• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Herbivore Cucina

  • Recipe Index
  • Indian
  • Instant Pot
  • Air-Fryer
  • International
  • Cakes & Bakes
  • More..
    • Featured
menu icon
go to homepage
  • About Me
  • Recipe Index
  • Instant Pot
  • Contact
  • Web Stories
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About Me
    • Recipe Index
    • Instant Pot
    • Contact
    • Web Stories
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Cookies

    Published: Dec 22, 2022 by Smruti · This post may contain affiliate links · 2 Comments

    Rose Cardamom Cookies

    Jump to Recipe Jump to Video Print Recipe

    Super chic, colorful, easy to make and full of floral flavors; these Rose Cardamom Cookies are great for any tea party or festive season.

    Plus; they are eggless, made with a handful of ingredients and always delicious!

    A baking tray with rose cardamom cookies and some dried rose petals in a small wooden bowl.

    Cookies are one of the best things to bake. Whether it is for the Holiday season or for making some edible gifts; these work wonderfully.

    When it comes to cookies, there is nothing that does not work well. Mix and match nuts, flavors, colors or fruits; they always go really well.

    I like to make several kinds of cookie recipes. Most of them are egg-free and super easy to make. We simply love these Brownie Cookies, Spritz Linzer Cookies and Chocolate Vanilla Cookies. And here is another favorite recipe that is actually chis too; Rose Cardamom Cookies.

    Jump to:
    • What are Rose Cookies
    • Why this recipe works
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Recipe FAQs
    • More Delicious Cookie recipes
    • More Rose Flavored Recipes
    • Rose Cardamom Cookies

    What are Rose Cookies

    As the name suggests, we use a lot of rose flavor in these eggless cookies. Plus, with the addition of cardamom, these floral and earthy treats are amazing. Not just in the cookie box, these make a great addition to a tea party too.

    These cookies start with the basic nankhatai recipe. With the addition of rose syrup and cardamom; these cookies are elevated to a new high.

    The texture of the cookies is just like nankhatai and so is the softness. The shape is given using a moon-cake mold and the color is because of the syrup. These colorful treats are great even for Diwali.

    Holding a rose cardamom cookie between two fingers and more cookies in the background.

    Why this recipe works

    • This recipe is super quick to make.
    • We only need a handful of ingredients to make these cookies.
    • The recipe is naturally egg-free.
    • These cookies are full of rose flavor.
    • As we use rose syrup, the color and flavor are both vibrant.
    • These make a perfect addition to any cookie box or hostess gift.
    • In addition, they would be great for Indian festivals like Diwali, Holi and Indian theme parties too.
    • Rose Cardamom Cookies are super floral and earthy from the rose and cardamom.
    • The recipe is nut-free but we can also add chopped pistachios or other nuts.

    Ingredients and Substitutions

    Ingredients to make rose cardamom cookies in small bowls on a black surface.
    • Flours: I like to use mainly all purpose flour for the recipe. I do add a little besan (chickpea flour) to make them. Sometimes recipes call for half all purpose and half besan but I like to just add a little instead. My mother often adds rava or semolina. They make the cookies crisp. I have not added any rava here.
    • Ghee: The fat we use in this recipe is ghee. However, ghee can be replaced with same amount of unsalted butter or oil too. Ensure whatever you use is at room temperature when you start making the cookie dough.
    • Sugar: Like most other cookie recipes I use powdered sugar for this cookie. Process regular sugar or buy castor sugar from the store. Both work equally well for the recipe.
    • Rose Syrup: As the cookies have rose flavor, we use this syrup in them. There are several brands and kinds of syrups available, this rose syrup being my favorite.
    • Cardamom: Powdered cardamom makes a great addition to these festive cookies. The same can be replaced with nutmeg or cinnamon powder.
    • Yogurt: The key ingredient to make these cookies soft is yogurt. Regular plain yogurt works here. Flavored yogurt tends to mess up the flavor of rose and cardamom.
    • Other Ingredients: Apart from the ones above, I add baking powder and salt. A pinch of salt elevates the taste of the cookies. Baking powder is essential here but salt can be skipped.
    • Moreover, we can also add some chopped pistachios to the cookies. They make a delicious combination with rose. And some rose essence can be added to make the cookies more flavorful.

    See the recipe card for detailed ingredient information, measurements and nutrition.

    How to make this recipe

    1- In a bowl add all purpose flour, besan, cardamom powder, salt and baking powder.

    2- Mix everything together and set aside.

    Collage steps to make rose cardamom cookies; Add the flour and cardamom powder to a white bowl and mix well.

    3- In a large mixing bowl add sugar and ghee.

    4- Whip these together till the mixture is pale yellow.

    Collage steps to make rose cardamom cookies; Beat butter and sugar together till pale yellow in color.

    5- Then add the yogurt and whisk again.

    6- The mixture should become smooth and the yogurt should mix into the sugar and butter.

    Collage steps to make rose cardamom cookies; Add yogurt and whisk till the mixture is smooth.

    7- Next add the dry ingredients and rose syrup.

    8- Mix till the rose is mixed with all the ingredients.

    Collage steps to make rose cardamom cookies; Add in rose syrup and bring everything together.

    9- Using the palms combine everything till the mixture is evenly mixed and all the ghee is absorbed.

    10- Then refrigerate the dough rest covered for 30-45 minutes. Divide the dough into equal sized balls. I made them 25 grams each.

    Collage steps to make rose cardamom cookies; Mix till the entire dough is pink in color and make small even size balls using it.

    11- Roll it into a tight round ball. Make sure the surface is even.

    12- Press the dough ball using a mooncake mold. Then press it out of the mold.

    Collage steps to make rose cardamom cookies; Even out the ball and press it out using a mooncake cookie maker.

    13- Next place them on a parchment lined cookie sheet. Refrigerate for 10-15 minutes.

    14- Then bake the cookies in a pre-heated oven at 350 F for 12-14 minutes. Remove once the edges are crisp and let them cool. Sprinkle some dried rose petals, edible glitter and enjoy!

    Collage steps to make rose cardamom cookies; Bake and then serve or transfer to an airtight container.

    Expert Tips and Notes

    • The cookies can be made without the moon cake mold too. To do so, just shape them into rounds and continue baking them. To get the one I used, head to this mold here.
    • Adding some rose water, rose essence or gulkand further enhances the rose flavor.
    • Plus, some dried rose petals can be added too. Though, these petals tend to burn on baking; so I skip them.
    • Do not bake them for a very long time. Once the edges crisp up, remove from the oven. Over baking will make them hard and moreover, they lose the pink color too.
    • Store these cookies at room temperature for a couple of days. However, refrigerate them to store them longer.
    • The recipe can be made Vegan. Use plant based yogurt and oil instead of ghee in the recipe.
    Rose cookies in a baking tray with a glass of milk on the side.

    Recipe FAQs

    I do not have a mooncake mold. Can I still make the cookies?

    Yes for sure. If you do not have it, simply roll the dough balls into rounds and bake them. The resultant cookies will still be just as tasty. Try these for your next tea party or get together.

    What can I add instead of rose syrup in the recipe?

    It is easy to leave out the rose syrup and add a few drops of pink color and rose essence. Together, these make up for the syrup. Also add some extra sugar to make the cookies perfectly sweet.

    My cookies are turning brown. Why is it so?

    Over baking the cookies tend to make them darker in color and harder. It is best to only bake these till the edges are brown and they start to harden.

    Can I make these cookies Vegan?

    Yes for sure. Simply use a plant based yogurt and replace ghee with oil. The other ingredients are naturally Vegan.

    More Delicious Cookie recipes

    • Eggless Brownie Cookies
    • Christmas tree shaped spritz cookies on a plate with sprinkles in a small bowl.
      Eggless Spritz Cookies
    • Eggless Vanilla cookies with Chocolate Filling
    • Top view of tutti frutti biscuits
      Eggless Tutti Frutti Cookies | Karachi Biscuits

    More Rose Flavored Recipes

    • Rose Shrikhand Popsicles
      Rose Shrikhand Popsicles
    • Rose Peda in plate
      Instant Rose Peda
    • Rose Thandai
    • A bowl of rose falooda ice cream topped with roe syrup, sev and takmaria served with a spoon.
      Rose Falooda Ice Cream
    A slate platter with rose cardamom cookies and a green napkin on the side.

    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!

    How to make cardamom rose cookies

    Rose Cardamom Cookies

    Smruti
    Super chic, colorful, easy to make and full of floral flavors; these Rose Cardamom Cookies are great for any tea party or festive season!
    Plus; eggless, made with a handful of ingredients and always delicious!
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 14 minutes mins
    Resting Time 45 minutes mins
    Total Time 1 hour hr 29 minutes mins
    Course Dessert
    Cuisine Indian
    Servings 30
    Calories 115 kcal

    Ingredients
      

    • 2 ½ cups all purpose flour
    • 4 tablespoon besan (chickpea flour)
    • 1 cup powdered sugar
    • ¼ cup yogurt (room temperature)
    • 1 cup ghee
    • 1 teaspoon baking powder
    • 1 teaspoon cardamom powder
    • 2 tablespoon rose syrup
    • ⅛ teaspoon salt

    Instructions
     

    • In a bowl add all the dry ingredients except sugar.
      2 ½ cups all purpose flour, 4 tablespoon besan, 1 teaspoon cardamom powder, ⅛ teaspoon salt, 1 teaspoon baking powder
    • Mix everything together and set aside.
    • In a large mixing bowl add sugar and ghee.
      1 cup powdered sugar, 1 cup ghee
    • Whip these together till the mixture is pale yellow.
    • Then add the yogurt and whisk again.
      ¼ cup yogurt
    • The mixture should become smooth and the yogurt should mix into the sugar and butter.
    • Next add the dry ingredients and rose syrup.
      2 tablespoon rose syrup
    • Mix till the rose is mixed with all the ingredients.
    • Using the palms combine everything till the mixture is evenly mixed and all the ghee is absorbed.
    • Refrigerate the dough rest covered for 30-45 minutes. Divide the dough into equal sized balls. I made them 25 grams each.
    • Roll it into a tight round ball. Make sure the surface is even.
    • Press the dough ball using a mooncake mold. Then press it out of the mold.
    • Place them on a parchment lined cookie sheet. Refrigerate for 10-15 minutes.
    • Then bake the cookies in a pre-heated oven at 350 F for 12-14 minutes.
    • Remove once the edges are crisp and let them cool.
    • Sprinkle some edible glitter and enjoy!

    Video

    Notes

    • The cookies can be made without the moon cake mold too. To do so, just shape them into rounds and continue baking them. To get the one I used, head to this mold here.
    • Adding some rose water, rose essence or gulkand further enhances the rose flavor.
    • Plus, some dried rose petals can be added too. Though, these petals tend to burn on baking; so I skip them.
    • Do not bake them for a very long time. Once the edges crisp up, remove from the oven. Over baking will make them hard and moreover, they lose the pink color too.
    • Store these cookies at room temperature for a couple of days. However, refrigerate them to store them longer.
    • The recipe can be made Vegan. Use plant based yogurt and oil instead of ghee in the recipe.
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 115kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 16mgSodium: 27mgPotassium: 24mgFiber: 0.4gSugar: 5gVitamin A: 2IUVitamin C: 0.02mgCalcium: 13mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Cookies

    • A slate with cut out cookies made with eggless chocolate dough with green leaves around it.
      Chocolate Sugar Cookies
    • A plate with a stack of badam puris topped with nuts, saffron and dried rose petals.
      Badam Puri | Flourless Almond Cookies
    • Nankhatai (Indian Shortbread Cookies)
    • Easy Peasy Mousse & Cookie Jars

    Reader Interactions

    Comments

    1. Debby says

      July 30, 2023 at 5:13 am

      4 stars
      can you use gluten free flour in this recipe?

      Reply
      • Smruti says

        July 31, 2023 at 9:14 pm

        Yes it should work. However, I have not tried it myself.

        Reply
    4.84 from 6 votes (5 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me

    Smruti headshot

    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

    Learn more about me →

    Delicious sweets to enjoy!

    • Strawberry cheesecake ice cream in a green bowl topped with mint, strawberries and graham crackers.
      No-Churn Strawberry Cheesecake Ice Cream
    • A brown plate with sooji halwa served topped with rose petals on top; with diyas on the background.
      Rava Sheera | Sooji Halwa
    • An oval bowl with carrot kheer; topped with nuts, rose petals and saffron with a spoon on the side and nuts in small bowls.
      Carrot Kheer ( Gajar Halwa Kheer)
    • Gulab Jamun cheesecake mix in phyllo cups topped with saffron and nuts.
      Gulab Jamun Cheesecake Bites
    • Ice Halva sheets placed on top of one another with diya and pistachios in the background.
      Bombay Ice Halva
    • Rava Ladoo in a plate topped with dried rose petals and silver foil with diyas in the background.
      Rava Ladoo

    Popular Recipes

    • Air Fryer noodles in a tray with vegetables
      Air Fryer Noodles
    • Rose Peda in plate
      Instant Rose Peda
    • Instant Pot Pickled Jalapeños
    • Front view of Papdi Chaat Dip
      Papdi Chaat Dip
    • Top view of chaat
      Khasta Kachori Chaat
    • glass with rose boba tea
      Rose Boba (Bubble) Tea

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Contact

    • Contact
    • About Me
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Herbivorecucina.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.