Delicate Persian Rice Flour Cookies With Rosewater and Cardamom

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

The rice flour cookies are delicate and crisp with rosewater and cardamom, the kind that snap. I use rice flour so they stay light instead of turning cakey.

This recipe for Persian Rice Flour Cookies is simple yet allows you to enjoy the aromatic qualities of the spices, making them a delightful addition to any dessert table.

Authentic Persian Rice Flour Cookies Recipe

These cookies are made with rice flour, which gives them a unique texture, and are flavored with cardamom and rosewater for a fragrant, exotic touch. The recipe yields about 24 cookies and takes around 30 minutes to prepare and bake.

Ingredients

2 cups rice flour
1 cup powdered sugar
1/2 cup unsalted butter softened
1/4 cup rosewater
1 teaspoon ground cardamom
1/4 teaspoon salt
1 teaspoon baking powder
1/4 cup finely chopped pistachios for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a bowl, whisk together the rice flour, powdered sugar, cardamom, baking powder, and salt until well combined.
Cream Butter and Rosewater: In a separate bowl, cream the softened butter. Gradually mix in the rosewater until smooth.

Combine Mixtures: Gradually add the dry ingredient mixture to the butter mixture, stirring until just combined.
Form Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and gently flatten each ball.
Garnish: If desired, sprinkle the top with chopped pistachios.
Bake: Bake for 15-20 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.