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A woven basket filled with golden-brown twisted Armenian Easter cookies topped with sesame seeds.

Armenian Easter Cookies (Zadigi Keghkeh)

These Armenian Easter cookies are twisted, shiny, and weirdly impressive for something you made at home. Butter, vanilla, sesame, and mahleb (plus a hit of nigella) do all the heavy lifting—so yes, people will ask where you “bought” them.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Course Dessert
Servings 40 Cookies

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup vegetable oil avocado oil works too
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1 1/2 teaspoons ground mahleb
  • 1 tablespoon nigella seeds black caraway seeds
  • 1 large egg for egg wash
  • Sesame seeds for topping

Instructions

  • Cream Butter and Sugar: Beat the softened butter and sugar with an electric mixer for about 2 minutes, until it looks fluffy and well blended. This helps the cookies bake up tender instead of sad and dense.
    1/2 cup unsalted butter, 3/4 cup granulated sugar
  • Add Egg, Oil, Vanilla, and Milk: Mix in the egg until fully blended. Add the oil, vanilla, and milk and mix until combined. If it looks a little separated after the milk, relax—that’s normal and it smooths out once the flour goes in.
    1 large egg, 1/4 cup vegetable oil, 1/2 teaspoon vanilla extract, 1/2 cup milk
  • Mix Dry Ingredients: In a medium bowl, stir together the flour, baking powder, salt, mahleb, and nigella seeds until evenly mixed. Mahleb is the secret here, so don’t skip it unless you want “regular cookie energy.”
    3 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon fine salt, 1 1/2 teaspoons ground mahleb, 1 tablespoon nigella seeds
    A bowl of dry ingredients and black seeds being mixed for Armenian Easter cookies.
  • Make the Dough: Add the dry ingredients to the wet ingredients in 2 to 3 additions, mixing on low just until the flour disappears. If the mixer starts struggling, finish with a spatula. Stop mixing as soon as the dough is smooth so the cookies stay tender.
  • Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This makes it easier to roll and twist without the dough fighting you.
  • Preheat and Prep Pans: Heat the oven to 350°F and line baking sheets with parchment paper. This prevents sticking and saves you from scraping baked-on regret later.
  • Shape the Twists: Scoop about 1 tablespoon of dough for each cookie. Roll it into a rope about 10 inches long, fold it in half, then twist the two strands together about 2 to 3 times. Place the cookies on the baking sheet with about 2 inches of space between them.
    A white lace stand holds colorful, textured bunny cookies beside bowls of pastel candy eggs.
  • Egg Wash and Top: Beat the egg for the egg wash in a small bowl. Brush a thin layer over the tops of the cookies, then sprinkle sesame seeds on top.
    1 large egg, Sesame seeds
  • Bake Until Golden: Bake for 20 to 25 minutes, until the tops are golden and the bottoms are lightly browned. Let them cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.