These Saffron Pistachio Cookies (Kesar Pista Cookies) are eggless, buttery, flaky, and melt in the mouth. They are flavored with a delicious combination of saffron and pistachios!
Saffron Pistachio Cookies are almost like shortbread cookies made without any leavening agent. They are perfectly sweetened, beautifully colored with saffron, and nutty with pistachios. These cookies are great for the festive seasons!
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Delicious Saffron Pistachio Cookies
Saffron and pistachio is a classic combination! In India, you will find many Indian sweets, desserts, and ice cream flavored with Kesar and Pista.
I also love to use this delicious flavor combination in cakes and cookies. So, I decided to share this delightful recipe for Kesar Pista Cookies, which can be made for festive seasons with traditional sweets.
Making these cookies is easy and quick, with only a few ingredients. There is no need for baking soda or baking powder, and they taste like Nankhatai or shortbread cookies.
The best part is that there is no need to chill the dough. However, if your kitchen is warm and you think your dough is sticky and greasy, place it in the fridge for 30 minutes.
Why You Will Love This Recipe
- Saffron Pistachio Cookies are eggless, and the recipe requires only a few ingredients.
- They are flavored with saffron and studded with pistachios.
- These cookies are buttery and crisp on the edges, with a melt-in-the-mouth texture.
- There is no need for baking powder or baking soda.
- They are not too sweet and perfect with a cup of tea or coffee.
- Kesar Pista Cookies are great as a homemade gift for Diwali or Raksha Bandhan.
Ingredients and Notes
- All-Purpose Flour: I have used unbleached all-purpose flour, which I mainly use for most of my baking goods.
- Salt: Salt adds a pleasant contrast to the sweetness. However, you can skip the salt if you want.
- Ground Cardamom: Cardamom adds warm and pleasant flavors to these Saffron Pistachio Cookies.
- Butter: Use unsalted butter, which is softened to room temperature. If you use salted butter, omit the salt from the recipe.
- Sugar: Use the granulated sugar. Sugar adds sweetness and makes the cookies soft and tender.
- Saffron: Saffron is the star ingredient of these cookies. Use good quality saffron and soak the strands in the milk for the maximum flavor.
- Milk: Soak the saffron strands in warm or hot milk. The saffron-soaked milk will bring the dough together and give the cookies a beautiful hue.
- Pistachios: Use unsalted and finely chopped pistachios for this recipe.
How To Make Saffron Pistachio Cookies
Preparations
- Soak the saffron strands in hot or warm milk and set it aside.
- Preheat the oven to 350°F (180°C).
- Line the cookie sheet with a silicone mat or parchment paper.
Making The Cookie Dough
- Place the butter and icing sugar in a bowl of stand mixer.
- Cream the butter and sugar using a paddle attachment, initially at low speed and then at medium to high speed until light and fluffy.
- Scrape down the sides and bottom of the bowl.
- Add flour, salt, cardamom powder, and saffron mixture.
- Mix on low speed until everything is combined.
- Then, using a spatula or your hands, form a dough.
- If the dough is dry, crumbly, and not coming together, add 1-2 teaspoon of milk or as needed.
Rolling and Cutting The Cookie Dough
- Transfer the dough to a clean working surface.
- Divide the dough into two halves.
- Roll out each dough ball into a circle of ¼-inches thickness using a rolling pin.
- Sprinkle half of the pistachios over the rolled circle and roll again lightly with a rolling pin so the pistachios stick to the dough.
- Using a cookie cutter of your choice, cut the dough into cookies.
- Assemble the remaining dough, roll again, and cut.
- Repeat the steps for the remaining half of the dough.
Baking The Saffron Pistachio Cookies
- Place the cookies on the prepared cookie sheet and bake for 13-15 minutes or until the edges are set and lightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.
- Then, transfer them to a cooling rack and cool completely.
Storing Suggestions
Kesar Pista Cookies can stay at room temperature for 8-10 days, stored in an airtight container.
Baking Tips For Saffron Pistachio Cookies
Measuring the Ingredients: For the perfect cookies, correctly measure the flour and other ingredients. Use the kitchen scale for the best result. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Butter: If you use salted butter, skip the salt from the recipe. The butter should be softened to room temperature for the perfect creaming method.
Saffron: Soaking the saffron strands is essential to enhance the flavor and color of the saffron. So, do not skip this step.
Milk: Adding 2 tablespoon of milk was perfect for me to make the dough. But if your dough does not come together and it seems dry, add 1-2 teaspoon of milk to combine the dough.
Dough: Do not overmix the dough. Once everything is just combined, stop mixing and form the dough using a spatula or your hands. Overmixing the dough will result in stiff and crumbly cookies. If your dough is crumbly and not coming together, add a teaspoon of milk to bring it together. However, make sure not to add too much milk.
Pistachios: You can use mixed nuts instead of chopped pistachios. A combination of cashews, almonds, and pistachios can work well for these cookies.
Make Ahead: You can make the dough and refrigerate it for up to 24 hours. Before rolling and cutting the cookie dough, allow the dough to sit at room temperature for a few minutes.
More Indian Flavored Cookies
Saffron Pistachio Cookies (Kesar Pista Cookies)
Ingredients
- 7 tablespoon (100g) unsalted butter, softened to room temperature
- ½ cup (100g) granulated sugar
- 1½ cups (180g) all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon cardamom powder
- ¼ teaspoon saffron strands
- 2 tablespoon (30ml) hot or warm milk
- 2 tablespoon finely chopped pistachios
Instructions
Preparations
- Soak the saffron strands in hot or warm milk and set it aside.
- Preheat the oven to 350°F (180°C). Line the cookie sheet with a silicone mat or parchment paper.
Making The Cookie Dough
- Place the butter and sugar in a bowl of stand mixer. Cream the butter and sugar using a paddle attachment, initially at low speed and then at medium to high speed until light and fluffy.
- Scrape down the sides and bottom of the bowl.
- Add flour, salt, cardamom powder, and saffron mixture. Mix on low speed until everything is combined.
- Then, using a spatula or your hands, form a dough. If the dough is dry, crumbly, and not coming together, add 1-2 teaspoon of milk or as needed.
Rolling and Cutting The Cookie Dough
- Transfer the dough to a clean working surface and divide the dough into two halves.
- Roll out each dough ball into a circle of ¼-inches thickness using a rolling pin.
- Sprinkle half of the pistachios over the rolled circle and roll again lightly with a rolling pin so the pistachios stick to the dough.
- Using a cookie cutter of your choice, cut the dough into cookies. Assemble the remaining dough, roll again, and cut.
- Repeat the steps for the remaining half of the dough.
Baking The Cookies
- Place the cookies on the prepared cookie sheet and bake for 13-15 minutes or until the edges are set and lightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then, transfer them to a cooling rack and cool completely.
Storing Suggestions
- Kesar Pista Cookies can stay at room temperature for 8-10 days, stored in an airtight container.
Notes
- Measuring the Ingredients: For the perfect cookies, correctly measure the flour and other ingredients. Use the kitchen scale for the best result. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Butter: If you use salted butter, skip the salt from the recipe. The butter should be softened to room temperature for the perfect creaming method.
- Saffron: Soaking the saffron strands is essential to enhance the flavor and color of the saffron. So, do not skip this step.
- Milk: Adding 2 tablespoon of milk was perfect for me to make the dough. But if your dough does not come together and it seems dry, add 1-2 teaspoon of milk to combine the dough.
- Dough: Do not overmix the dough. Once everything is just combined, stop mixing and form the dough using a spatula or your hands. Overmixing the dough will result in stiff and crumbly cookies. If your dough is crumbly and not coming together, add a teaspoon of milk to bring it together. However, make sure not to add too much milk.
- Pistachios: Instead of only chopped pistachios, you can take mixed nuts. A combination of cashews, almonds, and pistachios can work well for these cookies.
- Make Ahead: You can make the dough and refrigerate it for up to 24 hours. Before rolling and cutting the cookie dough, allow the dough to sit at room temperature for a few minutes.
Thanks for coming! Let me know what you think.