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Raspberry Rose Cookies Recipe

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.

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
  • 34 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)
  • 12 tablespoons heavy cream or milk (to adjust consistency)
  • Edible glitter or sugar crystals for garnish (optional)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Final Touches: Optionally sprinkle edible glitter or sugar crystals over the frosting. Let frosting set slightly before serving.
  10. 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