Name: Raspberry Rose Cookies Recipe
Prep time: 1 h
Cook time: 12 min
Total time: 2 h
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 pink or red food coloring (optional); 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 frosting 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 combined.

Step 2: Gradually add the flour mixture into the wet ingredients. Mix just until the dough forms, being careful not to overmix.

Step 3: Divide the dough into two equal 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) and line baking sheets with parchment paper. Roll out chilled dough on a floured surface to ¼-inch thickness and cut out cookies with a round cutter.

Step 5: Place cookies on baking sheets about 1 inch apart. Bake for 10-12 minutes until edges are lightly golden. Cool on wire racks completely.

Step 6: For the frosting, beat softened butter until creamy. Gradually 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. If frosting is too thick, add heavy cream or milk 1 tablespoon at a time until pipeable.

Step 8: Transfer frosting to a piping bag with a large rose tip. Pipe onto cooled cookies, swirling outward from the center to create rose petals.

Step 9: Optionally, sprinkle edible glitter or sugar crystals on top. Let frosting set slightly before serving.

Tips & Variations

Strain the raspberry puree well to remove seeds for a smooth frosting texture.

Rose water varies in strength, so start with less and adjust to your taste.

Use almond extract in the cookie dough for an extra layer of flavor.

Substitute fresh raspberries blended and strained if puree is unavailable.

Store cookies in a single layer to keep frosting intact.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for best texture. If the frosting firms up too much, a few minutes at room temperature will soften it. You can also freeze the cookies without frosting for up to 2 months, then frost after thawing.

FAQs

Can I make the cookie dough ahead of time?

Yes, the dough can be prepared and chilled for up to 2 days before rolling and baking. Just keep it wrapped tightly in the refrigerator.

What if I don’t have rose water?

If you don’t have rose water, you can omit it or substitute with a small amount of rose-flavored extract. Use sparingly as it can be quite strong.