Pomegranate, Rose and White Chocolate Cookies

I am not, by any stretch of the imagination, what you would call a romantic person. In fact, I'm pretty much the anti-romantic. Birthdays, anniversaries, Mother's Day…no biggie (no lie, I forgot my own birthday last year). Chick flicks, flowers, jewelry, candle-lit dinners, bubble baths in a heart-shaped tub? I don't think so. So what the hell am I doing baking pomegranate, rose and white chocolate cookies—cookies that are so full of romantic love stuff that you could just barf? Well…Valentine's Day is fast approaching and I've decided turn over a new leaf and not to be a whiny-pants Grinch about it. No, I'm embracing the romance. It's the new me. (Which is why I won't bring up the rather dubious and bloody origins of this Hallmark-y love fest. You're welcome.)

These cookies have Valentine's Day written all over them. Pomegranates, the love apple of legend? Check. Roses, that most romantic of all flowers? Check. White chocolate…you know, that whole chocolate as an aphrodisiac thing? Check. Does it matter that I don't especially like pomegranate seeds (it's the seed thing, not the taste) or that I think the smell of roses is disgusting (my idea of hell is being stuck in an elevator full of old ladies wearing rose perfume) or that I'm not chocolate's biggest fan? No it does not. I'm doing this for you, my friends, taking one for the team so I can share the romantic joy. Yeah, the new me. 

It's not purely altruistic though, because I have to (grudgingly) admit that in the case of these cookies, the whole is greater than the sum of its parts. I. Like. Them. Me. The Love Stuff Scrooge. Somehow, components that I'm not crazy about managed to come together to make a cookie that's really quite good. Rich, creamy, crispy, chewy, not cloyingly sweet, with bright bursts of pomegranate and floral notes from the rose water that are quite subtle and almost citrusy. Yes, hater that I am, love stuff notwithstanding, I. LIKE. THEM. Not that I'm about to start crying at "The Notebook" or reading romance novels or anything, but it's nice to know that even my Grinchy heart could grow a few sizes. So consider these cookies my gift to you. Now go make them for your favorite snuggle-bunny, love-bug, sweetie-pie, baby-face angel-baby. But don't tell them I told you. I have reputation to uphold. Happy Valentine's Day!

Hearts/Love is this month's theme for the #CreativeCookieExchange so be sure to check out the links below to see what the other bakers came up with. 

Pomegranate, Rose and White Chocolate Cookies


  • 125g of unsalted butter, slightly softened
  • 100g of caster or superfine sugar
  • 150g of condensed milk
  • 225g of self-raising flour, sifted
  • 1/4 tsp ground cardamom
  • 75g of white chocolate chips
  • 3 tsp rose water
  • 90g of pomegranate seeds


  1. Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
  2. In a large bowl, cream together the butter and sugar until it's light in color and very smooth and there's no graininess from the sugar.
  3. Add in the condensed milk, rose water and cardamom and blend.
  4. Add the flour and mix until it comes together in a soft dough then add the white chocolate chips and stir until evenly distributed.
  5. Add the pomegranate seeds and blend in gently so the seeds don't pop and bleed into the dough.
  6. Mound the dough onto the prepared baking sheets, using a small ice cream scoop or cookie dough scoop, leaving plenty of space between the mounds as the cookies will spread.
  7. Bake for 18–20 minutes or until the cookies are golden brown on the edges.
  8. Remove from the oven and let cool on the baking sheets for about 10 minutes, before placing them on wire racks to cool completely.
  9. Store in an airtight container.

Makes about 2 dozen

Adapted from Great British Chefs


The smell from the rose water, which is almost overpowering (to me) in its normal state, pretty much disappears in the final cookie. Phew.

Caster sugar is commonly used in baking in the UK. It's supposedly finer than US granulated sugar but not as fine as US superfine sugar—the wisdom of the interwebs varies. I've found it locally in some of fancy-schmancy grocery stores, but if you can't find it in your area and MUST have it (and, of course, since it's a weird ingredient, I must) you can find it on Amazon. I've used both granulated and superfine sugar as a substitution in recipes that use weight rather than volume measurements since 100 grams will always be 100 grams, regardless of what you're measuring, but if a recipe only uses volume measurements, you might have to make some minor adjustments.

If you don't have a cookie dough scoop, portion out a scant 2 Tbsp of dough for each cookie.

I've found that the pomegranate seeds bleed a little, no matter how gentle I try to be, but it helps to dry the seeds off as much as possible before adding them in.

You can do this in a stand mixer but it's a little too powerful when it comest to adding in the pomegranate seeds so it's best to do that by hand. Unless you like squashed pomegranate seeds making your dough look like a bloody mess.

#CreativeCookieExchange Bakes for Valentine's Day

It is late January guys and you know what that means! Soon love will be in the air! Too corny? OK fine, but we all know Valentine’s Day is about to start trending, and we have the perfect cookies! Hearts, love, anything symbolizing hearts and love, we have it all! Check out our hearts and love cookies below and maybe make them for your loved ones!

You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made: