Ingredients
Equipment
Method
- Prepare the saffron water: add a small pinch of saffron threads to 1 tablespoon of hot water and let it bloom for about 5 minutes.
- In a medium bowl, whisk together the all-purpose flour, ground cardamom, baking soda and salt until well combined.
- In a large mixing bowl, cream the softened butter, granulated sugar and brown sugar together for 2-3 minutes until pale and fluffy.
- Add the egg, vanilla extract and saffron water to the creamed butter mixture. Beat until the mixture looks smooth and slightly thickened.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula until a soft cookie dough forms and no dry flour remains.
- Fold in the chopped pistachios and chopped dates until they are evenly distributed throughout the dough.
- Optional: Chill the dough for 20-30 minutes if you prefer thicker, bakery-style cookies that spread less in the oven.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Portion the dough into balls of about 1 1/2 tablespoons each and place them on the prepared baking sheet, leaving some space between cookies for spreading.
- Bake the Dubai Cookies for 10-12 minutes, or until the edges are lightly golden and the centers look just set.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
For the best flavor in Dubai Cookies, use freshly ground cardamom and high-quality saffron. You can also swap the pistachios for almonds or cashews and replace the dates with dried figs or apricots for a fun Middle Eastern twist.