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Raspberry Rose Cookies 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.

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
  • 34 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)
  • 12 tablespoons heavy cream or milk (to adjust consistency)
  • Edible glitter or sugar crystals for garnish (optional)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Final Touches: Optionally sprinkle edible glitter or sugar crystals atop the frosting for sparkle. Allow frosting to set before serving.
  10. 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