Pistachio Rose Cookies

I’ve never met a dessert that I didn’t like. My sweet tooth is a little ridiculous and I have no problem admitting it. Sometimes though, I want a dessert that isn’t decadent or cloyingly sweet. That’s where these amazing little pistachio rose cookies came in. They had the gorgeous salty, floral and lightly spiced flavors inspired by my beloved Middle Eastern flavors. Those notes kept them from becoming too sweet!

To make the base of the dough for the pistachio rose cookies, I ground lots of shelled pistachios and sugar together in my food processor. They became a gorgeous, crumbly mixture!
To make the base of the dough for the pistachio rose cookies, I ground lots of shelled pistachios and sugar together in my food processor. They became a gorgeous, crumbly mixture! It reminded me of the texture of baklava filling and it made me so happy.
The other main component of the pistachio rose cookies was egg whites. I whipped them up until they were like shiny clouds with cinnamon, a little salt, rose water and a little more sugar. Then I just mixed in the pistachio mixture and flour to bring it together into a sticky dough. It was such a simple dough that came together easily with my hand mixer!
The other main component of the pistachio rose cookies was egg whites. I whipped them up until they were like shiny clouds with cinnamon, a little salt, rose water and a little more sugar. Then I just mixed in the pistachio mixture and flour to bring it together into a sticky dough. It was such a simple dough that came together easily with my hand mixer!
I've said it once and I'll say it again. I love my cookie scoop. It made the perfect portions of pistachio rose cookies out of the dough. I just dropped them right onto my lined cookie sheet in little mounds. They looked like bonbons and I loved it!
I’ve said it once and I’ll say it again. I love my cookie scoop. It made the perfect portions of pistachio rose cookies out of the dough. I just dropped them right onto my lined cookie sheet in little mounds. They looked like bonbons and I loved it!
I baked the pistachio rose cookies for 12-15 minutes at 375. They were still soft in the middle but slightly brown around the edges. Once they cooled on my cooling rack, it was time to indulge my sweet tooth!
I baked the pistachio rose cookies for 12-15 minutes at 375. They were still soft in the middle but slightly brown around the edges. Once they cooled on my cooling rack, it was time to indulge my sweet tooth!

Oh my goodness, these babies were the perfect little bites. They were sweet enough for dessert but not heavy. The whipped egg whites made them so soft and pillowy in the middle with all of those gorgeous flavors. I loved how the floral rose water, salty pistachios and cinnamon complimented each other so well. Hope you all enjoy this lovely treat! xoxo

Pistachio Rose Cookies
Pistachio Rose Cookies
5 from 2 votes
Pistachio Rose Cookies
Pistachio Rose Cookies
Prep Time
30 mins
Cook Time
15 mins
Total Time
1 hr 45 mins
 

These pistachio rose cookies have such gorgeous flavor and a soft, chewy texture from using whipped up egg whites in the batter! 

Course: Dessert
Cuisine: Mediterranean
Keyword: Cookies, Pistachio Rose Cookies
Servings: 18 cookies
Calories: 120 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 4.5 ounces shelled pistachios about 1 1/4 cups
  • 3/4 cup granulated sugar divided
  • 2 whole egg whites
  • 1/4 teaspoon cinnamon
  • 1 pinch salt
  • 1/2 teaspoon rose water
  • 3/4 cup all-purpose flour
Instructions
  1. Set up a food processor and combine the pistachios with 1/4 cup of the sugar in its bowl. Process them together until they become a fine crumb and set it aside. In another large bowl, whip up the egg whites with a hand mixer until they start to form soft peaks. Add the remaining 1/2 cup sugar, cinnamon and salt and continue to beat the egg whites until they form stiff peaks. Then add the pistachio crumb, rose water and flour in and beat the mixture together just until combined into a dough. Cover the bowl and set it in the refrigerator to chill for at least an hour.
  2. Once the dough has chilled, pre-heat the oven to 375 and line a sheet tray with a silicone mat. Use a 1.5 inch cookie scoop to scoop perfect little mounds of dough onto the sheet tray. These do not spread much at all, so I squeezed 18 on one sheet with a little space between them. Two sheets of 9 would also have worked! Bake the cookies for about 12-15 minutes, until slightly brown around the edges and baked through. Let them cool for 5 minutes, then transfer them to a rack to finish cooling. Serve them as needed and enjoy! They will keep for days in a sealed container.
Nutrition Facts
Pistachio Rose Cookies
Amount Per Serving (2 cookies)
Calories 120 Calories from Fat 35
% Daily Value*
Fat 3.9g6%
Saturated Fat 0.4g3%
Sodium 67mg3%
Potassium 98mg3%
Carbohydrates 20.9g7%
Fiber 0.9g4%
Sugar 17.4g19%
Protein 2.7g5%
Calcium 10mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Pistachio Rose Cookies
Pistachio Rose Cookies

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18 thoughts on “Pistachio Rose Cookies”

  1. these sound amazing! I am throwing my daughter’s birthday party next month and I have been looking for recipes that include rose since her middle name is Rose. I can’t wait to make these!

  2. wow I have never heard of cookies like these before or tried them!! I might have to just make, i do like pistachio!! very creative!

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