Fan of baklava? Make sure to check out my simple baklava recipe!
How to Make Baklava Cookies
1. Sift the flour, baking powder, cinnamon and salt into a large bowl then whisk together and set aside.
2. Beat the room temperature butter, both sugars, and the vanilla together in a stand mixer fitted with a paddle attachment or using electric hand beaters. Beat until light and fluffy then scrape the bowl down and beat in the egg. Add the flour mixture in and mix on low until just combined. Form dough into a flat disk then wrap in plastic and chill for an hour.
3. Preheat oven to 350F. Remove the chilled dough from the fridge and allow to warm up on the counter for about ten minutes. Roll out on a lightly floured surface to about an eighth of an inch. Cut cookies; you can use a round cutter or just cut the dough into squares with a knife.
4. Transfer the cookies to a parchment or silicone-lined baking sheet. Place them an inch or two apart then press the nut mixture onto the center of the cookies. Bake at 350F for 10-12 minutes.
5. Add the honey, cinnamon stick and vanilla to a small pot then place over medium-low heat making sure to stir occasionally. You can make the infused honey while the dough chills, while the cookies bake or ahead of time. If you’re in a rush you can also just use plain honey on the cookies.
6. Drizzle the cookies with your infused honey and they are ready to eat!
Pro Tips for this recipe
- Be sure to let the dough chill for at least an hour before rolling it out. You can make the dough and freeze it in a Ziploc bag for up to 2 months. Let it thaw in the refrigerator overnight before rolling.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Use any style cookie cutter you wish; I used a 2-inch round cutter.
- Dough scraps can be rerolled as necessary; sprinkle with additional chopped nuts, if needed. If you’d like to skip a step, just drizzle the cookies with honey after baking instead of making the cinnamon-vanilla honey.
- Drizzled cookies can keep in an airtight container up to 3 days at room temperature.
Frequently Asked Questions
How long will these keep for?
In an airtight container thee assembled cookies with honey will last for 3 days. Without the honey they will last a week.
Can I use different nuts?
Yes! Pecans, macadamia nuts and even hazelnuts are all great on this cookie.
What’s the best way to measure flour?
Use a scale to measure flour, it’s so easy and there are less dishes to clean up. If you don’t have a kitchen scale then use the fluffing method; fluff the flour and spoon it onto your measuring cup.
If you’ve tried this Baklava Cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
- 1 cup unsalted butter softened, 226g
- 1 cup brown sugar firmly packed , 200g
- 1 tsp. vanilla extract 5mL
- 1 egg
- 3 cups all-purpose flour 360g
- 1 tsp. baking powder
- ½ tsp. ground cinnamon
- ½ tsp. kosher salt
- ½ cup honey 120mL
- 1 cinnamon stick
- ½ tsp. vanilla
- ½ cup salted pistachio kernels chopped and roasted
- ½ cup walnuts chopped
- With a hand or stand mixer, beat butter, sugar, and vanilla until creamy, about 2 minutes.
- Add egg; beat until fluffy, about 2 minutes.
- Sift together flour, baking powder, and cinnamon. With mixer on low speed, gradually add flour mixture; beat just until combined.
- Divide dough in half; refrigerate 1 hour.
- While dough chills, combine honey, cinnamon stick, and vanilla in a small saucepan. Cook over medium low heat, stirring occasionally, 10 minutes. Remove from heat; set aside.
- Remove dough from refrigerator; let stand 10 minutes. Combine pistachios and walnuts in a bowl. Preheat oven to 325°F.
- Roll dough to 1/8” thick on a lightly floured surface. Cut out cookies with your desired cookie cutter; place on parchment-line cookie sheets, spacing 1 inch apart. Press nut mixture into the cookies.
- Bake until edges are lightly browned, 10 to 12 minutes.
- Let cookies on pans 5 minutes; remove from pans, and let cool on wire racks 10 minutes.
- Drizzle cookies with honey mixture.
-Use any style cookie cutter you wish; I used a 2-inch round cutter.
-Dough scraps can be rerolled as necessary; sprinkle with additional chopped nuts, if needed.
-If you’d like to skip a step, just drizzle the cookies with honey after baking instead of making the cinnamon-vanilla honey.
-Drizzled cookies can keep in an airtight container up to 3 days at room temperature.
Unbelievable cookie! They baked beautifully crisp, perfect snap to them. The flavors are so well balanced and delicious. Plus the nuts and infused honey are THE perfect topping. So many different textures in one bite, I love them!
The best part is they were surprisingly easy to make and look super elevated and high-end. Like the type of cookie they’d sell at a bougie London based French bakery (specific enough? lol)
Thanks for sharing this John! I’m new to baking and have fallen in love with your blog/YouTube. I’ve shared it with everyone I know who likes to cook/bake. Such a great site!