Persian Tea Cookies

Recipe By:
Sahar Shomali

Our amazing Sahar Shomali from Kouzeh Bakery developed this delicious Persian Tea Cookies recipe made with 100% whole wheat flour. Thank you, Sahar.


Prep Time
Cook Time


Yield= 4x cookies(3"x4")

100 gr    Whole Wheat Flour (any California based Wheat can be used to makethis recipe. As long as it is whole wheat)

30 gr      Raw Sugar

1/2 tsp    Baking Soda

1/2 tsp    Rose Water

1/4 tsp    Sea Salt

1/8 tsp    Ground Green Cardamom

70 gr       Heavy Cream ( and some extra for the top of the cookies)

Optional        Turbinado Sugar and Cumin Seeds for garnish



- Mix all dryingredients together ( Flour, Salt, Sugar, Baking Soda, Cardamom).

- Add in theCream and Rose water, and mix until the dough comes together.

- Cover and letrest for 1 hour.

- Turn the doughout onto a lightly floured surface and knead a few times till the dough istogether.

- Cover and letthe dough rest for 15 minutes.

- On a lightlyfloured surface, Roll the dough out to 1/4 inch Thick .

- Cut into3"x4" Rectangles. ( or your desired shape)

- Transfer to aParchment paper lined sheet tray. 

- Using a fork,poke holes into each cookie ( to help it bake more evenly)

- Brush the topof each cookie with Heavy cream and garnish with Cumin seeds and Turbinadosugar .

- Bake 350F ovenfor about 20 min until the cookies are set.

- Take out of theoven and transfer to a cooling rack. 

- Serve with afresh pot of Black tea. 

* depending on ifyou like the cookies crunchy or soft, you can adjust the thickness of thecookie and the bake time and temp.