Melt-In-Your-Mouth Savory Turkish Cookies

Golden, buttery, and impossibly flaky — these savory Turkish cookies are the snack you won’t be able to stop eating.

The dough comes together in minutes with simple pantry staples, and the egg yolk glaze gives them a beautiful shine. Topped with sesame seeds, they’re perfect for parties, tea time, or a savory treat any time of day.

These savory Turkish cookies, known as 'tuzlu kurabiye,' are a beloved snack in Turkey, often served with tea or as an appetizer. What makes them truly special is their melt-in-your-mouth texture, achieved by combining butter and oil in the dough.

The result is a cookie that’s crisp on the outside, tender inside, and full of rich, buttery flavor. With a simple egg yolk glaze and a sprinkle of sesame seeds, these cookies are as beautiful as they are delicious.

Ingredients

Why this recipe works

The combination of butter and vegetable oil is the secret to the melt-in-your-mouth texture. Butter provides rich flavor, while oil keeps the dough tender and prevents it from becoming too hard.

Whisking the butter and oil together until pale and silky incorporates air, which lightens the dough and creates a delicate crumb.

The egg yolk glaze not only gives the cookies a glossy, golden finish but also helps the sesame seeds adhere.

Baking at a moderate temperature ensures the cookies cook through without over-browning, while the seeds toast and release their nutty aroma. The result is a cookie that’s crisp, flaky, and utterly irresistible.

Notes and substitutions

Use unsalted butter for the best control of saltiness, and make sure it’s truly softened to room temperature so it creams easily with the oil. The egg white adds structure without making the dough too dense, so don’t skip it. All-purpose flour gives the cookies a sturdy yet tender crumb.

If you don’t have black sesame seeds, use all white sesame seeds or a mix of sesame and nigella seeds for a different flavor. The dough can be made ahead and refrigerated for up to 2 days; let it come to room temperature before shaping. For a twist, add a pinch of black pepper or dried herbs to the dough.

• vegetable oil: Use a neutral oil like canola or sunflower oil for a similar result.
• unsalted butter: Salted butter can be used—just reduce the added salt in the dough if any.
• all-purpose flour: A gluten-free all-purpose blend may work, but the texture will differ.

Equipment

• Mixing bowl
• Whisk
• Baking sheet
• Parchment paper
• Pastry brush
• Measuring cups and spoons