Persian love cookies are buttery fragrant almond cookies dipped in a light almond glaze and dusted with crushed pistachios and rose petals. If love had a flavor, this would be it 🩷
My pretty Persian Love Cookies take their cue from Persian love cake ~ a moist, fragrant cake known for the delicate flavors of cardamom, rosewater, and almonds. It’s one of those recipes that feels steeped in legend, in fact one creative origin story spins the tale of a medieval princess baking the cake to win the love of her prince. But in reality, this is a modern creation ~ an irresistible fusion of Middle Eastern flavors and Western baking traditions.
These pretty cookies are a spinoff recipe perfect for weddings, showers, spring brunches, tea parties or just because you feel like baking up something a little different. And whether or not my Persian love cookies have ancient roots, they’re pure magic. If love had a flavor, it just might taste like this. 🩷
related spring cookie recipes
- How to Make Pansy Topped Shortbread Cookies
- Fresh Strawberry Shortbread Cookies
- Scottish Shortbread
- Lemon Cookies
- Pink Lemonade Cookies
ingredient notes for Persian love cookies
- AP flour + almond flour
- these cookies get a flavor boost and a softer texture from a bit of almond flour in the dough. My almond flour is made with skin-on almonds, which gives the cookies a slight speckled appearance.
- butter
- either use salted butter, or add salt to your dough.
- cardamom
- cinnamon’s gentler, more fragrant cousin.
- almond extract or rosewater
- Persian love cake is flavored with rosewater, rosewater is a fragrant liquid made by steeping rose petals in water.
- for these cookies you can use almond extract, or a bit of both!
- You can also use orange blossom water.
- crushed pistachios
- dried rose petals
- be sure to look for food grade or culinary grade on the label, along with vibrant, naturally colored petals.
where to buy rosewater and food grade rose petals
Look for rosewater at gourmet and specialty kitchen stores like Sur la Table or Williams Sonoma. You can always find it on Amazon. I like Nielsen-Massey brand.
Edible rose petals are a little harder to find in brick and mortar stores, so I suggest Mountain Rose Herbs, a reliable source for herbs and edible flowers.
the easy method for Persian love cookies
- The dough for these roll out cookies is basically a shortbread style dough, lightened with a bit of almond flour. Be sure to start with room temperature butter so the dough comes together easily.
- You can also roll the dough into a log, chill, and slice and bake, if you prefer that method.
- Once the cookies have baked and cooled, whisk up a simple powdered sugar glaze with milk and a small touch of almond extract or rosewater, depending on which flavor you want to showcase.
- Dip each cookie headfirst into the glaze, and then set on a rack.
- Follow with a light dusting of chopped pistachios and rose petals.
Persian love cookies storage
These cookies will last for several days at room temperature. I like to cover them loosely with foil or put them under a cake dome. Make sure to allow the glaze to harden completely before stacking the cookies.
If you need to freeze these cookies I would do so before glazing, and add the glaze after thawing.
the bottom line
These unique Persian love cookies are easy to make and make a beautiful presentation for a party. The flavor can range from a classic almond to a more unusual floral, depending on whether you choose almond extract, rosewater, or both for your flavoring. The simple but impactful glaze and garnish is really the key.
Persian Love Cookies
Equipment
- stand mixer (optional)
Ingredients
- 1 cup salted butter, softened
- 1/2 cup white sugar
- 1/2 tsp rosewater or almond extract
- 1 tsp ground cardamom
- 2 cups all purpose flour
- 1/4 cup almond flour
glaze
- 1 cup powdered sugar
- 2-3 Tbsp milk to thin
- 1/8 tsp almond extract or rosewater
Instructions
- Cream the butter, sugar, rosewater or almond extract, and cardamom together, scraping down your bowl as necessary. I use a stand mixer but you can also do this by hand.
- With the mixer on low, beat in the AP flour and almond flour until it comes together to form a soft dough. It may seem crumbly at first, but keep mixing until it comes together completely. Note: I will finish mixing by hand to make sure everything comes up from the bottom of the bowl and there are no pockets or streaks of butter left.
- Turn the dough out onto a lightly floured surface and bring together into a flat disk. Roll out to 1/3-1/2 inch thick. I sometimes like to top my dough with parchment or plastic wrap to make rolling easier.
- Cut out your cookies with small 2" cookie cutter. It helps to dip the cutter in flour if your dough is sticking.
- Refrigerate the cut cookies for an hour. This will keep them from spreading as they bake. Meanwhile Preheat oven to 350F and line 2 baking sheets with parchment paper.
- Place the cold cookies on your baking sheets 2 inches apart. I like to bake each tray separately to ensure even baking. Bake for 12-15 minutes. Your baking time will vary slightly depending on the size and thickness of your cookies, and whether your oven bakes at the correct temperature or is off a bit.*
- Let the cookies cool briefly on the pan before transferring them to a rack to cool off completely before glazing.
make the glaze
- Stir together the sugar and flavoring with enough milk to thin to a glaze consistency, starting with 2 tablespoons and add more as needed. if you get it to thin you can always add more sugar. There may be little lumps in your glaze at first, but they should dissolve after a minute or so.
- Working with one cookie at a time, dip each cooled cookie headfirst directly into the glaze and then raise the cookie and flip it over to set on a rack. Immediately dust each cookie with crushed pistachios and a few rose petals while the glaze is still wet.
- Let the glaze set up before serving or storing at room temperature for up to 3 days.
