Twabaa: Lemon Zest Olive Oil Cookies with Orange Blossom and Sugar Recipe
Twabaa is a delightful Middle Eastern cookie known for its light, tender texture and charming ring shape. These traditional cookies are flavored with lemon zest and vanilla, creating a fragrant and subtly sweet treat perfect for sharing with family and friends. Made with simple pantry ingredients and baked to golden perfection, Twabaa offers a deliciously soft bite with a crispy sugared exterior.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes per batch
- Total Time: 40 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Scale
Cookie Dough
- 3 large eggs
- 1 cup (200 grams) granulated sugar
- 1/2 cup (120 milliliters) olive oil
- 1 tablespoon lemon zest (approx. zest from 1 lemon)
- 1 1/2 teaspoons vanilla extract (halal) or 1 vanilla bean (if avoiding alcohol)
- 2 1/2 cups (320 grams) unbleached all purpose flour
- 1 teaspoon baking powder
- Pinch of salt
Topping
- 1 egg
- 1/2 tablespoon orange blossom water (optional)
- Granulated or raw sugar for sprinkling
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350˚F (180˚C). Line two baking sheets with parchment paper or lightly grease them to prevent sticking.
- Beat Eggs and Sugar: In a stand mixer bowl fitted with the paddle attachment or a large mixing bowl, beat the 3 eggs and 1 cup sugar together until the mixture becomes light and pale, which helps create an airy texture.
- Add Wet Ingredients: Slowly incorporate the olive oil, lemon zest, and vanilla extract or vanilla bean seeds into the egg and sugar mixture, blending thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and a pinch of salt. Gradually add this dry mixture into the wet ingredients, mixing just until combined to avoid overworking the dough.
- Shape the Cookies: Using a tablespoon measure (about 20 grams), scoop the dough and, with lightly wet hands, roll it into smooth balls. Place the balls two inches (5 centimeters) apart on the prepared baking sheets.
- Create the Center Hole: Wet the circular handle of a wooden spoon and gently poke a hole in the center of each dough ball. Twist the handle to widen the hole to just over 1/2 inch (1 1/2 centimeters). Re-wet the handle between each cookie to prevent sticking.
- Prepare Topping: In a small bowl, beat 1 egg with the optional orange blossom water. Brush this mixture evenly over each cookie and sprinkle them with granulated or raw sugar for a delicate sweetness and shiny finish.
- Bake: Bake the cookies in the preheated oven for 15-18 minutes, or until they turn golden around the edges.
- Cool and Store: Transfer the baked cookies to a wire rack to cool completely. Repeat the shaping, topping, and baking process with any remaining dough. Store cooled cookies in an airtight container for up to one week.
Notes
- For a non-alcoholic option, use vanilla bean seeds instead of vanilla extract.
- Wet your hands slightly when rolling the dough to prevent sticking.
- Be careful not to overmix the dough to maintain a tender texture.
- Orange blossom water is optional but adds a lovely floral note if available.
- These cookies can be stored at room temperature in an airtight container for up to one week.
- Use raw sugar for a crunchier topping or granulated sugar for a finer finish.
Keywords: Twabaa, Middle Eastern cookies, lemon zest cookies, vanilla cookies, olive oil cookies, traditional dessert, homemade cookies, ring-shaped cookies
