Rose & Thandai Cookies Recipe – Saffron Infused Indian Delight

Last Updated on 2 months by Neha Deshmukh

Rose & Thandai Cookies Recipe – Saffron Infused Indian Delight

Introduction

Oh, these cookies! They’re a little bit of spring, a little bit of celebration, and a whole lot of deliciousness. I first made these for a Holi party a few years ago, and they were gone in minutes. The delicate floral notes of rose, the warming spice of thandai, and that hint of saffron… it’s a flavor combination that just sings. They’re surprisingly easy to make, and honestly, the aroma while they bake is almost as good as the taste! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average cookies. They’re a beautiful fusion of traditional Indian flavors with a classic Western treat. They’re perfect for gifting, for adding a touch of elegance to your tea time, or just for enjoying with a glass of milk (or maybe a little more thandai!). Plus, they’re relatively quick to whip up – perfect when you want something special but don’t have all day.

Ingredients

Here’s what you’ll need to create these fragrant delights:

• 1 ½ cups (192g) all-purpose flour
• 5 tablespoons (approx. 30g) thandai powder
• 1 tablespoon (approx. 7g) crushed dried rose petals
• ¼ teaspoon (1g) baking powder
• 1 ½ tablespoons (30ml) milk
• 1 stick (113g) salted butter, softened
• ½ cup (100g) granulated white sugar
• 1 tablespoon (15ml) rose water
• 1 pinch saffron threads

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Thandai Powder: Exploring Regional Variations & Homemade Options

Thandai powder is the heart of these cookies. You can find it at most Indian grocery stores, or online. The flavor can vary slightly depending on the brand – some are more cardamom-forward, others more nutty. If you’re feeling ambitious, you can even make your own! A quick search online will give you tons of recipes.

Rose Petals: Sourcing & Culinary Uses

Make sure you’re using culinary-grade dried rose petals. You can find these online or at specialty spice shops. They add a beautiful floral aroma and a subtle rose flavor. Don’t use rose petals from your garden unless you know they’re safe for consumption!

Saffron: The Spice of Royalty – Quality & Alternatives

Saffron is expensive, I know! But a little goes a long way. Look for vibrant red threads – that’s a sign of good quality. If saffron is truly out of your budget, you can omit it, but it does add a unique depth of flavor. A tiny pinch of turmeric can give a similar golden hue, but won’t replicate the taste.

Flour Choice: All-Purpose vs. Other Options

I’ve used all-purpose flour in this recipe for simplicity. You could experiment with using a pastry flour for a more tender crumb, or even a whole wheat flour for a slightly nuttier flavor.

Butter: Salted vs. Unsalted – Impact on Flavor

I prefer salted butter in these cookies, as it balances the sweetness nicely. If you only have unsalted butter, just add a pinch of salt to the dry ingredients.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a large bowl, whisk together the flour, thandai powder, crushed rose petals, and baking powder. Add salt if using unsalted butter and set aside.
2. Warm the milk in a small pan. Add the saffron threads, turn off the heat, and let it sit for about 10 minutes to infuse. This releases the beautiful color and flavor of the saffron.
3. In a stand mixer (or with a hand mixer), beat the softened butter and sugar until light and creamy. This usually takes about 3-5 minutes.
4. Add the saffron-infused milk and rose water to the butter mixture. Start with 1 tablespoon of the saffron milk and add more if needed to achieve a nice, fragrant aroma.
5. Gradually mix in the dry ingredients until a dough forms. It might seem a little crumbly at first, but keep mixing. If it’s really stubborn, don’t be afraid to get your hands in there!
6. Divide the dough into two logs, roll them gently in crushed rose petals (optional, but pretty!), wrap them tightly in plastic wrap, and refrigerate for at least 2 hours. This chilling time is important – it makes the cookies easier to slice.
7. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
8. Slice the chilled dough logs into ½-inch (1.25cm) thick cookies.

9. Arrange the cookies on the prepared baking sheet and bake for 20-23 minutes for a crispy texture, or 18 minutes for thinner, softer cookies. Keep a close eye on them – ovens vary!

10. Let the cookies cool completely on the baking sheet before transferring them to an airtight container.

Expert Tips

• Don’t overbake! These cookies are best when they’re slightly golden around the edges.
• For a more intense rose flavor, add a few drops of rose water to the crushed rose petals before rolling the dough.
• If your dough is too sticky to roll, chill it for another 30 minutes.

Variations

• Vegan Rose & Thandai Cookies: Substitute the butter with a vegan butter alternative and the milk with plant-based milk.
• Gluten-Free Rose & Thandai Cookies: Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid to get the right dough consistency. My friend, Priya, swears by Bob’s Red Mill 1-to-1 Gluten Free Baking Flour for this!
• Adjusting Spice Level: More or Less Thandai: Feel free to adjust the amount of thandai powder to your liking. If you prefer a milder flavor, start with 3 tablespoons.
• Festival Adaptations: Holi & Special Occasions: These cookies are perfect for Holi! You can even decorate them with edible glitter or colored sprinkles to make them extra festive.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a cup of chai or a glass of cold milk. They also make a lovely addition to a dessert platter.

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months.

FAQs

What is Thandai powder and where can I find it?

Thandai powder is a blend of spices, nuts, and seeds traditionally used to make the Indian drink, Thandai. You can usually find it at Indian grocery stores or online retailers.

Can I use rose extract instead of rose water and dried rose petals?

You can use rose extract, but it won’t have the same delicate floral flavor as rose water and petals. Start with ¼ teaspoon of rose extract and adjust to taste. I really recommend the dried petals for the visual appeal too!

How do I know when the cookies are perfectly baked – crispy vs. soft?

The baking time will depend on your oven and your desired texture. For crispy cookies, bake for 20-23 minutes. For softer cookies, bake for 18 minutes. They should be lightly golden around the edges.

Can these cookies be made ahead of time and frozen?

Yes! You can freeze the dough logs for up to 3 months. Just thaw them in the refrigerator overnight before slicing and baking.

What’s the best way to store these cookies to maintain their freshness and flavor?

Store them in an airtight container at room temperature. Adding a slice of bread to the container can help keep them soft!