Melt-in-Your-Mouth Savory Turkish Cookies Tips, FAQ & printable recipe

Tips for success

For the best texture, make sure the butter is truly softened before creaming. If you are short on time, cut it into small pieces and let it sit for 10 minutes.

Whisking the butter and oil together thoroughly is crucial; you want a homogenous, pale mixture. This step incorporates air and ensures a light crumb. Don't rush it.

When shaping the cookies, use a light hand. Press the dough together gently and roll it out evenly. If the dough cracks at the edges, press it back together.

The cookies will spread slightly during baking, so leave about an inch between them. For a more uniform look, chill the shaped cookies for 10 minutes before baking to help them hold their shape.

Variations

• Herbed: Add 1 tablespoon of finely chopped fresh rosemary or thyme to the dough along with the flour. This adds an aromatic, savory note that pairs beautifully with the sesame seeds.
• Cheese: Mix in 1/2 cup of finely grated Parmesan or sharp cheddar cheese with the dry ingredients. The cheese adds a salty, umami flavor and makes the cookies even more irresistible.
• Spiced: Add 1/2 teaspoon of ground cumin or paprika to the dough for a warm, earthy spice. These spices complement the buttery base and give the cookies a subtle kick.
• Seeded: Replace the sesame seeds with a mix of poppy seeds, nigella seeds, and flax seeds. This creates a crunchy, nutty topping with visual appeal.

Storage and make-ahead

Fridge

Store the dough in the refrigerator for up to 3 days. Wrap tightly so it doesn't dry out. Let it sit at room temperature for 10 minutes before rolling.

Freezer

Freeze unbaked shaped cookies on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes.

Reheat

To refresh baked cookies, place them in a 300°F (150°C) oven for 5 minutes. Let cool before serving.

Store the cooled cookies in an airtight container at room temperature for up to 5 days. They will stay crisp and delicious.

If you live in a humid climate, you can add a piece of bread to the container to absorb excess moisture and keep the cookies crunchy. For longer storage, freeze the baked cookies in a single layer in a freezer-safe bag for up to 3 months.

The dough can be prepared ahead of time and refrigerated for up to 3 days. Wrap it tightly in plastic wrap or place it in a sealed container. When ready to bake, let the dough sit at room temperature for 10 minutes to soften slightly, then roll and cut as directed.

You can also freeze the unbaked cookies on a baking sheet, then transfer them to a freezer bag and bake directly from frozen, adding 2-3 minutes to the baking time.

Serving ideas

Serve these savory cookies as an appetizer with a bowl of olives and feta cheese, or alongside a warm cup of Turkish tea. They also make a wonderful addition to a cheese board or charcuterie platter. Their subtle flavor pairs well with dips like hummus or baba ganoush, and they add a lovely crunch to salads and soups.

For a more indulgent serving, split a cookie in half and fill it with a slice of aged cheddar or a smear of soft goat cheese. The cookies are also delicious on their own, straight from the oven. The possibilities are endless, so get creative and enjoy them in whatever way you like.

Frequently asked questions

Recipe card

Melt-in-Your-Mouth Savory Turkish Cookies

Prep 15 minCook 20 minTotal 35 minServes 24

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 large egg yolk
• 1 tsp water
• 1 tsp black sesame seeds
• 1 tsp white sesame seeds

Instructions

1. In a medium bowl, combine the softened butter and vegetable oil. Whisk vigorously until the mixture is pale, silky, and well blended. This creates the base for the tender crumb.
2. Add the all-purpose flour and baking powder to the butter-oil mixture. Use your hands to knead until a soft, cohesive dough forms. The dough should be non-sticky and come together into a golden mass.
3. On a lightly floured surface, roll the dough to about 1/4-inch thickness. Use a cookie cutter or a knife to cut into desired shapes, such as rounds or diamonds. Place the cookies on a parchment-lined baking sheet, leaving a little space between each.
4. In a small bowl, whisk the egg yolk with 1 teaspoon of water until smooth. This glaze will give the cookies a shiny, golden finish.
5. Using a pastry brush, coat the top of each cookie with the egg yolk glaze. Then sprinkle with a mix of black and white sesame seeds, pressing lightly so they adhere.
6. Preheat the oven to 350°F (175°C). Bake the cookies for 20 minutes, or until the tops are golden brown and the edges are lightly crisp. The centers should be set and firm to the touch.
7. Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes. Then transfer them to a wire rack to cool completely. The cookies will continue to crisp as they cool.

Contains: gluten, eggs, milk, sesame

Estimated nutrition per serving

Calories

140

Protein

2 g

Carbohydrates

12 g

Fat

9 g

Automatic estimate from the ingredient list, not laboratory-verified.