Kurabiye Cookies

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Kurabiye Cookies are shortbread cookies with a drop of fruity jam in the middle. This is an Arabic dessert but is very well known in many countries. The basic recipe for shortbread is the same just the shape could be different. From my childhood, I remember the shape of small flowers with jam. In some countries, these cookies contain nuts, chocolate, or other spices. 

cookies with jam in the center.

What makes Kurabiye cookies so special

  • very tasty
  • crispy tender
  • perfect for Christmas cookie boxes
  • made with simple ingredients
  • they are pretty in form of flowers

Tip and tricks to make Kurabiye cookies:

  • All ingredients should be room temperature for the dough to have right consistency. The dough should be creamy and spreadable. If your dough is too chewy, will be difficult to pipe. Tip from Marina: add egg white and mix again. 
  • If your dough is runny, your cookies might melt while baking. Tip from Marina: add more flour and mix again. 
  • Use solid jar, not liquid jam to fill cookies. Homemade jam is the best. 
  • Use two or more different jams in the same batch. 

In the mixing bowl add softened unsalted butter and beat using a stand mixer or hand mixer. Add sifted powdered sugar and beat again. Add eggs, one at the time and beat again until fluffy and creamy. Mix in sifted all-purpose flour. Transfer batter into pipping bag with open star pipping tip Wilton 4B or 1M. Pipe flowers looking cookies into baking sheet lined with baking mat or parchment paper. Using your thumb or the back of a teaspoon, press into the center of each cookie. Fill cookies with jam using spoon or small spatula. 

Tip from Marina: fill pipping bag with jam pipe into the center of each cookie. 

Bake cookies at 350oF for 15-20 minutes or until they turn golden brown. 

Transfer to cooling rack and let cool to room temperature. 

Kurabiye cookies

How to store Kurabiye cookies

  • Room temperature: store in air-tight container on the counter for not more than a week. These cookies disappear very fast. 
  • Refrigerator: keep in the refrigerator in air-tight container or Ziploc bag for up to two weeks. 
  • Freezer: freeze in a freeze-safe bag for up to three months. 

If you make these Kurabiye Cookies, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!

Recipe Card

Kurabiye cookies

Kurabiye Cookies

Marina
Kurabiye cookies are shortbread dough cookies in the form of flowers with jam in the center. They are crispy tender and fun to make.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine Arabic
Servings 24 cookies
Calories 170 kcal

Equipment

  • 1 stand mixer or electric hand mixer
  • 1 spatula

Ingredients
  

  • 1 cup unsalted butter (2 sticks)
  • ½ cup powdered sugar
  • 2 eggs
  • 2 ½ cups all-purpose flour
  • 1 cup fruit jam

Instructions
 

  • Preaheat oven to 350F
  • In the mixing bowl add softened unsalted butter and beat using a stand mixer or hand mixer.
  • Add sifted powdered sugar and beat again. 
  • Add eggs, one at the time and beat again until fluffy and creamy. 
  • Mix in sifted all-purpose flour. 
  • Transfer batter into pipping bag with open star pipping tip Wilton 4B.
  • Pipe flowers looking cookies into baking sheet lined with baking mat or parchment paper. 
  • Using your thumb or the back of a teaspoon, press into the center of each cookie.
  • Fill cookies with jam.
  • Bake cookies at 350F for 15-20 minutes or until they turn golden brown. 
  • Transfer to cooling rack and let cool to room temperature. 

Notes

Get all ingredients and tools ready before baking. 
Do not overbake cookies. 

Nutrition

Serving: 1cookiesCalories: 170kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 71mgPotassium: 32mgFiber: 1gSugar: 9gVitamin A: 256IUVitamin C: 1mgCalcium: 9mgIron: 1mg
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5 from 1 vote (1 rating without comment)

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