Egyptian butter cookies—also called petit fours or betefour—are beloved holiday treats. These rich, tender cookies become even more festive when filled or dipped in chocolate and finished with chopped nuts or sprinkles.
A favorite with both kids and adults, betefour are traditionally enjoyed during holidays in Egypt alongside other classics like Kahk and Lancashire cookies.
Baking these cookies brings back warm memories of gatherings and celebrations. They are perfect for making with children for lasting memories and also make lovely gifts. This post was originally published in July 2016 and updated in December 2018.
Butter Cookies
These butter cookies are made for lovers of rich, buttery baked goods. The dough yields tender, melt-in-your-mouth cookies that you can leave plain, sandwich with jam, or dip in chocolate and top with nuts. My earlier version used a larger amount of ghee and reminded me of the betefour I enjoyed growing up in Egypt. For this recipe I used butter—easier to source—and halved the fat for a slightly crisper, more manageable dough, ideal for novice bakers.
Butter cookies ingredients
What you’ll need:
- Unsalted butter, room temperature.
- Confectioners’ (powdered) sugar.
- Whole eggs, at room temperature.
- Vanilla extract.
- All-purpose flour.
- Baking powder.
- Unsweetened cocoa powder (optional, for chocolate cookies).
- Jam, melted chocolate, sprinkles or chopped nuts for decorating.
How to make Egyptian butter cookies, step by step
This is an easy recipe—great for baking with kids. You can use a cookie press for shaped cookies, pipe the dough, or roll and slice. Below is a straightforward guide to prepare them.
- Cream the butter and powdered sugar. Beat until the mixture is pale and fluffy.
- Add the eggs and vanilla. Mix until smooth.
- Combine dry ingredients. Whisk the flour and baking powder together in a separate bowl.
- Mix together. Fold the dry ingredients into the butter mixture with a spatula until a soft dough forms. Divide into two portions if making both vanilla and chocolate doughs.
- Add cocoa. Stir cocoa powder into one portion until evenly colored; add more cocoa if you prefer a darker chocolate flavor.
- Shape the cookies. Use a cookie press, pipe the dough through a large star tip, or form small balls (about half the size of a ping-pong ball). Lightly press with a fork for a classic look.
- Bake. Bake in a preheated oven until the edges begin to brown.
- Cool and decorate. Let the cookies cool on a rack. Serve plain, sandwich two together with jam (apricot works especially well), or dip half in melted chocolate and finish with chopped nuts or festive sprinkles.
- Store or gift. These cookies keep well and make attractive homemade gifts.
Butter Cookies FAQs
Are butter cookies the same as shortbread?
They are similar, but butter cookies typically contain more sugar than traditional shortbread. Shortbread is often baked at lower temperatures to maintain a pale color.
Do I have to use a cookie press?
No. You can pipe the dough with a large star tip, roll it into logs and chill to slice, or simply shape small balls and press them with a fork.
Can I freeze these cookies?
Yes. Baked cookies freeze well for up to two months. Dough can be formed into logs, wrapped tightly, and frozen for up to four months—slice and bake from frozen or after slight thawing.
You may need
Recommended tools: a sturdy metal cookie press is handy for shaped cookies, and a piping bag with a large star tip works well for piping. (Tool choice is optional; plain-shaped cookies work great, too.)
Related Recipes
- Maamoul — a traditional Middle Eastern filled cookie, often with dates, known for its delicate texture and flavor.
If you try this recipe, share a photo with the hashtag #amiraspantry—I love seeing your creations on social media. Sign up for the newsletter to receive recipes and tips directly to your inbox.
Egyptian butter cookies (Petit Fours)
These traditional holiday cookies are rich, can be filled with jam and dipped in chocolate, and become irresistible when topped with chopped nuts.
Egyptian butter cookies (Petit Fours / Betefour)
Ingredients
- 1 cup (220g) room temperature unsalted butter
- 1 cup (100g) confectioners’ (powdered) sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups (320g) all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons unsweetened cocoa powder (optional)
Optional
- Jam, melted chocolate and chopped nuts for decorating
Instructions
- Cream the butter and powdered sugar until light and fluffy. Add the eggs and vanilla and mix until smooth.
- In a separate bowl, whisk together the flour and baking powder.
- Fold the dry ingredients into the butter mixture until a soft dough forms.
- Divide the dough in two and add cocoa to one half if making chocolate cookies.
- On a prepared baking sheet, form small balls about half the size of a ping-pong ball. Press lightly with a fork or use a cookie press to shape.
- Bake in a 325°F (160°C) preheated oven for 12–15 minutes, or until the edges are lightly golden.
- Allow cookies to cool on a rack before decorating.
- Sandwich with jam, dip in melted chocolate, and sprinkle with chopped nuts if desired. Enjoy!
Notes
* Nutrition facts provided are for plain cookies only.
Nutrition
Calories: 136.2 kcal | Carbohydrates: 14.3 g | Protein: 1.9 g | Fat: 8.1 g
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