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Raspberry Rose Cookies Recipe

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4.5 from 53 reviews

Delight in these elegant Raspberry Rose Cookies, featuring tender, buttery sugar cookies topped with a luscious raspberry rose-flavored frosting. The soft cookies are perfectly complemented by the creamy, subtly floral raspberry and rose frosting, making them ideal for special occasions or as a charming everyday treat.

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. Then beat in the egg and vanilla extract until well combined.
  2. Combining Ingredients: Gradually add the flour mixture to the wet ingredients. Mix just until the dough comes together softly, being careful not to overmix to avoid tough cookies.
  3. Chilling the Dough: Divide the dough into two equal portions and flatten each into a disk. Wrap each disk tightly in plastic wrap and chill in the refrigerator for at least 1 hour to firm up the dough for easier rolling.
  4. Baking the Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness and cut into rounds with a cookie cutter.
  5. Creating Cookie Shapes: Place cut cookies on the prepared baking sheets about 1 inch apart. Bake for 10-12 minutes or until edges are lightly golden. Remove from oven and transfer to a wire rack 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 after each addition until the mixture is light and fluffy. Then mix in the strained raspberry puree and rose water.
  7. Adjusting Frosting Consistency: Add a few drops of pink or red food coloring for a deeper hue if desired, mixing until evenly colored. If the frosting is too stiff for piping, add heavy cream or milk one tablespoon at a time until smooth and pipeable.
  8. Decorating the Cookies: Transfer frosting to a piping bag fitted with a large rose tip. Starting from the center of each cooled cookie, pipe the frosting in a swirling pattern outward to create rose petals.
  9. Final Touches: Optionally, sprinkle edible glitter or sugar crystals on top for a sparkling effect. Allow the frosting to set slightly before serving.
  10. Storing the Cookies: Store leftover cookies in an airtight container to maintain freshness for several days.

Notes

  • Ensure the butter is softened at room temperature for best creaming results.
  • Use seedless raspberry puree to avoid gritty texture in frosting.
  • Chilling dough is essential for ease of handling and better cookie shape maintenance.
  • Adjust rose water amount carefully, as it has a strong flavor; start with less and add more to taste.
  • Cookies can be stored for up to 4 days at room temperature or frozen for longer storage.

Keywords: Raspberry Rose Cookies, sugar cookies, rose frosting, raspberry puree, floral cookies, holiday cookies, dessert recipe

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