15 Recipes for Cookies from Around the World

Here are the 15 most amazing recipes for beautiful, simple cookies from around the world. They are so delicious and so incredibly fast to make! We have made a list of wonderful cookies, from Brazilian Sequilhos to Indian Nankhatai, that you will simply love!

1. Sequilhos (Brazil)

Sequilhos are very light Brazilian biscuits made with corn starch that, as Brazilians say melt in your mouth as soon as you bite them!

sequilhos Recipes for Cookies


Dough: Mix 100 grams unsalted butter, 2 large eggs and 395 grams sweetened condensed milk, blending well. Add 500 g corn starch, 1 pinch of salt, and mix until dough is smooth and shiny. Pinch small portions of the dough and make small round balls and flatten balls slightly using the botton of a glass and use a fork to shape the cookie.

Baking: Bake 8 to 10 minutes at 180 degrees until golden. Do not overbake.


2. Hertzoggie (South Africa)

These little coconut, meringue and jam tarts are seriously delicious.

hertzoggies Recipes for Cookies


Dough: Put 2 cups of self-raising flour, 1 teaspoon of baking powder, 150 g castor sugar and a pinch of salt into a large mixing bowl. Add ½ cup of cubed butter. Add 2 egg yolks and a splash of cold water, and knead the dough until smooth. Leave to rest for about 20 minutes.
Meringue: Whisk 2 egg whites, then slowly add 1 cup of sugar and 1 teaspoon of vanilla essence. Fold in 2 cups of desiccated coconut and set aside.
Filling: On a lightly floured surface, roll out the dough until it’s about 5 mm thick. Cut out pastry circles and line each hollow of the muffin tray. Spoon apricot jam on top of the pastry, and top it with the meringue. Bake on 180 °C for 20 to 25 minutes until golden.

3. Viscotti di Pistacchio (Italy)

Southern Italy is known for its pistachio specialties, among which this biscuit with pistachios and almonds.

biscutti di pistacio


Dough: Mix 1 1/3 cups pistachios with 1/2 cup granulated sugar, 2/3 cup almond flour ,1/2 tablespoon vanilla extract and lemon zest. Add 1 egg white and 1 1/2 tablespoon honey and mix well. Take a small bit of the dough and roll it into a ball, drop it into the icing sugar bowl, and place on your baking tray.

Baking: Bake on 180 C around 15 minutes.


4. Pryanik (Russia)

Pryaniki are traditional Russian honey cookies, often served with tea. There are many variations of these cookies from Russia with amazing taste, but this one is the most common.


Dough: In a medium saucepan, dissolve 1/2 cup instant coffee in 1/2 cup hot water. Add 1 cup butter, 1 cup granulated sugar and 1 1/2 cups honey. Boil on medium heat until the mixture is homogenous. Take off the heat and cool for about 10-15 minutes. Add 1 teaspoon vanilla, 1/2 teaspoon allspice, 1/4 teaspoon grated nutmeg and 1/2 teaspoon anise. Whisk in 2 eggs, 1 1/2 teaspoons baking soda (dissolved in 1 teaspoon white vinegar) and  1 1/2 teaspoons baking powder. The mixture will fizz a little when it’s all mixed up. Add 6 cups all purpose flous and mix well. Cover the cookie dough with plastic wrap or a kitchen towel and set aside at room temperature for at least 4 hours.

Baking: Shape the cookie dough into balls and place them on the baking sheet. Bake in the preheated oven od 160° C for 20-25 minutes. Do not over bake, or the cookies will be too hard.
Glaze: In a large bowl, whisk together 4 1/2 cups powdered sugar and 1/2 cup milk to make a glaze. Dip the cooled cookies into the glaze. 

5. Hallongrottor (Sweden)


Hallongrottor —raspberry caves are traditional Swedish cookies (småkakor). They are so easy to make and so incredibly delicious! Serve them with coffee, tea or even a glass of milk.


Dough: In a bowl, whisk together 250 g flour, 1/2 tablespoon baking powder, 1/2 tablespoon salt, and 70 g finely ground almonds. Cream together 170 g butter and 50 g white sugar and 50 g brown sugar. Add 1 large egg, 1 tablespoon vanilla and almond extract. Beat until well incorporated. Add the dry ingredients in two to three batches and incorporate well. Form balls and then use your thumb or any other finger (or a spoon) to make little indents. Place the unfilled cookies on your baking pan and pour some jam into the “caves”.
Baking: Bake for 15-18 minutes on 180°C until the cookies are golden brown. Let cool for at least 10 minutes.

6. Nankhatai (India)

Nankhatai is a traditional North Indian spicey and crumbly vegan cookie with delightful aroma of cardamom, almond and butter. This is a great and healthy cookie, so soft, it just melts in your mouth!



Dough: In a bowl combine 3/4 cup ragi flour, 3/4 cup all purpose flour, 2/3 cup shortening, 3/4 tablespoon baking soda, 3/4 cup sugar, 1/4 spoon cardamom powder and a pinch of salt to form a dough. Do not knead. Cover it and keep it aside for at least 30 minutes.



7. Alfajores (Argentina)

This perfectly silky cookies filled with dulce de leche are very popular in Argentina. The Peruvian variation on the traditional alfajor cookie is filled with an anise-flavored syrup in place of the dulce de leche.



Dough: In a medium bowl, mix together 200 g all-purpose flour, 300 g cornstarch, 2 teaspoons baking powder and 1/2 teaspoon baking soda. In other bowl beat 200 g unsalted butter, 150g sugar, and lemon zest. Add 3 large egg yolks and 2 teaspoons vanilla extract. Add the flour mixture and beat just until combined. Do not overmix. Form the dough into a ball, then flatten slightly. Refrigerate for 1-2 hours, until firm enough to roll. On a lightly floured surface, roll the dough to a 5 mm thickness. Cut out with a round cookie cutter, and place the cookies on a baking sheet. Place sheets with cookies in the fridge for at least 15 minutes, until firm.

Baking: Preheat oven to 180C. Bake for 7-10 minutes. Allow cookies to cool in for 10 minutes, then combine 2 cookies with dulce de leche (about a teaspoon) and make a sandwich. Roll the sides in shredded coconut.


8. Boussou la Tmessou (Algiers)

This soft, delicate cookies, coated in powdered sugar are traditional Algerian treats that taste like heaven! Their name literally translates to kiss, but don’t touch.

Boussou La Tmessou


Dough: In a large bowl, combine 210 grams all-purpose flour and 35 g powdered sugar. Mix in 130 g unsalted butter and 1 tablespoon vanilla extract. Form a ball from the dough and gently form it into a diamond. 
Baking: Bake in preheated oven just until the bottoms are barely golden, about 15 minutes, on 160˚C. Allow to cool to room temperature on baking sheet.

Coating: Dip a cooled cookie into the orange blossom water and immediately cover in the powdered sugar.

9. Mamoulia (Greece)

Mamoulia is a traditional Christmas cookie from Greece (Chios island). You will simply fall in love with an incredibly tasty filling made from pistachios, almonds and walnuts!



Dough: Mix ½ lt full-fat milk and ½ kg sugar. Melt ½ kg butter on ½ kg extra virgin olive oil on high heat. Carefully pour milk into the pot and mix again for 10 minutes on medium heat. Lower down the heat and start to add the 2 kg all-purpose white flour and keep on whisking continuously, for about 20 minutes (do not add all the flour at once). When the dough is completely cool, add 9 medium eggs and 120 ml brandy.

Fillig: Mix all the ingredients in a small bowl – 200 g chopped almonds, 100 g chopped pistachios, 100 g chopped walnuts, 1 ½ tablespoon confectioner’s sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground clove, 5 tablespoon flower water and 1 pinch salt. 

Baking: Make small balls from the dough and press your finger in the center of the ball and make a hole. Stuff this hole with a small quantity of the nuts mixture. Use your hands to seal the stuffing into the ball. Put it on a baking paper and bake mamoulia for approximately 35-40 minutes, on 170˚ C until nicely browned. Coat with 200 g confectioner’s sugar.

10. Orasnice (Serbia)

This delicious treat made with only 4 ingredients is a traditional Serbian cookie that fits all occasions.



Dough: Whisk 3 egg whites, add the 250 g sugar and mix together.  Then add 300 g ground nuts and 60 g ground biscuits and mix gently until the ingredients are combined. Take a small amount of the mixture, form a ball, and then form half moon.

Baking: Coat all cookies in chopped nuts, put them on a baking sheet and bake for about 30 minutes on 110 C. The buns will be soft when removed from the oven, but will harden as they cool. If you want your buns to be crispy, bake 10-15 minutes longer.

11. Polvorónes (Spain)

Even if you don’t have a sweet tooth, you will adore these pale, delicate, crunchy Andalusian biscuits. Their silky texture, always with some type of nut, traditionally almonds or walnuts, make them simply irresistible!



Dough: Mix 500 g plain white flour, 100 g icing sugar, 50 g ground walnuts and 1 tablespon cinnamon. Add 1 tablespoon brandy, grappa or anisette and 235 g butter in small bits. Mix all the ingredients until you achieve a consistent paste. Shape a rough cylinder with a diameter of about 5cm. Wrap the dough in cling film and roll it until you have an almost perfect cylinder. Leave it in the fridge for one hour so that the dough becomes more solid. Take the dough out of the fridge, remove the cling film and cut the cylinder in thick slices of about 4 cm on a clean surface.

Baking: Place the slices on a baking dish covered with baking paper. Bake the Polvorónes for 10 minutes at 180°C. Take them out of the oven and let them cool down for at least one hour.

12. Cinq Centimes (Senegal)

These incredibly easy to make cookies are a must-try! Traditional Senegal’s peanut butter cookies you can get from Senegalese street vendors and and you certainly won’t stop at just one cookie!


Cinq Centimes

Dough: Put 240 g butter, 200 g sugar, 1/2 teaspoon salt and 2 eggs in a mixing bowl and beat with the mixer whisk until the mixture is homogeneous. Then add 400 g flour continue to mix (but not too much). Roll the dough carefully into a roll about 30 cm long, wrap it in cling film and put it in the fridge for at least 2 hours.

Baking: Take the cookie roll out of the fridge or freezer and carefully cut slices of it with a knife. Place them on the baking sheet and bake in the preheated oven on 170 ° C for 8-10 minutes. Brush the finished cookies with peanut butter and decorate with peanuts if desired.

13. Kleicha (Iraq/Saudi Arabia)

These small, sweet date-stuffed rolls are considered the national pastry of Iraq and Saudi Arabia. This cookie that has a long history that goes all the way back to Babylon is simply irresistible!

kleicha cookies recipe
Dough: In the bowl of a stand mixer, mix 600 g plain flour, 1 tablespoon active dry yeast, 2 tablespoons nigella seeds and 1 tablespoon caster sugar. Dig a well in the center of the flour and add in 200 g melted butter. While kneading at low speed add 5 tablespoons water and ½ tablespoon salt and knead for 2 minutes. Cover the dough with a cloth and let it rise for one hour in a warm place.
Filling: Heat 3 tablespoons sunflower oil, add 600 g date paste and 1 tablespoon cardamom. Continue stirring for 5 minutes until obtaining a smooth texture that can easily be spread and rolled. Divide the dough into 4 pieces. Spread the first dough in a rectangle about 6 mm thick. Place the date paste until the surface is all covered and roll. 
Baking: Mix 1 egg yolk and 2 tablespoons milk and brush the entire surface with this mixture. Cut 1,5 cm thick slices. Place the slices on a baking sheet, and bake for 20 minute on 180˚C.

14. Kolacky (Czech Republic)

These well balanced buttery cookies with the fruit jam filling are traditional Christmas cookies in Czech Republic. Serve these delicious cookies with a glass of iced tea or a hot espresso.


kolacky cookies recipe

Dough: Cream together 6 tablespoons unsalted butter and 100 g cream cheese with an electric mixer until fluffy. In another bowl, mix 150 g flour, 50 g sugar and 1/4 teaspoon salt, then pour into the butter and cheese mixture and beat to combine. Form dough into a 5 cm thick square and wrap tightly in plastic; chill 4 hours or overnight.

Baking: Roll out the dough to a 30 x 30 cm  square, about 0.5 cm thick. Divide into 4 even squares, then divide each again into four smaller squares to make 16 cookies. Put one teaspoon of apricot jam into the center of each square. Fold the two opposite corners to the center, their points touching. Place each formed cookie on the baking paper and in the pan. Bake cookies for about 25 minutes, on 160 C until the edges are golden brown. Transfer the cookies to racks to cool. When completely cooled, dust with powdered sugar, if desired.


15. Besitos De Coco (Caribbean and South America)

Besitos de coco or coconut kisses, is the Puerto Rican version of macaroons with coconut. These sweet coconut kisses can be made very quickly and are amazingly delicious!

coconut kisses


Dough: Combine in a mixing bowl 100 g unsweetened coconut flakes, 70 g all-purpose flour, 4 large egg yolks, 200 g brown sugar, 100 g butter and 2 tablespoon coconut or vanilla extract. Stir until completely combined to form a sticky, moldable dough. 

Baking: Form into 24 small balls and place on the baking sheet. Bake for about 25 minutes or until golden brown. If desired, drizzle with melted chocolate and sprinkle over chopped nuts.


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