Introduction

Raspberry Rose Cookies are a delightful treat combining tender buttery cookies with a fragrant, fruity frosting. These beautiful, rose-shaped cookies are perfect for special occasions or whenever you want to impress with a touch of elegance and flavor.

A white plate holds a group of round cookies, each topped with a thick layer of pink frosting shaped like detailed rose petals. The cookies have a light golden base visible under the frosting. Around the cookies are small, deep red dried rosebuds and fresh raspberries, adding texture and color contrast. The frosting has a slightly shiny and smooth look with a dusting of fine powder giving it a soft sparkle. The whole arrangement sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 with 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 to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing to keep cookies tender.
Step 3: Divide the dough into two equal parts. 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). Line baking sheets with parchment paper. Roll chilled dough on a lightly floured surface to ¼-inch thickness. Cut into rounds using a cookie cutter.
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 frosting, beat softened butter until creamy in a large bowl. Add powdered sugar one cup at a time, beating well until light and fluffy. Mix in raspberry puree and rose water.
Step 7: Add food coloring if desired for a deeper pink shade. Adjust consistency with heavy cream or milk, adding a little at a time to reach piping consistency.
Step 8: Fill a piping bag fitted with a large rose tip with frosting. Pipe onto cooled cookies starting from the center, swirling outward to create a rose petal effect.
Step 9: Optionally, sprinkle edible glitter or sugar crystals for sparkle. Let the frosting set slightly before serving.
Step 10: Store leftovers in an airtight container to keep fresh.

Tips & Variations

For a seed-free frosting texture, be sure to strain the raspberry puree thoroughly before adding.
Rose water can be adjusted to taste, but use sparingly as it has a strong floral flavor.
Substitute heavy cream with milk or even a splash of lemon juice for a slight tang in the frosting.
Try using different cookie cutter shapes if you want a fun variation on the classic rose design.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness. If you need to keep them longer, refrigerate for up to a week or freeze for up to 3 months. When reheating, bring cookies to room temperature before serving and avoid microwaving to protect frosting texture.

How to Serve

Several small sandwich cookies are stacked in two layers on a smooth, white marbled surface. Each cookie has a base layer of pale yellow dough, textured and slightly crumbly. The top layer is a thick, soft swirl of pink frosting with a sugar-coated surface giving a sparkly effect. Dark pink dried flower petals are sprinkled on top of the frosting, adding texture and color contrast. Some petals are scattered around the stacks, giving a natural, rustic feel. The cookies appear soft and delicate, with a slight shine from the sugar crystals. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the puree?

Yes, thaw frozen raspberries completely, then strain to remove seeds before using in the frosting. This helps maintain a smooth texture.

What if I don’t have a rose piping tip?

You can use any petal or star piping tip to create a decorative swirl or simple rosettes. Alternatively, spread the frosting with a knife for a more rustic look.