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Suji Crystal Cookies

Course Cookies
Cuisine Malaysian
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 5
Author Rafeeda


  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup roasted almond powder
  • 1/2 cup ghee melted and cooled
  • 1/3 cup powdered sugar
  • 1/2 tsp almond essence
  • 1/8 tsp salt
  • Edible food color - I used pink and green Wilton Gel


  • Whisk the flour, baking powder and soda in a bowl till well combined.
  • Add the rest of the ingredients from almond powder to salt and mix well into a nice stiff dough. Set aside in the fridge for half an hour.
  • Preheat oven to 150 degrees. Cover a baking pan with parchment paper.
  • Divide the dough into three equal portions. Use pink in one and green in the other and knead till well combined. Pinch out equal sized portion from the three dough's and shape into a ball.
  • Keep on the baking tray. Repeat till the dough is completed. I got 10 large sized cookies.
  • Bake for 18 to 20 minutes. Allow to cool on a rack before digging in!!!


1. For the roasted almond powder, I took 1/2 packed cup almonds, dry roasted on low flame for almost 20 minutes, cooled it completely and then pulsed it till course.
2. Instead of using icing sugar, I powdered normal sugar in the blender and used it.
3. My colors were just not dark!!! :( I just couldn't find toothpick to pull out sufficient color and therefore made it with what I was able to manage with. Even despite the lightness, these looked cute.
4. The final step involves rolling in castor sugar, which I ignored, as the cookies were sweet themselves.