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

Tips for success

For the best texture, make sure the butter is softened but not melted. If you’re in a hurry, cut the butter into small cubes and let it sit at room temperature for 15 minutes.

When shaping the cookies, keep your hands lightly floured to prevent sticking, and work quickly so the dough doesn’t warm up too much.

To achieve an extra glossy finish, apply a second coat of egg yolk glaze about halfway through baking. This is optional but adds a beautiful sheen.

If the cookies brown too quickly, cover them loosely with foil for the last few minutes of baking. Let the cookies cool completely before storing to maintain their crispness.

Variations

• Herbed: Add 1 tablespoon of dried oregano or thyme to the dough for a herby twist. Reduce the sesame seeds slightly to balance the flavors.
• Spiced: Mix in 1/2 teaspoon of ground cumin or paprika to the dough for a warm, savory spice note. Pair with a sprinkle of flaky salt on top.
• Cheese: Fold in 1/2 cup of finely grated Parmesan or crumbled feta into the dough. Omit the sesame seeds and brush with the egg yolk glaze only.
• Sweet-Savory: Drizzle the baked cookies with a little honey or maple syrup for a sweet-savory contrast. Sprinkle with flaky sea salt before serving.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months.

Freezer

Freeze baked cookies in a single layer in a freezer-safe bag for up to 3 months. Reheat in a 300°F (150°C) oven for 5 minutes.

Reheat

Reheat baked cookies in a 300°F (150°C) oven for 5 minutes to restore crispness.

Store the baked cookies in an airtight container at room temperature for up to 5 days. They will lose some crispness over time but remain delicious.

For longer storage, freeze the baked cookies in a single layer in a freezer-safe bag for up to 3 months. Reheat in a 300°F (150°C) oven for 5 minutes to refresh.

The cookie dough can be made ahead and refrigerated for up to 2 days. Wrap it tightly in plastic wrap and bring it to room temperature before shaping.

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

Serving ideas

These savory cookies are perfect for serving with tea, coffee, or as an appetizer before a meal. Arrange them on a platter with olives, cheese, and fresh herbs for a beautiful meze spread. They’re also great for lunchboxes, picnics, or as a snack to share with friends.

For a festive touch, sprinkle the cookies with a mix of black and white sesame seeds, as shown in the video. The seeds not only add flavor but also make the cookies look elegant. Serve them warm from the oven for the best melt-in-your-mouth experience, or at room temperature for a more portable snack.

Frequently asked questions

Recipe card

Melt-In-Your-Mouth Savory Turkish Cookies

Prep 20 minCook 20 minTotal 40 minServes 24

Ingredients

• 150 g unsalted butter, softened
• 150 ml vegetable oil
• 1 egg white
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 egg yolk
• 1 tsp vegetable oil
• 1 tbsp milk
• 1 tbsp black sesame seeds
• 1 tbsp white sesame seeds

Instructions

1. In a large bowl, combine the softened butter, vegetable oil, and egg white. Whisk until the mixture is pale and silky. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until a cohesive dough forms. Turn the dough out onto a lightly floured surface and knead gently to bring it together.
2. Pinch off small pieces of dough and roll them into chestnut-sized balls. For a twisted shape, roll each ball into a short log, then twist the ends in opposite directions to form a mini braid. Place the shaped cookies on a parchment-lined baking sheet, leaving about 1 inch between them.
3. In a small bowl, whisk together the egg yolk, 1 teaspoon vegetable oil, and 1 tablespoon milk until smooth. This glossy mixture will give the cookies a beautiful golden sheen as they bake.
4. Using a pastry brush, coat the top of each shaped cookie with the egg yolk glaze. Immediately sprinkle with a mix of black and white sesame seeds, pressing them gently so they adhere. The seeds will toast and become aromatic as the cookies bake.
5. Preheat the oven to 350°F (175°C). Bake the cookies for 20 minutes, or until they are golden brown and puffed. The egg yolk glaze will turn a rich amber color, and the sesame seeds will be fragrant. The cookies are done when the bottoms are lightly browned and the tops are set.
6. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies will crisp up as they cool. Serve warm or at room temperature, and enjoy the melt-in-your-mouth texture.

Contains: gluten, eggs, milk, sesame

Estimated nutrition per serving

Calories

180

Protein

3 g

Carbohydrates

15 g

Fat

12 g

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