Raspberry Rose Cookies Recipe
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.
- 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
Find it online: https://www.cheftara.com/raspberry-rose-cookies-recipe-3/
