These incredibly buttery, crumbly, floral Rose Cardamom Shortbread Cookies are paired best with a nice cup of tea or coffee. Even though they look fancy, but these Middle eastern Persian Love cookies are simple to make.
These rose and cardamom shortbread cookies are made with rose water (one of my most favorite ingredient to infuse almost everything with) and cardamom. Those two essential flavors found in Persian Love Cookies. I used white chocolate and some ground pistachio to decorate these cookies with. Rose Water paired with cardamom impart that subtle floral flavor that you are aiming for in these Rose Cardamom Shortbread Cookies which are also known as Persian Love Cookies. And the use of butter makes these cookies oh-so-buttery. Tender, moist and buttery. 🙂 Rose and cardamom are a undeniably perfect match. The sweet, spicy, and fragrant flavors of cardamom coupled with Rose water, which has a predominantly floral flavor that is not quite savory, and not quite sweet make these cookies undeniably a delicious and exotic treat.
For the glaze, I did a simple white chocolate glaze. I drizzled a bit of cardamom powder and some ground pistachios to make them complete as Persian Love cookies. And for the final touch, decorated the rose cardamom shortbread cookies with just shredded real roses. Yes, roses are edible, but make sure to use orange roses or culinary roses. Just cut using a sharp knife and sprinkle them over the cookies.
So, What are shortbread cookies?
Short refers to the shortening of the gluten. Lots of butter is used in shortbread cookies to bnd though since there is no other liquid ingredient. You may think, shortbread cookies are the fancier cousins of Butter Cookies, right? Though, Butter cookies are very similar to shortbread, with the main variation being an increase in sugar. In addition to making them taste awesome, the higher ratio of sugar to butter means a butter cookie is cookie-cutter-ready and bakes beautifully without any tendency to crumble.
That’s exactly how you will find these rose cardamom shortbread cookies or as popularly known as Persian love cookies to be – tender and moist and not cloyingly sweet.
Why you will love these rose cardamom cookies?
- Perfect for the Holidays parties and cookie swap parties
- Makes for a lovely edible gift
- Pairs well with a hot cup of coffee or tea
- It is so good it will be a great addition to your baking repertoire
- It is moist, light, and delicious
- Does not need any fancy stand mixer or electric beater
- Use of real butter lends it a premium flavor and texture.
- It is much cheaper and convenient to make at home.
- You can modify the recipe by adding certain variations (few discussed in the post) to create a whole new cookie recipe.
- Easy to follow recipe, the dough can be made months in advance and baked fresh when needed.
What You Need To Make Rose Cardamom Shortbread Cookies
- Measuring cup
- Measuring spoons
- Mixing bowl
- Electric mixer
- Cling wrap
- Two baking sheets
- Parchment paper
- Cookie Cutter
- Rolling Pin
Ingredients used in Rose Cardamom Shortbread Cookies
- Flour – I have used all purpose flour in this recipe. I think almond flour will work too but I haven’t tried that yet.
- Crushed Rose Petals
- Rose Water – I found a bottle of rose water at whole foods. Sometimes they carry it , sometimes they don’t. Some stores also stock rose water in the sweetener or baking aisle with items like almond and vanilla extract. However Rose Water can easily be found at Indian or Middle Eastern stores. My most favorite Rose Water brand is Sadaf.
- Cardamom Powder – I make my own cardamom powder. You’ll get the most flavor by using the pods and grinding the seeds If you are crunched for time, you can use store bought cardamom powder.
- Butter – I have used a good quality salted butter here. The extra touch of salt is especially delicious when making extra buttery cookies
- White Chocolate
Tips for Making Rose Cardamom Shortbread Cookies
Here are some of my best tips to get perfect cookies every time:
- Use softened butter. Softened butter will cream easily with sugar.
- Cream butter and sugar for few minutes. This will ensure lighter and flaky cookies.
- Make sure to chill the dough – Chilled dough is easier to roll out and also prevents the cookies from spreading too much in the oven.
- Use two pieces of parchment paper to roll the dough – One reason 🙂 you will have less to clean up later!
- Easy on the rose water – Rose water can get perfumy. So use at your discretion.
- Do not over mix the dough – Just mix enough to form a ball. I used my hands to combine the flour and wet mixture
Steps to make rose cardamom shortbread cookies
Step 1 ~ Beat sugar and room temperature butter till the mixture is creamy and fluffy. This process will need a couple of minutes at least.
This is the most important step. Creaming the butter and sugar. Beat the butter and sugar to make it creamy. Make sure NOT to incorporate too much air though…,more air mean, the cookies will spread while baking. Use superfine sugar so that it mixes well with butter.
Step 2 ~ Add flour, cardamom powder, rose water, shredded rose petals and combine till the mixture forms a crumbly dough
Make sure there are no lumps in the flour. Add all the dry ingredients together and mix the flour into the dough with minimal effort, in the minimum amount of time. Don’t overmix because if you do, the more gluten you develop, causing the cookies to be chewy and tough, instead of light and crumbly.
Step 3~ use your fingers to put the dough together and form a ball
Use your fingers to bring the clumps of flour together to make a ball of dough.
Step 4 ~ use a cling film wrap to wrap the ball of dough. You can press the dough to form a disc
Turn the dough out onto some cling film. Press the dough together, forming a disc shape, about an inch in height. Now its time to refrigerate the dough for couple hours.
Step 5 ~ take the dough out and divide into two parts. Roll one part of the dough between two sheets of parchment papers
Roll out the dough, about 1/4 inch thick, evenly. Cut out the desired shapes and place on a parchment paper lined cookie sheets, leaving about 2 inches in between the cookies. Chill the cut cookie dough a little more before baking.
Step 6 ~ Preheat oven to 350 degree F and bake the chilled cookies for 8 to 9 minutes
Step 7 ~ Melt white chocolate in 30 second increments in the microwave until the chocolate has melted. Dip the cookies into the white chocolate. Before the chocolate is set, Sprinkle a bit of cardamom powder, pistachios and shredded rose petals.
Common Questions About Rose Cardamom Shortbread Cookies
Can you prepare the rose cardamom shortbread cookies dough ahead of time?
YES! The cookie dough can stay in the fridge for several days. In fact, if you made the dough for Christmas parties and you have left over dough, you can chill the dough till Valentine’s day to bake some beautiful heart shaped cookies.
How important is the butter temperature?
Softened butter (but not melted butter) is what you need to get the best texture out of these cookies.
Why I need to chill the dough?
Refrigerating as stated in the recipe is key to harden the butter which prevents it from spreading too much while baking.
What to do to prevent my Shortbread Cookies from spreading?
Why can I avoid having too crumbly cookie dough?
Try combining the dough with your hands; that way the warmth from your hands would melt the butter and would help in binding the dough to the right consistency. If the dough is cracking while rolling, then it is absolutely fine. All cookie dough does that just press them together, keep rolling and you should be fine.
How about some other Rose flavored treats?
Like this – Rose Latte
Or Rose Phirni
Rose Cardamom Shortbread Cookies
For Rose Cardamom Shortbread Cookies
- 1 cup (227 g) Butter, room temperature
- 1/2 cup (100 g) Granulated Sugar
- 2 cups (290 g) All Purpose Flour (maida)
- 1 tbsp Rose water
- 1/4 tsp Salt
- 3 tbsp Dried Rose Petals
- 1 tbsp Cardamom Powder
White Chocolate Frosting
- 1 cup white chocolate, melted
- 1 tbsp dried rose petals, slightly crushed
- 1 tbsp pistachios, finely chopped
- Preheat oven to 350°F (180°C).
- Line a baking sheet with parchment paper and set aside.
- Add butter, sugar, flour, vanilla, rose water, salt, and rose petals into a mixing bowl.
- Mix on low for 2 minutes until the mixture is a coarse crumbly texture.
- Shape the dough into a flat disc and wrap in plastic wrap. Refrigerate for 20 minutes.
- Roll out half the dough in between two sheets of parchment paper until it is 1/4 inch thick. Place in the freezer for 5 minutes.
- Cut the cookies out with your cookie cutter.
- Roll out the scraps with the rest of the dough and repeat until no dough is left.
- Place the cookies onto the parchment-lined baking sheet 1 inch apart.
- Bake for 10 minutes or until the edges of the cookies just start to brown. Cool completely on a rack.
- Pour the melted chocolate into a jar that is wide enough to fit your cookies. Dip the cookies into the chocolate until half of it is covered. Shake off any excess chocolate and place on a parchment-lined baking sheet.
- Sprinkle each cookie with chopped pistachios and crushed rose petals.