Pistachio Rose Sugar Cookies (Print-Friendly Version)
Try these aromatic pistachio rose sugar cookies, a wonderful spring-inspired sweet that's perfect with tea or at parties. They're enhanced with rose water and drizzled with white chocolate. Click to save.
# Ingredients You’ll Need:
→ Dough
01 -
3 cups plain flour
02 -
1/4 teaspoon sea salt
03 -
3/4 teaspoon baking powder
04 -
2 sticks soft butter, unsalted
05 -
1 cup white sugar
06 -
1 large egg
07 -
1 tablespoon rose water
→ Mix-ins and Toppings
08 -
1/2 cup finely diced pistachios
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1/4 cup dried rose petals
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12 ounces chopped white chocolate
11 -
Powdered sugar, for coating
# How to Make It:
01 -
Mix the plain flour, sea salt, and baking powder in a bowl until they're all well blended together.
02 -
Grab a big bowl and beat the soft butter with white sugar using an electric mixer until it's fluffy and pale.
03 -
Mix the egg and rose water into your butter-sugar mixture until everything's nicely combined.
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Slowly add your dry mix to the wet ingredients, mixing until you get a smooth dough. Then fold in the diced pistachios making sure they're spread throughout.
05 -
Split the dough into equal chunks, roll them into balls, then coat each one in powdered sugar.
06 -
Put the dough balls on a baking sheet lined with parchment paper, leaving space between them. Bake at 350°F (175°C) for 20-25 minutes until the edges turn slightly golden. Let them cool on the pan a bit before moving to a rack.
07 -
Put chopped white chocolate in a bowl over a pot with simmering water. Stir it gently until it's completely melted and smooth.
08 -
Once cookies are cool, dip half of each cookie into the melted white chocolate, then sprinkle with rose petals while the chocolate is still wet. Wait for the chocolate to harden before you serve them.
# Extra Suggestions:
01 -
For the best smell and taste, try to get good quality rose water and chop your pistachios right before using them.