Introduction

Raspberry Rose Cookies are delicate, buttery treats topped with a fragrant raspberry rose frosting. They combine floral and fruity notes with a soft, tender cookie base, making them perfect for special occasions or afternoon tea.

Raspberry Rose Cookies Recipe - Recipe Image

Ingredients

2 ½ cups all-purpose flour
1 cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, softened (for frosting)
3-4 cups powdered sugar
¼ cup raspberry puree (strained to remove seeds)
1 teaspoon rose water (adjust to taste)
A few drops of pink or red food coloring (optional)
1-2 tablespoons heavy cream or milk (to adjust frosting consistency)
Edible glitter or sugar crystals for garnish (optional)

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar using a mixer until light and fluffy, about 3-4 minutes. Beat in the egg and vanilla extract until combined.
Step 2: Gradually add the flour mixture to the wet ingredients. Mix just until a soft dough forms, avoiding overmixing to keep the cookies tender.
Step 3: Divide the dough into two equal portions. Flatten each into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
Step 4: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Use a round cookie cutter to cut out the cookies.
Step 5: Place the cut cookies on the baking sheets about 1 inch apart. Bake for 10-12 minutes or until the edges are lightly golden. Transfer cookies to a wire rack to cool completely.
Step 6: For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition until light and fluffy. Mix in raspberry puree and rose water.
Step 7: Add a few drops of food coloring if desired for a pinker hue. If the frosting is too thick, stir in heavy cream or milk a little at a time until it reaches piping consistency.
Step 8: Transfer frosting to a piping bag fitted with a large rose tip. Pipe onto each cooled cookie starting at the center and swirling outward to create a rose effect.
Step 9: Optionally, sprinkle edible glitter or sugar crystals on top. Let the frosting set before serving.
Step 10: Store leftovers in an airtight container to maintain freshness.

Tips & Variations

Chilling the dough is key for easy rolling and clean edges on your cookies.
If fresh raspberries are unavailable, use frozen pureed raspberries for the frosting.
Adjust rose water cautiously, as it can be strong. Start with less and add more to taste.
For a different look, try piping simple dots or swirls instead of roses.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep in the refrigerator for up to 1 week or freeze for up to 3 months. Allow frozen cookies to thaw at room temperature before frosting. Frosted cookies are best enjoyed within a few days to keep the frosting fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days before rolling and baking.

What can I substitute for rose water if I don’t have it?

You can omit rose water or replace it with a small amount of almond or vanilla extract, but it will change the flavor profile.

Raspberry Rose Cookies Recipe

Print Recipe

★★★★★

5 from 143 reviews

Delightful Raspberry Rose Cookies featuring tender, buttery cookies topped with a luscious raspberry rose-flavored frosting. These charming cookies combine floral notes of rose water with the sweet-tart brightness of raspberry puree, perfect for gifting or special gatherings.

Author: Tara
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 32 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cookies:

2 ½ cups all-purpose flour
1 cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt

For the Raspberry Rose Frosting:

1 cup unsalted butter, softened
3–4 cups powdered sugar
¼ cup raspberry puree (strained to remove seeds)
1 teaspoon rose water (adjust to taste)
A few drops of pink or red food coloring (optional, for enhanced color)
1–2 tablespoons heavy cream or milk (to adjust consistency)
Edible glitter or sugar crystals for garnish (optional)

Instructions

Preparing the Cookie Dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar using a mixer until light and fluffy, about 3-4 minutes. Beat in the egg and vanilla extract until combined.
Combining Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing to keep the cookies tender.
Chilling the Dough: Divide dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.
Baking the Cookies: Preheat oven to 350°F (175°C). Roll chilled dough to ¼-inch thickness on a floured surface. Cut into rounds with a cookie cutter. Place on parchment-lined baking sheets about 1 inch apart. Bake for 10-12 minutes until edges are lightly golden. Cool on wire racks.
Making the Raspberry Rose Frosting: Beat softened butter until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition until light and fluffy. Mix in raspberry puree and rose water.
Adjusting Frosting Consistency: Add food coloring if desired for deeper pink. If frosting is too thick, mix in heavy cream or milk gradually until suitable for piping.
Decorating the Cookies: Transfer frosting to a piping bag with a large rose tip. Pipe swirls starting from the center of each cooled cookie outward to create rose petals.
Final Touches: Optionally sprinkle edible glitter or sugar crystals over frosting. Let set before serving.
Storing the Cookies: Store leftovers in an airtight container to maintain freshness.

Notes

Ensure the raspberry puree is strained well to avoid seeds in the frosting.
Chilling the dough helps prevent spreading during baking for perfect cookie shape.
Adjust rose water carefully as it can be potent—start with less and add more to taste.
For a vegan version, substitute butter and egg with plant-based alternatives.
Cookies can be stored at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: Raspberry Rose Cookies, floral cookies, rose water frosting, raspberry puree frosting, spring cookies, decorative cookies, baked treats, flower-shaped frosting