Celebrating Eid with a sprinkle of sweetness and a whole lot of fun with these Afghan Cardamom cookies that will melt in your mouth!
Want to make the most amazing Afghan Cardamom Cookies? Follow our process!
As the crescent moon signals the end of Ramadan, families across the world prepare to celebrate Eid al-Fitr, a festival of joy, gratitude, and communal feasting. Among the treasured sweets that grace the Eid table are Afghan Cardamom Cookies, also known as Awb e Daandan.
These fragrant, buttery delights, infused with the delicate aroma of cardamom and rosewater, are more than just a treat; they’re a symbol of hospitality and warmth. As you gather with loved ones, these cookies, adorned with vibrant pistachios, become a sweet reminder of shared blessings and the joy of Eid.
Tips on Making The Best Afghan Cardamom Cookies
Precise Ingredient Measurement: Baking is a science, so accuracy is key. Especially with flour, use a kitchen scale for best results. If using measuring cups, lightly spoon the flour into the cup and level it with a straight edge. This prevents overly dense cookies.
Quality Ingredients: Use high-quality unsalted butter for a rich, buttery flavor. Freshly ground cardamom will impart a much more vibrant aroma than pre-ground spices. Also high quality rosewater will make a difference.
Chill the Dough: Don’t skip the chilling step! This allows the butter to solidify, preventing the cookies from spreading too much during baking. Chilled dough also makes it easier to handle and shape.
Gentle Handling: Avoid overworking the dough. Overmixing can lead to tough cookies. Mix until just combined, and handle the dough gently when shaping.
Perfect Baking: Pay close attention to the baking time. The cookies should be lightly golden on the bottom. Overbaking will result in dry, crumbly cookies. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Ingredients
4 cups All-Purpose White Flour
1 1/3 cups Sugar
2 tsp Baking Powder
¾ tsp Ground Cardamom
¾ tsp Salt
4 Sticks Unsalted Butter (melted)
1 tbsp Rosewater
Directions
- Sift the flour, sugar, baking powder, cardamom, and salt into the bowl, and mix together.
- Then slowly add melted butter into the flour mixture, until throughly mixed.
- Next, add rosewater and knead dough into a ball.
- Cover with plastic wrap and let it chill in the fridge for 1 hour.
- Roll dough out if using cute cookie cutter shapes, otherwise form into small balls and gently press down with your thumb leaving a small print.
- Bake for 10 minutes at 400 degrees, or until the bottoms of the cookies are slightly brown.
- Sprinkle crushed pistachios on top and enjoy!
STORAGE RECOMMENDATIONS
REFRIGERATION
Allow the Afghan Cardamom Cookies to cool down to room temperature before storing in Airtight containers for refrigeration. We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best! Store them for as long as they remain soft.
FREEZING
For longer storage, you can freeze the afghan cardamom cookies. In a freezer safe container of course. However, you can also use resealable freezer bags but leave some space. This can last up to 3 months but the texture will be weird so try and consume it as soon as possible.
FREQUENTLY ASKED QUESTIONS
While you can, it’s generally recommended to use unsalted butter in baking. This allows you to control the amount of salt in the recipe. If you use salted butter, you may want to reduce or omit the added salt in the recipe to prevent the cookies from being too salty.
Yes, almond extract can be a good substitute for rosewater. It will give the cookies a different flavor profile, but still delicious. Use about ½ to 1 teaspoon of almond extract, as it’s more potent than rosewater. You could also use vanilla extract.
This usually means the dough is too dry. Try adding a tablespoon of melted butter or a small amount of milk or cream, a teaspoon at a time, until the dough comes together. Be careful not to add too much liquid, as this can make the cookies tough. Also ensure you measured your ingredients correctly.
Gently press the crushed pistachios onto the cookies immediately after they come out of the oven, while they are still warm. The heat will help them adhere. You can also lightly brush the tops of the cookies with a little bit of rosewater or melted butter before adding the pistachios.
These cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months. 1 Thaw them at room temperature before serving.
LOVE OUR AFGHAN CARDAMOM COOKIES? GIVE US FEEDBACK
If you make our Afghan Cardamom Cookies, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
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Afghan Cardamom Cookies
Ingredients
- 4 cups All-Purpose White Flour
- 1 1/3 cups Sugar
- 2 tsp Baking Powder
- 3/4 tsp Ground Cardamom
- 3/4 tsp Salt
- 4 stick Unsalted Butter, melted
- 1/2 tbsp Rosewater, adjust to your preference
- Ground Pistachios, garnish
Instructions
- Add the flour, sugar, baking powder, cardamom, and salt into the bowl, and mix together.
- Then slowly add melted butter into the flour mixture, until throughly mixed.
- Next, add rosewater and knead dough into a ball. Cover with plastic wrap and let it chill in the fridge for 1 hour.
- Roll dough out if using cute cookie cutter shapes, otherwise form into small balls and gently press down with your thumb leaving a small print.
- Bake for 10 minutes at 400 degrees, or until the bottoms of the cookies are slightly brown.
- Sprinkle crushed pistachios on top and enjoy!
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