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!
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 have made several cookie recipes which I am linking at the end of the post. Most of them are egg-free and super easy to make. This cookie in particular has been a favorite.
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What are Rose Cardamom Cookies?
Cookies made with rose and cardamom, this 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.
This Recipe of Rose Cardamom Cookies
- Is super quick and easy. The steps involved are making the dough, shaping and baking. As we use a mooncake mold to shape them, we do refrigerate the dough to make it easier to work with.
- These cookies are full of rose flavor. The syrup we use is pretty flavorful and gives the cookies a vibrant color too.
- 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. Moreover, we can also add chopped pistachios or other nuts.
These cookies have been a favorite for a while. I did try them with wheat flour but they do not turn out the way we want them too.
Plus, working with a moon-cake mold may be a little tricky. 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. They will vanish in no time for sure!
Video Recipe
Ingredients
- Flours: I like to use mainly all purpose flour for the recipe. I do add a little besan or 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 one being my favorite.
- Cardamom: Powdered cardamom makes a great addition to these festive cookies. The same can be replaced with nutmeg or cinnamon powder.
- Other Ingredients: Apart from the ones above, I add baking powder, salt and yogurt. A pinch of salt elevates the taste of the cookies.
- Plus, we can also add some chopped pistachios to the cookies. They make a delicious combination with rose. Plus, some rose essence can be added to make the cookies more flavorful.
Step by Step Instructions to make Rose Cardamom Cookies
1- In a bowl add all purpose flour, besan, cardamom powder, salt and baking powder.
2- Mix everything together and set aside.
3- In a large mixing bowl add sugar and ghee.
4- Whip these together till the mixture is pale yellow.
5- Then add the yogurt and whisk again.
6- The mixture should become smooth and the yogurt should mix into the sugar and butter.
7- Next add the dry ingredients and rose syrup.
8- Mix till the rose is mixed with all the ingredients.
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.
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.
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!
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 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.
More cookie recipe to try
Rose Cardamom Cookies
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 purpose flour, besan, cardamom powder, salt and baking powder.
- Mix everything together and set aside.
- In a large mixing bowl add sugar and ghee.
- Whip these together till the mixture is pale yellow.
- Then add the yogurt and whisk again.
- The mixture should become smooth and the yogurt should mix into the sugar and butter.
- Next add the dry ingredients and 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 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 lose the pink color too.
- These cookies can be stored at room temperature for a couple of days. Refrigerate them to store them longer.
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