Heading into Day 3 of Christmas Giveaways with these pistachio rose sugar cookies!
We are officially just a couple of weeks away from Christmas, and cookies are on my mind almost every single day! I wanted to create something fresh and exciting to add to the mix of classics this year. And these pistachio rose sugar cookies do not disappoint.
They’re actually addictingly good…
I basically took a plain sugar cookie and added a touch of rose water to the dough. You can buy this at Whole Foods, and trust me, a little bit goes a long way. It completely infuses the cookies with a subtle, really lovely rose flavor. Something just a little bit different to keep everyone on their toes this holiday!
I think the cookies are perfectly good plain. They’re sweet and simple. But to make them stunningly beautiful and over the top (I mean, it’s Christmas after all…), I dipped them in melted white chocolate AND added a dusting of pistachios and rose petals.
I just couldn’t resist! They turned out so perfect and I cannot wait to serve them with all of my other Christmas desserts…and I hope you do, too!!!
Because I want to fill your kitchen not only with these cookies, but also with everything you need to create the most wonderful holiday meal, I’m giving away a $200 Whole Foods gift card! For all the details on how to enter the giveaway, head over to Instagram. For a bonus entry, leave a comment on this blog post below.
And trust me, you NEED to make these cookies this year so everyone can “ooh” and “ahh”!
PS, here’s where you can find dried rose petals.Print
Pistachio Rose Sugar Cookies
simple & exciting pistachio rose sugar cookies dipped in white chocolate
yield: 22-24 cookies
- 3 cups all-purpose flour
- ¾ tsp baking powder
- ¼ tsp kosher salt
- 2 sticks butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tbsp rose water
- powdered sugar (for rolling)
- 12 oz white chocolate, finely chopped
- ½ cup pistachios, finely chopped
- ¼ cup dried rose petals
- Sift the flour, baking powder, and salt together in a mixing bowl. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar. Cream the butter and sugar for a few minutes until light and fluffy, scraping down the sides of the bowl as needed.
- Mix in the egg and rose water until incorporated.
- Add the dry ingredients. Mix on low speed, and then raise the speed to medium and mix until the dough starts to pull away from the sides of the bowl.
- Divide the dough into 2. Flatten each piece and wrap with plastic wrap. Chill for 2 hours.
- Preheat the oven to 375°F.
- Roll the dough out to ¼” on a clean surface dusted very lightly with powdered sugar (dust a little powdered sugar on top, too, if the dough starts to stick). Work gently and quickly with the dough. You don’t want the dough to get too warm.
- Use a cookie cutter of your choice to cut the dough. Gently transfer the cookies to a parchment-lined sheet pan using a spatula.
- Bake the cookies for 8 minutes, turning the pan half way through. Let cool for 5 minutes. Transfer the cookies to a wire rack to finish cooling.
- Melt the white chocolate over a double boiler until smooth.
- Gently dip the cookies face-down into the white chocolate. Be extremely gentle as these will easily break. It helps to hold the cookie with a light grip and rinse your fingers of any chocolate periodically.
- Use the tip of a spoon to create a random swirly pattern.
- Sprinkle half of each cookie with the pistachios and a few rose petals. Let set.
To get the look of the cookies as I show in the photos, I used a nut chopper to “grind” half of the rose petals. This creates a pretty “pink dust” look. I then added a few whole rose petals over top as well.