Raspberry Rose Cookies Recipe
Delight in these elegant Raspberry Rose Cookies, featuring tender, buttery cookies topped with a luscious raspberry rose-flavored frosting. Perfectly balanced with a hint of rose water and fresh raspberry puree, these cookies make a stunning treat for special occasions or anytime you want to impress with a beautiful and delicious homemade dessert.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: Approximately 24 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 using a mixer until it’s light and fluffy, about 3-4 minutes. Beat in the egg and vanilla extract until well 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 prevent toughness.
- 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 floured surface to ¼-inch thickness. Use a round cookie cutter to cut out cookies.
- Creating Cookie Shapes: Place cut-out cookies on baking sheets about 1 inch apart. Bake for 10-12 minutes or until edges are lightly golden. Remove and cool on wire racks completely.
- 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 light and fluffy. Mix in raspberry puree and rose water.
- Adjusting Frosting Consistency: Add pink or red food coloring if desired for deeper color. If frosting is too thick, add heavy cream or milk gradually until it reaches piping consistency.
- Decorating the Cookies: Transfer frosting to a piping bag fitted with a large rose tip. Pipe frosting starting from the center, swirling outward to create a rose petal effect on each cooled cookie.
- Final Touches: Optionally, sprinkle edible glitter or sugar crystals on top 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 softened but not melted for best creaming results.
- Do not overmix the dough to keep cookies tender and light.
- Chilling the dough helps prevent spreading during baking.
- Strain raspberry puree well to avoid seeds in the frosting.
- Adjust rose water amount to taste, as it can be potent.
- Use a piping bag with a rose tip for a professional look on frosting.
- Cookies can be stored at room temperature for up to 3 days or refrigerated for up to a week.
Keywords: Raspberry Rose Cookies, rose water cookies, raspberry cookies, floral cookies, holiday cookies, decorated cookies, homemade cookies
Find it online: https://kitchenbyrita.com/raspberry-rose-cookies-recipe/
