Introduction

Raspberry Rose Cookies are delicate and fragrant treats that combine the sweet tartness of raspberry with the floral hint of rose. These elegant cookies are perfect for special occasions or simply to enjoy with a cup of tea.

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 to the wet ingredients. Mix just until combined into a soft dough. Avoid overmixing to keep the cookies tender.
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 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. Cut into rounds using a cookie cutter.
Step 5: Place cookies on the baking sheets 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 between additions until light and fluffy. Mix in the raspberry puree and rose water.
Step 7: Add a few drops of pink or red food coloring if desired for a deeper color. If frosting is too thick, add heavy cream or milk a little at a time until the consistency is suitable for piping.
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 petal effect.
Step 9: Optional: Sprinkle edible glitter or sugar crystals on top for sparkle. Allow frosting to set slightly before serving.
Step 10: Store leftover cookies in an airtight container to maintain freshness.

Tips & Variations

To make the raspberry puree, blend fresh or frozen raspberries and strain through a fine mesh to remove seeds.
If you prefer a stronger rose flavor, add rose water gradually and taste as you go to avoid overpowering the frosting.
Use a silicone mat or parchment paper when rolling dough for easy cleanup and even thickness.
Try using different piping tips to create various floral designs for a unique look.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week, but bring to room temperature before serving for best flavor. If refrigerated, you may want to allow the frosting to soften slightly before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried rose petals instead of rose water?

Dried rose petals do not have the same concentrated flavor as rose water, so they won’t provide the same effect in frosting. If you want a floral taste, rose water is recommended. However, you can infuse buttercream with a mild rose petal syrup if desired.

How can I make the frosting less sweet?

To reduce sweetness, use less powdered sugar and increase raspberry puree slightly to balance flavor. Adding a small pinch of salt can also help cut through the sweetness without affecting texture.

Raspberry Rose Cookies Recipe

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★★★★★

4.8 from 125 reviews

Delight in these elegant Raspberry Rose Cookies featuring buttery, soft baked cookies topped with a luscious raspberry rose-flavored frosting. Perfectly sweet with a hint of floral essence, these cookies combine smooth raspberry puree and fragrant rose water for a visually stunning and delicious treat ideal for special occasions or everyday indulgence.

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 it’s light and fluffy, which should take about 3-4 minutes. Next, beat in the egg and vanilla extract until everything is well combined.
Combining Ingredients: Gradually add the flour mixture into the wet ingredients. Mix just until the ingredients come together into a soft dough. Be careful not to overmix, as this can make the cookies tough.
Chilling the Dough: Divide the dough into two equal portions. Flatten each portion into a disk, wrap in plastic wrap, and place in the refrigerator for at least 1 hour to firm up.
Baking the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Once the dough has chilled, roll it out on a lightly floured surface to about ¼-inch thickness. Use a round cookie cutter to cut out your cookies.
Creating Cookie Shapes: Place the cut-out cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are lightly golden. Once baked, remove them from the oven and transfer to a wire rack to cool completely.
Making the Raspberry Rose Frosting: In a large bowl, beat the softened butter until it’s creamy. Gradually add in the powdered sugar, one cup at a time, making sure to beat well between each addition until light and fluffy. Then, mix in the raspberry puree and rose water.
Adjusting Frosting Consistency: If you want a deeper pink color, add a few drops of pink or red food coloring and mix until you reach your desired shade. If the frosting becomes too thick, add heavy cream or milk a little at a time until it’s just the right consistency for piping.
Decorating the Cookies: Transfer your frosting to a piping bag fitted with a large rose piping tip. Pipe the frosting onto each cooled cookie, starting from the center and swirling outward to create a rose petal effect.
Final Touches: If you wish, sprinkle some edible glitter or sugar crystals on top for a sparkling effect. Allow the frosting to set slightly before serving.
Storing the Cookies: Store any leftover cookies in an airtight container to keep them fresh.

Notes

Be sure to chill the dough well to prevent spreading and get clean cookie shapes.
Strain the raspberry puree to remove seeds for a smooth frosting texture.
Adjust rose water to your taste as it can be quite potent.
Use parchment paper to avoid sticking and easy cleanup.
Allow cookies to cool completely before frosting to prevent melting.
Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.

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