Raspberry Rose Cookies Recipe
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.
- 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.
Notes
- Chilling the dough is crucial for easier rolling and shaping cookies.
- Strain raspberry puree thoroughly to avoid seeds in frosting.
- Adjust rose water carefully as it can be overpowering if too much is added.
- Use parchment paper to prevent sticking and ensure even baking.
- Allow cookies to cool fully before frosting to prevent melting.
Keywords: Raspberry rose cookies, floral cookies, raspberry frosting, rose water dessert, elegant cookies, holiday baking, butter cookies
Find it online: https://www.cheftara.com/raspberry-rose-cookies-recipe-7/
