Lebanese soft cookies (kaak)
Kaak is a beloved traditional Lebanese cookie, known for its soft, fluffy texture and irresistible flavor. While its often made during the colder winter months, once you try it, you’ll find yourself baking it year-round.
Servings 50 Cookies
Ingredients
- 8 cups flour
- 3 eggs
- 3 cups sugar or less if you don’t like it sweet
- 1 cup melted butter or vegetable oil
- 1 cup warm milk
- 1 tbsp orange blossom water
- 1 tbsp rose water
- 1 tbsp black seed
- 2 tbsp kaak spice
- 2 1/2 tbsp baking powder leveled you can add 3 tbsp if you like it extra fluffy but it will loose the design.
- 2 tbsp vegetable oil+ more for brushing the mold
- Sesame seeds
- Milk for brushing
Instructions
- Mix the sugar and eggs together in a bowl.
- Add the melted butter, warm milk, rose water, orange blossom water, black seeds, and kaak spice. Mix everything well.
- Gradually add the flour and baking powder, mixing until everything is combined and a soft dough forms.
- Knead the dough until smooth and soft.
- Brush the mold with oil, then oil your hands to prevent the dough from sticking.
- Take a small piece of dough, roll it into a ball, then dip it in sesame seeds. Press it into the mold, then gently remove it and place it on a baking tray lined with parchment paper.
- Bake in a preheated oven at 450°F (230°C) for 8–9 minutes. Then, broil for 1 minute or until golden brown.
- Once the kaak is out of the oven, brush it with milk, then transfer to a cooling rack.
- Store in a Ziploc bag or airtight container for freshness.