Introduction

These Raspberry Rose Cookies combine delicate floral notes with a burst of fruity sweetness for an elegant treat. Soft, buttery cookies are topped with a luscious raspberry rose frosting, 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 (for cookies)
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 well combined.
Step 2: Gradually add the flour mixture into the wet ingredients. Mix just until a soft dough forms, being careful not to overmix.
Step 3: Divide the dough into two equal portions. Flatten each into a disk, wrap 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 the chilled dough on a lightly floured surface to about ¼-inch thickness. Use a round cookie cutter to cut out cookies.
Step 5: Place the cookies on prepared baking sheets, spacing about 1 inch apart. Bake for 10-12 minutes or until edges are lightly golden. Cool completely on a wire rack.
Step 6: For the frosting, beat the softened butter in a large bowl until creamy. Gradually add powdered sugar one cup at a time, beating well between additions until light and fluffy. Mix in raspberry puree and rose water.
Step 7: Add a few drops of food coloring if desired for a deeper pink. If frosting is too thick, add heavy cream or milk a little at a time until pipeable.
Step 8: Transfer frosting to a piping bag fitted with a large rose tip. Pipe onto cooled cookies, starting from the center and swirling outward to create a rose effect.
Step 9: Optionally, sprinkle edible glitter or sugar crystals on top. Allow frosting to set slightly before serving.
Step 10: Store leftover cookies in an airtight container to keep fresh.

Tips & Variations

For a nutty twist, add ½ cup finely chopped almonds or pistachios to the dough before chilling.
If you can’t find rose water, use a tiny amount of rose syrup or omit it for plain raspberry frosting.
Freeze cookie dough disks for up to 1 month; thaw before rolling and baking.
Experiment with different piping tips to create unique floral designs.

Storage

Store Raspberry Rose Cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 1 week or freeze without frosting for up to 2 months. If refrigerated, allow cookies to come to room temperature before serving. Frosted cookies are best enjoyed within a day or two for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the raspberry puree?

Yes, frozen raspberries work well. Thaw them and strain to remove seeds before using to keep the frosting smooth.

Is it possible to make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free blend, but be sure it includes xanthan gum or another binder to maintain texture. Adjust baking time as needed and watch the dough consistency closely.

Raspberry Rose Cookies Recipe

Print Recipe

★★★★★

4.9 from 77 reviews

Delight in these elegant Raspberry Rose Cookies featuring tender, buttery sugar cookies topped with a luscious raspberry rose frosting. Perfectly soft and subtly flavored, these cookies combine floral rose water and fresh raspberry puree to create a beautiful and delicious treat ideal for special occasions or afternoon tea.

Author: Tara
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 32 minutes
Yield: 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)
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 well combined.
Combining Ingredients: Gradually add the flour mixture into the wet ingredients. Mix just until the dough comes together softly, avoiding overmixing to keep cookies tender.
Chilling the Dough: Divide dough into two disks, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up.
Baking the Cookies: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Roll out chilled dough on a lightly floured surface to ¼-inch thickness and cut into rounds using a cookie cutter.
Creating Cookie Shapes: Place cookies on baking sheets about 1 inch apart. Bake for 10-12 minutes or until edges are lightly golden. Cool on wire racks completely before frosting.
Making the Raspberry Rose Frosting: Beat softened butter until creamy. Gradually add powdered sugar one cup at a time until light and fluffy. Mix in raspberry puree and rose water thoroughly.
Adjusting Frosting Consistency: Add a few drops of food coloring for a deeper pink hue if desired. If frosting is too thick, add heavy cream or milk a little at a time to achieve piping consistency.
Decorating the Cookies: Fill a piping bag fitted with a large rose tip with frosting. Pipe rose designs on cooled cookies by starting from the center and swirling outward to create petals.
Final Touches: Optionally sprinkle edible glitter or sugar crystals atop the frosting for sparkle. Allow frosting to set before serving.
Storing the Cookies: Store leftovers in an airtight container to maintain freshness.

Notes

Do not overmix cookie dough to keep cookies tender and soft.
Chilling dough is essential for easy rolling and shaping.
Adjust powdered sugar in frosting to your preferred sweetness and thickness.
Rose water is potent; adjust quantity based on desired floral intensity.
Edible glitter adds a festive sparkle but is optional.
Cookies keep well stored at room temperature in an airtight container for up to 5 days.

Keywords: Raspberry Rose Cookies, floral cookies, soft sugar cookies, rose water frosting, raspberry puree, decorative cookies, buttery cookies