If you’re looking to bring a touch of Middle Eastern tradition into your kitchen, this Best Pistachio Cookies (Ma’amoul with pistachio) are the perfect place to start.
These delicate, melt-in-your-mouth cookies are filled with a fragrant pistachio mixture, and infused with the floral notes of rose water.
Traditionally made during festive seasons, like Eid or Easter, Maamoul has found its way into the everyday.
baking routines of those who love buttery, nut-filled treats.
My version is simple, yet stays true to its authentic roots, perfect for both beginners and seasoned bakers.
It all starts with a rich, tender dough made from a blend of semolina, flour. Then add butter and oil mixed in until a soft, cookie like texture is achieved.
One of the most important steps is letting this dough rest overnight or at least two hours.
Resting period allows the semolina to absorb the fats, giving the cookies their signature soft crumb.
Once rested, add to the dough yeast, baking soda, rose water, and sweetened condensed milk.
Creating a delicately fragrant base. The pistachio filling is equally simple yet flavorful.
Crushed pistachios, sugar syrup, and rose water mixed until it becomes a sticky, nutty delight.
Shaping these cookies is a hands on, satisfying process:
a small ball of dough is filled with the pistachio mixture, sealed tightly, and pressed into a traditional Maamoul mold. Baked at a high temperature until golden, then dusted generously with powdered sugar, each bite is a perfect blend of crunch, softness, and rose water sweetness.
Enjoy these Best Pistachio Cookies (Ma’amoul with pistachio) with a hot cup of tea or coffee..
they’re sure to become a cherished treat in your home, just as they are in mine.
Try the recipe and tell me what you think in the comments! And if you like it, share it with your friends 
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Best Pistachio Cookies (Ma’amoul with pistachio)
Ingredients
- 1 cup semolina
- 2 cups all purpose flour
- ½ cup melted butter 100g
- ½ cup vegetable oil 100 ml
- 4 Tbsp Sweet condensed milk
- ¼ Tsp dried yeast
- Pinch of baking soda
- 4 Tbsp Rose water
- For filling:
- ¾ cup pistachio
- 2 Tbsp sugar syrup or honey
- 1 Tbsp rose water
- For decoration:
- 3 Tbsp Powdered sugar
Instructions
- In a large bowl, mix the semolina and flour, then add the butter and oil, mixing well until a sandy cookie dough forms. Shape it into a ball.
- Cover and let it rest overnight or for at least two hours.
- After resting, add the yeast, baking soda, sweetened condensed milk, and rose water, and knead well until combined.
- To prepare the filling: Add the crushed pistachios to the syrup and rosewater.
- Take a small ball of dough, make a small hole with your finger, add a tablespoon of the filling, then close the ball tightly and place it in a cookie mold or maamoul mold (I bought one from a Chinese store). Then, turn it over and knock the edge of the mold to release the piece.
- Place the maamoul on a baking tray.
- Bake in a preheated oven at 220°C for 10 to 15 minutes until golden brown.
- After removing them from the oven, sprinkle powdered sugar over the maamoul immediately. This helps the sugar adhere better to the top of maamoul.
- Allow to cool completely before transporting or serving, and then store in a cookie box.
