Introduction

These Raspberry Rose Cookies are a delightful blend of buttery sweetness and floral elegance. Soft, tender cookies topped with a creamy raspberry rose frosting make them perfect for celebrations or a special treat any day.

Raspberry Rose Cookies Recipe - Recipe Image

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. Mix just until a soft 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 refrigerate for at least 1 hour to firm up.
Step 4: Preheat the 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. Use a round cookie cutter to cut out cookies.
Step 5: Place the cut cookies on the prepared sheets about 1 inch apart. Bake for 10-12 minutes or 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 a few drops of pink or red food coloring if desired. If frosting is too thick, add heavy cream or milk from 1 to 2 tablespoons until piping consistency is reached.
Step 8: Transfer frosting to a piping bag fitted with a large rose tip. Pipe frosting on each cooled cookie, starting at the center and swirling outward to create a rose petal effect.
Step 9: Optionally, sprinkle edible glitter or sugar crystals on top. Allow frosting to set slightly before serving.
Step 10: Store leftover cookies in an airtight container to keep fresh.

Tips & Variations

Chill the dough longer for firmer cookies, which makes cutting shapes cleaner and easier.
Adjust the amount of rose water carefully; a little goes a long way to avoid overpowering the raspberry flavor.
For a different flavor twist, substitute raspberry puree with strawberry or blackberry puree.
If you don’t have a rose piping tip, a simple round tip or spreading the frosting with a knife also works well.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days to maintain freshness. If you’ve piped the frosting, keep them in a cool place or refrigerate to preserve the texture, then bring to room temperature before serving. For longer storage, freeze unfrosted cookies up to 2 months and add frosting after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the puree?

Yes, frozen raspberries work well. Just thaw them completely and strain out the seeds before using to achieve a smooth frosting.

How do I make the frosting less sweet?

Reduce the powdered sugar slightly and balance with a bit more raspberry puree. Keep in mind that the frosting should still be firm enough to pipe, so adjust gradually.

Raspberry Rose Cookies Recipe

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★★★★★

5 from 74 reviews

Delightfully delicate Raspberry Rose Cookies featuring buttery, tender cookies topped with a luscious raspberry rose-flavored frosting. These cookies combine the floral sweetness of rose water and fresh raspberry puree to create an elegant treat perfect for gifting or special occasions.

Author: Lena
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 32 minutes
Yield: About 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 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 all ingredients come together into a soft dough, taking care not to overmix to avoid tough cookies.
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 your oven to 350°F (175°C) and line baking sheets with parchment paper. Roll out chilled dough on a lightly floured surface to about ¼-inch thickness. Use a round cookie cutter to cut out cookies.
Creating Cookie Shapes: Place cookies on prepared baking sheets, spaced about 1 inch apart. Bake for 10-12 minutes or until edges are lightly golden. Remove from oven and transfer to wire rack to cool 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 until light and fluffy. Mix in raspberry puree and rose water.
Adjusting Frosting Consistency: Add food coloring if desired to achieve a deeper pink color. If frosting is too thick, add heavy cream or milk gradually until the consistency is suitable for piping.
Decorating the Cookies: Transfer frosting to a piping bag fitted with a large rose tip. Pipe from the center outward to create rose petal designs on each cooled cookie.
Final Touches: Optionally sprinkle edible glitter or sugar crystals over the frosting. Let frosting set slightly before serving.
Storing the Cookies: Store leftovers in an airtight container to maintain freshness.

Notes

Ensure the butter is softened properly for smooth dough and frosting.
Do not overmix the dough to keep cookies tender and light.
Chilling the dough is key to easy rolling and cut-outs.
Adjust rose water according to taste preference, as it can be strong.
If raspberry puree is too watery, strain well to avoid frosting runniness.
Cookies can be made ahead and frozen before frosting for convenience.

Keywords: Raspberry Rose Cookies, floral cookies, rose water frosting, raspberry puree cookie frosting, elegant cookies, party cookies, homemade cookies