Advent is just around the corner and you haven’t had the chance to bake any cookies yet. If the thought of preparing multiple doughs feels overwhelming, you’re not alone. I understand, and am here to help! I have a delightful recipe that will make your baking experience easier: Rose Cookies—Three Cookies from One Dough.
Just picture how beautiful these cookies are! You can create pistachio rose cookies with a hint of lemon zest, beautifully topped with a lemon-cherry glaze and delicate rose petals arranged in a paisley design. Or if you prefer something with a warm spice, try the pistachio rose cookies infused with cardamom, finished off with a delicious cinnamon-coriander chocolate glaze and a sprinkle of pistachios.
And for an extra special touch, don’t miss out on the rose cookies with a rose-raspberry glaze, elegantly topped with soft rose petals. It sounds amazing, doesn’t it? I hope you’ll give it a try and enjoy the delightful flavors during this special season!
ROSE COOKIES – THREE COOKIES FROM ONE DOUGH
It might sound a bit complicated, but I promise this recipe is so simple—perfect for beginner bakers! You can make all three delicious cookie variations from just one dough. As you bake, you’ll be greeted by the delightful aroma of roses, and the cookies will turn out so crisp and sweet. The best part? The dough comes together in just five minutes! Just keep in mind that it needs to rest in the fridge for at least an hour to achieve the best results. I prepared it the day before and let it sit in the fridge overnight, and it made all the difference. You can do it, too!
ROSE COOKIES – AN ALL-TIME CLASSIC
I absolutely love my rose cookies, and I believe they resonate with many of us beyond Christmas. You can bake them for Valentine’s Day, Mother’s Day, Easter, and especially for Norooz, our beloved Persian New Year. Each time I make them, they always seem to bring smiles and warmth to those who try them. These cookies have a special place in many hearts, particularly when paired with a comforting cup of Persian chai tea. They truly have a way of enhancing any gathering, creating moments of joy and connection around the table.
BASIC RECIPE FOR ROSE COOKIE DOUGH
First, prepare the basic dough for rose cookies and divide it into three portions. Keep one portion as it is for the classic rose cookies. For the other two portions, mix in whole unsalted pistachios and then split each portion in half.
To one half, add the zest of a lemon, and to the other half, add cardamom. Allow all three portions to rest in the fridge for at least one hour.
These cookies offer a delightful explosion of flavors, with their unique glazes and ingredients making them wonderfully fruity or chocolatey.
ROSE-RASPBERRY GLAZE WITH ROSE PETALS
Begin by gently rolling out the final portion of your cookie dough on a floured surface. Use a simple round cutter to shape the cookies, and bake until golden. Let them cool down. Making this glaze is a breeze, and I know you’ll love how it enhances your cookies! Start by mixing powdered sugar and rose water until it’s nice and smooth. Once you find that perfect texture—slightly thicker is best—add in some raspberry powder for that beautiful color and flavor. If you want to take it a step further, grinding rose petals finely in a food processor can really elevate the rose flavor.
When you’re ready to decorate, use a teaspoon to place a dollop of glaze right in the center of each cookie. Gently spread it with the back of the spoon, and don’t forget to add some rose petals on top for that extra touch.
It really is that simple! You’ll be amazed at how stunning your cookies look, and the glaze brings a sweet, delightful flavor that complements them perfectly. Embracing a slightly imperfect look can make your cookies feel more homemade and personal, which is so special. If you prefer a more polished finish, using a piping bag to outline the cookies can help. Let that outline dry a bit before filling in the center—there’s no need to stress about the glaze running over the edges; it will still look beautiful! Enjoy the process; it’s all about creating something delicious and lovely.
PISTACHIO ROSE COOKIES IN PAISLEY STYLE
For the pistachio rose cookies with lemon zest, you’ll need to roll out the dough and choose a paisley or another cookie cutter to create lovely shapes. Once you’ve cut them out, bake them for 10 – 15 minutes. Let them cool down and you can brush the cookies with a glaze made from fresh lemon juice, cherry or strawberry powder, and delicate rose petals. The combination results in a wonderful buttery lemon flavor that’s enhanced by a slight crunch from the pistachios—it’s truly a treat for your taste buds!
PISTACHIO ROSE COOKIES WITH CARDAMOM, CINNAMON-CORIANDER CHOCOLATE GLAZE, AND MORE PISTACHIOS
Begin by gently rolling out the final portion of your cookie dough on a floured surface. Use a simple round cutter to shape the cookies, and then bake them until they’re golden. While the cookies are baking, take a moment to grind 10 grams of pistachios in a food processor and set them aside; this will add a lovely crunch later.
For the chocolate glaze, melt some dark chocolate over a water bath. Once it’s smooth, stir in a touch of cinnamon and coriander to elevate the flavors. Once your cookies have cooled, coat them in the chocolate glaze and finish with a sprinkle of your freshly ground pistachios.
I hope you enjoy making these delicious cookies! Happy baking!
ROSE COOKIES BASIC RECIPE
For approx. 60 pieces
250 g butter
140 g sugar
2 tbsp rose water*
1 tsp vanilla extract*
2 eggs (size M)E
500 g flour
1/2 tsp salt
PREPARATION OF ROSE COOKIES
In a mixing bowl, whisk the butter and sugar until the mixture is smooth. Add the eggs, rose water, and vanilla extract, mix well to combine.
Gradually add the flour and salt until the dough is smooth. Divide the dough into three portions: keep one portion plain and knead pistachios into the other two portions. Split the pistachio dough in half; to one half, add the zest of one lemon, and to the other half, add ground cardamom.
Wrap each portion of dough separately in plastic wrap and chill in the fridge for at least 1 hour. (For best results, you can prepare the dough the evening before.)
Preheat the oven to 170°C (340°F).
When ready to bake, take one portion of dough out of the fridge at a time and roll it out on a floured surface. Use a cookie cutter to create circles from two portions and paisley shapes from the third portion. Feel free to use other shapes as well.
Arrange the cookies on a baking sheet lined with parchment paper and bake for about 10–15 minutes. Once baked, let the cookies cool completely before decorating.
ROSE-RASPBERRY ICING WITH ROSE PETALS
50 g powdered sugar
1-2 tbsp rose water*
1 tsp raspberry powder*
1/2 tsp rose petals*
PREPARATION ROSE-RASPBERRY GLAZE WITH ROSE PETALS
Finely grind the rose petals in a blender.
In a bowl, combine the powdered sugar and gradually add the rose water, stirring with a fork until the mixture is smooth. The icing should be spreadable but not too runny.
Spoon a dollop of icing onto each cookie, spreading it to the edges, and then decorate with rose petals.
PISTACHIO ROSE COOKIES WITH LEMON ZEST
1/3 of the basic recipe
Zest of one organic lemon
30 g unsalted pistachios*
LEMON CHERRY ICING AND ROSE PETALS
50 g powdered sugar
1-2 tbsp lemon juice
1 tsp cherry powder* or strawberry powder*
1/2 tsp rose petals*
PREPARATION LEMON CHERRY GLAZE WITH ROSE PETALS
o prepare the glaze, follow the same instructions as provided previously, but substitute lemon juice for rose water. Begin by grinding some freeze-dried cherries in a food chopper and then stir the ground cherries into the glaze. Brush the glaze onto the cookies and decorate them with rose petals.
PISTACHIO AND ROSE COOKIES WITH CARDAMOM
1/3 of the basic recipe
1 tsp cardamom
30 g unsalted pistachios*
CINNAMON-CORIANDER CHOCOLATE ICING WITH PISTACHIOS
100 g dark block chocolate
1 tsp coriander
1 tsp cinnamon
10 g whole pistachios*
PREPARATION CINNAMON-CORIANDER CHOCOLATE ICING WITH PISTACHIOS
For the chocolate icing, melt the chocolate using a double boiler. Once melted, stir in the cinnamon and coriander. Dip half of the cookies into the chocolate icing. Finely grind the pistachios in a food processor and use them to decorate the cookies.
BEFARMAYID!
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Rose Cookies – Three Cookies from one Dough
Simple, sophisticated, and irresistible Rose Cookies!
Ingredients
ROSE COOKIES BASIC RECIPE
- 250 g butter
- 140 g sugar
- 2 tbsp rose water
- 1 tsp vanilla extract
- 2 eggs size M
- 500 g flour
- 1/2 tsp salt
ROSE-RASPBERRY ICING WITH ROSE PETALS
- 50 g powdered sugar
- 1-2 tbsp rose water
- 1 tsp raspberry powder
- 1/2 tsp rose petals
PISTACHIO ROSE COOKIES WITH LEMON ZEST
- 1/3 of the basic recipe
- 1 organic lemon Zest of it
- 30 g unsalted pistachios
LEMON CHERRY ICING AND ROSE PETALS
- 50 g powdered sugar
- 1-2 tbsp lemon juice
- 1 tsp cherry or strawberry powder
- 1/2 tsp rose petals
PISTACHIO AND ROSE COOKIES WITH CARDAMOM
- 1/3 of the basic recipe
- 1 tsp cardamom
- 30 g unsalted pistachios
CINNAMON-CORIANDER CHOCOLATE ICING WITH PISTACHIOS
- 100 g dark block chocolate
- 1 tsp coriander
- 1 tsp cinnamon
- 10 g whole pistachios
Instructions
PREPARATION OF ROSE COOKIES
-
In a mixing bowl, whisk the butter and sugar until the mixture is smooth.
-
Add the eggs, rose water, and vanilla extract, mix well to combine.
-
Gradually add the flour and salt until the dough is smooth.
-
Divide the dough into three portions: keep one portion plain and knead pistachios into the other two portions.
-
Split the pistachio dough in half; to one half, add the zest of one lemon, and to the other half, add ground cardamom.
-
Wrap each portion of dough separately in plastic wrap and chill in the fridge for at least 1 hour. (For best results, you can prepare the dough the evening before.)
-
Preheat the oven to 170°C (340°F).
-
When ready to bake, take one portion of dough out of the fridge at a time and roll it out on a floured surface.
-
Use a cookie cutter to create circles from two portions and paisley shapes from the third portion. Feel free to use other shapes as well.
-
Arrange the cookies on a baking sheet lined with parchment paper and bake for about 10–15 minutes.
-
Once baked, let the cookies cool completely before decorating.
PREPARATION ROSE-RASPBERRY GLAZE WITH ROSE PETALS
-
Finely grind the rose petals in a blender.
-
In a bowl, combine the powdered sugar and gradually add the rose water, stirring with a fork until the mixture is smooth. The icing should be spreadable but not too runny.
-
Spoon a dollop of icing onto each cookie, spreading it to the edges, and then decorate with rose petals.
PREPARATION LEMON CHERRY GLAZE WITH ROSE PETALS
-
To prepare the glaze, follow the same instructions as provided previously, but substitute lemon juice for rose water.
-
Begin by grinding some freeze-dried cherries in a food processor and then stir the ground cherries into the glaze.
-
Brush the glaze onto the cookies and decorate them with rose petals.
PREPARATION CINNAMON-CORIANDER CHOCOLATE ICING WITH PISTACHIOS
-
For the chocolate icing, melt the chocolate using a double boiler. Once melted, stir in the cinnamon and coriander.
-
Dip half of the cookies into the chocolate icing.
-
Finely grind the pistachios in a food processor and sprinkle on top of the cookies.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥