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Raspberry Rose Cookies Recipe

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★★★★★

5 from 101 reviews

Delightfully buttery and tender Raspberry Rose Cookies topped with a luscious raspberry rose frosting, perfect for special occasions or as an elegant everyday treat. These cookies combine a tender shortbread base with a fragrant rose and raspberry infused buttercream, finished with optional edible glitter for a sparkling touch.

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 it’s light and fluffy, about 3-4 minutes. Beat in the egg and vanilla extract until well combined.
  2. Combining Ingredients: Gradually add the flour mixture into the wet ingredients. Mix just until a soft dough forms, being careful not to overmix to keep cookies tender.
  3. Chilling the Dough: Divide 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 to ¼-inch thickness on a lightly floured surface and cut out cookies using a round cutter.
  5. Creating Cookie Shapes: Place cookies about 1 inch apart on prepared sheets and bake for 10-12 minutes, until edges are lightly golden. Transfer to wire racks to cool completely.
  6. Making the Raspberry Rose Frosting: Beat softened butter until creamy. Gradually add powdered sugar, beating well after each addition, until light and fluffy. Mix in raspberry puree and rose water.
  7. Adjusting Frosting Consistency: Add a few drops of pink or red food coloring for deeper color if desired. If frosting is too thick, add heavy cream or milk 1 tablespoon at a time until the ideal piping consistency is reached.
  8. Decorating the Cookies: Transfer frosting to a piping bag with a large rose tip. Pipe frosting onto each cooled cookie by starting at the center and swirling outward to create a rose petal effect.
  9. Final Touches: Optionally, sprinkle edible glitter or sugar crystals on top for sparkle. Allow frosting to set slightly before serving.
  10. Storing the Cookies: Store leftover cookies in an airtight container to maintain freshness.

Notes

  • Be sure to chill the dough well to prevent spreading during baking and ensure crisp edges.
  • Straining raspberry puree removes seeds for a smooth frosting texture.
  • Rose water flavor can be adjusted to taste; start with less and add more if desired.
  • These cookies keep fresh for up to 4 days in an airtight container at room temperature.
  • If preferred, frosting can be made vegan by substituting butter with plant-based margarine and using plant-based milk.

Keywords: raspberry rose cookies, rose water frosting, shortbread cookies, raspberry buttercream, floral cookies, elegant dessert

Find it online: https://www.cheftara.com/raspberry-rose-cookies-recipe-9/