Egyptian Butter Cookies — A Sweet Christmas Tradition with a Beautiful Reminder
A Fun Family Christmas Tradition
Every December, our home fills with the soft, buttery smell of these simple Egyptian cookies. They melt in your mouth, they’re easy for little hands to help with, and they’ve become one of our favorite Christmas traditions.
But what I love most is the conversation these cookies open up.
As we bake, we remember the night Joseph woke Mary and baby Jesus and fled to Egypt (Matthew 2:13–15). In the quiet of that moment, long before dawn broke, God was already providing. The gifts from the wise men—gold, frankincense, and myrrh—were more than beautiful offerings. They were God’s way of preparing for a journey Mary and Joseph didn’t yet know they’d take.
Nothing surprises Him.
Nothing falls outside His care.
These cookies remind our family of that truth every time we bake them. They’ve become a simple, sweet tradition that helps us talk with our kids about God’s protection, His provision, and His faithfulness in every season.
And if you’re walking through a season of uncertainty yourself, I pray this reminder meets you gently today:
The same God who watched over Mary, Joseph, and Jesus is watching over you.
Recipe: Egyptian Butter Cookies (Ghorayebah)
Makes about 72 cookies — but feel free to halve or quarter the recipe!
If you have a food scale, I really suggest utilizing it for this recipe. I have the best success when I weigh my ingredients for these cookies.
Ingredients
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4 cups (500g) all-purpose flour, sifted
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1 ½ cups (175g) powdered sugar, sifted
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1 ⅓ cup plus 1 Tbsp (300g) ghee (solid, not melted)
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Optional: sliced almonds or pistachios
Supplies:
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Stand mixer
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Piping bag
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Baking sheet
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Parchment or silicone mat
Instructions
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Combine dry ingredients.
Sift flour and powdered sugar into the bowl of a stand mixer. Blend with the paddle attachment. -
Add the ghee. (Use a timer for this step)
Ghee must be solid, not melted. Mix on low for 5 minutes. Increase to medium-high for another 5 minutes. Reduce to low for the final 5 minutes. (Total mixing time: 15 minutes.) The dough will be smooth and sticky—almost like cake batter. Do not add flour. -
Pipe the dough.
Transfer the dough to a piping bag and cut a large opening. Pipe 3–4 cm cookies onto a prepared baking sheet. -
Chill briefly.
Refrigerate for about 5 minutes, just until the dough loses its stickiness. Don’t let it harden. -
Shape.
Gently press down any peaks. Add a thumbprint and place an almond or pistachio on top if desired. -
Bake low and slow.
Bake at 250°F for 17–20 minutes on the middle rack. Cookies should remain pale—do not let them turn golden. -
Cool completely.
Don’t touch them until they’re fully cooled or they will crumble. Dust with powdered sugar if you like.
A Beautiful Way to Point Your Kids Back to the Christmas Story
These cookies pair beautifully with our family Bible study, The Savior Was Born.
One of the lessons walks through Jesus’ flight to Egypt, helping children understand God’s protection and sovereignty in a story that’s often overlooked.
If you want a simple way to weave Scripture into your December rhythm, this 7-lesson study is an easy, open-and-go resource that helps your family slow down and stay centered on Christ. It’s one of our favorite Christmas Bible studies because it walks families through the true meaning of Christmas in a way that’s both simple and rich.
Find This Recipe and More Inside the Study
If you’d like to make these cookies with your kids and explore the story behind them, you can find this recipe and additional activities inside:
👉 The Savior Was Born — Family Bible Study
I pray this tradition brings your family joy, connection, and a deeper love for God’s Word this season!
