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Somali Eid Cookies (Buskudka Ciida)

Somali Eid Cookies (Buskudka Ciida)

  • Difficulty: medium
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These cookies are another type of Somali cookies that we make at Eid festivals, birthdays, and weddings, but you can make them all year round! Decorate them however you like. It is fun to make. They are buttery and melt in your mouth! They are not difficult to make. You can sprinkle the cookies with some festive sprinkles, mix them with cocoa powder, drizzle/coat them with vanilla icing, or leave them as they are. Yummy!


1 ½ cups unsalted butter (room temperature)

1 ½ cups granulated sugar

2 large eggs (room temperature)

Zest of one orange

1 tsp vanilla bean paste

1 tsp baking powder

½ tsp ground cardamom

½ tsp salt

5 cups all-purpose flour

Sprinkles (optional)

Food color (optional)

Cocoa powder (optional)


Preheat the oven to 375 degree F or 190 C

In a large mixing bowl, cream together butter and sugar until light and fluffy, about 3mins.

Add zest, vanilla and eggs, continue beating. Scrape the bowl.

In a separate bowl combine the dry ingredients and set aside.

Turn the mixer on low and gradually add flour mixture. (Scraping the sides as needed.)

Place the dough in cookie press with the disk of your choice.

Press the dough out onto an ungreased baking sheet. (This recipe makes about 140 cookies)

Decorate the cookies with sprinkles. (optional)

You can mix some of the dough with food coloring or cocoa powder.

you can also brush food coloring on the inside of the cookie press and place the dough inside and press the dough out on the cookie sheet (first few or several cookies will come out without color, but after that you’ll see the color on the sides of the cookie)

Bake the cookies for about 8 to 12 minutes or until the cookies are slightly golden brown on the edges.

Rotate the cookie sheet pan halfway through baking. (This helps the cookies bake evenly)

Let them cool on the cookie sheet for about few mins. (


Categories: cookies, dessert, Somali Eid Cookies

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