Name: Raspberry Rose Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: American
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; 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)

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 using a mixer until light and fluffy, about 3-4 minutes. Beat in the egg and vanilla extract until well combined.

Step 2: Gradually add the flour mixture into the wet ingredients, mixing just until a soft dough forms. Avoid overmixing to keep the cookies tender.

Step 3: Divide the dough into two portions, flatten each into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.

Step 4: 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. Use a round cookie cutter to cut out cookies.

Step 5: Place cookies 1 inch apart on baking sheets. Bake for 10-12 minutes, until edges are lightly golden. Transfer to a wire rack to cool completely.

Step 6: For the 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 light and fluffy. Mix in raspberry puree and rose water.

Step 7: Add food coloring if desired to deepen the pink shade. If frosting is too thick, add heavy cream or milk a little at a time until smooth and pipeable.

Step 8: Fill a piping bag fitted with a large rose tip and pipe frosting onto each cooled cookie, swirling from the center outward to create rose petals.

Step 9: Optional: sprinkle edible glitter or sugar crystals for sparkle. Allow frosting to set slightly before serving.

Step 10: Store leftover cookies in an airtight container to keep fresh.

Tips & Variations

For a more intense raspberry flavor, reduce raspberry puree in a saucepan before adding to the frosting.

Rose water can be potent; start with less and adjust to taste to avoid overpowering the frosting.

Substitute heavy cream with milk for a lighter consistency, or use vegan butter and plant-based milk for a dairy-free option.

Try using different cookie cutters to create unique shapes for themed occasions.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Before serving, bring refrigerated cookies to room temperature for the best texture and flavor. If frosting firms too much in the fridge, let cookies sit for 15-20 minutes to soften slightly.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and keep it refrigerated for up to 2 days before rolling and baking. This helps the flavors develop and makes the dough easier to work with.

What can I use if I don’t have rose water?

If rose water is unavailable, you can omit it or substitute with a small amount of vanilla extract or almond extract, though this will change the flavor profile. Alternatively, try using rose-flavored jam or syrup in the frosting for a similar effect.