Persian Sugar Cookies

Crisp and crumbly ‘Nan-e Nokhodchi’ is a perfect cookie for your winter cookie jar. Bursting with aromatic flavours of rose water, cardamom and pistachio.

These divinely delicious cookies are made with chickpea flour, so not only are they yummy, they are gluten free, egg free and dairy free delights!

Persian Sugar Cookies

Prep Time: 30 minutes | Cook Time: 20 minutes | Yield: 25 cookies

  • 1 and 3/4 cups chickpea flour + extra for dusting (sifted)
  • 1/2 cup vegetable oil or Ghee (clarified butter)
  • 3/4 cup confectioners’ sugar (sifted)
  • 1/2 tbsp rose water
  • 1 tsp ground cardamom
  • 2-3 tbsp roughly chopped pistachios
  1. Mix the oil, sugar, cardamom and rose water in a bowl. Grab your hand blender and blend until the mixture is light and creamy. ( 2-3 mins on a medium speed usually does the trick.)
  2. Now add the sifted chickpea flour to the bowl and using the hand blender, mix until the dough is not sticky to touch.
  3. Dust down with a handful of chickpea flour. Knead the crumbly dough mixture for approx 10 minutes and wrap in plastic wrap. Set aside to rest for 2 hours.
  4. Preheat oven to 300 Fahrenheit (149 Celsius), line baking tray with parchment paper and set aside.
  5. Roll out the dough roughly 2cm thick. Cut out cookies using a 2cm round cookie cutter and place the cookies on the baking tray. Gather the leftovers of the dough, roll, cut and repeat.
  6. Sprinkle chopped pistachios on top of each cookie.
  7. Bake for 15 – 20 minutes and tops are golden brown.
  8. Beware, these cookies crumble quite easily.  Carefully transfer the cookies to a wire rack to cool completely and store in an airtight container.

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