Gluten-Free Pistachio Rose Sugar Cookies (Print Version)

Buttery, floral cookies with crunchy pistachios and aromatic rosewater—perfectly delicate and naturally gluten-free.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups gluten-free all-purpose flour blend with xanthan gum
02 - ½ teaspoon baking powder
03 - ¼ teaspoon fine sea salt

→ Wet Ingredients

04 - ½ cup unsalted butter, softened
05 - ¾ cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon pure vanilla extract
08 - 1½ teaspoons rosewater

→ Add-ins & Toppings

09 - ¾ cup shelled pistachios, roughly chopped
10 - 2 tablespoons granulated sugar for sprinkling
11 - Dried edible rose petals for garnish

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together gluten-free flour blend, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat softened butter and ¾ cup granulated sugar until light and fluffy, approximately 2 minutes.
04 - Beat in egg, vanilla extract, and rosewater until fully incorporated into the butter mixture.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined. Do not overmix.
06 - Gently fold chopped pistachios into the dough until evenly distributed throughout.
07 - Scoop tablespoon-sized portions onto prepared baking sheets, spacing 2 inches apart to allow for spreading.
08 - Flatten each dough ball slightly with fingers or glass bottom. Sprinkle with extra sugar, chopped pistachios, and rose petals if desired.
09 - Bake for 10–12 minutes until edges are lightly golden. Centers may appear slightly underbaked.
10 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely before serving.

# Expert Advice:

01 -
  • These cookies manage to feel fancy enough for a dinner party while being simple enough for a Tuesday afternoon
  • The texture is somehow both crisp at the edges and tender in the center
  • People will ask for the recipe but never guess they are completely gluten free
02 -
  • Rosewater potency varies wildly between brands so taste your dough before baking
  • Overbaking by even a minute will make these dry and crumbly
  • These cookies firm up significantly as they cool so do not judge their doneness while they are still hot
03 -
  • Chill the dough for 30 minutes if it feels too sticky to work with
  • Use a cookie scoop for uniform sizing so they bake evenly

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