Padrazi Persian Cookie Recipe

If you're craving a traditional Persian sweet with a healthier twist, this Padrazi cookie recipe is a must-try. We've adapted the classic version to make it without shortening and chickpea flour, using simple pantry ingredients while keeping its authentic taste and texture.

 

These lightly spiced cookies pair beautifully with a warm cup of Persian tea, making them perfect for teatime, celebrations, or simply a sweet moment of nostalgia.

 

Ingredients:

-          2½ cups all-purpose flour (sifted)

-           ¾ cup powdered sugar

-          150g unsalted butter (softened at room temperature)

-           1 egg yolk

-          1 tablespoon brewed saffron (thick and fragrant)

-           2 tablespoons rosewater

-          1 teaspoon ground cardamom

-          ½ teaspoon baking powder

-          Optional:  sesame seeds, or ground pistachio for garnish

 

  Instructions:

 1. Cream Butter and Sugar

In a mixing bowl, beat the softened butter and powdered sugar together until light and fluffy (about 3–5 minutes).

 

 2. Add Flavors

Mix in the egg yolk, saffron, rosewater, and cardamom. Stir until well combined and aromatic.

 

 3. Add Dry Ingredients

Gradually add the sifted flour and baking powder. Mix until a soft, pliable dough forms. If the dough feels too stiff, you can add a few drops of rosewater.

 

 4. Chill the Dough

Wrap the dough in plastic wrap and let it rest in the fridge for about 1 hour.

 

 5. Shape the Cookies

Take small portions of the dough and shape them into oval, finger-like logs; this is the classic Padrazi style. Use a fork or knife to score patterns on top gently. Garnish with poppy seeds or sesame if desired.

 

 6. Bake

Preheat your oven to 170°C (340°F). Place the cookies on a lined baking tray and bake for 12–15 minutes, or until the bottoms are lightly golden. The tops should remain pale.

 

 7. Cool Completely

Let the cookies cool completely on the tray before transferring. They will firm up as they cool.

 

Serving Suggestions:

Padrazi cookies are traditionally enjoyed with Persian black tea; especially after meals or during Nowruz (Persian New Year). Their delicate aroma of saffron and cardamom makes them irresistible with every bite.

 

Storage Tips:

Store your cookies in an airtight container at room temperature. They’ll keep well for up to a week and even taste better the next day as the flavours develop.