Rose Cardamom Cookies

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!

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.

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

• 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.

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!

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.

Recipe FAQs

More Delicious Cookie recipes

More Rose Flavored Recipes

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