If you’re looking for some fancy vegan cookies that are easy to make look no farther!
What Is Rosewater?
Rosewater (or rose water) is made by steeping rose petals in water. It has both a strong floral scent and flavor. Rosewater is used not only is in baking but also as a fragrance for perfumes and soaps.
Where Can You Buy Rosewater?
Rosewater is frequently available in Middle Eastern/Mediterranean grocery stores, health food stores, and online. Make sure that the rosewater you get is food grade.
How To Make Vegan Pistachio Rosewater Cookies
To make these cookies start by grinding the pistachios in a food processor. Pulse them until there aren’t any pieces larger than a chocolate chip.
Next, beat together the vegan butter and powdered sugar with an electric mixer until they are
Then mix in the almond extract, rose water, and food coloring.
Add the flour, ground pistachios, baking powder, and salt and mix until everything is well combined.
Form the dough into 1 inch balls and place on a parchment-lined baking sheet. Allow the dough to chill in your refrigerator for at least 30 minutes.
What’s The Benefit Of Chilling Cookie Dough?
Chilling cookie dough allows the fat in them to solidify. The solidified fat takes longer to melt in the oven. Resulting in the cookies spreading less while baking. Less spread means the cookies will be slightly thicker and will be nice and soft in the middle while browning on the bottom.
Once the cookies have cooled top them with some beautiful pink rosewater icing.
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Vegan cookies made with ground pistachios and rosewater topped with rosewater icing.
- 3/4 Cup unsalted pistachios
- 1 Cup room temperature vegan butter (I used Earth Balance)
- 3/4 Cup powdered sugar
- 4 tsp Rosewater
- 1 tsp almond extract
- 1 – 2 drops green food coloring (optional)
- 2 1/4 Cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 Cup powdered sugar
- 1 Tbsp almond milk
- 1 Tbsp rosewater
- 1/2 tsp vanilla extract
- 1–2 drops red food coloring (optional)
Using a food processor pulse the pistachios until there are no pieces larger than a chocolate chip.
In a large bowl beat the vegan butter and sugar together using an electric mixer. Add the rosewater, almond extract, and food coloring and beat again.
Mix in the flour, baking powder, and salt until well combined.
Shape the dough into one inch balls and place on a parchment-lined baking sheet.
Chill the dough in the refrigerator for 30 mins.
Preheat oven to 350 degrees F
Bake the cookies for 10-12 mins or until they are lightly browned around the bottom.
Allow the cookies to cool before adding the icing.
Mix all of the icing ingredients together until they are well combined. Drizzle a small amount over each cookie.
- Serving Size: 1 cookie
- Calories: 114
- Fat: 6.2
- Carbohydrates: 13
- Protein: 1
Keywords: vegan, dessert, cookie, rosewater, pistachio