will become firmer and less sticky.
7. Remove from the refrigerator and roll into 1-inch balls, then flatten to about ½-inch thick with a fork, or it can be rolled out into a ¼-inch thick sheet, then cut with cookie cutters. Leave an inch between cookies on the baking sheet, so they have room to spread out when baked.
8. Bake at 350 degrees for 8-10 minutes or until lightly golden brown. To make the cookies more rounded, place them on a wire rack to cool before removing them from the baking sheet.
4. Armenian Mallow Cookies
These cookies are made with egg whites instead of whole eggs, cooked in a high oven for about 25 minutes. This allows the whites to lose their elasticity and allow the custard to set.
Ingredients:
- 2 egg whites, at room temperature
- ½ cup sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Methot:
1. preheat the oven to 300 degrees. Mix egg white, sugar, salt, and vanilla in a large bowl until blended. Stir in flour by hand (it will be sticky).
Cover with plastic wrap and chill for 1 hour. The dough should be substantial but not stiff. (No need to refrigerate.)
2. Roll out dough on a floured surface to a thickness of 1/8-inch. Cut out with 3-inch cookie cutters and place on ungreased baking sheets.
3. Bake at 300 degrees for 25 minutes or until lightly golden brown. Cool on wire racks before serving.
5. Armenian Crème Schokolade
This confection is a German version of the Italian Nutella spread, and this confection provides a nice finish to any meal—mainly traditional Armenian meals.
Ingredients:
- 1/3 cup butter, softened
- ½ cup brown sugar, packed
- 2 cups semisweet chocolate chips
- 1 (7-ounce) jar marshmallow cream (such as Marshmallow Fluff)
Methot:
1. Microwave butter in a small microwaveable bowl at HIGH (100%) for 34-40 seconds or until melted; stir until well blended.
Stir in brown sugar until thoroughly combined; set aside. Melt chocolate chips with marshmallow cream in a double boiler over hot water. Stir until smooth.
2. Meanwhile, combine the sugar mixture with melted chocolate in a large bowl, stirring well to mix. Add marshmallow cream; mix to blend well. Chill until set, about 10 minutes.
6. Armenian Drop Cookies
These cookies are a little more sticky and gooey than the others, but they are still quite delicious—and very pretty!
Ingredients:
- 1 cup butter, softened
- 1 cup sugar
- 1 egg yolk
- 2 tablespoons water
Methot:
1. preheat the oven to 325 degrees. Lightly grease cookie sheets and set them aside.
2. Cream the butter and sugar in a large bowl until light and fluffy. Beat in egg yolk until blended, then stir in water.
Mix flour with baking powder; stir into butter mixture until well-blended into a soft dough that holds together when squeezed (it may be very sticky). Refrigerate dough for 15 minutes.
3. Roll out dough to 1/8-inch thickness on a floured surface, then cut with 3-inch cookie cutter shapes. Place shapes on cookie sheets. Press to flatten slightly.
4. Bake at 325 degrees for about 7 minutes or until slightly golden brown. Cool on wire racks before serving.
7. Madzoon
This cookie is quite a treat—much like the honey cookies enjoyed in the UK and US. It can be found in any Armenian bakery shop.
Ingredients:
- 1 package instant vanilla pudding (1 pint)
- 4 egg yolks, beaten
- ¾ cup powdered sugar
- 2 tablespoons flour
Methot:
1. preheat the oven to 325 degrees. Line 2 baking sheets with non-stick baking paper or spray with non-stick spray. Set aside.
2. Mix all pudding ingredients in a medium bowl; beat until thoroughly blended and creamy. Set aside.
3. In a separate bowl, cream the butter on medium speed with an electric mixer until smooth and creamy, about 1 minute.
Beat the powdered sugar into the creamed butter mixture until blended, then mix in flour by hand until blended into a soft dough that holds together when squeezed (it may be very sticky).
3. Take a small piece of dough (about a teaspoon) at a time and roll it into balls. Place on prepared baking sheets, about 2 inches apart.
Press each ball flat with the bottom of a drinking glass to about ¼-inch thick. Spoon 1 teaspoon pudding onto each cookie, then gently spread the top to cover evenly.
4. Bake at 325 degrees for 8-10 minutes or until lightly golden brown around the edges but still white in the middle (the edges will be brown first). Cool on baking sheets for about 5 minutes. Transfer to wire racks to cool completely.
Conclusion
These are just a few of the incredible Armenian baking recipes. They are a treasure of traditional baked goods that have endured through centuries of testing and adapting to appeal to the tastes of generations.
You will find Armenian baklava, pashkul, Mohn cookies, and more in the Baking section on this website. Please enjoy these recipes as well as many others from the old country!