A poetic fusion of flavors and elegance, these Persian Love Cookies are buttery shortbread treats delicately flavored with rose water and cardamom, then dipped in smooth white chocolate and adorned with crushed pistachios and dried rose petals. Visually stunning and richly aromatic, they are a beautiful way to share something sweet and meaningful.
Why You’ll Love This Recipe
These cookies combine sophisticated floral and spice notes with a melt-in-your-mouth shortbread texture. Their romantic aesthetic makes them ideal for gifting or special occasions, yet they’re simple enough for an afternoon baking session. Whether you’re making them for Valentine’s Day, a bridal shower, or simply to enjoy with tea, these cookies offer a luxurious and unique treat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- unsalted butter, softened
- powdered sugar
- cardamom
- rose water
- vanilla extract
- all-purpose flour
- salt
- white chocolate (for dipping)
- chopped pistachios
- dried edible rose petals
Directions
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy.
- Add flavorings: Mix in the cardamom, rose water, and vanilla extract until well incorporated.
- Incorporate the dry ingredients: Gradually add the flour and salt, mixing until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Prepare to bake: Preheat your oven to 325°F (160°C). Roll out the chilled dough to 1/4 inch thickness on a lightly floured surface. Cut into desired shapes using cookie cutters (hearts or scalloped edges work beautifully).
- Bake: Arrange cookies on a parchment-lined baking sheet and bake for 12–14 minutes, or until the edges are just turning golden. Let the cookies cool completely on a wire rack.
- Decorate: Melt the white chocolate gently using a double boiler or microwave. Dip one half of each cooled cookie in the melted chocolate, place on parchment paper, and immediately sprinkle with chopped pistachios and rose petals.
- Set: Let the chocolate set at room temperature, or place the cookies briefly in the refrigerator to firm up the coating.
Servings and timing
- Servings: 24 cookies
- Prep Time: 25 minutes
- Chill Time: 30 minutes
- Baking Time: 14 minutes
- Total Time: 1 hour 10 minutes
- Calories: 135 kcal per cookie
Variations
- Orange blossom twist: Substitute rose water with orange blossom water for a slightly different floral profile.
- Dark chocolate dip: Use dark or ruby chocolate instead of white for a rich contrast.
- Nut-free option: Omit pistachios and replace with edible gold leaf or crystallized sugar for texture and decoration.
- Spiced version: Add a pinch of cinnamon or saffron to the dough for an added layer of warmth.
- Gluten-free adaptation: Use a gluten-free flour blend in place of all-purpose flour.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze the undecorated cookies for up to 2 months. Thaw, then dip and decorate after bringing to room temperature.
- Reheating: These cookies are not meant to be reheated, but can be softened slightly by leaving out at room temperature if chilled.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days in advance and stored in the refrigerator until ready to roll and bake.
Is rose water safe to consume?
Yes, as long as it’s labeled as edible, rose water is safe and commonly used in Middle Eastern and Persian desserts.
Can I use regular chocolate chips instead of white chocolate?
You can use any type of chocolate you prefer, though high-quality white chocolate pairs best with rose and cardamom flavors.
How do I prevent the cookies from spreading too much?
Chilling the dough before baking helps maintain the cookies’ shape during baking.
What if I don’t have cookie cutters?
You can slice the dough into squares or circles using a knife or the rim of a glass.
Do I need to toast the pistachios first?
It’s optional, but lightly toasting enhances their flavor and adds crunch.
Can I use food-grade rose petals from a tea blend?
Yes, as long as they’re marked as edible and unsprayed, tea-grade rose petals are a great option.
How do I get the chocolate coating to harden properly?
Let the chocolate set at room temperature or refrigerate the cookies for 10–15 minutes to speed up the process.
Can I add food coloring to the white chocolate?
Yes, use oil-based food coloring suitable for chocolate if you’d like to tint the coating.
Are these cookies suitable for gifting?
Absolutely. Pack them in decorative boxes or cellophane bags for a beautiful edible gift.
Conclusion
Persian Love Cookies with White Chocolate, Pistachio & Rose Petals are as enchanting as they are flavorful. With a fragrant blend of rose and cardamom, a buttery shortbread base, and romantic garnishes, these cookies are perfect for sharing love in its sweetest form. Whether made for special occasions or as a personal treat, they are sure to delight both the eye and the palate.
PrintLove Cookies with White Chocolate
Delicately spiced shortbread cookies half-dipped in creamy white chocolate, sprinkled with crushed pistachios and dried rose petals—romantic, elegant, and perfect for Valentine’s Day or any heartfelt occasion.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Persian
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon cardamom
- 1/2 teaspoon rose water
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 6 oz white chocolate (for dipping)
- 2 tablespoons chopped pistachios
- 2 tablespoons dried edible rose petals
Instructions
- In a large bowl, cream together butter and powdered sugar until light and fluffy. Mix in cardamom, rose water, and vanilla.
- Gradually add flour and salt until a dough forms. Wrap and chill for 30 minutes.
- Preheat oven to 325°F (160°C). Roll out dough to 1/4 inch thick and cut with scalloped or heart-shaped cookie cutters.
- Place on a parchment-lined baking sheet and bake for 12–14 minutes, or until edges are lightly golden. Cool completely.
- Melt white chocolate in a heatproof bowl over simmering water or in short intervals in the microwave.
- Dip half of each cooled cookie in the melted chocolate. Place on parchment paper and immediately sprinkle with chopped pistachios and rose petals.
- Let set at room temperature or refrigerate briefly to harden chocolate.
Notes
- Be sure cookies are fully cooled before dipping in chocolate to prevent melting.
- For a more intense rose flavor, add a few drops more rose water, but don’t overdo it.
- Use high-quality white chocolate for best flavor and texture.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 135 kcal
- Sugar: 9g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg