Introduction

Raspberry Rose Cookies are delicate, buttery treats topped with a fragrant raspberry and rose-flavored frosting. These charming cookies combine floral notes with sweet fruitiness, 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 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, mixing just until the dough comes together. Avoid overmixing to keep the cookies tender.
Step 3: Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for at least 1 hour to firm up.
Step 4: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll out chilled dough on a floured surface to ¼-inch thickness, then cut into rounds with a cookie cutter.
Step 5: Place cookies 1 inch apart on the sheets. Bake for 10-12 minutes or until edges are lightly golden. Cool completely on a wire rack.
Step 6: For the frosting, beat softened butter until creamy. Gradually add powdered sugar, beating well after each addition until fluffy. Mix in raspberry puree and rose water.
Step 7: Add food coloring if desired for a deeper pink. Adjust consistency with heavy cream or milk a little at a time until easy to pipe.
Step 8: Pipe frosting onto cooled cookies using a large rose piping tip, starting at the center and swirling outward to create rose petals.
Step 9: Optionally, sprinkle edible glitter or sugar crystals for sparkle. Let frosting set before serving.
Step 10: Store leftover cookies in an airtight container to maintain freshness.

Tips & Variations

For a seed-free puree, strain raspberries through a fine mesh sieve before mixing into the frosting.
If you prefer less floral flavor, reduce the rose water slightly or substitute with a hint of lemon zest.
Use different piping tips to create other decorative frosting styles if you don’t have a rose tip.
These cookies also pair beautifully with a light dusting of powdered sugar instead of frosting for a simpler treat.

Storage

Store Raspberry Rose Cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Allow refrigerated cookies to come to room temperature before serving. If the frosting firms up too much after chilling, let the cookies sit out briefly to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days before rolling and baking. Just keep it tightly wrapped to prevent drying out.

How do I prevent the frosting from being too runny?

Add powdered sugar gradually and only add heavy cream or milk in small amounts to achieve the desired consistency. If frosting becomes too loose, add more powdered sugar to thicken it.

Raspberry Rose Cookies Recipe

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4.5 from 53 reviews

Delight in these elegant Raspberry Rose Cookies, featuring tender, buttery sugar cookies topped with a luscious raspberry rose-flavored frosting. The soft cookies are perfectly complemented by the creamy, subtly floral raspberry and rose frosting, making them ideal for special occasions or as a charming everyday treat.

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

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 it’s light and fluffy, about 3-4 minutes. Then beat in the egg and vanilla extract until well combined.
Combining Ingredients: Gradually add the flour mixture to the wet ingredients. Mix just until the dough comes together softly, being careful not to overmix to avoid tough cookies.
Chilling the Dough: Divide the dough into two equal portions and flatten each into a disk. Wrap each disk tightly in plastic wrap and chill in the refrigerator for at least 1 hour to firm up the dough for easier rolling.
Baking the Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness and cut into rounds with a cookie cutter.
Creating Cookie Shapes: Place cut cookies on the prepared baking sheets about 1 inch apart. Bake for 10-12 minutes or until edges are lightly golden. Remove from oven and transfer to a wire rack to cool completely.
Making the Raspberry Rose Frosting: Beat softened butter in a large bowl until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition until the mixture is light and fluffy. Then mix in the strained raspberry puree and rose water.
Adjusting Frosting Consistency: Add a few drops of pink or red food coloring for a deeper hue if desired, mixing until evenly colored. If the frosting is too stiff for piping, add heavy cream or milk one tablespoon at a time until smooth and pipeable.
Decorating the Cookies: Transfer frosting to a piping bag fitted with a large rose tip. Starting from the center of each cooled cookie, pipe the frosting in a swirling pattern outward to create rose petals.
Final Touches: Optionally, sprinkle edible glitter or sugar crystals on top for a sparkling effect. Allow the frosting to set slightly before serving.
Storing the Cookies: Store leftover cookies in an airtight container to maintain freshness for several days.

Notes

Ensure the butter is softened at room temperature for best creaming results.
Use seedless raspberry puree to avoid gritty texture in frosting.
Chilling dough is essential for ease of handling and better cookie shape maintenance.
Adjust rose water amount carefully, as it has a strong flavor; start with less and add more to taste.
Cookies can be stored for up to 4 days at room temperature or frozen for longer storage.

Keywords: Raspberry Rose Cookies, sugar cookies, rose frosting, raspberry puree, floral cookies, holiday cookies, dessert recipe