Rice Cookies with Cardamom and Rose Water

February 3, 2011

Test Kitchen-Approved

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

Food52 Review: 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


  • 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


  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.

More Great Recipes:
Cookie|Middle Eastern|Cardamom|Rice|Bake|Gluten-Free|Vegetarian|Dessert

Reviews (12) Questions (0)

12 Reviews

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
FrancesRenHuang February 10, 2011
will love to try this!
Sagegreen February 3, 2011
These are really beautiful!