Moroccan Lemon Semolina Cookies

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Soft, buttery Moroccan cookies made with fine semolina and brightened with plenty of fresh lemon zest. They bake up pale on top with golden bottoms and are traditionally finished with a whole clove and a snowy dusting of powdered sugar.

Nutrition Facts

Per serving (estimated)

• 470 kcalCalories
• 19 gFat
• 7 gSaturated Fat
• 70 gCarbs
• 4 gFiber
• 30 gSugar
• 7 gProtein
• 110 mgSodium
• 180 mgPotassium
• 70 mgCalcium
• 3 mgIron
• 7 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the cookie dough

• 2 cups (320 g) fine semolina
• 1 cup (125 g) all-purpose flour
• 1 cup (110 g) powdered sugar, plus extra for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• Zest of 2 large lemons (about 2 tablespoons, packed)
• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• 1/3 cup (80 ml) neutral oil such as sunflower or canola
• 1/4 cup (60 ml) fresh lemon juice
• 1 teaspoon vanilla extract

For finishing

• 24 whole cloves
• Additional powdered sugar, for dusting

Directions

1. Preheat the oven to 350°F (175°C) and line two rimmed baking sheets with parchment paper.
2. In a large mixing bowl, whisk together the semolina, flour, powdered sugar, baking powder, salt, and lemon zest until evenly combined and very fragrant.
3. Pour in the melted butter, oil, lemon juice, and vanilla extract. Stir with a wooden spoon, then switch to your hands and knead briefly just until a soft, slightly crumbly dough forms that holds together when pressed.
4. Cover and let the dough rest at room temperature for 15 minutes so the semolina can hydrate and the citrus oils bloom.
5. Scoop tablespoon-sized portions of dough (about 25 g each) and roll between your palms into smooth balls. Place them on the prepared baking sheets about 2 inches apart.
6. Use your thumb or the back of a measuring spoon to press a small well into the center of each cookie. Press one whole clove into the center of each well, nestling it gently into the dough.
7. Bake on the middle rack for 18 to 22 minutes, until the bottoms are lightly golden while the tops remain pale; do not let the tops brown.
8. Cool the cookies on the baking sheet for 5 minutes—they will firm up as they cool—then dust generously with powdered sugar while still warm.
9. Transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 weeks; flavor deepens by day two.

Cook’s Notes

• Use fine semolina (the kind sold for cakes), not coarse polenta-style semolina, or the cookies will feel gritty.
• If the dough feels dry and won't come together, add lemon juice 1 teaspoon at a time; if it sticks, chill it for 10 minutes before shaping.
• Traditional ghriba stay pale on top and only color at the base—pull them from the oven the moment the bottoms turn golden to keep that signature look.
• For a more floral aroma, swap half the vanilla for 1 teaspoon of orange blossom water.
• The lemon flavor intensifies on day two as the zest oils continue to infuse the crumb, so make them ahead for the best taste.

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