Quick Description
Delicate, buttery semolina cookies that literally melt in your mouth. Crisp on the outside, soft and sandy inside, with a rich butter flavor and light sweetness—perfect with tea or coffee.
Servings & Timing
Servings: 20–24 cookies
Prep Time: 15 minutes
Chill Time: 20 minutes
Bake Time: 12–15 minutes
Total Time: ~50 minutes
Ingredients List
- ½ cup (115 g) unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¾ cup fine semolina (suji)
- ½ cup all-purpose flour
- ¼ tsp baking powder
- Pinch of salt
- Optional: chopped nuts or sesame seeds for topping
Step-by-Step Instructions
-
Cream butter and sugar
In a bowl, beat softened butter and powdered sugar until light and creamy. Mix in vanilla extract. -
Combine dry ingredients
In another bowl, mix semolina, all-purpose flour, baking powder, and salt. -
Form the dough
Gradually add dry ingredients to the butter mixture. Mix gently until a soft dough forms. -
Chill
Cover and refrigerate the dough for 20 minutes to help cookies hold their shape. -
Shape cookies
Preheat oven to 350°F (175°C).
Roll dough into small balls, place on a lined baking tray, and gently flatten. Add nuts or sesame seeds if using. -
Bake
Bake for 12–15 minutes until the bottoms are lightly golden. Tops should stay pale. -
Cool
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.
Additional Notes
- Do not overbake—these cookies should stay light in color.
- Fine semolina is essential for melt-in-the-mouth texture.
- Cookies firm up slightly as they cool.
Dietary Info
- Vegetarian
- Egg-Free
- Tea-Time Cookies
- Classic Butter Biscuit
Ingredient Details & Substitutions
- Semolina: Use fine semolina only, not coarse.
- Butter: Must be soft, not melted.
- Sugar: Powdered sugar gives the softest crumb.
Recipe Variations & Serving Suggestions
- Add cardamom or lemon zest for aroma.
- Dip half the cookie in melted chocolate.
- Serve with chai, coffee, or milk.
Storage & Make-Ahead
- Store in an airtight container at room temperature for 7–10 days.
- Dough can be refrigerated for 24 hours before baking.
