If there’s one thing I miss about amman, it’s all the bakeries stocked full of Yansoon Cookies. I have a literal obsession with them. It sucks having to wait for someone to come back from overseas to bring them, and let’s be real, they don’t last long when they do! So, I developed an amazing recipe. I’ve gotten pretty close flavor wise, and they definitely satisfy the craving.
That being said, there’s a magic ingredient you CANNOT leave out. I’m all for subbing things in or leaving them out when you need to or can’t find something. I’m always trying to make things convenient for you guys. But if you substitute this or leave it out, you will get a dense stale like version of what these yansoon cookies are supposed to be like. We’re aiming for light, airy, crispy cookies, not dense heavy
That magic ingredient is Baker’s Ammonia. It will give you the crispiest cookies ever. It practically creates small pockets in your cookies allowing all the moisture to escape. I would mix it in the batter quickly so you don’t smell it too much, because it’s strong. It is safe to use, it just smells. The smell may be the strongest while they bake but it will quickly disappear and I promise you won’t even know it’s there. I purchase mine from Amazon. Just make sure to keep it in a tightly closed jar, otherwise it’ll disappear! This is truly a game changer for making cookies like these. Once you see the magic of this, you’ll understand why it’s so important.Print
Light and crispy Yansoon Cookies. Just like back in Amman and Palestine!
1 cup Sugar
1 1/4 cup Warm Water
1 cup Vegetable Oil
2 tsp Orange Blossom Water
1 tbsp Baking Powder
2 tsp Bakers Ammonia
1/4 cup Sesame Seeds
1/4 cup Anise Seeds
2 tbsp Ground Anise
4 – 4 3/4 cups Flour
Whisk together the sugar and warm water. Drizzle in the oil and keep whisking.
Add the baking powder, ammonia, sesame seeds, anise seeds, and ground anise. Mix well.
Add in half the flour and whisk until smooth.
Fold in the other half of the flour. I start with four cups and add on if I need more.
Once the dough pulls away from the bowl, use a cookies scoop and scoop it all out.
Roll each piece into a small log and flatten slightly. Place on a Parchment lined Tray.
Bake at 400 F for 20-27 minutes or until golden brown. Allow to cool completely before storing in an airtight container. Enjoy!