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Raspberry Rose Cookies Recipe

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★★★★★

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.

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

  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 fully combined.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Final Touches: Optionally, sprinkle edible glitter or sugar crystals on the frosted cookies. Allow frosting to set slightly before serving.
  10. 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

Find it online: https://www.cheftara.com/raspberry-rose-cookies-recipe-4/