11 Dukkah Christmas Cookies Spiced Nuts Treats

Dukkah Chocolate Chip Cookies

Dukkah Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, infused with the nutty and aromatic flavors of dukkah, an Egyptian spice blend made from nuts, seeds, and spices. The combination of the rich chocolate and the crunchy, fragrant dukkah creates a unique and delicious cookie that is perfect for holiday festivities or a cozy treat any time of year.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and make clean-up easier.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set this mixture aside, as it will be combined with the wet ingredients later.
3. Cream Butter and Sugars: In a large bowl, using an electric mixer or a wooden spoon, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture becomes light and fluffy, about 2 to 3 minutes.
4. Add Egg and Vanilla: Once the butter and sugar are well combined, add the egg and vanilla extract to the mixture. Beat until nicely incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients (flour mixture) to the wet ingredients (butter-sugar mix) and mix until just combined. Be careful not to overmix; a few lumps are okay.
6. Stir in Chocolate Chips and Dukkah: Gently fold in the semi-sweet chocolate chips and the dukkah using a spatula. Confirm they are evenly distributed throughout the cookie dough.
7. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the edges are set and the tops look slightly cracked. The cookies will firm up as they cool, so make sure not to overbake them.
9. Cool on a Wire Rack: Once baked, remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy: Once cooled, enjoy your Dukkah Chocolate Chip Cookies with a warm cup of tea or coffee. Store any leftovers in an airtight container for freshness.

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Spiced Almond Dukkah Biscotti

Spiced Almond Dukkah Biscotti are a deliciously crunchy Italian cookie that pairs wonderfully with coffee or tea. Infused with the unique flavors of dukkah, these biscotti offer a delightful crunch and a nutty aroma. They are perfect for gift-giving during the holiday season or for enjoying as a cozy treat any time of year.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy clean-up.
2. Prepare Almonds: In a small skillet over medium heat, lightly toast the chopped almonds for about 5 minutes, or until they are fragrant. Keep an eye on them to avoid burning. Set aside to cool.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon.
4. Beat Eggs and Vanilla: In a large bowl, beat the two eggs and vanilla extract together until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the egg mixture, stirring until just combined. Confirm that there are no dry flour patches, but do not overmix.
6. Incorporate Almonds and Dukkah: Gently fold in the toasted almonds and dukkah into the dough, making sure they are evenly distributed throughout.
7. Shape the Dough: Transfer the dough onto a floured surface and form it into a log shape about 12 inches long and 3 inches wide. Transfer the log onto the prepared baking sheet.
8. First Bake: Bake the log in the preheated oven for about 25-30 minutes, or until golden brown and firm to the touch. Remove from the oven and let it cool for about 10 minutes.
9. Slice the Biscotti: Once cooled slightly, use a sharp knife to slice the log diagonally into 1/2-inch thick pieces.
10. Second Bake: Place the sliced biscotti back onto the baking sheet, cut side up. Bake for an additional 10-12 minutes on each side, or until they are crisp and lightly browned.
11. Cool Completely: Remove the biscotti from the oven and let them cool completely on a wire rack. Enjoy them as a delightful accompaniment to your favorite beverage!

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Dukkah Oatmeal Cream Sandwiches

Dukkah Oatmeal Cream Sandwiches are a delightful twist on classic oatmeal cookies, featuring a unique addition of dukkah in both the cookies and the creamy filling. These treats are chewy yet crunchy, making them an irresistible snack or dessert for the holiday season or any special occasion. The aromatic spices and nuts from the dukkah add a depth of flavor that takes these sandwich cookies to the next level.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, all-purpose flour, granulated sugar, brown sugar, baking soda, salt, and ground cinnamon. Mix until all dry ingredients are well combined.
3. Cream Butter and Eggs: In a separate bowl, beat the softened unsalted butter until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine Mixtures: Gradually add the dry ingredients to the butter mixture, incorporating them until just combined. Be careful not to overmix. Fold in the dukkah, ensuring it is evenly distributed throughout the dough.
5. Shape the Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart, as they will spread while baking.
6. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers might look slightly underbaked but will firm up as they cool.
7. Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely.
8. Prepare the Filling: In a mixing bowl, beat together the powdered sugar and heavy cream until smooth and creamy, creating a fluffy filling.
9. Assemble Sandwiches: Once the cookies are completely cooled, take one cookie and spread a generous amount of the cream filling on the flat side. Top it with another cookie, flat side down, to create a sandwich.
10. Serve or Store: Enjoy your Dukkah Oatmeal Cream Sandwiches right away, or store them in an airtight container to keep them fresh for several days.

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Pistachio and Dukkah Shortbread

Pistachio and Dukkah Shortbread are a deliciously nutty and fragrant twist on traditional shortbread cookies. The combination of buttery richness, crunchy pistachios, and aromatic dukkah makes these cookies a delightful treat for the holiday season or any time you crave a unique and savory sweet snack. Their crumbly texture pairs beautifully with tea or coffee, making them perfect for sharing with friends and family.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and powdered sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add Flavorings: Stir in the vanilla extract until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, dukkah, and salt. This guarantees even distribution of the dukkah and prevents any clumps.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture. Mix just until combined—do not overmix. The dough should start to come together.
6. Fold in Pistachios: Gently fold in the chopped pistachios, ensuring they are evenly distributed throughout the dough.
7. Shape the Dough: Turn the dough out onto a lightly floured surface. Press the dough into a disc shape about 1 inch thick. Alternatively, you can roll it out and cut shapes using cookie cutters.
8. Cut and Arrange on Baking Sheet: If using a disc, cut the dough into wedges or use a cookie cutter to cut shapes. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
9. Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers may appear slightly soft but will firm up as they cool.
10. Cool and Serve: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely before serving. Enjoy your Pistachio and Dukkah Shortbread with a cup of tea or coffee!

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Dukkah Ginger Molasses Cookies

Dukkah Ginger Molasses Cookies are a delightful fusion of traditional ginger molasses cookies with the aromatic and nutty flavors of dukkah, an Egyptian spice blend. These cookies bring together the warm spices of ginger and cinnamon with the unexpected crunch of nuts and seeds from the dukkah, resulting in a unique and festive treat perfect for the holiday season or any time you desire a cozy snack. Their spicy-sweet flavor profile and chewy texture make them an irresistible choice alongside a cup of tea or coffee.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Add Molasses and Egg: Mix in the molasses until well incorporated, followed by the egg. Blend until smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, dukkah, and salt until well combined.
5. Mix Dry With Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. The dough should be thick and slightly sticky.
6. Fold in Chopped Nuts: If using, add the chopped nuts to the dough and fold them in gently until evenly distributed.
7. Shape the Cookies: Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes. The edges should be set and the centers will look slightly soft.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then transfer the cookies to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, the Dukkah Ginger Molasses Cookies are ready to enjoy! Store in an airtight container for freshness.

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Spiced Hazelnut Dukkah Cookies

Spiced Hazelnut Dukkah Cookies are a delicious twist on traditional cookies, featuring the rich and warm flavors of hazelnuts combined with the aromatic Egyptian spice blend known as dukkah. These cookies offer a delightful crunch and a unique spiced flavor profile that will awaken your taste buds and make your holiday season festive. They are perfect for enjoying with a cup of tea or coffee, and make for a wonderful homemade gift.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper for easy cookie removal.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar. Beat the mixture for about 2-3 minutes until it is light and fluffy.
3. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture, mixing until everything is well combined and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, dukkah, and salt until thoroughly combined.
5. Mix Dry with Wet Ingredients: Gradually fold the dry mixture into the wet ingredients, being careful not to overmix. Once just combined, the dough should be thick.
6. Incorporate Chopped Hazelnuts: Gently fold in the toasted, chopped hazelnuts until they are evenly distributed throughout the dough.
7. Shape the Cookies: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie as they will spread while baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The edges should be set, and the centers should appear slightly soft.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your Spiced Hazelnut Dukkah Cookies as a delightful treat for yourself or as a special gift for friends and family during the festive season!

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Dukkah Pecan Snowballs

Dukkah Pecan Snowballs are delightful, melt-in-your-mouth cookies that combine the rich nuttiness of pecans with the aromatic flavors of dukkah. These buttery treats are rolled in powdered sugar, giving them a snowy appearance that makes them a festive addition to your holiday dessert tray. Perfect for sharing at gatherings or as a charming homemade gift, these cookies are sure to impress with their unique flavor and tempting texture.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and 1/2 cup of powdered sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Vanilla Extract: Mix in the vanilla extract until fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, dukkah, chopped pecans, and salt until they are evenly mixed.
5. Mix Dry with Wet Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
6. Shape the Cookies: Using your hands, scoop out small portions of dough (about 1 inch in diameter) and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until they are set and the bottoms are lightly golden. The tops might look slightly cracked.
8. Cool and Roll in Sugar: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, gently roll each cookie in the extra powdered sugar while they are still warm, ensuring they are well coated.
9. Final Cool: Transfer the cookies to a wire rack to cool completely. You can dust them with more powdered sugar just before serving for an extra snowy effect.

Enjoy your Dukkah Pecan Snowballs with a hot beverage or share them with friends and family during the holiday season!

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Coconut Dukkah Macaroons

Coconut Dukkah Macaroons are a delightful twist on the classic coconut macaroon, infusing the sweet and chewy coconut with the aromatic spice blend of dukkah. These cookies are perfect for the holiday season, offering unique flavors and a satisfying texture that will enchant guests and loved ones alike. The dukkah adds a subtle nuttiness and a hint of spice, making these treats an enticing addition to any dessert table.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mix Coconut and Condensed Milk: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and 1/3 cup of dukkah. Stir until all ingredients are well incorporated.
3. Whip Egg Whites: In another bowl, use an electric mixer to whip the egg whites and salt until stiff peaks form. This should take about 3-5 minutes. Stiff peaks mean that when you lift the beaters out of the mixture, the egg whites hold their shape.
4. Fold Mixtures Together: Gently fold the whipped egg whites into the coconut mixture. Use a spatula and be careful to not deflate the egg whites too much. You want the mixture to be light and airy.
5. Shape the Macaroons: Using a small cookie scoop or your hands, form the mixture into small mounds (about 1.5 inches high) and place them on the prepared baking sheet, leaving about 2 inches of space between each macaroon.
6. Garnish With Dukkah: Sprinkle a pinch of extra dukkah on top of each macaroon for an added touch of flavor and presentation.
7. Bake the Macaroons: Bake in the preheated oven for 18-22 minutes, or until the edges are lightly golden, and the tops appear dry.
8. Cool Down: Once baked, remove the baking sheet from the oven and let the macaroons cool on the sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
9. Serve and Enjoy: Once cooled, these Coconut Dukkah Macaroons are ready to be served. They can be stored in an airtight container for up to a week, although they are best enjoyed fresh!

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Dukkah-infused Peanut Butter Blossoms

Dukkah-infused Peanut Butter Blossoms offer a unique twist on the classic holiday cookie. These delightful treats combine the rich, creamy flavor of peanut butter with the savory warmth of dukkah, resulting in a nutty, fragrant cookie that is topped with a chocolate kiss for a perfect sweet balance. Ideal for sharing with family and friends, these cookies will elevate your holiday baking table.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easier cleanup and to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and dukkah. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, using an electric mixer, beat the softened butter, peanut butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which should take about 3-5 minutes.
4. Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture. Continue to blend until fully incorporated.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined, being careful not to overmix.
6. Shape the Cookies: Using a tablespoon or cookie scoop, portion out the dough and roll it into balls about 1 inch in diameter. Place the cookie balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
7. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
8. Add the Chocolate Kisses: Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie while they are still warm. Allow them to sit on the baking sheet for about 5 minutes.
9. Cool Down: Once the cookies have cooled slightly, transfer them to a wire rack to cool completely.
10. Serve and Enjoy: Your Dukkah-infused Peanut Butter Blossoms are now ready to be enjoyed! These cookies combine savory and sweet in a delightful way that everyone is sure to love.

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Spiced Cashew Dukkah Cookies

Spiced Cashew Dukkah Cookies are a delightful holiday treat that combines the crunchy texture of cashews with the aromatic spices of dukkah. These cookies offer a unique blend of sweet and savory flavors, resulting in an irresistible snack perfect for holiday gatherings or cozy evenings at home. Their nutty flavor and delightful crunch make them a standout addition to any festive cookie platter.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, salt, ground cinnamon, and dukkah. Whisk these ingredients together until well mixed, then set aside.
3. Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
4. Incorporate Egg and Vanilla: Add the egg and vanilla extract to the butter mixture. Mix well until fully incorporated and smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Use a spatula to gently fold the mixture, ensuring that everything is combined without overmixing.
6. Add Cashews: Once the dough is combined, fold in the chopped cashews until evenly distributed throughout the dough.
7. Shape the Cookies: Using a tablespoon or cookie scoop, portion out the dough and form balls about 1 inch in diameter. Place the cookie balls on the prepared baking sheets, leaving enough space (about 2 inches) between each ball.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges turn a light golden brown. The centers may appear slightly soft.
9. Cool Down: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then transfer the cookies to a wire rack to cool completely.
10. Enjoy: Once cooled, serve your Spiced Cashew Dukkah Cookies and enjoy the festive flavors!

Dukkah Cranberry Orange Cookies

Dukkah Cranberry Orange Cookies are a festive twist on traditional cookies, blending the nutty flavors of dukkah with the tart sweetness of cranberries and the bright citrus notes of fresh orange. These cookies are perfect for the holiday season, offering a delightful balance of flavors and a chewy texture that pairs wonderfully with a warm cup of tea or coffee.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and dukkah. Verify these dry ingredients are well combined, then set the bowl aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, approximately 3-5 minutes.
4. Incorporate Egg, Vanilla, and Zest: Add the egg, vanilla extract, and orange zest to the butter mixture. Beat until everything is thoroughly combined and smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix only until just combined, being careful not to overmix.
6. Fold in Cranberries: Gently fold in the dried cranberries until they are evenly distributed throughout the cookie dough.
7. Shape the Cookies: Use a tablespoon or cookie scoop to portion soft dough into balls that are about 1 inch in diameter. Place the cookie balls on the prepared baking sheets, leaving a couple of inches between each one.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are light golden brown. The centers should still be slightly soft as they will firm up while cooling.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your Dukkah Cranberry Orange Cookies!