BITE SIZE: 50 of the World’s Favorite Cookies
As an avid traveler and baker, I’ve tasted many recipes and taken cooking classes worldwide. From the start, I loved the idea of doing a series where I tried recipes from around the world, on my Instagram and TikTok feeds. I’ve learned so much about flavors and techniques through my travels and I thought that cookies would be a universal way for everyone to be a part of the series (both in likely having tried – if you’re from/have visited that area – or at minimum in understanding what a cookie is). So I kicked off my series called BITE SIZE to connect with a delicious range of cultures, cuisines, flavors, and, maybe, my favorite part, the history behind the cookies themselves.
Since October, I’ve been mixing, rolling, and even frying some of the world’s favorite cookies – from classics to ones people have never heard of, and some that simply catch your eye (hello Finnish joulutorttu!). I decided to compile below my BITE SIZE bakes to include my personal review of each (taste, difficulty, etc.) alongside the videos I captured making them and links to the recipes I used.
To stay up to date on the latest BITE SIZE tries, follow @accentgolden on social. Don’t worry, I’ll be keeping this list up to date as I bake too! The below will act as your go-to when you see a bake that you simply must try or for anyone just curious about cookies from around the world.
Let’s travel the world together one cookie at a time!
Alfajores – Argentina (VIDEO)
I first had an alfajores in Argentina where I took a morning baking class while staying in Buenos Aires. I was backpacking all over South America and one of the things I love to do while traveling is take cooking classes, ideally from local teachers, as it’s such an amazing way to learn and taste the local culture.
Now I’m going to be honest with you, I did not think I’d like an alfajores. As someone who is iffy on caramel as a core flavor component (it’s simply too sweet for me without something to balance it out), I thought… a massive amount of dulce de leche in a sandwich cookie is not gonna be it for me.
I was wrong. While there is a massive amount of dulce de leche in these babies, they’re sandwiched between an almost shortbread-like pair of cookies with the exposed dulce de leche rolled in shredded coconut flakes. It balances so surprisingly well that I scarfed my down almost immediately. Note: I also have zero self-control around sweets.
Before anyone gets mad at me, alfajores are popular across South America. It actually originated in the Middle East before spreading to Spain and then further south. There are many variations but the one I described above – rimmed in shredded coconut – is the most popular in Argentina.
My only disappointment in making these back in the States is that I didn’t have the ilolay dulce de leche we used in the class I took – which I understand is the go-to store-bought variety for locals. As such the one I was able to buy near me was a bit of a letdown, which is the only reason I dropped it in my overall ranking below (simply for ease of making at home). Now you could absolutely make your own dulce de leche or maybe find ilolay’s at an international food store, I just didn’t.
Rating: 4 out of 5 (LINK TO RECIPE – this recipe was shared in a cooking class I took in Buenos Aires so find it in the caption of this post!)
Maple Leaf Cookies – Canada (VIDEO)
Hilariously I ended up posting these on Canada’s Thanksgiving Day, which was a total accident but worked out really well, especially as I’m friends with a lot of Canadian bakers.
Now, I have to admit, maple isn’t my go-to. You’ll notice a theme for me in the “too sweet” category (see the above note about dulce de leche). But these cookies do turn out really cute. I even made my own maple butter for this recipe! Also unless you’re in New England or potentially a border state with Canada, maple products aren’t just out here in abundance for the rest of us, so finding maple butter wasn’t gonna happen.
All in all, would I make these again? No. They were a bit too sweet and the cookie felt a smidge less crumbly/melt-in-your-mouthy than I was hoping though I will say, similar to the alfajores, the cookie does help to balance some of the sweetness, but this cookie is more sweet on its own. Also, the fact that I needed to make maple butter as well as attempt to cut the grooves into the leaves for extra leafiness, made them a bit more tedious.
Rating: 2 out of 5 (LINK TO RECIPE)
Sequilhos – Brazil (VIDEO)
These cornstarch-sweetened condensed cookies are likely ones you’ll find around the world in similar but different variations. You can see how they reflect life and times in the area and are made up of very simple, accessible ingredients.
With that being said, it took me three tries to get them even close to resembling pictures I’d seen of said cookies. From what I could gather, a key look to the cookies themselves is the fork indentation, which you press in right before baking. My first two batches wouldn’t hold and my third did just barely (as you can see in the above photo).
They’re a light cookie, quite powdery in the mouth… you know what I mean? But overall I could see how these – which make a lot – could be a fun childhood treat.
Rating: 2 out of 5 (LINK TO RECIPE)
Macarons – France / Italy (VIDEO)
Macarons are my love but also my baking nemesis. I don’t think I’ve ever gotten a batch classically right, but I have learned some tips along the way that help. I really believe these are cookies you master only through repeat (and often) practice. You have to know the feel of the batter to really conquer them.
One day I will get there but until then, I do really love the recipes from Pies & Tacos (linked below). Whenever I travel to France or a French-speaking territory (like my time in Québec City) I always have to get a macaron. My favorite flavors are tied between raspberry and pistachio.
I will say that the gelato shop Amorino, which was around the corner from my apartment in the Upper West Side of New York City, does these amazing gelato-filled versions that you simply cannot pass up if you’re in the area.
This brings me to some research I didn’t know until looking into the origins of these meringue sandwich beauties – they actually don’t originate in France but came to the French via the Italians, through a royal marriage. I too was stunnethed!
Overall, I can’t rate these less than 5 stars simply because I love them so deeply BUT, I technically should take them down a peg because of their difficulty level (but I refuse).
Rating: 5 out of 5 (LINK TO RECIPE)
Koeksisters – South Africa (VIDEO)
Ok, these are some beauties. Are they really truly cookies? Meh, probably not but do I care? Nope.
I love a dough moment and these were by far my favorites to make in the series up to this point (so, five cookies in lol). To be honest, I was quite intimidated by them between the dough, the braid, and the frying but they actually come together quite simply.
Besides the ease, what surprised me most was the fact that even though they were soaked (and then re-soaked and then soaked again) in a spiced sugar syrup, they actually weren’t massively sweet and did in fact become less sweet the next day on. When the author of the recipe first shared that, I thought nahh but it was 100% true.
Another interesting note about these South African cookies? There is another popular South African cookie with a very similar name and make, though (if we’re honest) less pretty even though they look and sound equally as good. Those are called Koesisters – so basically missing the extra “k” – and are coated in coconut flakes.
All in all I don’t necessarily need to make these again and they were a little less sweet and flavored than I imagined for that sugary soak but I had a really fun time making them and think they’re worth a try!
Rating: 3 out of 5 (LINK TO RECIPE)
Ghoribas – Morocco (VIDEO)
After posting these Moroccan cookies, I learned that there are similar varieties of them across North Africa and the Middle East. One of my fellow baking bloggers sent me a recipe after I explained my result, that sounded much more like a shortbread than the ones I made. She looked up these and realized the Moroccan variety may be slightly different than what she knows them as.
All that to say, I could have potentially made them incorrectly or simply found a faulty recipe, so please refrain from scolding me if that’s the case. Ultimately, these were not my favorite – to make or eat. They were described as “cake-like” cookies but I personally found them to be more bread than cake. Even though the dough felt more bread-like. They also baked off a bit tough and overall seemed to lack in flavor. Not a winner for me.
Rating: 0 out of 5 (LINK TO RECIPE)
Biscotti – Italy (VIDEO)
I should start off by saying, I’m not a coffee person. Though I did learn while researching these that they were actually served with wine originally. I also learned that these were cookies that were made to last, aka let’s be honest they kind of knew they were stale but manageable. They were made to be shelf-stable for soldiers in ancient Rome. I respect the hustle to create food that would be well-preserved but… the war is over so do we need to eat crunchy twice-baked cookies now?
The below recipe is actually a variation of one I received during pastry school in Scotland, and while I do like the combination of pistachio and dark chocolate, in general biscotti is just not the cookie for me.
Side (but relevant) note: did you know that “bis” is Latin for “twice”? Yep, that’s cause these cookies go through not one but two bakes – the first being to bake the dough, the second (post-slicing) to preserve it.
Rating: 3 out of 5 (LINK TO RECIPE)
Palmiers – France (VIDEO)
We all know that the French know pastry but I didn’t know there was such an easy one as the palmier cookies. Especially if you’re doing it with storebought puff pastry.
Supposedly, these were originally made to repurpose otherwise wasted scraps of puff pastry dough which deserves respect because if you’ve ever put in the time and forearm strength to make homemade puff pastry, you know not a single piece of that is going to waste. That makes it sound like puff pastry is hard to make but it’s actually not, just takes a time commitment. It’s truly way better than storebought too so if you have a few hours, give this recipe a try!
Anyways, the palmiers themselves are crusted with sugar, rolled, and baked off into little these little heart-shaped cuties. Perfectly paired with a cup of tea. They do come out a little crunchy (pastry-wise not sugar-crusted-wise) than I was expecting but still very fun and easy to make.
Rating: 4 out of 5 (LINK TO RECIPE)
Joulutorttu – Finland (VIDEO)
Ok, these are so simple and cute! Honestly, I’ve technically made these before this series but I had no idea they were called this in Finland or that they were a traditional holiday cookies. I mean, technically speaking I haven’t since I don’t think I’ve ever used or bought prune jam, which is the traditional filling for these, but the gist works, in my baking opinion, with homemade raspberry jam.
You simply roll out your puff pastry, cut it into squares, make tiny cuts at each corner, form into a star shape, and fill it with jam. Once you bake, dust with powdered sugar and you’re good to go!
I also just love how easy it is to make puff pastry into a variety of fun shapes (check out this video six easy ways to shape your puff pastry!).
All in all, these are flaky, swee, and delicious and I will 100% be re-making them. I’d also love to try a traditional prune-filled version if I’m ever in Finland during the holiday season (which I hope to be because it looks beautiful and did you know that Santa lives in Lapland? Uh, yeah).
Rating: 5 out of 5 (LINK TO RECIPE)
Sugar Cookies – USA (VIDEO)
I am a sugar cookie WOMAN, ok? There isn’t a holiday season that goes by where a sugar cookie hasn’t at some point been baked in my oven. This is also true outside of the holidays, just so we’re clear. This is another one of my favorite recent sugar cookie recipes.
My requirements for a good sugar cookie? Soft, sprinkled, and preferably iced. Bonus points if they can be cut into fun and festive shapes. The below recipe may very well be the best cut-out sugar cookie recipe I’ve ever tasted. It’s easy to follow, bakes beautifully, the frosting is perfect for the cookie, and makes decorating a breeze, and they hold up deliciously even a few days after baking!
I was this season years old when I learned that sugar cookies actually hail from the United States – though there seems to be conflicting history on whether they came from German Protestants in Pennsylvania or Dutch settlers in New York. Either way, we thank you cause they are delicious (though I’m sure the original “sugar cookie” was a bit more humble than what we know it to be now).
Rating: 5 out of 5 (LINK TO RECIPE)
Pfeffernüsse – Germany (VIDEO)
A Christmas cookie must for me is these Big Soft Ginger Cookies. Between the warm spices and the chew, they just add to all those cozy holiday flavors we know and love. Which is why, I really loved these Pfeffernüsse cookies. They’re packed with all the spices (though, at least in the below recipe, surprisingly no ginger) and give those yummy Christmas feels. The name literally translates to “pepper nuts” in a nod to the spice within as well as their smaller size. To be fair, they’re your average home cookie size – we’ve just gone gargantuan with single cookie sizes nowadays (and I’m not mad about it).
Now, as I’ve said before, I love a soft cookie. These are soft but in a dense way – if you’ve tried them, you’ll understand, if not just, trust me. Similar to the bite difference between a traditional cake and a pound cake – they’re both soft but pound cake is a little more compact in that chew.
According to Germans, these cookies were created in the mid-to-late 18th century by a confectioner named Johann Fleischmann around 1753. The Dutch don’t quite agree with that. Regardless, it’s hard to beat a soft, spiced cookie, rolled in powdered sugar. They also keep really well airtight for many days!
Rating: 5 out of 5 (LINK TO RECIPE)
Sprøde Klejner – Denmark (VIDEO)
Aren’t these so pretty? Let me tell you, I’ve not fried more things than I have during this series. It both thrills and terrifies me. That being said, these cookies also required a level of precision I don’t usually have the patience for but I got that ruler out and made it happen.
I learned that to make the twist to form the diamond shape, it’s easiest if the dough is rolled a little thinner. This will make it a little more fragile but overall much more manageable when it comes to performing the twist.
I love that these cookies pre-date the oven – as frying happened before that more modern convenience – and I could totally see myself strolling through a Christmas market with a few of these. Would I make again? Probably not, but they were fun while they lasted!
Rating: 3 out of 5 (LINK TO RECIPE)
Churros – Spain (VIDEO)
I LOVE a churro – even better if it’s served with a side of melted milk chocolate sauce to dip in. This was my first time making these cinnamon-sugar baddies and while they are much simpler than I thought, they still (on my end) need a little practice.
There is conflicting history on where these sticks of magic actually originate from – be it traders traveling through China who possibly brought them back to Spain or shepards in Spain (which nods more to the shepards walking stick shape of them in some places). Either way, they’re delicious and I salute the creators.
Rating: 4 out of 5 (LINK TO RECIPE)
Madeleines – France (VIDEO)
I studied abroad in Limoges, France and the first time I ever had a madeleine… have to admit I was unimpressed. To be fair, I was given one from a bag that was clearly bought pre-made from the grocery store. Fast forward to pastry school and we made these Lemon Madeleines and, well my mind completely changed.
I was watching the pastry course by Dominique Ansel on Masterclass a few months ago and one of his first bakes was madeleines. He had an adorable mini pan (which I would love to have) and taught me that madeleines are best served hot and fresh – hence why I probably never liked them on my first try in France.
Since these are a classic French “cookie” and I’ve never made the standard recipe, I knew I had to make them for this series using Dominque’s recipe. When done right, these fluffy cake-like cookies have a “pearl” or “nose” that will pop as they bake, like a camel’s back, inside of their pretty shell molds. They’re soft, a little citrusy, and dusted with powdered sugar to perfection.
Rating: 5 out of 5 (LINK TO RECIPE)
Puff Puff or Bofrot – West Africa (VIDEO)
If you’re Nigerian you might call these Puff Puff, if you’re from Ghana, Bofrot, either way, I found them to be a delight. The dough comes together all in one bowl, before sitting for a brief rise, and dropped in small scoops into hot oil where they puff into these little balls of joy.
The dough itself isn’t highly flavored, though there is a hint of cayenne that you barely feel when you bite into one. They give me hushpuppy vibes but much better and have a delightful chew-to-crunch ratio as you eat them.
From what I understand, they are often snack staples at weddings, parties, or for breakfast and served with jam. I had mine with some homemade raspberry jam and ermahgoodddd.
Rating: 4 out of 5 (LINK TO RECIPE)
Almond Cookies – China (VIDEO)
I knew I had to try a bake traditionally served during Chinese New Year and these cookies just kept coming up. They’re simple to make and made up of ingredients you most likely already have on hand (maybe with the exception of almond flour and almond extract). I won’t lie, I thought I had almond extract but didn’t, so I subbed for vanilla.
I’m not a massive fan of baked almond flavors, which may sound weird to some, but the taste is so much more pungent. I’m here for almond milk or just raw almonds, but baked? No thanks. That being said, these are similar to a sugar cookie, but less sweet and with more of an almond flavor (especially so if I’d had almond extract on hand).
The cookies are thought to resemble coins and therefore bring good fortune, hence why they are eaten during the New Year. I’m all for a cookie that might help make it rain.
Rating: 3 out of 5 (LINK TO RECIPE)
Snickerdoodles – USA (VIDEO)
If you grew up in the United States, you’ve probably had a snickerdoodle. It’s a classic, cozy cookie rolled in cinnamon sugar and baked to perfection (though carefully cause you want the center to have a little chew). In my opinion, the baking is the hardest part of the snickerdoodle as it’s so so important to not overbake them, otherwise they will be crumbly and not that impressive.
I learned through researching this cookie that they actually began as bars, not cookies at all! Specifically, they are said to have been brought to the U.S. by Dutch-German immigrants and the original inspiration was actually a German coffee cake called snipdoodle.
All in all, these are some of my favorite cookies and I highly recommend them!
Rating: 5 out of 5 (LINK TO RECIPE in post copy)
Rugelach – Poland (VIDEO)
The first time I heard of rugelach, was when I briefly worked at a local bakery in college. Funnily enough, one of my neighbors came to pick up a big batch and I’ve been wanting to try making them ever since. Now, I’ve since learned that there are a few variations to this dough. Traditionally, it’s made with a yeasted dough and very closely resembles the beautiful layers of a mini croissant. The Americanized version (which I honestly didn’t realize I made until after) is a cream cheese-based dough. It’s incredibly easy, very delicious, and gives the cross between puff pastry and a croissant.
I rolled mine around homemade raspberry jam, but you can also do a variety of fillings such as nuts, chocolate, cinnamon sugar, or seeds. All in all, I will definitely be making these again, next time the fully traditional way.
Rating: 5 out of 5 (LINK TO RECIPE)
Melting Moments – Australia/New Zealand (VIDEO)
These remind me a lot of a Viennese whirl, which I love! Melting moments are a buttery cookie, though more on the cornstarch-y side than a Viennese whirl, sandwiched around fruity buttercream. I followed the below recipe for a lemon buttercream (I did think it could be a little more tart), but there is also an option for passionfruit buttercream, which would be so delicious in these. I love the simple detail on top of them made by pressing a fork into the dough before baking. These cookies basically melt in your mouth as soon as you bite into them, and you can’t go wrong with that!
Rating: 4 out of 5 (LINK TO RECIPE)
Paczki – Poland (VIDEO)
These fluffy and delicious jelly donuts are rolled in granulated sugar and filled with strawberry jam. They were traditionally made as a way to use up all the ingredients forbidden during Lent and eaten on Fat Tuesday (or Fat Thursday, depending on where you live). They’ve become popular around the globe for obvious reasons (because they are delicious, duh).
Rating: 5 out of 5 (LINK TO RECIPE)
Fifteens – Ireland (VIDEO)
I first had these at a party when I studied abroad in France. An Irish friend put them on the table, and I won’t lie, I thought they looked relatively questionable, but my god, when I took a bite… LOVE. They have this soft and chewy texture and the flavor gives a combination of cereal (which to be honest, I’ve not usually a cereal gal but I’ve found I do love cereal flavored items, like this ice cream) and maybe rice krispie treat (but with British “biscuits” instead of rice krispies). I sent her a note recently, remembering them, and she told me they were a simple treat from back home, so I knew I had to make them. Oh, AND they are no-bake, so these are a no-brainer. It’s dangerous that I know how to make them now.
Rating: 5 out of 5 (LINK TO RECIPE)
Qatayef bel ashta – Lebanon (VIDEO)
I follow a variety of food content creators and one of those is Amale Chamseddine from Habibi, What’s Cooking. She shares delicious Lebanese recipes across her feeds, to both showcase the variety of good eats from the area as well as ensure that her country’s food is never forgotten. As soon as I saw these, I knew I needed to try to make them. What can I say, I love a stuffed dessert.
They look and taste very similar to a pancake, though a little bit doughier, and are stuffed with a cream filling. You fry and dip them in a simple syrup and, I’m gonna be honest I wasn’t sure how I’d feel about them (since I like my pancakes 90% chocolate chips) but these were so good! The texture is fluffy but the fry gives them these delicious crunchy edges and the creamy center is just so good. For being dipped in simple syrup they’re only very lightly sweet, which is really lovely. I don’t completely know why but they almost gave me the taste of a cross between a pancake and a funnel cake, but stuffed.
Rating: 4 out of 5 (LINK TO RECIPE)
Kardemummabullar – Sweden (VIDEO)
The first time I had a cardamom bun, I was in Scotland. I had a classmate who was obsessed with cardamom, and to be honest, up until that point, I hadn’t really experienced much of the spice. There’s a really popular bakery in Edinburgh called Lannan Bakery, and they sell the softest, most delicious cardamom buns (of the one I’ve had aside from making these, so when I get to Sweden, I’ll get a wider test). Long story short, I am also now obsessed with cardamom.
These buns skyrocketed in popularity across my social feeds last fall, so I knew I needed to make them for this series. Now, let me tell you, you may think that the traditional twist to form the strips of dough into a bun looks pretty easy to do… it is not. The strip is actually quite long and the dough is rather soft, thanks to all that delicious butter. Take your time and… maybe don’t capture these in front of a winter with direct sunlight on a hot day.
Rating: 4 out of 5 (LINK TO RECIPE)
Hot Cross Buns – England (VIDEO)
“Hot cross buns. Hot cross buns. One a penny, two a penny. Hot cross buns.” That kids’ jingle is the extent of my knowledge of hot cross buns, aside from their look, of course, before this bake. I wasn’t even sure if they were a sweet or savory bake, I just knew they were a darker brown and had a “cross” across the top of them. And this is why I love this series exploring the world’s favorite small bakes! When these popped up as favorite small treats in England, I knew I needed to make them.
Turns out, I’m a fan. They’re a spiced bun with cinnamon, allspice, nutmeg, and cloves traditionally mixed in, and the cross, made of a paste of flour and water, is piped on after the final rise, right before they hit the oven. The hot cross buns we know today date back to 18th-century England, with some historians dating them further back to pre-Christian times, where they were baked in celebration of the goddess of spring (the “cross” representing the four phases of the moon). They’re incredibly soft and somewhat remind me of a cinnamon raisin bagel (which, with these buns, now are my two exceptions to my “no dried fruit in baked goods” rule).
Rating: 5 out of 5 (LINK TO RECIPE)
Pastéis de Nata – Portugal (VIDEO coming soon)
Did you know that egg whites were used to starch clothes in convents and monasteries back in the day? Yep, I guess that’s how those nuns’ habits were so stiff. Because of that, there was often an abundance of egg yolks left over, leaving room for lots of baking and experimentation.
The original recipe for these custard tarts was actually created long ago by monks in Belém, in an effort to bring in revenue for their monastery after the 1820 liberal revolution. The sugar refinery, which sold these tarts from its general store and is run by the original owners’ descendants today, keeps the monks’ recipe locked in a secret room. To this day, the original recipe has never been shared!
Rating: 5 out of 5 (LINK TO RECIPE)
STAY TUNED FOR MORE! Follow along on Instagram and TikTok for the next episode of BITE SIZE!
