Dubai Gold Recipe

January 01, 2026

Ring in the New Year with a brand-new kind of indulgence: Dubai Gold Cookies. This luxurious sugar cookie is a fresh take on our viral Dubai Chocolate cookie, loaded with white chips, filled with buttery toasted kataifi and rich pistachio cream, and finished with glittery chopped pistachios for a golden glow. It’s a bold, celebratory bake that feels perfect for starting the year with something completely new—and unforgettable.


Ingredients: 

  • Salted Butter (Softened): 1 cup (2 sticks)

  • White Sugar: 1 cup

  • Light Brown Sugar: ½ cup

  • Large Eggs: 2

  • Pure Vanilla: 2 tsp

  • Salt: 1½ tsp

  • Baking Soda: ½ tsp

  • All-purpose bleached Flour: 2¼ cups

  • White Baking Chips: 8 oz (3/4 Packet)


For Pistachio Filling:

  • Pistachio Cream: 7 oz (One jar)

  • Kataifi - Shredded Fillo Dough (Dried): 50 gm (Half a packet)

  • Unsalted Butter: 2 tbsp


For Topping:

  • Shelled and Roasted Pistachios (Crushed finely or into a powder)

  • Edible Confectionery Glitter- Gold

 

Bake 350°F for 11-13 minutes

Makes roughly 3 dozen cookies

 

Instructions:

  1. Preheat oven to 350°F.

  2. In a large mixing bowl, cream butter and sugars together using a hand mixer/Kitchen Aid on medium speed until mixture is smooth.

  3. Add eggs, vanilla, salt, and baking soda to the butter mixture.

  4. Mix on medium speed only until ingredients are blended and smooth.

  5. Add flour.

  6. Mix on low speed until flour is no longer loose, and medium speed only until flour is blended fully.

  7. Add white baking chips and mix by hand or on stir speed until incorporated fully.

  8. Refrigerate cookie dough for about 20-30 min until you make the Pistachio Filling and prep the topping powder.
     

For Filling:

  1. On the stove top, take a frying pan or saucepan with high sides and add 2 tablespoon butter. Let it melt on low-med heat and add 1/2 packet (50gm) of Kataifi (dried, shredded fillo dough).

  2. Cook the kataifi on medium heat, mixing and tossing it constantly to prevent burning and promote even browning.

  3. Continue to cook until the kataifi turns a slight golden brown, which should take between 5 to10 minutes. The kataifi will transition from a softer texture to a crispier texture as it cooks.

  4. Turn off the heat and allow it to cool for a couple of minutes. Add pistachio cream and mix the kataifi really well with the cream.

  5. Chill the filling for 30 mins


For Topping:

Use a food processor/mixer to finely grind 50-100 gm of shelled and roasted pistachios to a fine powder consistency. Add 1/2 tsp edible glitter for each cup of ground pistachios and set aside.


Assembling the filled cookie:

  1. Portion the dough: Use a cookie scoop to portion out your chilled cookie dough. Approx. 1.3 oz cookie dough per scoop.

  2. Flatten the dough: Flatten a portion of the dough into a disc or form a deep "bowl or pocket" shape in your palm.

  3. Add the filling: Place your pistachio filling (approximately 1-1½ teaspoons) in the center of the flattened dough or inside the pocket. If using chilled filling, gently press it into the center.

  4. Seal the cookie: Carefully wrap the cookie dough around the filling, ensuring it's completely enclosed. Pinch the edges together to seal well and prevent leakage during baking. Double-check for any cracks or openings.

  5. Shape: Shape the dough into a smooth ball. Repeat for all dough balls and set aside.

  6. Line a cookie sheet with parchment paper.

  7. Place the assembled cookie dough balls approximately 2 inches apart.

  8. Bake at 350°F for 15 minutes, taking out when edges look done.

  9. Slide parchment paper with cookies off the baking sheet directly onto the counter for cooling. (If not using parchment paper, let cookies sit for one minute and then remove to cool on the counter or wire rack).

  10. Sprinkle the tops with 1 teaspoon of gold pistachio powder.

Back to Blog