Baklava Cookies

If you love baklava, these Baklava Cookies might just become your new favorite treat! Made with brown butter, cinnamon, and cardamom, these cookies are packed with a sweet, sticky filling of chopped walnuts, pistachios, honey, and just a hint of rosewater. It’s everything you love about classic baklava, wrapped up in a delicious cookie.

These Baklava Cookies start with a rich, browned butter dough, rolled in cinnamon-cardamom sugar for an extra layer of warmth and sweetness. The centers are filled with a sweet, gooey honey mixture that binds the nuts together and gives you just the right amount of crunch.

For more cookie inspiration, check out some of my other favorite recipes, Lemon Blueberry Cookies, Raspberry Chocolate Chip Cookies, and Brown Butter Sugar Cookies.

Why You’ll Love These Cookies

• Brown butter goodness- The brown butter in these cookies gives them a rich, nutty flavor that’s way more decadent than regular butter. It adds depth and that “wow” factor in every bite.
• Warm spice vibes- Cinnamon and cardamom come together perfectly in these cookies. The spices create a cozy, comforting warmth that’s perfect for any time you want something sweet with a little twist.
• Sweet and nutty filling- After baking, these cookies get filled with a gooey honey and nut mixture. It’s like a flavor explosion that balances sweet, nutty, and floral notes.
• Sugar coating- Rolling the cookies in cinnamon and cardamom sugar gives them a sweet, slightly crispy exterior that adds another layer of texture.
• Unique cookie- These cookies are a twist on traditional flavors, making them something totally different from the usual cookie.

What Is Baklava

Baklava is a rich, sweet pastry made up of layers of thin, flaky phyllo dough, butter, and a spiced nut mixture, usually walnuts, pistachios or almonds. It’s sweetened with a syrup made from sugar, honey, and sometimes a touch of rosewater. It’s believed to have originated in the Middle East and over time, it has spread to various countries in the region, each adding its own twist on the recipe.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

• Butter- I brown unsalted butter until it turns a light amber color and has a rich, nutty aroma.
• Flour- Be sure to spoon and level your flour to avoid overpacking the measuring cup, which could lead to dry, dense cookies. If you’re looking for a gluten-free option, you can try a gluten-free all-purpose flour blend.
• Light brown sugar- Gives these cookies a soft, chewy texture and a mild molasses flavor.
• Sugar- I use white granulated sugar to roll the cookies in.
• Spices- Cinnamon and cardamom gives these cookies their warm, comforting flavor.
• Egg yolks- Make sure to pull the eggs from the refrigerator 2 hours before mixing so they are at room temperature.
• Vanilla- Use pure vanilla extract for the best flavor.
• Leavening- I use both baking powder and baking soda.
• Nuts- To keep things traditional, I use both walnuts and pistachios.
• Honey- Used to combine the nuts and create a sticky filling. I recommend a mild flavored honey, like Clover or Acacia.
• Rose water- You can find rose water in Middle Eastern or Mediterranean grocery stores. I’ve also seen it sold on Amazon.

Step By Step Instructions

STEP 1: Brown the butter. Start by melting the butter in a small saucepan over medium heat. As the butter melts, it will foam up. Once the foam subsides, cook until it turns a golden-brown color and gives off a nutty aroma. Remove it from the heat and pour into a large bowl. Set aside to cool for 30 minutes.

STEP 2: Preheat. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

STEP 3: Combine dry ingredients. In a separate bowl, whisk together the flour, cinnamon, cardamom and salt.

STEP 4: Whip the browned butter. Whip the cooled butter with an electric mixer on high speed for about 1 minute until it becomes fluffy. Then, add the brown sugar and mix on medium speed for about 2 minutes until the mixture is smooth.

STEP 5: Add the egg yolks. Add the egg yolks and vanilla extract to the creamed butter mixture. Continue mixing on medium speed for about 1 minute until pale and fluffy. Be sure to scrape down the sides of the bowl.

STEP 6: Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients while mixing on low speed. Mix just until the dough comes together.

STEP 7: Scoop the cookies. Using a two tablespoon ice cream scoop, scoop out portions of the dough and roll them into balls.

STEP 8: Coat the cookies. In a small bowl, combine white granulated sugar, cinnamon, and ground cardamom. Then, roll each dough ball in the spiced sugar mixture until fully coated.

STEP 9: Bake the cookies. Place 6 dough balls on a parchment lined baking sheet, 2 inches apart. Bake for 11-12 minutes, turning the pan halfway through baking. Remove the cookies from the oven and immediately use a large round cookie cutter to gently shape them into a perfect circle while they’re still warm. Allow to cool for 2 minutes. Then, use the back of a tablespoon to gently press down in the center to create a slight indent.

STEP 10: Cool. Let the cookies cool for 5 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely.

How To Make The Baklava Filling

STEP 1: Toast the nuts. Place a skillet over low-medium heat. Then, add the chopped walnuts and pistachios to the pan and toast them gently, stirring occasionally for 4-5 minutes.

STEP 2: Caramelize. Add the butter, honey, cinnamon, and cardamom to the skillet. Stir and cook for about 5 minutes, allowing the mixture to bubble and slightly caramelize.

STEP 3: Finish. Finally, stir in the vanilla and rosewater. Remove the mixture from the heat and let it cool completely for about 10 minutes before using.

Expert Baking Tips

Do not rush the brown butter. When you’re browning the butter, take your time and watch it closely. It should foam and then calm down, turning golden brown with tiny specks at the bottom. It will also have a lovely nutty aroma. That’s when you know it’s done.

Measure the flour properly. Always spoon the flour into your measuring cup and level it off with a flat edge. Avoid scooping the flour directly from the bag, as it can compact and lead to using too much flour, which could make your cookies dry and not spread.

Don’t skip the indent for the filling. The indent might seem like a small step, but it’s crucial. Making a perfect indentation while the cookies are still warm gives the honey filling a perfect place to settle into, without it spilling over the sides.

Toast the nuts. Don’t skip toasting the nuts. Gently toast the walnuts and pistachios over medium heat to enhance their flavor. Stir them occasionally to prevent them from burning.

Frequently Asked Questions

Storing and Freezing

Once your Baklava Cookies are baked and completely cooled, you can store them in an airtight container. They’ll stay fresh at room temperature for up to 5 days. If you want them longer, freezing is a great option. Simply layer the cookies in a freezer-safe container, placing parchment between each layer to prevent sticking. The cookies can be stored in the freezer for up to 3 months.

When you’re ready to enjoy them, simply thaw them at room temperature for about 1 hour.

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