Pistachio Rose Sugar Cookies (Recipe for Printing)
Enjoy fragrant pistachio rose sugar cookies, a lovely spring-inspired dessert perfect for tea time or gatherings. Infused with rose water and finished with white chocolate. Save & click.
# What You Need:
→ Dough
01 -
3 cups all-purpose flour
02 -
1/4 teaspoon kosher salt
03 -
3/4 teaspoon baking powder
04 -
2 sticks unsalted butter, softened
05 -
1 cup granulated sugar
06 -
1 large egg
07 -
1 tablespoon rose water
→ Mix-ins and Toppings
08 -
1/2 cup pistachios, finely chopped
09 -
1/4 cup dried rose petals
10 -
12 ounces white chocolate, finely chopped
11 -
Powdered sugar, for rolling
# How to Make It:
01 -
In a medium bowl, whisk together all-purpose flour, kosher salt, and baking powder until fully incorporated.
02 -
In a large mixing bowl, use an electric mixer to cream softened butter with granulated sugar until light and fluffy.
03 -
Beat in the egg and rose water to the butter-sugar mixture until well combined.
04 -
Gradually add the dry ingredients to the wet mixture, blending until a smooth dough forms. Stir in finely chopped pistachios and incorporate thoroughly.
05 -
Divide dough into even portions, roll each portion into balls, and then roll in powdered sugar to coat.
06 -
Arrange dough balls on a parchment-lined baking sheet, spacing apart. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes until edges are just golden. Allow to cool on the pan for several minutes before transferring to a rack.
07 -
Melt finely chopped white chocolate in a heatproof bowl set over a pot of gently simmering water, stirring until smooth.
08 -
Dip cooled cookies halfway into melted white chocolate, then sprinkle with dried rose petals. Allow chocolate to set completely before serving.
# Extra Tips:
01 -
For optimal aroma, use high-quality rose water and ensure pistachios are freshly chopped.