Raspberry Rose Cookies Recipe
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.
- 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
Find it online: https://www.cheftara.com/raspberry-rose-cookies-recipe-2/
