• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Polka Dotter

Baking a bit of beauty into every day

  • Home
  • Recipe Index
  • Portfolio

Rose Cardamom Cookies with Raspberry and Pomegranate Jam

July 15, 2016 by Salma Leave a Comment

Rose Cardamom Cookies with Raspberry and Pomegranate JamIf you like an exotic twist in your baking, you’ll love the flavour of these rose cardamom cookies. Filled with raspberry and pomegranate jam they possess a tartness that compliments the sweetness of the rosewater and softens the spicy notes. You can alternatively leave them unfilled if you wish, and they will be the perfect fragrant, light, crispy accompaniment to your warm mug of tea.

If you want a more intense rosewater flavour, I would suggest adding another tablespoon or so to the cookie dough, or you can thin your jam with a little bit of warmed rosewater. I used Maggie Beer’s raspberry and pomegranate jam to fill these cookies, but depending on availability, any tart jam would work well, for example rhubarb or blackberry or just raspberry. Of course homemade jam is always a good option if you have a bit of extra time and some delicious fruits lying around!

Rose Cardamom Cookies with Raspberry and Pomegranate Jam
Baking Notes
(1) These cookies are fairly straightforward, but if this is your first time making cookies, or you encounter any problems while baking, I would recommend reading my post on Cookie Basics. 

(2) You can use cookie cutters of any shape for this recipe. If you do wish to recreate the size and style I made, use a scalloped circle cookie cutter with a 4.5cm diameter, and cut out the centre of half of the cookies with a heart shaped cutter with a width of 2.5cm. This should generate 52 cookies in total, and therefore 26 jam-filled cookies (and 26 tiny heart shaped cookies perfect for nibbling on while you fill your larger cookies!). 

(3) These cookies have a slightly crispy texture if left unfilled. If you prefer your cookies on the crispier side, I would recommend filling them with jam just prior to serving as the jam will soften the cookies a little over time. If you don’t mind slightly softer cookies, filling them earlier does allow the flavours a longer time to develop and creates a lovely harmony between cookie and jam.

Rose Cardamom Cookies with Raspberry and Pomegranate JamRose Cardamom Cookies with Raspberry and Pomegranate Jam
Makes approximately 26 jam-filled cookies

Ingredients
200g butter, softened
100g caster sugar
2 tbsp rosewater
1 tsp vanilla paste
250g plain flour
1 ½ tsp cardamom
½ tsp cinnamon
½ tsp cloves
150g Maggie Beer’s raspberry and pomegranate jam
Icing sugar, for dusting

Method
(1) Preheat oven to moderate (180°C/160° fan forced) and line two baking trays with greaseproof paper.
(2) Beat butter, sugar, vanilla paste and rosewater in a free-standing mixer with paddle attachment until light and creamy. Take care not to overbeat.
(3) Add sifted flour and spices to mixture while continuing to mix on low speed until ingredients come together in a soft dough.
(4) Chill in fridge for 20 minutes.
(5) Roll dough out to a thickness of 2.5cm on lightly floured work surface, or between two sheets of baking paper sprinkled with flour.
(6) Cut shapes out of dough using a cookie cutter, remembering to cut hearts out of half of the cookies if you wish to recreate the shape in my images. Repeat until all dough has been used.
(7) Place cookies on baking trays, widely spaced (4-5cm apart) to allow cookies room to spread during baking.
(8) Bake for 8-10 minutes in the middle of the oven, until cookies are golden, then remove from oven and transfer to cooling rack. Ideally bake one tray at a time to allow the cookies to bake more evenly.
(9) When cookies have completely cooled, sandwich them together in pairs with jam. Dust with sifted icing sugar to serve.

Enjoy!


Credits and Sources
This cookie recipe has been adapted from The Art of French Baking by Ginette Mathiot.
I was inspired to create this recipe after receiving Maggie Beer’s Raspberry and Pomegranate Jam as a sample. I did not receive any monetary compensation for the use of the product, and all opinions expressed are my own and not influenced in any way.

Filed Under: Cookies Tagged With: Cardamom, Pomegranate, Raspberry, Rosewater

Previous Post: « Cookie Basics
Next Post: Chocolate Raspberry Cupcakes »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

SaveSave

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Instagram

Same cake. Different sizes. Which Earl Grey Laven Same cake. Different sizes.

Which Earl Grey Lavender Cake would you pick - 6” layers for 12 or the teeny tiny 4” version for 2?

Recipe linked in profile 🤎
This is not a celebration cake. It’s a cake of p This is not a celebration cake. It’s a cake of pure comfort.

After a recent baking lull, I put it to you, our Instagram baking community to vote on the flavours you wanted to see in my next recipe.

The results? Rhubarb, almond and cardamom were clear winners, and after sourcing the loveliest bunch of rhubarb at the farmers market, this recipe was born.

May this simple buttery cake warm your kitchen and your heart 🩷

Recipe linked in profile
Chai poached pears - the easiest and most comforti Chai poached pears - the easiest and most comforting dessert you’ll make this autumn. Salted caramel optional, but totally worth it 🤎 

Recipe linked in profile
My fine art photography print series has arrived! My fine art photography print series has arrived!

The perfect gift for the baker in your life, or treat yourself with a stylish addition to your kitchen, bedroom or home office.

This limited edition debut collection symbolises the joy of human connection through food, honouring the notion of blending nature with cake in a vibrant harmony.

Only 25 prints available worldwide | Shop the link in my profile if you’d love to make one yours

#fineartphotographyprints #photographyprints #giftsforthehome #giftsforbakers
🌟 A LOVELY GIVEAWAY 🌟 I’m launching a co 🌟 A LOVELY GIVEAWAY 🌟 

I’m launching a collection of fine art photography prints next week. And to thank you for your support, I’d love to give one away.

These prints are an elegant celebration of the joy of human connection through food, honouring the beauty and stillness of blending nature with cake in a vibrant harmony.

To enter:
1. Like this post 💫
2. Comment below with your favourite image: 1, 2, or 3.
3. Sign up to my mailing list via the link in my profile.

Ensure you’ve completed all 3 steps for a valid entry.

The winner will receive one unframed A3 fine art print, professionally printed in Australia on luxurious gallery-quality paper using archival inks.

Entries close: 11:59pm AEST, April 15
Winner will be notified via email on April 16

Thank you for being part of this launch – I’m so thrilled to share this new creative chapter with you.

Find the full Terms & Conditions in the comments below.
First look at something special I’ve been workin First look at something special I’ve been working on.. a fine art photography print collection!

I know so many of you have loved baking my recipes over the years, and would love the opportunity to add a touch of cake sophistication to your kitchen or home.

So I’m excited to launch a series of art prints next week showcasing your favourite cake images.

Priority access will be given to mailing list subscribers, so if you would love to secure your print before they launch to the general public, please take a moment to join my mailing list.

Find the link in my profile 😊
Sharing one last fig recipe before this glorious s Sharing one last fig recipe before this glorious season comes to a close.

I originally created this recipe for my former baking blog six years ago, albeit in miniature form. This season I’ve reimagined it in a classic rectangular design, but rest assured, the same enticing spiced pomegranate syrup is still there in all its glory.

If you’ve been on the hunt for a celebratory dessert that heroes juicy fresh figs, I hope your search ends here!

Recipe linked in profile
A month of meringue kisses! 🤍 It would appear A month of meringue kisses! 🤍 

It would appear that cardamom + rosewater meringues were the theme of last month, culminating in one last round of this Elegant Mess to celebrate a joyful Eid. 

I would love to know your favourite 😊

1. Pink Passionfruit Curd Cake
2. Fig & Blackberry Pavlova
3. Elegant Mess

And find all the recipes linked in my profile 😊
Weekend Baking Inspiration There’s a batch of g Weekend Baking Inspiration

There’s a batch of gingerbread dough chilling in our fridge along with a selection of lovely ingredients ready to be transformed into another round of this Elegant Mess. 

Eid, our annual celebration to conclude a month of fasting for Ramadan, is just around the corner, which means a weekend of baking ahead. 

The kids have been dreaming up a few other sweet things that they would love to bake, but we will see what transpires!

#weekendbaking #bakinginspiration #ramadandesserts #eiddesserts
Follow @thepolkadotter on Instagram

Latest Blog Posts

Blood Orange + Earl Grey Bundt Cake | The Polka Dotter
Sour Cherry & Chocolate Heart Crust Buns
Roasted Plum Swirl Ice Cream | The Polka Dotter
Blackberry & Chocolate Cupcakes | The Polka Dotter
Honey Lavender Ice Cream | The Polka Dotter
Rosewater Panna Cotta + Fresh Figs | The Polka Dotter
Chocolate Macadamia Black Sesame Cake | The Polka Dotter
strawberry-macadamia-mango-ice-cream-terrine
gingerbread-cookies-with-lemon-icing

Copyright © 2025 · Foodie Pro & The Genesis Framework