Have you ever tried baking with Ghee? Find out more on how to work with Ghee with these Buttery and Crunchy Ghee Cookies! These are also melt in your mouth at the core. You can think of them as Butter Cookies that are even more fragrant!

For those who do not know what Ghee is, I am going to save you a Google search. Ghee is a type of South Asian clarified butter that comes with a nutty and rich aroma. In the process of making Ghee, butter is first simmered and only the clear liquid fat that remains is retained to create Ghee. This is why Ghee is so nicely fragrant, rich with the flavours of butter!

Additionally, you may also be familiar with Sugee Cookies, which involves the use of Semolina flour (a type of flour made from durum wheat). Do stay tuned for my recipe on this in the week after! Otherwise, you can probably think Butter Cookies but with richer and more fragrant notes, with a very light hint of nuttiness.

Overall, my experience baking and working with Ghee has been pretty pleasant. Not only are these Ghee Cookies nicely buttery, they are also melt in your mouth and maintain their crunch well. Furthermore, there are many ways you can modify this such as Almond Sugee Cookies, or you can even consider adding chocolate chip in these!

My description of this recipe shall stop here as the steps are rather straightforward (you just have to mix). Nonetheless, you may have to put in some elbow grease to gel the cookies together.

Without further ado, the recipe!

Buttery and Crunchy Ghee Cookies Recipe
by Javier Tan January-10-2024

If you never heard of Ghee, give these simple Crunchy and Buttery Ghee Cookies a try. They’re like butter cookies, but even more fragrant!

Ingredients

  • 1/2 Cup or 110g Ghee at room temp (Butter is possible too, but hits differently!)
  • 2/3 Cup or 75g of Powdered / Icing Sugar, Sifted if needed
  • 1 Tsp or 5ml of vanilla Essence
  • 2 Tsps or 10g Cornstarch, Sifted if needed
  • 1 and 1/2 Cup + 1 Tsp or 200g of Plain Flour, Sifted if needed

Instructions

  1. Cream together the ghee and powdered sugar for about 2 minutes until well-incorporated and lighter in yellow.
  2. Whisk in the vanilla essence, and a pinch of salt if preferred to.
  3. Then, fold in the cornstarch and plain flour.
  4. Before assembling the cookies, pre-heat your oven to 160C and line your baking trays with parchment paper.
  5. Next, shape your cookies into the desired shape and size (they do not spread a lot). I portion them into 12g (approx 2 tsps) and rolled them into balls.
  6. Line your baking tray with the cookies and bake for 14 – 18 mins or until golden brown at the edges.
  7. Serve and enjoy!

Details

  • Prep time: 10
  • Cook time: 20
  • Total time: 30
  • Yield: Approx 25 – 30 Ghee Cookies, portion can be doubled easily

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Store in airtight container for up to 2 weeks, you can add drying agents to better maintain its crunchiness. You could probably store them beyond 2 weeks but my cookies always finish fast!
  3. Feel free to ask if you need help!

Enjoy!
– Bakeomaniac, Javier Tan