Buttery Lebanese Maamoul Cookies
These Lebanese Maamoul Cookies are delicate, aromatic semolina treats stuffed with pistachios. Perfect for celebrations or cozy afternoons with tea!
These Lebanese Maamoul Cookies are everything you want in a celebration cookie—buttery semolina dough scented with rose and orange blossom water, wrapped around a sweet pistachio filling, then dusted with powdered sugar like tiny edible snowflakes.
I first tried maamoul at my neighbor Layla’s house during the holidays, and honestly? I couldn’t stop eating them. These middle eastern pistachio cookies have been gracing Lebanese tables for generations, especially during Christmas and Easter.
They’re the kind of cookie that makes people lean in and ask, “Wait, what’s IN these?” The combination of floral waters and buttery semolina creates something truly magical. If you’re already a fan of pistachio desserts, you’ll absolutely love my Ultimate Pistachio Cream Cookies—they’re another showstopper!
Table of Contents
Why You’ll Love This Homemade Maamoul Recipe
Middle eastern cookies with pistachio are having their moment, and for good reason! Here’s why this recipe’s about to become your new obsession:
- The texture is unreal—tender and crumbly yet somehow holds together perfectly
- They look fancy but are way more forgiving than you’d think (my first batch was slightly wonky and still delicious)
- Rose and orange blossom waters give them an intoxicating aroma that fills your entire kitchen
- They keep beautifully for days, making them perfect for gift boxes or advance baking
- No mixer needed—everything comes together by hand, which feels wonderfully therapeutic
The first time I made these, I kept sneaking “quality control” samples until I’d eaten four before they even cooled. My family still teases me about it. According to King Arthur Baking, semolina gives these middle eastern pistachio cookies their distinctive sandy texture that melts on your tongue—it’s what makes maamoul so different from typical butter cookies.
Nutritional Peek
Here’s what you’re getting per cookie (makes about 20 middle eastern pistachio cookies):
| Nutrient | Per Cookie |
|---|---|
| Calories | 195 |
| Protein | 3g |
| Carbs | 22g |
| Fat | 11g |
Ingredients
These Lebanese Christmas cookies start with ingredients you might not have on hand, but trust me—they’re worth tracking down. Most Middle Eastern grocery stores carry everything, or you can easily find them online.
| Amount | Ingredient |
|---|---|
| 3 cups (16.3 oz) | Fine semolina—this is KEY, not regular coarse semolina |
| 1/2 tablespoon | Baking powder |
| 1/2 teaspoon | Salt |
| 1 cup (6.5 oz) | Ghee, melted and slightly cooled—the buttery soul of these middle eastern pistachio cookies |
| 1/4 cup (56g) | Granulated sugar |
| 1/4 cup (30g) | Milk powder—adds richness and helps bind |
| 3/8 cup total | Rose water, divided (1/4 cup + 1/8 cup) |
| 3/8 cup total | Orange blossom water, divided (1/4 cup + 1/8 cup)—don’t skip this! |
| 1 1/2 cups (6 oz) | Roughly chopped pistachios (walnuts work too) |
| 2 tablespoons | Orange blossom water (for filling) |
| 1/4 cup | Granulated sugar (for filling) |
| 1/4 teaspoon | Cinnamon—just a whisper for warmth |
| 1/2 cup | Powdered sugar (for glaze) |
| 1 1/2 tablespoons | Milk (for glaze, plus more if needed) |
| 1/2 cup | Powdered sugar (for dusting) |
A quick note: I always use unsalted pistachios for the filling. The one time I used salted by accident, the filling tasted a bit off. Learn from my mistakes! You can find gorgeous maamoul molds online, but I’ve also used a fork to make pretty patterns—check out my Matcha Mousse Cake for more decorating inspiration.
Equipment
Essential:
- Large mixing bowl
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire cooling rack
Optional but helpful:
- Maamoul molds (traditional wooden molds create those gorgeous patterns)
- Small offset spatula for glazing
- Kitchen scale for precision
Step-by-Step Instructions
Making Lebanese Maamoul Cookies is easier than you’d think, and the hands-on shaping is actually pretty meditative once you get into a rhythm.
Make the Cookie Dough:
Preheat your oven to 350°F—let’s get that going first. In a large bowl, combine your semolina, baking powder, salt, melted ghee, sugar, milk powder, and both floral waters. Here’s where it gets fun: dig in with your hands and mix everything together. The dough should feel slightly sandy at first, but keep working it.
It’ll come together into a soft, pliable dough that smells absolutely heavenly. If it feels too dry after a couple minutes of mixing, add another teaspoon of rose water. (Mine needed it the second time I made these—every batch is slightly different.)
Make the Filling:
In a medium bowl, toss together your chopped pistachios, orange blossom water, sugar, and cinnamon. Mix with a spoon until everything’s coated and the mixture holds together when you squeeze it. You should be able to form a little mound that stays put. If it’s too dry and crumbly, add another splash of orange blossom water.
Form the Cookies:
This is where the magic happens! Take about 2 tablespoons of dough and roll it into a ball between your palms. Place it in one palm and use your other thumb to create an indent, then start working the dough outward, forming a little cup. Think of making a tiny bowl with your dough. (The first few will be wonky—totally normal! You’ll find your groove by cookie number five.)
Spoon about a tablespoon of filling into your dough cup, then carefully pinch the edges together to seal. Roll it back into a smooth ball, making sure all the filling is enclosed. No peeking pistachios!
Now for the fun part: dust your maamoul mold generously with flour, place your dough ball inside, and press firmly but gently. Tap the mold sharply against your counter or baking sheet—the cookie should pop right out with that gorgeous imprinted design.
Use a small knife to trim any excess dough around the edges for a clean look, then gently tap the edges with your finger to flatten them.
Place each cookie on your prepared baking sheet (lined with parchment and lightly sprayed). Space them about an inch apart—they don’t spread much.
Bake, Decorate, and Cool:
Slide your middle eastern pistachio cookies into the oven and bake for 10-12 minutes. Here’s the thing: they won’t brown much at all, and that’s exactly right! You’re looking for them to be just barely golden on the bottom. They’ll still feel slightly soft when you take them out—don’t worry, they firm up as they cool.
Let them rest on the pan for a couple minutes (they’re delicate when hot), then transfer to a wire rack. While they’re still warm, dust them generously with powdered sugar.
For the glaze, whisk together your powdered sugar and milk until you have a smooth, pourable consistency that drips easily off a spoon. If it’s too thick, add milk by the teaspoon. Spoon about a tablespoon over each middle eastern pistachio cookie and let the excess drip off. Finish with another dusting of powdered sugar once the glaze sets. Pure magic!
Middle Eastern Pistachio Cookies Pro Tips & Guidance
When making middle eastern pistachio cookies, the dough consistency is everything. Your dough should feel soft and pliable—not crumbly, not sticky. If it’s too dry, it’ll crack when you try to shape it. Too wet, and it won’t hold the mold pattern. The sweet spot is Play-Doh texture.
Here’s what I’ve learned through trial and error: let your dough rest for about 10 minutes before shaping. This gives the semolina time to fully hydrate, making everything easier to work with. Also, don’t overfill your cookies! I got greedy with pistachio filling my first time, and several cookies burst open in the oven. A tablespoon is plenty.
The floral waters are what make these cookies authentically Lebanese, so don’t substitute vanilla or skip them entirely. According to The Spruce Eats, rose water and orange blossom water are essential to Middle Eastern desserts and can’t really be replicated. Start with the amounts listed—you can always add more, but you can’t take it back if it’s too perfumed.
Troubleshooting Guide
Dough is too crumbly and won’t hold together: No worries! Add rose water or orange blossom water, one teaspoon at a time, mixing well between additions until it comes together.
Cookies cracked while baking: This usually means the dough was too dry or you sealed the filling pocket with air trapped inside. Make sure to pinch the seams tightly and roll smoothly.
Pattern didn’t come out clear from the mold: Your mold probably needs more flour, or you didn’t press firmly enough. Give it another dusting and really press that dough ball in there.
Cookies are too hard: Overbaking is the culprit. Remember, they should barely take on any color. Set your timer for 10 minutes and check them closely.
Variations & Twists
These Homemade Maamoul recipe cookies are endlessly customizable once you master the basic technique:
- Date filling: Traditional maamoul often features dates. Blend pitted dates with a touch of cinnamon and cardamom for an ultra-authentic version.
- Walnut filling: Swap pistachios for walnuts and add a hint of nutmeg to the filling mixture.
- Chocolate twist: Fold mini chocolate chips into your pistachio filling for a modern take.
- Gluten-free: Use certified gluten-free semolina (it exists!) for those with sensitivities.
For serving, I love arranging these on a pretty platter with fresh mint leaves scattered around. Pair them with mint tea or strong coffee for the full experience. If you’re into elegant presentations, you’ll love the plating ideas in my Green Tea Latte with Whipped Cream post!
Serving, Storage & Reheating
Serve these middle eastern cookies with pistachio at room temperature with a cup of tea or Turkish coffee. They’re traditionally offered to guests as a sign of hospitality, so keep a batch on hand during the holidays!
Storage: Keep your maamoul in an airtight container at room temperature for up to a week. Layer them with parchment paper to prevent sticking. They actually get better after a day or two as the flavors meld.
Freezing: These freeze beautifully! Arrange unfrosted, cooled cookies in a single layer in a freezer container, then dust with powdered sugar and glaze after thawing. They’ll keep frozen for up to three months.
Reheating: I don’t usually reheat these since they’re perfect at room temperature, but if you want them slightly warm, pop them in a 250°F oven for about 5 minutes.
No-Waste Kitchen Magic
Got leftover filling? It makes an incredible topping for yogurt or ice cream—that sweet, spiced pistachio mixture is good on everything. You can also mix it into your morning oatmeal for a Middle Eastern-inspired breakfast.
Excess dough scraps? Roll them into little balls, bake them plain, and toss them in cinnamon sugar while warm. My kids call these “maamoul bites,” and they disappear even faster than the fancy molded ones.
Don’t toss those pistachio shells! They make excellent fire starters if you have a fireplace, or you can use them as drainage material at the bottom of plant pots.
Middle Eastern Pistachio Cookies FAQs
Can I freeze Lebanese Maamoul Cookies before baking?
Absolutely! Shape your cookies completely, then freeze them on a baking sheet until solid. Transfer to a freezer bag and bake straight from frozen, adding 2-3 extra minutes to the baking time.
Where can I find maamoul molds?
Check Middle Eastern grocery stores, or search online for “maamoul molds” or “ka’ak molds.” You can also use the tines of a fork to create a simple pattern if you don’t have molds—they’ll still taste amazing!
What does orange blossom water taste like?
It has a delicate, floral, slightly sweet flavor that’s distinctly Middle Eastern. It’s lighter than rose water and adds a beautiful aromatic quality. Don’t worry if it seems strong in the bottle—it mellows beautifully when baked.
Can I make these without a mold?
Yes! Shape them into smooth balls or use a fork to create a crosshatch pattern on top. They won’t have the traditional look, but the flavor will be spot-on.
How do I know when maamoul cookies are done?
They should be set on top and just barely golden on the bottom. They won’t change color much, so don’t wait for them to brown. When you gently touch the top, it should feel firm, not doughy.
Let’s Celebrate These Beautiful Middle Eastern Pistachio Cookies!
There’s something truly special about Lebanese Maamoul Cookies—they’re a labor of love that rewards you with the most delicate, aromatic, melt-in-your-mouth treats. Whether you’re making them for a holiday celebration, a tea party, or just because you want something extraordinary, these middle eastern pistachio cookies deliver pure joy.
I’d love to see your maamoul creations! Drop a comment below with how yours turned out, or tag me on social media with your photos. Did you try a different filling? Have a family recipe tip to share? The kitchen’s always better when we learn from each other.
Lebanese Maamoul Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F. In a large bowl, combine semolina, baking powder, salt, melted ghee, sugar, milk powder, and both floral waters. Mix everything together by hand, working the dough until it comes together into a soft, pliable dough. If it feels too dry after a couple minutes of mixing, add another teaspoon of rose water. Let the dough rest for 10 minutes.
- In a medium bowl, toss together chopped pistachios, orange blossom water, sugar, and cinnamon. Mix until everything’s coated and the mixture holds together when you squeeze it. If it’s too dry and crumbly, add another splash of orange blossom water.
- Take about 2 tablespoons of dough and roll it into a ball. Place it in one palm and use your other thumb to create an indent, then work the dough outward to form a little cup. Spoon about a tablespoon of filling into the dough cup, then carefully pinch the edges together to seal. Roll it back into a smooth ball, making sure all the filling is enclosed.
- Dust your maamoul mold generously with flour, place your dough ball inside, and press firmly but gently. Tap the mold sharply against your counter or baking sheet—the cookie should pop right out with the imprinted design. Use a small knife to trim any excess dough around the edges, then gently tap the edges with your finger to flatten them. Place each cookie on a prepared baking sheet lined with parchment and lightly sprayed with cooking spray, spacing them about an inch apart.
- Bake for 10-12 minutes. The cookies won’t brown much—they should be just barely golden on the bottom. Let them rest on the pan for a couple minutes, then transfer to a wire rack. While still warm, dust generously with powdered sugar.
- For the glaze, whisk together powdered sugar and milk until smooth and pourable. Spoon about a tablespoon over each cookie and let the excess drip off. Finish with another dusting of powdered sugar once the glaze sets. Allow to cool completely before serving.
