Rice Cookies with Cardamom and Rose Water Recipe on Food52

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Rice Cookies with Cardamom and Rose Water

December 21, 2020
8 Ratings
Photo by Bobbi Lin
Author Notes

This recipe is in homage to my friend Asma, a Kurdish woman I befriended in Beirut. The cookies originate from Kermanshah, a beautiful and mountainous region where rice is grown. These cookies are made with rice flour and flavored with cardamom and rose water. —Taste of Beirut

Test Kitchen Notes

WHO: Taste of Beirut currently lives in Dallas, Texas where she cooks and writes about Lebanese dishes from her childhood.
WHAT: Gluten-free cookies with subtle floral kick.
HOW: Add rose water to the wet ingredients, then fold in the dry ingredients, and add a pinch of ground cardamom at the end. Refrigerate the dough overnight before baking the next day.
WHY WE LOVE IT: These melt-in-your-mouth cookies are a great answer to gluten-free sugar cookies. Adjust the rose and cardamom flavors to taste, and dip the cookies into your morning coffee if you like a stronger flavored cookie—as well as a beautiful contrast of colors. —The Editors

  • Makes 8 cookies
Ingredients
  • 4 ounces unsalted butter, melted
  • 4 ounces granulated sugar
  • 1 egg
  • 1 tablespoon rose water
  • 8 ounces rice flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cardamom
In This Recipe
Directions
  1. In a medium mixing bowl, combine the melted butter with the sugar. Mix until creamy, add the egg, and mix until just combined before adding the rose water.
  2. In a small bowl, combine the flour and baking powder. While stirring, add the dry mixture into the wet, and then stir in the cardamom.
  3. Form a dough. It should be moist but firm. Store in the fridge overnight.
  4. Remove the dough from the refrigerator and let it sit at room temperature for 30 minutes.
  5. Preheat the oven to 250° F and roll out the dough to 1/4-inch thick. Use a cookie cutter of your choice to cut out the cookies.
  6. Place the cut cookies onto a parchment-lined cookie sheet.
  7. Bake for 15 minutes, until the cookies are dry but still white.
  8. Remove, allow to cool to room temperature, then serve.

See what other Food52ers are saying.

  • Haley Koch
    Haley Koch
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  • Nichole Middlemass
    Nichole Middlemass
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  • FrancesRenHuang
    FrancesRenHuang

    16 Reviews

    MaryEllen D. February 23, 2021
    This was an extremely disappointing recipe. Rice flour makes for a sandy textured cookie. it needed to be tempered with some other GF flour to improve the texture. It is impossible to roll out. Way too crumbly. I rolled balls and flattened with my hand.
    It made 3 dozen cookies, not 8 cookies!
    The flavors were too subtle. I would like them a little bolder.
    Does anyone test out these recipes before posting? This is not the first time I have been disappointed by putting in time and effort into a bad recipe.
     
    Haley K. August 15, 2020
    LOVE these cookies, I’ve made them many times. I love the texture of them, and they’re perfect for breaking off a piece and dipping in tea/coffee (they do crumble easily).
    The dough is sticky, so refrigerating them is necessary. But instead of letting them sit for 30 min I just put the dough on a floured surface and start flattening it. The movement warms the dough up quickly.
    I’m honestly not sure when to take them out of the oven since they don’t really change color 🤷🏻‍♀️, but it all works out 😋
     
    MariaJ July 21, 2020
    I don't like it... well, maybe... I don't know! I did everything as it said, but the dough was however... to soft? I was very hard to work it, as they broke very easily on their way from floured surface to cookie sheet.
    They took a little bit longer in the oven than what it said... nvm. The result wasn't bad actually, but I´m not sure if the effort is worth it.
     
    Anna G. July 22, 2019
    Unfortunately, had some bad experience making those.
    Followed the recipe, but didn't add rose water. Cookies were breaking into pieces easily, and they had a really weird taste of some beef broth (I guess the reason was in cardamom?). I've never used rice flour before, I may have done something wrong, but sadly it didn't work for me.
     
    Nichole M. February 25, 2019
    I’ve just made these but my dough is far too sticky to roll out, am I missing something? 😫 the dough smells lovely tho.
     
    Meghan December 19, 2018
    Is this butter right, one stick of butter to make 8 cookies?
     
    Neha July 21, 2016
    The ingredients list is very confusing. I made the dough and put it in fridge a few hours ago. Realized just now that I used 4Tbsp of butter instead of 4oz ...aaaaaaahhhhhhhhhhh!
    But the dough smells wonderful!
     
    KTB July 25, 2015
    Delicious! I added a half teaspoon of salt and ghee the second time around since I used unsalted butter the first time.
     
    passifloraedulis July 16, 2015
    Hi--is this sweet rice flour or "regular" rice flour?
     
    hungryheart July 16, 2015
    What is the texture of the cookie like? These are beautiful!
     
    JWC January 17, 2012
    What a beautiful photograph. Where did you find the cookie mold/cookie cutter? It is gorgeous.
     
    susan G. February 17, 2011
    The photo gave me romantic visions, making the cookies was a simple process, and the taste and texture are both light and earthy. What I missed was your friend Asma to look over my shoulder, and the magic cookie cutters. Just delightful!
     
    susan G. February 10, 2011
    Is the baking powder added with the flour?
     
    Author Comment
    Taste O. February 13, 2011
    Yes
     
    FrancesRenHuang February 10, 2011
    will love to try this!
     
    Sagegreen February 3, 2011
    These are really beautiful!