Sugee Cookies are small pockets of deliciousness that releases crumbly morsels of roasted buttery goodness with every bite. These cookies are surprisingly one of the easiest cookies to make – a virtual fuss-free treat.
Ghee is the star of this rich and sweet crunchy cookie. It is commonly used in Indian, Middle Eastern and South East Asian cuisine. Ghee is clarified butter or butter that has been cooked to remove all water. It is simmered until the milk solids have lightly browned, creating a distinct roasted, nutty aroma which can be tasted in these Sugee cookies.
For the cookies to be more or less the same size as each other, scoop a 1/2 tablespoon, level it out with a knife or run the spoon on the side of the mixing bowl to flatten it out. Shape into balls and arrange them on a cookie sheet. There is no need to chill in the fridge.
Sugee cookies are pale with characteristic cracks on the surface. It’s the paleness that gives the full buttery flavor of ghee. When the baking time is up, the cookies will look underdone – they’re not. But if you want to be extra sure, add another minute to the baking time. Overbaked Sugee cookies are still crispy and crunchy but they’ll be hard with a slight bitter taste. If you prefer a softer, tender texture, omit the baking soda and reduce the baking time to about 10 minutes.
Sugee Cookies are traditionally festive cookies. In Singapore these cookies are on the grocery shelves a few weeks before a special celebration, of which we have quite a few thanks to this island state’s rich cultural diversity. But we like to make these anytime…just because.
Sugee Cookies
Difficulty: Easy10
minutes12
minutesIngredients
100g ghee/clarified butter
90g sugar
1 egg yolk
1/2 tsp vanilla extract
150g all purpose/plain flour
1/4 tsp baking soda
1/4 tsp salt
INSTRUCTIONS
- In a medium bowl, mix ghee, sugar, egg yolk and vanilla extract
- In another medium bowl, sift flour, baking soda, and salt.
- Preheat the oven. to180C/350F. Line a baking sheet with parchment paper
- With a firm spatula or wooden spoon, fold the flour mixture into the ghee mixture. Keep folding until a dough is formed and there are no visible bits of flour.
- Pinch a small amount of dough and roll it into a ball. If you prefer similar sized cookies, scoop the dough using a 1/2 level tablespoon.
- Arrange the balls on the baking sheet. These will spread a little so space them about 2cm apart.
- Bake for 12-13 minutes. The cookies should still be pale in color when taken out of the oven.
- Cool the cookies on the baking sheet for 5 minutes. Then transfer them to a cooling rack to cool completely.
- Store in an airtight container.
