Rose Cardamom Cookies

4.84 from 6 votes

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!

Prep Time30

Cook Time14

Resting Time45

Total Time1 29

Course: Dessert

Cuisine: Indian

Diet: Vegetarian

Servings:

Calories: 115kcal

Author: Smruti

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