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Ghorayebah, or Butter Cookies from Egypt, is a delicious and simple cookie recipe that you will love. These cookies are made with Ghee and are so tender that they will melt in your mouth. Top them with pistachios or almonds or eat them plain. Either way, you’ll love them!

What is a Ghorayeba?




Origin Of Ghorayebah

This recipe is a popular and traditional cookie that has been eaten in Egypt for centuries. The cookies are made using 4 simple ingredients and are often eaten during Eid-ul-Fitr (the feast that marks the end of Ramadan) or even during the Christmas season!

They’re what people gift one another during that time of the year and an always welcomed tradition that is as old as time.

How To Prepare Butter Cookies (Egyptian Ghorayebah)

This is an overview of the instructions. The detailed instructions are in the recipe card below. The recipe only has 3 ingredients and is very easy to put together with ingredients straight from the pantry, they are;

  1. Ghee: Make sure to use ghee that is not melted while at room temperature. You should look for a “highly clarified” brand.
  2. Sugar: Make sure to use powdered sugar. If you do not have powdered sugar, you can blend granulated sugar in a blender until it becomes powdered.
  3. Flour: I use all-purpose flour for this recipe

Now that we have our ingredients, let’s get down to how to make the perfect Ghorayebah





Recipe FAQs

How Long Will These Cookies Last?

You can store the butter cookies in an airtight container. As long as they are in this container, they should last for about one week.

How Do I Know When the Cookies are Done?

The butter cookies (Ghorayebah) won’t change colors/shapes completely as most other cookies do. Instead, keep an eye on the bottom of the cookie. When it starts to brown, you’ll know that your Ghorayebah is ready.

Do not wait until the cookies are completely toasted on top or they will be overcooked.




Can I Add Any More Spices to the Cookies?

Most of the time, these butter cookies are enjoyed with these simple ingredients. Some bakers in Egypt will add a touch of cardamom to the cookie, which makes them so delicious.

Feel free to experiment with any other spices you think would be delicious. Though not traditional, cinnamon would be another great option.

Can I Use Butter?

The answer is no, unfortunately, you will need to use ghee. Butter will add liquid to the dough which then will develop gluten hence yielding a crunchy cookie that eventually is not Ghrayebh.

Making Ahead & Storage

  • The dough can stay (rolled or as a ball) in the fridge for up to 3 days. The dough can also stay in the freezer for up to 3 months. It is easier to roll the Ghorayebah and then freeze it than to freeze it as a dough ball. Frozen cookies will take a minute or two longer to bake.
  • Store Ghorayebah in a regular container on your counter for 2-3 weeks. It gets better the second day.

Did you enjoy this article on How To Make Butter Cookies from Egypt? If so, make sure to check out these other recipes that I picked out just for you:

I hope you’ll like this recipe and please if you make this recipe, leave a comment below. Thanks for reading!

Butter Cookies (Egyptian Ghorayebah)

This is a seasonal Sudanese cookie normally used for Eid celebrations. As I moved away, I took what reminded me of my home and family. You are surely free to bake them at any time of the year. This recipe was handed down to me by my father.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine Egyptian
Calories 78 kcal


  • 1 cup confectioners' sugar
  • 1 cup ghee (clarified butter)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour, or as needed
  • 30 whole cloves


  • Preheat oven to 300 degrees F (150 degrees C).
  • Mix sugar and ghee together until creamy; stir in vanilla extract and baking powder.
  • Add flour in small batches until dough is thickened and combined.
  • Roll dough into walnut-size balls and place 2 inches apart onto baking sheets.
  • Flatten slightly and press a clove into the center.
  • Bake in the preheated oven until ivory, 10 to 20 minutes.
  • Cool on the sheets for 10 minutes, before transferring to a wire rack to cool completely, about 10 to 20 minutes.


Calories: 78kcal
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