Don Signature Crab - Singapore Food Guide

Sugee Cookies

Classic Singapore-style sugee cookies — semolina and butter cookies with a crumbly, nutty texture, baked until pale golden for festive teatimes and holiday buka puasa or Christmas tables.

Sugee Cookies

About this dish

Sugee cookies are a beloved Eurasian-Peranakan teatime treat in Singapore, often turned out in batches at Christmas, weekend open houses and family gatherings across HDB estates and landed homes alike. The delicate, sandy crumb comes from semolina (sugee/suji) and ground nuts, balanced with butter and a whisper of vanilla or brandy — a comfort bite that pairs perfectly with kopi or teh tarik.

You’ll see these cookies on dining tables from Tiong Bahru flats to East Coast family homes, and they’ve become part of multicultural festive spreads alongside pineapple tarts and kuih. At home they’re a friendly weekend bake for parents and kids: the dough is simple to make, you can pipe or shape them by hand, and they keep well for sharing with neighbours or packing into festive tins.

Flavour-wise, sugee cookies are buttery, slightly grainy from the semolina, and lightly nutty (almonds or ground cashews work well). Texture should be tender but hold a crisp edge — not too brown. Local tweaks include using ghee or a dash of brandy for depth, topping with a slivered almond for crunch, or dusting with icing sugar just before serving for a festive look.

Ingredients

  • 200 g unsalted butter, softened
  • 120 g caster sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract or 1/2 tsp almond extract
  • 200 g semolina (sugee / suji), fine-to-medium grind
  • 150 g plain (all-purpose) flour
  • 50 g ground almonds or ground cashews
  • 25 g rice flour or cornstarch (for tender crumb)
  • 1/2 tsp baking powder
  • 1/4 tsp fine salt
  • 1 tbsp milk or evaporated milk (if dough seems dry)
  • 1 tsp brandy or rum (optional, traditional Eurasian touch)
  • Slivered almonds or blanched almond halves for topping (about 30 pieces)
  • Icing sugar for dusting (optional)
  • Extra semolina or flour for dusting the work surface

Step-by-Step Method

  1. Preheat the oven to 160°C (fan) or 170°C (conventional). Line baking trays with parchment paper and set aside.
  2. In a bowl, cream 200 g softened unsalted butter with 120 g caster sugar until light and fluffy (about 3–5 minutes with an electric mixer). Scrape down the sides occasionally.
  3. Beat in 1 large egg and 1 tsp vanilla extract (and 1 tsp brandy if using) until well combined; mix on low so the mixture stays smooth.
  4. In a separate bowl, whisk together 200 g semolina, 150 g plain flour, 50 g ground almonds, 25 g rice flour (or cornstarch), 1/2 tsp baking powder and 1/4 tsp salt until evenly distributed.
  5. Fold the dry ingredients into the butter mixture in two additions. If the dough feels crumbly, add up to 1 tbsp milk to bring it together — you want a soft but pipeable consistency.
  6. Transfer the dough to a piping bag fitted with a large star nozzle (or a plain round if preferred). Pipe 3–4 cm rounds or logs onto the prepared trays, leaving space as they don't spread much. Alternatively, roll into small balls and flatten slightly with a fork.
  7. Top each cookie with a slivered almond or almond half, pressing gently so it adheres. Dust the tray lightly with a pinch of semolina to suggest texture if desired.
  8. Chill the piped cookies in the fridge for 20–30 minutes — this helps them hold their shape and develop a short, tender crumb.
  9. Bake in the preheated oven for 12–15 minutes until the edges are just turning pale golden. The centres should still be light; avoid over-browning to keep the classic sugee texture.
  10. Remove from oven and let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Dust with icing sugar if you like before serving or once fully cooled.
  11. Store in an airtight tin for up to 2 weeks — they actually mellow and develop flavour after a day or two, making them ideal for festive tins and gifting.

Tips & Serving Ideas

  • If you can’t find semolina at your local grocer, check larger supermarkets like NTUC FairPrice, Cold Storage or Sheng Siong, or buy semolina labelled 'suji' at Indian grocery stores.
  • For a richer aroma, swap 25–50 g of butter for ghee (clarified butter) — a small traditional Eurasian tweak used in some family recipes.
  • Pipe cookies with a star nozzle for the classic ridged look; if you don’t have a piping bag, roll the dough into small balls and press a fork to make a pattern.
  • Chill the piped cookies before baking so they keep their shape and develop a short, tender crumb — this is especially helpful in warm Singapore kitchens.
  • Avoid over-baking: sugee cookies should remain pale with only very slight colour on the edges. Over-browning makes them dry rather than crumbly and tender.
  • Make-ahead: cookies store well in an airtight tin for up to 2 weeks — they soften and taste even better after a day or two, ideal for gifting during festive seasons.
  • Adjust sweetness to taste: local palates differ, so start with 120 g caster sugar and reduce by 10–20 g if you prefer less sweet biscuits.

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