Soft, chewy Moroccan peanut cookies—rolled in powdered sugar and full of toasted peanuts and warming spices.
These peanut cookies are a cherished Moroccan family recipe that brings simple ingredients together to produce a delightful, nostalgic treat. The combination of toasted peanuts, a touch of cinnamon and ginger, and a powdered sugar coating creates a cookie that is crisp on the outside, tender and chewy inside, with a pleasant nutty texture from finely processed peanuts.
Recipes like this connect us to memories of family kitchens. Preparing them can be a quiet, comforting ritual—an opportunity to relive moments spent with grandparents and loved ones. The method for these cookies is straightforward, making them ideal for bakers who want a quick, traditional-style cookie without complicated techniques.
Ingredients in the Moroccan Peanut Cookies
- Toasted peanuts, skin removed (about 2 cups, 250 g / 11 oz)
- Sugar (3/4 cup, 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
- Salt, a pinch
- Powdered sugar for rolling (about 1 cup, 125 g / 4.5 oz)
- About 30 small paper baking cups for serving (optional)
How to make Moroccan Peanut Cookies
Start by placing the toasted, skinless peanuts in a food processor. Pulse for 10–15 seconds to break the peanuts down. Add the granulated sugar and process again until you obtain a fine meal with a slightly coarse texture—similar to cornmeal but nutty. Take care not to overprocess into peanut butter; short pulses give the best crumb structure for the cookies.
Transfer the peanut-sugar mix to a medium bowl. Add the large egg, the two yolks, baking powder, ground ginger, cinnamon, and a small pinch of salt. Use clean hands to mix the ingredients thoroughly until evenly combined. The mixture will be moist and hold together when pressed. Let the dough rest at room temperature for 20–30 minutes; this brief resting period helps the ingredients meld and makes the dough easier to shape.
When ready to shape, preheat your oven to 300°F (about 150°C). Pour powdered sugar into a medium-deep bowl. Pinch off small pieces of dough and roll them into balls roughly the size of mini cupcake liners. Roll each ball generously in powdered sugar, then place each sugared ball into a small paper baking cup for baking and serving.
Baking and storing the cookies
These cookies bake at relatively low temperatures for a gentle, even finish. Place the prepared cookies on a baking sheet and bake at 300°F (150°C) for 8–10 minutes or until the tops begin to firm and small cracks start to appear. Immediately reduce the oven temperature to 215°F (about 100°C) and continue baking for an additional 20 minutes. The cookies should be firm on the outside but still soft and slightly tender inside—when you press lightly on the top it will feel firm while the interior remains soft.
If you’d like to prepare ahead, the dough can be made a day in advance. Store the dough wrapped in the refrigerator and shape and bake the cookies the next day. Once baked and cooled, store the cookies at room temperature in an airtight container for 7–10 days. For longer storage, freeze in a sealed container for up to two months; thaw at room temperature before serving.
HAPPY BAKING!!!
Enjoy these cookies with tea or coffee. They make a lovely addition to a cookie platter, a thoughtful homemade gift, or a cozy treat to share with friends and family.
Author: Dikla Levy Frances
Recipe — Ingredients (detailed)
- 2 cups toasted peanuts, skin removed (250 g / 11 oz)
- 3/4 cup granulated 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 (optional)
Recipe — Instructions (step by step)
- Place the toasted peanuts in the food processor and pulse 10–15 seconds.
- Add the granulated sugar and process again until you have a fine nut-sugar meal.
- Transfer the mixture to a bowl and add the egg, egg yolks, baking powder, ground 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). Put powdered sugar in a medium bowl. Shape the dough into small balls, roll each in powdered sugar, and place in paper baking cups.
- Bake at 300°F for 8–10 minutes until the tops firm and small cracks appear. Reduce oven temperature to 215°F (100°C) and bake an additional 20 minutes. Allow to cool before serving.
If you try this recipe, feel free to note any personal tweaks that improve texture or flavor for your own kitchen—small adjustments to spice levels or baking times can tailor the cookies to your preference.