Introduction

Raspberry Rose Cookies are a delightful treat that combines buttery crisp cookies with a luscious, floral frosting. These pretty, fragrant cookies are perfect for special occasions or whenever you want to impress with something sweet and elegant.

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 well combined.
Step 2: Gradually add the flour mixture into the wet ingredients. Mix just until the dough comes together, being careful not to overmix to avoid tough cookies.
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 chilled dough on a lightly floured surface to about ¼-inch thickness. Use a round cookie cutter to cut out cookies.
Step 5: Place cookies on the prepared baking sheets, spacing about 1 inch apart. Bake for 10-12 minutes or until edges are lightly golden. Transfer to a wire rack to cool completely.
Step 6: For the 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 light and fluffy. Mix in the raspberry puree and rose water.
Step 7: Add a few drops of food coloring if a deeper pink color is desired. Adjust frosting consistency by adding heavy cream or milk a little at a time until ideal for piping.
Step 8: Use a piping bag fitted with a large rose tip to pipe frosting onto each cooled cookie, starting at the center and swirling outward to form a rose pattern.
Step 9: Optionally, sprinkle edible glitter or sugar crystals on top for sparkle. Let frosting set slightly before serving.
Step 10: Store leftover cookies in an airtight container to keep them fresh.

Tips & Variations

For a seed-free raspberry puree, strain well to ensure smooth frosting texture.
Use fresh raspberries to make your own puree by blending and straining them.
Replace rose water with a few drops of vanilla or almond extract if preferred.
Try using different food coloring shades to create a variety of frosting colors.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them carefully to preserve the frosting, but bring to room temperature before serving for best texture. Reheat gently by letting sit at room temperature; avoid microwaving as it can affect the frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough in advance?

Yes, you can prepare the dough and keep it refrigerated for up to 2 days before baking. Just be sure to wrap it tightly to prevent drying out.

What if I don’t have rose water?

If you don’t have rose water, you can substitute with a small amount of vanilla or almond extract. Keep in mind the flavor will be different but still delicious.

Raspberry Rose Cookies Recipe

Print Recipe

★★★★★

5 from 118 reviews

Delight in these elegant Raspberry Rose Cookies featuring a tender buttery base topped with a luscious raspberry rose-flavored frosting. Perfectly balanced with floral notes of rose water and the vibrant tang of raspberry puree, these cookies offer a beautiful and delicious treat ideal for special occasions or simply brightening your day.

Author: Tara
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

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 fully combined.
Combining Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until incorporated to form a soft dough. Avoid overmixing to keep the cookies tender.
Chilling the Dough: 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.
Baking the Cookies: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Roll chilled dough on a floured surface to about ¼-inch thickness. Use a round cookie cutter to cut out cookies.
Creating Cookie Shapes: Place cut cookies on prepared sheets about 1 inch apart. Bake for 10-12 minutes or until edges are lightly golden. Transfer to wire racks 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 until light and fluffy. Mix in raspberry puree and rose water.
Adjusting Frosting Consistency: Add pink or red food coloring if desired to deepen the color. If frosting is too thick, add heavy cream or milk gradually until suitable for piping.
Decorating the Cookies: Fill a piping bag fitted with a large rose tip with frosting. Starting from the center, pipe swirling rose petal designs onto cooled cookies.
Final Touches: Optionally, sprinkle edible glitter or sugar crystals on the frosted cookies. Allow frosting to set slightly before serving.
Storing the Cookies: Store leftovers in an airtight container to maintain freshness.

Notes

Be sure to strain raspberry puree to remove seeds for smooth frosting texture.
Adjust rose water quantity carefully; a little goes a long way.
Chilling dough is essential to prevent spreading during baking.
Use room temperature butter for easier creaming and frosting consistency.
Cookies can be stored at room temperature for up to 3 days or refrigerated for up to a week.
Allow frosting to set fully to avoid smudging during serving or storage.

Keywords: raspberry rose cookies, floral cookies, butter cookies, raspberry frosting, rose water dessert, elegant cookies, party cookies, homemade cookies