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Rose Pistachio Shortbread Cookies

Rose Pistachio Shortbread Cookies

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There’s a place I sometimes buy these delicious cookies from. There’s always just a couple of rose flavored cookies snuggled between all the other cookies. They are all shaped the same so I never know which is the rose flavored ones, frustrating I tell you. Well I have finally made my own Rose Pistachio Shortbread Cookies.

Perfectly Flavored

Now I don’t have to hunt for them, I can have as much as I want. These cookies are perfect. It has just the right amount of rose flavor and a sprinkle of pistachios, just the way I like it. 

Rose Pistachio Shortbread Cookies on a white plate

Quick and Easy

I find that when I add too much pistachios to my cookies, it loses it’s crispness. It’s just probably me being crazy…who knows! My son baked some shortbread at college the other day and they were heavenly.

He gave me a few tips and I followed them when baking these Rose Pistachio Shortbread Cookies. I am so in love with these cookies. It took me all of 15 minutes to prep, 30 minutes in the refrigerator and 15 minutes in the oven. That actually wasn’t too much work for delicious tasting cookies, right!

These cookies were also made purely by hand. I didn’t even have to use an electric mixer. When baking cookies ensure your butter is soft. When beating your butter it must not be a struggle. 

How to make the Cookies

You beat the butter and sugar until light and fluffy. Mix in the rose water, add the cornflour and little bits of the flour. You don’t want to add all the flour at once. That’s the mistake that most people make. They add all the flour and then wonder why their dough is too stiff.

The moisture content in the flour changes in different seasons and also different environments determines the amount of flour you require. Although I suggest a cup of flour you may not use all of it. I had about 2 tablespoons flour remaining.

The process

When I baked these cookies before I rolled them into logs, refrigerated and cut them. This time I did things a little differently, because as you know I like simplifying processes. I divided my dough into two, rolled them out, about 1cm thickness. I used a cookie cutter, 5cm in diameter and cut out 20 cookies.

My cookies were placed on a lined cookie sheet and refrigerated for 30 minutes. I then baked them at 160 degrees Celsius for 15 minutes. They were slightly brown along the edges and you will be able to smell them when baked.

If you prefer you can dip them in some melted chocolate. I actually prefer them plain, they are so delicious they don’t need anything extra, at least in my books. From my baking experience I have noticed that any flavoring in cookies only intensifies the next day or two. If you eat a freshly baked cookie, it definitely doesn’t taste the same.

Hope you love these cookies as much as I do. Happy Baking!

Please drop me a comment and leave a star rating if you do try the recipe. I always appreciate your feedback.

More Cookie Recipes to try:

Greek Almond Cookies

Egg-Free Choc-Chip Cookies

Chocolate Coconut Biscuits

Print Pin
5 from 3 votes

Rose Pistachio Shortbread Cookies

Crisp, rose flavored cookies with a sprinkle of pistachios
Course Dessert
Keyword rose pistachio cookies, rose pistachio shortbread, shortbread cookies
Prep Time 15 minutes
Cook Time 15 minutes
Refrigeration Time 30 minutes
Servings 20


  • 125 gram/1/2 cup butter room temperature
  • 1/3 cup/80ml castor sugar
  • 1 tbsp rose water
  • 75 ml cornflour
  • 1 cup cake wheat flour
  • 1/4 cup roasted pistachios finely chopped


  • Beat the butter and sugar until light and fluffy
  • Mix in the rose water
  • Add the cornflour and mix until combined
  • Add the flour, little bits at a time until a soft, pliable dough is formed. Mix in 2 tablespoons of the chopped pistachios
  • Line a cookie sheet with parchment paper. Divide the dough into two portions. Roll them out about 1cm thickness and cut into shapes. Sprinkle the remaining pistachios on top of the cookies and gently press them down.
  • Place them on the cookie sheet and refrigerate for 30 minutes. Preheat oven to 160 degrees Celsius
  • Bake at 160 degrees Celsius for 15 minutes or until the edges are slightly brown
  • Transfer the cookies to a wire rack to cool. Store in an airtight container for up to a week


  1. Always ensure your butter is soft. Remove the butter from the refrigerator a couple of hours before baking time so it softens
  2. Rose water has a more subtle rose flavor. I find the rose essence to be far too strong and some almost too artificial. Some brands are better than others. However, if it's all you have I suggest start by adding a quarter of a teaspoon and only add more if required
  3. You can dip the cookies in some melted chocolate if you prefer
  4. I know my cookies are ready when I can smell them
  5. The cookies will be soft when out the oven but will harden once cool
  6. The flavoring in any cookie only intensifies the next day or two



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