Rose and pistachio snickerdoodle cookies

Chef Tyler Romine from Terra Nomad is at the Advantage Appliance Cooking Advantage in the KitchenAid Kitchen making Rose and pistachio snickerdoodle cookies.


8 oz butter (softened)
10 oz sugar
1T brown sugar
1 tsp ground rose petals + (extra to roll cookies)
2 eggs
1 tsp vanilla extract
1 tsp rose water
13.5 oz AP flour
2 tsp cream of tartar
1 tsp baking soda
1 tsp salt
1/2 cup ground pistachio

In a stand mixer with paddle attachment, cream butter and sugar until combined, roughly 4 minutes

Add 1 tsp rose petals, and mix to incorporate.

Add eggs, one at a time, until batter resembles cottage cheese (about 30 seconds)

Add dry ingredients and mix on low until just combined, roughly 30 seconds.

Add pistachio and mix until combined, 30 seconds

Mix 3:1 granulated sugar with rose petal remnants from above

Scoop scoop cookie and roll in rose sugar

Bake 350 for 10 minutes