At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: About 24 cookies
• Prep time: 15 minutes
• Cook time: 20 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of About 24 cookies.

• Calories: 240 kcal
• Protein: 3 g
• Carbohydrates: 43 g
• Fat: 7 g
• Sodium: 56 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Cookie Dough

Have these measured and ready before you begin.

• about 3 1/3 U.S. cups (800 ml by volume) all-purpose flour
• 5 heaping tablespoons semolina
• 180 g butter, at room temperature (6.3 oz)
• 2 large eggs, separating and reserving 1 yolk for glazing
• about 3/4 U.S. cup plus 1 tablespoon (200 ml by volume) powdered sugar
• 2 1/2 teaspoons (10 g) baking powder

Syrup

• about 3 U.S. cups (700 ml by volume) granulated sugar
• about 3 U.S. cups (700 ml) water
• 1 teaspoon fresh lemon juice

Directions

1. Combine the syrup sugar and water in a saucepan, bring to a boil, add the lemon juice, then remove from the heat and cool completely.

2. Mix the butter, eggs, powdered sugar, and baking powder, then add the semolina and flour to form a soft dough that does not stick to your hands.

3. Shape walnut-size portions into ovals and arrange them on a greased baking sheet.

4. Brush with the reserved egg yolk and score the tops with a fork.

5. Bake at 350°F (175°C) for 22–25 minutes, until evenly golden.

6. Rest the hot cookies at room temperature for 3-4 minutes, then ladle over the cold syrup gradually rather than all at once.

7. Let the şekerpare absorb the syrup for at least 2 hours before serving.

Sources

1. USDA FoodData Central — April 2026 data release