Raspberry Rose Cookies Recipe
Delight in these elegant Raspberry Rose Cookies featuring buttery, tender cookies topped with a luscious raspberry rose-flavored frosting. Perfect for special occasions or as a charming homemade gift, these cookies blend the classic sweetness of sugar cookies with fragrant rose water and fresh raspberry puree for a floral fruity twist.
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 2 hours
- Yield: 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 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
- 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 light and fluffy, about 3-4 minutes. Beat in the egg and vanilla extract until fully combined.
- Combining Ingredients: Gradually add the flour mixture to the wet ingredients, mixing only until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Chilling the Dough: Divide the dough into two equal parts, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Baking the Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Roll chilled dough to about ¼-inch thickness on a floured surface and cut out cookies with a round cutter.
- Creating Cookie Shapes: Arrange cut cookies spaced 1 inch apart on the baking sheets. Bake for 10-12 minutes or until edges turn lightly golden. Cool completely on a wire rack.
- Making the Raspberry Rose Frosting: Beat softened butter in a large bowl until creamy. Gradually beat in powdered sugar one cup at a time until light and fluffy. Add raspberry puree and rose water and mix well.
- Adjusting Frosting Consistency: Add a few drops of pink or red food coloring if deeper color is desired. If frosting is too thick, add heavy cream or milk gradually until the right piping consistency is achieved.
- Decorating the Cookies: Fill a piping bag fitted with a large rose tip with frosting. Pipe designs onto cooled cookies by starting from the center swirling outward to resemble rose petals.
- Final Touches: Optionally, sprinkle edible glitter or sugar crystals on top for sparkle. Let frosting set slightly before serving.
Notes
- Chilling the dough is essential to prevent spreading and helps maintain cookie shape.
- Strain raspberry puree well to avoid seeds in frosting for a smooth texture.
- Rose water can be adjusted to your taste, add cautiously as it has a strong flavor.
- Use parchment paper or silicone mats to avoid sticking during baking.
- Cookies can be stored in an airtight container for up to 5 days.
Keywords: Raspberry Cookies, Rose Frosting, Sugar Cookies, Floral Cookies, Dessert Recipe, Homemade Cookies, Festive Treats
Find it online: https://frommamamaya.com/raspberry-rose-cookies-recipe/
