Soft, chewy Moroccan peanut cookies coated in powdered sugar and flavored with warm spices.
These cookies were a staple in my grandmother’s kitchen—one of the many traditional Moroccan recipes I grew up with.
A familiar recipe can transport you back to favorite moments and bring comfort amid the everyday rush. Baking becomes a quiet ritual that reconnects you with family memories, even when loved ones are no longer around.
Ingredients for Moroccan Peanut Cookies
- Toasted peanuts, skins removed (about 2 cups / 250 g)
- 3/4 cup sugar (150 g)
- 1 large egg
- 2 large egg yolks
- 1/4 tsp baking powder
- 1/4 tsp ground ginger
- 1/4 tsp cinnamon
- Salt, a pinch
- 1 cup powdered sugar (for rolling) (125 g)
- About 30 small paper baking cups
Method: How to Make Moroccan Peanut Cookies
Place the toasted, skinned peanuts in a food processor and pulse for 10–15 seconds. Add the granulated sugar and process again until the mixture resembles a coarse meal.
Transfer the peanut-sugar mixture to a bowl. Add the egg, egg yolks, baking powder, ground ginger, cinnamon, and a pinch of salt. Mix thoroughly with your hands or a wooden spoon until evenly combined. Let the dough rest for 20–30 minutes at room temperature.
Preheat the oven to 300°F (150°C). Pour the powdered sugar into a shallow bowl. Shape the dough into small balls roughly the size of the paper baking cups. Roll each ball in the powdered sugar and place it into a paper cup arranged on a baking sheet.
Bake at 300°F (150°C) for 8–10 minutes until the cookies begin to firm and small cracks appear on the surface. Then reduce the oven temperature to 215°F (about 100°C) and continue baking for another 20 minutes. The cookies should be cracked on top, firm on the outside, and still soft inside; a gentle press should feel firm on the surface while the center remains tender.
You can prepare the dough a day ahead and refrigerate it, then shape and bake the cookies the next day.
Storage
Store baked cookies at room temperature in an airtight container for 7–10 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. Thaw at room temperature before serving.
HAPPY BAKING!!!
If you make this recipe, I’d love to see your results—tag OneSarcasticBaker on Instagram.
More cookie recipes you might enjoy:
- Hazelnut Shortbread Cookies
- Triple Fudgy Chocolate Chip Cookies
Moroccan Peanut Cookies
Ingredients
- 2 cups toasted peanuts, no skin (250 g / 11 oz)
- 3/4 cup sugar (150 g / 5.5 oz)
- 1 large egg
- 2 large egg yolks
- 1/4 tsp baking powder
- 1/4 tsp ground ginger
- 1/4 tsp cinnamon
- 1 cup powdered sugar for rolling (125 g / 4.5 oz)
- About 30 small paper baking cups
Instructions
- Pulse peanuts in a food processor for 10–15 seconds. Add granulated sugar and process again until you have a fine meal.
- Transfer the peanut-sugar mix to a bowl and add the egg, egg yolks, baking powder, ginger, cinnamon, and a pinch of salt. Mix by hand until evenly combined. Set aside for 20–30 minutes.
- Preheat oven to 300°F (150°C). Place powdered sugar in a shallow bowl.
- Shape the dough into small balls about the size of the baking cups. Roll each ball in powdered sugar and place in a paper cup on a baking sheet.
- Bake 8–10 minutes until the tops begin to harden and crack. Reduce oven to 215°F (about 100°C) and bake an additional 20 minutes. Allow to cool before serving.