What does rose water do in baking?

Rose water adds a light floral aroma that changes how baked goods taste and smell. In cookies, it softens sweetness and gives depth without adding heaviness. When used in rose water and pistachio cookies, it supports butter and nuts rather than overpowering them.

What flavors go well with rose water?

Rose water pairs well with pistachio, almond, vanilla, citrus zest, honey, and dairy-based ingredients. These flavors ground the floral note and keep desserts balanced. That’s why rose water often appears in nut-based cookies and delicate pastries.

What does rose water do to food overall?

Rose water changes the sensory experience of food. It adds fragrance first, then flavor. Even a small amount can make a dish feel thoughtful and comforting, especially in sweets like cookies or cakes.

Can I put pistachio cream in cookies?

Yes, pistachio cream works well in cookies. It adds richness and smooth texture. In rose water and pistachio cookies, it deepens the nut flavor and creates a tender crumb when balanced with the right amount of butter.

Rose Water and Pistachio Cookies

Name: Rose Water and Pistachio Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 stick unsalted butter softened; 1/2 scant cup powdered sugar sifted; 1 large egg at room temperature; 1/8 teaspoon sea salt; 1 teaspoon rose water; 2/3 cup unsalted shelled pistachios finely chopped; 1 cup all-purpose flour

Description

Easy to make, buttery pistachio cookies! Packed with chopped pistachios for crunch and a touch of rose water to make them super special.

Ingredients

Scale

1 stick unsalted butter softened

1/2 scant cup powdered sugar sifted

1 large egg at room temperature

1/8 teaspoon sea salt

1 teaspoon rose water

2/3 cup unsalted shelled pistachios finely chopped

1 cup all-purpose flour

Instructions

1. Cream butter and sugar in a medium bowl (or bowl of your stand mixer). Keep beating until smooth, 1-2 minutes. Whisk in the egg, salt and rose water. Then toss in the pistachios and beat until incorporated. Lastly, stir in the flour and beat just until no spots of flour are left.

2. Place dough on a piece of plastic wrap and roll it into a log. (It’ll be soft, so you can chill it in the fridge and roll it again 30 minutes later.) Wrap the log in aluminum foil (double it for extra support) and chill in the refrigerator for at least 3 hours or up to 3 days.

3. When you are ready to bake the cookies, preheat the oven 350° F (175°C). Line a baking sheet with parchment paper. Unwrap the cookie log.

Using a sharp knife, slice log into cookies, about 1/2 inch (1-cm) thick. Place cookies on the baking sheet, leaving about 1-inch (2.5-cm) space between them.

4. Bake cookies for 10-15 minutes, until they’re golden brown and set (their tops should be dry, not wet, but paler in color than the edges).Bigger thicker cookies need about 15 minutes, while smaller (or thinner) cookies need 10-12 minutes.

5. Remove cookies from the oven and let cool. Store in an airtight container for up to 5 days.

Notes

Cookie dough taken straight from the refrigerator is pretty hard. If you have trouble slicing your cookies, let the dough rest at room temperature for 15 minutes, then try slicing again.

This recipe makes 10-12 large cookies or it can make about 16-20 smaller ones. All depends on how thick your log of dough is.

Both the unbaked cookie log (or sliced cookies) and baked cookies can be frozen (wrapped well) for up to 1 month.

For extra crunch, you can roll the log of dough in some granulated sugar before slicing.

Prep Time: 20 minutes
Cook Time: 15 minutes