Introduction

Raspberry Rose Cookies are delicate, buttery treats topped with a beautifully fragrant frosting combining fresh raspberry puree and rose water. These charming cookies make a perfect gift or a lovely addition to your tea time spread.

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 combined.
Step 2: Gradually add the flour mixture into the wet ingredients. Mix just until a soft dough forms; avoid overmixing to keep cookies tender.
Step 3: Divide the dough into two equal portions. Flatten each into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
Step 4: Preheat 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 baking sheets about 1 inch apart. Bake 10-12 minutes 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 raspberry puree and rose water.
Step 7: Add a few drops of food coloring if desired for deeper pink. If frosting is too thick, add heavy cream or milk one tablespoon at a time until pipeable.
Step 8: Fill a piping bag fitted with a large rose tip with frosting. Pipe onto cooled cookies starting from the center and swirling outward to create a rose petal effect.
Step 9: Optionally, sprinkle edible glitter or sugar crystals on top. Allow frosting to set slightly before serving.
Step 10: Store any leftover cookies in an airtight container to maintain freshness.

Tips & Variations

Use fresh raspberries for the puree for the best flavor, and strain well to remove seeds for smooth frosting.
Rose water can be strong—start with less and add more gradually until you reach your preferred taste.
For a different fruit twist, swap raspberry puree with strawberry or blackberry puree.
Chilling the dough is key to rolling out easily and maintaining cookie shape while baking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If your kitchen is warm, keep them in the refrigerator to prevent the frosting from melting. Reheat slightly by bringing to room temperature before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare and chill the dough up to 2 days in advance. Just keep it wrapped tightly in the refrigerator until ready to use.

Is there an alternative to rose water?

If you don’t have rose water, you can omit it or substitute a small amount of almond extract for a different but pleasant flavor, though it will change the cookie’s aroma.

Raspberry Rose Cookies Recipe

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★★★★★

4.8 from 77 reviews

Delightfully fragrant Raspberry Rose Cookies combine a tender buttery base with a luscious raspberry and rose-flavored frosting. These charming cookies are perfect for special occasions or as an elegant treat, featuring a soft, lightly golden cookie topped with creamy, floral-tinted frosting accented by edible glitter for a sparkling finish.

Author: Tara
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 32 minutes
Yield: Approximately 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, 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 well combined.
Combining Ingredients: Gradually add the flour mixture into the wet ingredients. Mix just until the dough comes together softly. Avoid overmixing to keep 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). Line baking sheets with parchment paper. Roll chilled dough on a lightly floured surface to ¼-inch thickness and cut out cookies with a round cutter.
Creating Cookie Shapes: Place cookies on prepared sheets about 1 inch apart. Bake for 10-12 minutes until edges turn lightly golden. Cool on wire racks 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 after each until light and fluffy. Mix in raspberry puree and rose water.
Adjusting Frosting Consistency: Add a few drops of pink or red food coloring for deeper color if desired. Thin frosting with heavy cream or milk, 1 tablespoon at a time, to reach piping consistency.
Decorating the Cookies: Fill a piping bag fitted with a large rose tip with frosting. Starting from the center, pipe outward swirling to create rose petal effect on each cooled cookie.
Final Touches: Optionally sprinkle edible glitter or sugar crystals over the frosting. Let frosting set slightly before serving.
Storing the Cookies: Keep leftover cookies in an airtight container to maintain freshness.