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Un Kurabiyesi (Turkish Flour Cookies)
Original name: Un Kurabiyesi (Flour Cookie)
About this dish
Un kurabiyesi, or Turkish flour cookies, are a beloved classic from my hometown of Sivas. These melt-in-your-mouth treats are made with just a handful of ingredients—butter, oil, sugar, and flour—and are the perfect companion to a glass of Turkish tea.
With a delicate, crumbly texture and a hint of vanilla, they're a nostalgic taste of Anatolian hospitality.
Ingredients
UK and US measurements are both included for every recipe.
unsalted butter
dairy125 g
Imperial measurement: 1/2 cup (1 stick)
vegetable oil
fat125 ml
Imperial measurement: 1/2 cup
powdered sugar
other150 g
Imperial measurement: 1 1/4 cups
all-purpose flour
grain400 g
Imperial measurement: 3 1/4 cups
vanilla extract or vanilla sugar
other1 teaspoon extract or 1 packet vanilla sugar
Method
Preheat the oven
5 minPreheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
Cream the butter
3 minIn a large mixing bowl, beat the softened butter and vegetable oil together until well combined and creamy.
Add sugar and vanilla
2 minAdd the powdered sugar and vanilla. Mix until smooth and fluffy.
Incorporate flour
5 minGradually add the flour, stirring with a wooden spoon until a soft dough forms. It should be pliable but not sticky; add a little more flour if necessary.
Shape the cookies
10 minGently knead the dough in the bowl for a minute. Pinch off small pieces and roll them into balls about 1 inch (2.5 cm) in diameter. Place them on the prepared baking sheet, spacing them 2 inches apart.
Bake
20 minBake for 18-20 minutes, or until the bottoms are lightly golden. The tops will remain pale—do not overbrown.
Cool and dust
15 minCarefully transfer the cookies to a wire rack to cool. Once cool, dust generously with powdered sugar.
Equipment
- mixing bowl
- whisk or electric mixer
- wooden spoon
- baking sheet
- parchment paper
- wire rack
Nutrition facts
Tips
- For the most authentic texture, use a combination of butter and vegetable oil—the oil keeps the cookies tender and crumbly.
- Don't overwork the dough or the cookies may become tough, mix just until the flour is incorporated., Keep an eye on the cookies as they bake, they should be pale on top and only lightly golden on the bottom.
- These cookies keep well in an airtight container for up to two weeks, making them perfect for gift giving.
Serving suggestions
- Serve un kurabiyesi with Turkish tea or strong coffee. They also pair wonderfully with a glass of cold milk.
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Recipe by
Zeynep Yilmaz
Specialises in Turkish cuisineZeynep makes baklava with pistachios from her hometown of Gaziantep. She will tell you the exact village.
Describe yourself in three words: Proud, nutty, regionalist.