There’s something truly special about cookies that not only taste divine but also look like little pieces of art. These Kesar Pista Butter Cookies are exactly that—eggless, piped into beautiful flower shapes, and infused with saffron, cardamom, and pistachios. Made with wholewheat flour and raw sugar, they are a healthier twist on classic butter cookies, perfect for tea-time, or festive gifting.
Let’s look at the main ingredients
Wholewheat Flour – Rich in fiber and nutrients, wholewheat flour makes these cookies more wholesome than refined flour versions, while still giving them a delicate crumb.
Sunflower Seeds / Almonds / Cashews – Ground into the flour mix, these nuts and seeds add protein, healthy fats, and a mild nuttiness that enhances texture and flavour.
Saffron (Kesar) – Known as the “golden spice,” saffron adds a natural golden hue and an exotic aroma, making these cookies truly festive.
Cardamom Pods – A staple in Indian desserts, cardamom adds warmth and depth of flavor, perfectly complementing saffron.
Unsalted Butter – The base of any good butter cookie, it creates that melt-in-your-mouth texture while binding all the flavours together.
Raw Sugar (Powdered) – A more natural sweetener compared to refined sugar, it adds sweetness while lending a mild caramel undertone.
Cream – A small amount of cream helps create a smoother, richer cookie dough that pipes beautifully into flower shapes.
Chopped Pistachios – Sprinkled on top before baking, pistachios add crunch, color, and an earthy nuttiness that balances the buttery sweetness.
If you like baking cookies with Indian festive flavour, you may like these recipes:
Here is my playlist with all the cookie recipes!
Why You Will Love This Recipe
- Wholesome & Eggless – Perfect for vegetarians and healthier than refined flour cookies.
- Festive & Beautiful – Piped into flowers, they’re ideal for celebrations, gifting, or impressing your guests.
- Bakery-Style at Home – With simple ingredients, you can make cookies that look and taste like they’re straight from a bakery.
- Customizable – You can use almonds, cashews, or sunflower seeds based on preference and availability.
These Eggless Kesar Pista Butter Cookies are a delightful mix of rich flavor and elegant presentation. Whether you’re baking for your family, entertaining guests, or preparing festive gifts, these cookies will always impress. With their buttery texture, aromatic saffron-cardamom notes, and a hint of pistachio crunch, they’re the perfect treat to brighten any special occasion.
1/3 cup (80g) - Butter 1/4 cup (50g) - Powdered Raw Sugar 1/4 tsp - Salt 2.5 tbsp (30g)- Fresh Cream 2/3 cup (90g) - Wholewheat Flour 2 tbsp (15g) - Corn Flour 1/4 cup (30g) - Sunflower Seeds Few strands Saffron 1 tsp - Chopped Pistachio Grind the dry mix – In a blender, grind wholewheat flour along with sunflower seeds (or almonds/cashews), cardamom pods, and saffron into a fine flour. Cream butter and sugar – In a mixing bowl, whisk room-temperature butter and powdered raw sugar until light and creamy. Add cream – Whisk in the cream to make the mixture smooth and fluffy. Use an electric whisk to make the work easier. Combine wet and dry – Gradually add the ground flour mixture into the butter mixture. If the dough feels too stiff, add 1–2 teaspoons of milk to adjust the consistency. Pipe the cookies – Transfer the dough into a piping bag fitted with a star nozzle. Pipe flower shapes onto a parchment-lined baking tray. Add pistachios & chill – Sprinkle chopped pistachios on top. Refrigerate the tray for 15–30 minutes so the cookies hold their shape while baking. Bake – Preheat the oven to 180°C. Bake the cookies for 15–20 minutes, until the edges turn lightly golden. Cool & serve – Let the cookies cool on a wire rack completely. Store them in an airtight container for upto 3 weeks.
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