Raspberry Rose Cookies Recipe
Delight in these elegant Raspberry Rose Cookies featuring buttery, tender cookies topped with a luscious raspberry rose-flavored frosting. Perfectly balanced between sweet and floral notes, these cookies are ideal for special occasions or as a charming treat to brighten your day.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: About 24-30 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 with a mixer until light and fluffy, about 3-4 minutes. Beat in the egg and vanilla extract until combined.
- 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 the 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) and line baking sheets with parchment paper. Roll out chilled dough on a lightly floured surface to ¼-inch thickness. Cut into rounds using a cookie cutter.
- Creating Cookie Shapes: Place cut cookies on prepared sheets spaced 1 inch apart. Bake for 10-12 minutes until edges are lightly golden. Remove and cool completely on a wire rack.
- 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 until light and fluffy. Mix in raspberry puree and rose water.
- Adjusting Frosting Consistency: Add a few drops of food coloring if desired for deeper pink. If frosting is too thick, gradually add heavy cream or milk to achieve a pipeable consistency.
- Decorating the Cookies: Transfer frosting to a piping bag fitted with a large rose tip. Pipe swirls onto each cooled cookie starting from the center outward to mimic rose petals.
- Final Touches: Optionally, sprinkle edible glitter or sugar crystals over the frosting for sparkle. Allow frosting to set slightly before serving.
- Storing the Cookies: Store leftovers in an airtight container to maintain freshness.
Notes
- Ensure the butter is properly softened for easier creaming and better cookie texture.
- Strain raspberry puree to avoid seeds in the frosting that can affect smoothness.
- Do not overmix cookie dough to avoid tough cookies.
- Chilling dough improves cookie shape and texture during baking.
- Adjust rose water to taste to keep floral flavor balanced and not overpowering.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- Cookies are best enjoyed within a few days for optimal freshness.
Keywords: Raspberry rose cookies, floral cookies, rose frosting recipe, homemade cookies, raspberry cookies, elegant cookie recipe, floral dessert, baked cookies
Find it online: https://delishfamilyrecipe.com/raspberry-rose-cookies-recipe/
