These pistachio rose sugar cookies are so beautiful and delicately flavored with rose water. They’re topped with melted white chocolate, crunchy pistachios, and rose petals for a festive touch. They’d make for such a unique addition to your Christmas cookie spread!
We are officially just a few weeks away from Christmas, and I’m starting to plan my Christmas cookies. I wanted to create a cookie that’s fresh and exciting to add to the mix of classics this year. And these pistachio rose sugar cookies did not disappoint.
I 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.
I think the cookies are perfectly good plain. They’re sweet and simple. But to make them really beautiful, I dipped them in melted white chocolate and added a dusting of pistachios and rose petals.
They turned out so well, especially when using a Christmas tree cookie cutter. I hope you give them a try!
Note: here’s where you can find dried rose petals.Print
Pistachio Rose Sugar Cookies
rose-flavored sugar cookies dipped in white chocolate and topped with pistachios
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.