Lebanese Butter Cookies | Graubes

These Lebanese Butter Cookies are deliciously sweet and crumbly with a delicate buttery flavor.

In Lebanon, ghraybes are often made for special occasions such as weddings, Eid and Christmas. They go perfectly with tea and coffee and are a popular gift all year round.

The recipe for Lebanese butter cookies

Ghraybes are believed to have originated in Lebanon or the surrounding region many centuries ago.

The basic recipe has been passed down through generations and has evolved over time, and this version is the one taught to me by my Lebanese-Australian mother-in-law, Faye.

It is a recipe that holds a very special place in my heart and in the hearts of my family members. Faye made these a lot – almost every week – and we all loved them.

Now that she’s gone, these delicious little cookies are packed with more than just sweetness. They are packed with fond memories of a vibrant, warm, fun and loving woman.

I spent a lot of time with Faye in the kitchen and she loved teaching me all about Lebanese food and culture.

I’ve already shared her Parsley Donuts recipe, and with Mother’s Day approaching, I began to wonder why I hadn’t shared her Lebanese Shortbread Cookies recipe before.

The ingredients for Lebanese butter cookies

To make these cookies you will need:

• Ghee (clarified butter)
• powdered sugar
• powdered sugar (fine sugar)
• regular flour (all-purpose flour)
• baking powder

You can also add an almond, pistachio, or other nut to the top of the cookie if you wish.

What is ghee?

Actually, the reason I didn’t share this recipe earlier is because of this ingredient – ghee, aka clarified butter.

It used to be a bit difficult to find outside of stores in the Middle East or India. However, now most supermarkets carry it too.

Ghee is made by boiling butter until the milk solids separate from the butterfat, which is then strained to produce a clear golden liquid.

It has a nutty, rich and slightly sweet taste.

With a high smoke point, it is popular for frying and steaming, as well as in baked goods and desserts.

Ghee is usually sold in a jar as pictured below, although I’ve seen it also come in a plastic screw-top jar.

You can also make your own ghee from unsalted butter.

How to make Lebanese shortbread cookies

Prepare

Ghee is generally kept in the fridge after opening. When it’s in the fridge Take the ghee out of the fridge about an hour in advance if you remember, as it’s easier to scoop out of a can.

When you’re ready to get started with the Lebanese Butter Cookies recipe, line two baking sheets with parchment paper and preheat the oven to 160 degrees Celsius.

Mix

beat ghee 10 minutes in a stand mixer or until light and fluffy.

Once you get to the light and fluffy stage with the ghee, you won’t be using your stand mixer anymore. Grab your spatula instead.

Stir in powdered sugar and powdered sugar with a spatula – make sure you have sifted the powdered sugar to remove any lumps.

Next, Sift the flour and baking powder and then stir into the mixture Mix with a spatula until combined and the dough holds together.

roll

Roll tablespoons of the mixture into balls with your hands. If the mixture is too sticky, put some flour on your hands and try again. If it’s still too sticky, add a little more flour to the mixture.

Place the balls of dough at least 3 cm apart on the baking sheet.

Flatten the balls a little with two fingers.

Add a nut to some or all of the cookies if desired.

Bake

Bake 20 minutes.

Leave to cool on trays.

Make sure they are absolutely cool before transferring to an airtight container. If they are still a bit warm, they will become quite tender and soft and easily damaged.

Note that the cookies will not change color much during the cooking process.

Variation Ideas

My mother-in-law replaced the sugar with a sweetener like Splenda to make sugar-free Lebanese Ghyrabes.

Sometimes she also added some aniseed to the flour. Personally, I love them just the way they are, but feel free to experiment with rosewater, cardamom, cinnamon, or other flavors.

Frequently asked questions about recipes

Q. How long do Lebanese shortbread cookies last?

They should last up to 2 weeks in an airtight container – but I bet they’ll be gone long before that!

Q. Can I use regular butter?

No. They will not be the same. Use ghee.

Q. Why add baking powder when most recipes don’t?

My mother-in-law combined them with some SR flour (which contains baking powder) and plain flour, so of course that’s how I make them. I actually like the texture more when the baking soda is added.

Q. Do you have any other Lebanese recipes?

The only other thing I’ve shared is Faye’s Parsley Fritters recipe.

I often cook Lebanese food and sweets and plan to share more in the future.

Q. Do you have any other cookie/cookie recipes?

Yes! If you like this recipe, you might also like my Scottish Shortbread, Passionfruit Melting Moments, Amaretti Biscuits, Corn Flake Biscuits and Honey Biscuits recipes.