Rooh Afza and Strawberry Jam Thumbprint Cookies

I got another Indian American mashup dessert for your guys! Rooh Afza and strawberry jam thumbprint cookies!  I made cardamom thumbprint cookies and filled them with strawberry jam that I flavored with Rooh Afza syrup. These cookies are jammy and remind me the holidays with my family. Rooh Afza is a syrup concentrate used in making a cooling drink in the summers! Its made with rose, kewra, various herbs and more! It kind of tastes like a herbaceous earthy rose drink. It’s popular in both Pakistan and India, so much so that there is a Rooh Afza shortage around Ramadan! 

This cookie is packed with flavor. Buttery cardamom cookies with a fruity, gooey Rooh Afza and strawberry jam topped with a tangy lime icing, it all just works so well together! If rose isn’t your thing you can easily just skip the Rooh Afza and just use strawberry jam! 

These Rooh Afza and strawberry jam cookies will last about a week in an airtight container, but honestly they never really last that long in my household. Remember to tag me @milkandcardamom if you share your recreations on social media!

Rooh Afza and Strawberry Jam Thumbprint Cookies

---

• Author: Milk and Cardamom
• Total Time: 20 minutes
• Yield: 12 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Cardamom thumbprint cookies filled with Rooh Afza and Strawberry Jam. Makes 20 cookies

---

Ingredients

Units USM Scale 1x2x3x

• 1 cup all purpose flour
• 2 tbsp cornstarch
• 1/2 tsp ground cardamom
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 tbsp heavy cream

ROOH AFZA AND STRAWBERRY JAM

• 1 tsp Rooh Afza syrup
• 2 tbsp seedless strawberry jam

ICING

• 1/2 cup powdered sugar
• 1 tsp lime juice
• 2 tsp water

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F/177°C. Line a baking sheet with parchment paper and set aside.
2. In a small bowl, whisk together flour, cornstarch, cardamom, and salt. Set aside
3. In a large mixing bowl, cream butter and powdered sugar until pale, white and fluffy. This will take about 3 minutes. Add vanilla and heavy cream and mix until well incorporated. Using a spatula, mix in the dry ingredients until you have a dough.
4. Take a tablespoon and a half amount of dough and roll it into a ball. Place all your cookie dough balls onto the parchment-lined baking sheet 2 inches apart. Use the back of a 1/4 tsp (or your thumb!) to press the middle of each dough ball down to create an indentation.
5. In a small bowl, mix together Rooh Afza syrup and strawberry jam. Pipe or spoon the jam into each cookie indentation.
6. Bake for 10-12 minutes, don’t let the cookies brown too much.
7. While the cookies are cooling, make the icing. Whisk together the powdered sugar, lime juice, and water until smooth.  Spoon the icing into a piping bag or a sandwich bag. Cut off a small tip and pipe the icing onto the cookies. Let the icing set for 15 minutes before placing in an airtight container to store for up to 2 weeks.

• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Dessert
• Cuisine: American, Indian

Recipe Card powered by