Name: Rose Water Shortbread Cookies Dipped in White Chocolate with Pistachios and Rose Petals Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Cuisine: European
Ingredients: 1 cup (227 g) unsalted butter, room temperature; 2/3 cup (133 g) granulated sugar; 2 1/3 cups (292 g) all-purpose flour; 1/2 tsp vanilla extract; 3/4 tsp rose water; 1/4 tsp salt; 3 tbsp dried rose petals; 3 tbsp heavy cream; 1 cup white chocolate, melted (preferably Ghirardelli melting wafers); 1 tbsp dried rose petals, slightly crushed; 1 tbsp pistachios, finely chopped

Jump to Recipe· 4.1 from 50 reviews

If you’re on the hunt for a truly enchanting treat, look no further than this Rose Water Shortbread Cookies Dipped in White Chocolate with Pistachios and Rose Petals Recipe. Each bite is a delicate dance of buttery shortbread, fragrant rose water, and the silky sweetness of white chocolate, perfectly balanced with the subtle crunch of pistachios and the floral kiss of rose petals. These cookies are not just dessert; they are a celebration of textures and aromas that will charm anyone lucky enough to taste them. Whether for a special tea party or a gift to someone dear, this recipe brings a touch of elegance and warmth to your kitchen.

Ingredients You’ll Need

A large silver mixing bowl holds a stack of ingredients with four visible layers: the bottom layer is white flour spread across the bowl, above it is a white granular layer likely sugar or salt, next is a dark brown sticky layer seen on one side, and the top layer is a pile of small light pink and tan dried flower petals scattered unevenly. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This Rose Water Shortbread Cookies Dipped in White Chocolate with Pistachios and Rose Petals Recipe uses simple, high-quality ingredients that work beautifully together. Each component plays an essential role: from the creamy butter forming the base, to the rose water lending a subtle floral note, and the white chocolate adding creamy sweetness that complements the buttery cookies perfectly.

Unsalted butter (1 cup): Make sure it’s at room temperature for easier mixing and a smooth dough texture.
Granulated sugar (2/3 cup): Provides the perfect sweetness without overpowering the delicate rose flavor.
All-purpose flour (2 1/3 cups): The foundation of the shortbread gives it that delightful crumbly texture.
Vanilla extract (1/2 tsp): Adds warmth and depth to the flavor profile.
Rose water (3/4 tsp): The star ingredient that infuses the cookies with a fragrant floral note.
Salt (1/4 tsp): Enhances all the flavors and balances the sweetness.
Dried rose petals (3 tbsp): Mixed right into the dough to add subtle bursts of flavor and beautiful specks of color.
Heavy cream (3 tbsp): Brings moisture and richness to the dough, keeping the cookies tender.
White chocolate (1 cup, melted): Used for dipping, it offers that luscious, creamy finish with a hint of vanilla.
Dried rose petals (1 tbsp, crushed): Sprinkled on top for an elegant and aromatic garnish.
Pistachios (1 tbsp, finely chopped): Adds a lovely crunch and a pop of green color for contrast.

How to Make Rose Water Shortbread Cookies Dipped in White Chocolate with Pistachios and Rose Petals Recipe

Step 1: Prepare Your Oven and Baking Sheet

Begin by preheating your oven to 350°F (180°C). Line a baking sheet with parchment paper to ensure the cookies bake evenly and come off easily without sticking. Setting this stage early on makes the process smoother as you go.

Step 2: Mix the Dough Ingredients

In a mixing bowl, combine the softened butter, sugar, all-purpose flour, vanilla extract, rose water, salt, and dried rose petals. Use a mixer on low speed for about two minutes until the mixture resembles a coarse crumbly texture; this texture is the secret to tender shortbread. Then, stir in the heavy cream and mix for another 30 seconds to bring the dough together gently without overworking it.

Step 3: Chill the Dough

Shape the dough into a flat disc and wrap it tightly with plastic wrap. Refrigerate for 20 minutes. This resting period helps the dough firm up, making it easier to roll out and preventing the cookies from spreading too much during baking.

Step 4: Roll and Cut the Cookies

Place half of the chilled dough between two sheets of parchment paper and roll it out to about 1/4 inch thickness. Pop it into the freezer for five minutes to make cutting cleaner and less sticky. Use your favorite cookie cutter to cut out shapes, then gather the scraps to roll and re-cut until all dough is used.

Step 5: Bake the Cookies

Arrange the cookies on the prepared baking sheet with about an inch between each. Bake for approximately 20 minutes or until the edges start turning a light golden brown. Allow the cookies to cool completely on a wire rack before moving to the next step.

Step 6: Dip and Decorate

Pour your melted white chocolate into a wide jar or bowl that’s convenient for dipping. Submerge half of each cookie in the chocolate, then gently shake off the excess. Lay the dipped cookies on parchment paper and immediately sprinkle with finely chopped pistachios and crushed dried rose petals. Freeze the tray for 10 minutes to let the chocolate set beautifully. Your cookies are now ready to store or serve!

How to Serve Rose Water Shortbread Cookies Dipped in White Chocolate with Pistachios and Rose Petals Recipe

Round cookies with scalloped edges, each cookie showing two layers: a pale beige base with a smooth texture and a white icing layer covering half of the top surface; the icing is decorated with small, crushed green pistachio pieces and bright pink dried rose petals scattered on top. The cookies are laid flat on a white marbled background with more crushed pistachios and rose petals sprinkled around them, adding extra color and texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These cookies already come beautifully garnished with rose petals and pistachios, but for a special touch, you can add a light dusting of powdered sugar or a drizzle of extra melted white chocolate just before serving. Fresh edible rose petals scattered on the serving plate enhance the visual appeal and complement the delicate floral flavor.

Side Dishes

Pair these cookies with a warm cup of herbal tea such as chamomile or a fragrant green tea. The subtle flavors of the tea will highlight the rose and pistachio notes in the cookies. Alternatively, a light dessert wine or sparkling rosé can be a delightful accompaniment for a more indulgent experience.

Creative Ways to Present

Arrange these cookies in a pretty tin lined with parchment paper tied with a pink ribbon to make a charming gift. For gatherings, present them stacked on a tiered dessert stand surrounded by fresh roses and pistachios to create an eye-catching centerpiece that invites guests to indulge.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature. They stay fresh and crisp for up to a week, maintaining their buttery texture and that irresistible white chocolate coating.

Freezing

If you want to make a batch ahead of time, you can freeze the cookie dough after shaping it into discs. Wrap tightly in plastic wrap and freeze for up to one month. When ready to bake, thaw the dough in the fridge overnight. After baking, you can also freeze the fully decorated cookies separated by parchment paper to prevent sticking, then thaw to room temperature before serving.

Reheating

Shortbread cookies are best enjoyed at room temperature, so reheating isn’t generally necessary. If you like them a little warm, pop them in a low oven (about 250°F or 120°C) for 5 minutes to gently warm without melting the white chocolate dipping.

FAQs

Can I substitute rose water with another flavor?

Rose water is key to the unique floral flavor of this recipe, but if you aren’t a fan, you can experiment by replacing it with almond extract or orange blossom water. Just keep in mind that the aromatic charm will change.

What kind of white chocolate is best for dipping?

High-quality white chocolate melting wafers or couverture chocolate are ideal. They melt smoothly and set with a glossy finish, making your cookies look as good as they taste.

Are these cookies vegan or gluten-free?

This recipe is vegetarian but not vegan or gluten-free due to the butter, heavy cream, and all-purpose flour. However, you can try substituting with vegan butter and a gluten-free flour blend for dietary adaptations.

How do I prevent the cookies from breaking after dipping?

Make sure the cookies are fully cooled before dipping to ensure they hold together well. Dipping only halfway in chocolate reduces the chance of fragility, and chilling them again helps the chocolate set firmly, giving extra strength.

Can I use fresh rose petals instead of dried?

Dried rose petals have a more concentrated flavor and better texture for baking. Fresh petals can be used for garnish but may add unwanted moisture or bitterness if baked into the dough.

Final Thoughts

This Rose Water Shortbread Cookies Dipped in White Chocolate with Pistachios and Rose Petals Recipe truly transforms simple ingredients into a sophisticated, delightful treat. Trust me, once you try these cookies, they will become your go-to for special occasions or a luxurious everyday indulgence. So grab your ingredients, invite that lovely floral aroma into your kitchen, and enjoy the wonderful experience of baking and savoring these uniquely charming cookies!