Turkish Delights + Turkish Delight Cookies (2 ways)

Turkish Delights + Turkish Delight Cookies (2 ways)

I never read the Narnia series as a kid, but I did have the cartoon version of the movie on a cassette tape recorded from TV.  I saw it dozens of times and was always intrigued by Turkish Delights because I’d never heard of them (and I couldn’t Google or Pinterest!).  As an adult, I started reading the series.  I’ve read the first 2 books, and I’m currently reading The Horse and His Boy (the third book).  I got the whole series in paperback for less than $20, used on Amazon, so why not?  It’s a great winter series for obvious reasons.  I was planning to make Turkish Delights this winter anyway and received my rose water and rose pink food coloring in the mail the day before it snowed here– perfect timing!  

Whoa, I used a lot more food coloring in the Turkish Delights than I did in the cookies!

Originally I was just going to make the Turkish Delights and call it a day, but then I thought it would be more fun to follow up the candy with something else– Turkish Delights, but in a different form.   Because of the powdered sugar and pretty color, crinkle cookies seem like a perfect choice.  I tried the crinkle cookies and did not like the texture; it was too cakey.  I hate cakey cookies, so I changed up the base to make them chewier.  I ended up splitting the base in half and doing half as tea cookies (plain and dusted with powdered sugar) and half with white chocolate chips.  

One thing that is amazing me with this blog as I continue it is how much more confidence I have baking!  I never would have been able to adjust a cookie recipe before this, but now I actually knew how to make a cakey cookie more chewy (melted butter, less egg).  My advice to anyone who is considering starting a blog:  DO IT!  Do it based on whatever your hobby is, and not only will you get better at your hobby, you’ll become a better writer, you’ll flex your creative muscles, and you’ll continue to surprise yourself.  This blog has been so much fun for me because I’m expressing my creativity in a way I haven’t done before, and I have an e-cookbook of all my stuff!  

This time I decided to use gel food coloring instead of liquid because there are more color choices, and a tiny pot of color will last a really long time.  To color a whole batch, you can stick a toothpick into the dye, give it a little swirl, and that’s enough.  

Honestly I’m glad I tried the original Turkish Delight, but I like the cookies better.  The original confection has a great flavor from the rose water, but it’s a little too jiggly for me (Ben loved them, though).  The cookies feel more adult, and they’re easier to eat.

I don’t read as much as I would like to, but this is the coolest website (where I got the Turkish Delight recipe).  Food In Literature is all recipes from different books– so neat!  It’s especially cool for kids, and there are a lot of kids’ books on there.  It would be fun to make stuff from books once they’ve finished it, and it would expose them (and me) to food from around the world that we would never have tried otherwise.

First, the Turkish Delights recipe:

Turkish Delights

Total Time:  6 hours (hands-on time 15 minutes)

Yield:  36 bite sized treats

Difficulty Level:  Easy


3 tablespoons of unflavored gelatin (almost 4 packets)

2 cups white sugar

1 cup water

1 tablespoon rosewater

1 tablespoon lemon juice

1 teaspoon lemon zest

Rose pink food coloring gel

Powdered sugar (about 1 cup)


  1.  Add the gelatin, sugar, and water to a medium sized pot over medium heat.
  2. Use a whisk to stir the mixture as it heats until the gelatin and sugar have completely dissolved in the water (about 10 minutes).
  3. Meanwhile, get metal brownie pan (8×8″ or 9×9″), and rinse the inside with cold water.  Do not dry it off, and set it aside.
  4. Turn off the heat, and add the rosewater, lemon juice, lemon zest, and food coloring gel.  Whisk until it’s all evenly colored.
  5. Pour the gelatin mixture into the pan.  Cover, and refrigerate until solid (I did it overnight).
  6. When the gelatin is set, run a knife along the edge of the pan to loosen it.  Gently peel it away on one side.  Let the weight of the pan pull down from the gelatin (as opposed to you pulling it from the pan), and it should all come off smoothly.
  7. Spray a sharp, non-serrated knife with a little cooking spray, and use your finger to spread it on the blade.
  8. Cut the gelatin into 36 bite-sized squares.
  9. Add the powdered sugar to shallow dish.  Toss each square in the powdered sugar until thoroughly coated.
  10. Eat immediately, or keep chilled.

Now, the Turkish Delight Crinkle Cookies recipe:

Turkish Delight Cookies, 2 Ways

Total Time:  2 hours (hands-on time: 30 minutes)

Yield:  24 cookies

Difficulty Level:  Easy


2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup melted butter (1 stick)

1 cup white sugar

1 egg

1 1/2 tablespoons of rosewater

1 tablespoon lemon juice (about 1/2 a lemon)

1 teaspoon vanilla extract

1 teaspoon lemon zest (about 1 lemon)

Rose pink food coloring

1 cup powdered sugar (for the tea cookies)

1/2 cup white chocolate chips (for the white chocolate chip cookies)


  1.  Sift together the flour, baking soda, and salt in a large bowl, and set aside.
  2.  Use a hand mixer on low to medium to cream together the butter and sugar.
  3. Add the eggs, one at a time, and mix until incorporated.
  4. Add the rosewater, lemon juice vanilla extract, lemon zest, and rose pink food coloring, and mix for another minutes.
  5. Add the flour mixture to the wet ingredients in thirds, and mix to incorporate.  Start off slowly so you don’t get flour everywhere, and turn it up as you go.
  6. Refrigerate the dough for at least one hour.
  7. Preheat the oven to 350 degrees, and add the powdered sugar to a shallow dish.
  8. (a) For the Tea Cookies:  Roll the cookie dough into balls.  Use a drinking glass to gently flatten each ball, and put on a baking sheet lined with a silicone mat. OR        (b) For the White Chocolate Chip Cookies:  Work the white chocolate chips into the cookie dough, and roll the dough into one-inch balls.  Line them up on a baking sheet lined with a silicone mat.  Use a drinking glass to gently flatten each ball.  Press a few extra chips into each cookie if you want them to look extra cute.
  9. Bake the cookies for 8-11 minutes.
  10. Let the cookies cool for 10 minutes on the sheet pan before transferring to a wire rack.  If you made the tea cookies, dust each one with a sprinkling of powdered sugar.
  11. Allow the cookies to cool completely before serving.

Recommended Articles

Leave a Reply

Your email address will not be published.