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Sri Lankan Gnanakathai(Sugar-dipped rock cookies)

Sri Lankan Gnanakathai(Sugar-dipped rock cookies)

Sugar dipped cookies also known as Sri Lankan knanakathai.

These cookies are made with basic butter cookie ingredients and then coated in sugar before baking them.

Once baked, the cookies have a sugar crust, and are crumbly in texture.

These homemade sugar cookies resemble rock cookies but are slightly softer.

Bakery bought gnanakathai are usually larger in size, but I have made them smaller.

If you are having a cup of tea, ditch the sugar and serve yourself one of these cookies.

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More cookie recipes!

Chocolate crinkle cookies.

Indian cookies(nanakhatai).

Sri lankan kokis(savory rosette cookies).

RECIPE DIFFICULTY – LITTTLE CARE NEEDED

How to make gnanakathai

(sugar dipped cookies)

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

2 cups of flour

1/4 cup of butter

1/2 a cup of granulated sugar(substitute with icing sugar to combine easily)

3 teaspoons of baking powder

1 large egg

1/2 teaspoon vanilla

1/2 a cup sugar(preferably large grains)

Method

All ingredients should be at room temperature.

Place butter (1/4 cup) in a bowl and run your spatula through the butter to soften it.

Sift icing sugar(1/2 cup) on to the butter, breaking any lumps.

Add a whisked egg(1 large) and vanilla(1/2 tsp) to the mix and combine.


Add flour (2 cups) and baking powder (3tsp) to the flour and sift into the bowl of ingredients.

Combine all ingredients to make a rough dough. Mix to combine, do not knead to make the butter cookie dough.

Portion the butter cookie dough into dough balls placing them in a tray covered in baking paper(parchment paper).

Lightly brush water on all the dough balls.

Using your palm lightly flatten the butter cookies to look like discs.

Take each cookie disc(gnanakathai), place them on the sugar grains(1/2 cup) and gently press down so the sugar grains coat one side.

Place them on a baking sheet while preheating the oven to 170C.

Bake at 170C for 16-18 minutes.
For reference purposes, I baked one batch for 16 minutes which gave me soft cookies while 18 minutes gave me slightly harder and darker knanakathai cookies.

In my opinion, both timings give excellent results depending on what type of texture you want the cookies to be.

Let the sugar dipped cookies cool and enjoy with your favorite cup of tea.

Yield: 15

Sri Lankan Gnanakathai(Sugar-Dipped Rock Cookies)

hands holding a plate of gnanakathai(sugar coated cookies)

Sugar dipped cookies also known as Sri Lankan knanakathai.

These cookies are made with basic butter cookie ingredients and then coated in sugar before baking them.

Once baked, the cookies have a sugar crust, and are crumbly in texture.

These homemade sugar cookies resemble rock cookies but are slightly softer.

Ingredients

  • 2 cups of flour
  • 1/4 cup of butter
  • 1/2 a cup of granulated sugar(substitute with icing sugar to combine easily)
  • 3 teaspoons of baking powder
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1/2 a cup of sugar(preferably large grains)

Instructions

All ingredients should be at room temperature.

Place butter (1/4 cup) in a bowl and run your spatula through the butter to soften it.

Sift icing sugar(1/2 cup) onto the butter, breaking any lumps.

Add a whisked egg(1 large) and vanilla(1/2 tsp) to the mix and combine.

Add flour (2 cups) and baking powder (3tsp) to the flour and sift into the bowl of ingredients.

Combine all ingredients to make a rough dough. Mix to combine, do not knead to make the butter cookie dough.

Portion the butter cookie dough into dough balls placing them in a tray covered in baking paper(parchment paper).

Lightly brush water on all the dough balls.

Using your palm lightly flatten the butter cookies to look like discs.

Take each cookie disc(gnanakathai), place them on the sugar grains(1/2 cup/100g) and gently press down so the sugar grains coat one side.

Place them on a baking sheet while preheating the oven to 170C.

Bake at 170C for 16-18 minutes. For reference purposes, I baked one batch for 16 minutes which gave me soft cookies while 18 minutes gave me slightly harder and darker gnanakathai cookies.

In my opinion, both timings give excellent results depending on what type of texture you want the cookies to be.

Let the sugar dipped cookies cool and enjoy with your favorite cup of tea.

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 145Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 127mgCarbohydrates: 26gFiber: 0gSugar: 13gProtein: 2g

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