Kahk Egyptian Cookies

Edited and written by Catherine Cunningham. Published December 20th 2021. 

Original recipe by 12 Tomatoes. 

Kahk is an ancient Egyptian cookie eaten during Eid and can be eaten during Easter too. Biscuit type cookie so simply dry it’s great to pair with other desserts. They can be imprinted with symbols and other signs that relate Eid, making it the coolest interactive project. One of the easiest cookies to make and I absolutely suggest adding plenty of powdered sugar! And a pinch of salt on top


4 cups of flour

2 sticks of unsalted butter, melted 

½ cup of powdered sugar, plus more for dusting

¾ teaspoon of baking powder

Pinch salt

¼ teaspoon of vanilla extract

¼ teaspoon of cinnamon

¼ teaspoon of nutmeg

½ cup milk, room temperature


  1. Preheat the oven to 350 degrees fahrenheit and line 2 baking sheets with parchment paper.
  2. In a mixer, mix together the flour, sugar, baking powder, salt, cinnamon and the nutmeg.
  3. Then put the mixer on low speed, and add the vanilla followed by melted butter and continue mixing. Slowly so the dough can fully  form.
  4. Next pour in milk and mix until all ingredients are fully incorporated.
  5. Scoop a tablespoon worth of dough and roll into a ball! 
  6. Place them all on cookie sheets and press them lightly them
  7. Bake for 12-15 minutes, or until the bottom edges are brown. Cool completely before dusting generously with powdered sugar. 

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