These Raspberry Rose Cookies are a treat for the eyes and taste buds! Soft and sweet, they are packed with juicy raspberries and a hint of floral flavor from rose essence.
Trust me, they look fancy, but they’re super easy to make! I love serving them at gatherings, and they always disappear fast—like magic! ✨
Key Ingredients & Substitutions
Unsalted Butter: Both types of butter add richness. Unsalted allows you to control the saltiness. If you’re dairy-free, use a plant-based butter or coconut oil instead.
Granulated Sugar: This is key for sweetness and texture. If you prefer a healthier option, you can use coconut sugar or a sugar substitute designed for baking.
Egg: Provides moisture and helps with the structure. For a vegan alternative, use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal with 2.5 tablespoons water).
Flour: All-purpose flour gives the right texture. For gluten-free cookies, try a gluten-free 1-to-1 flour blend, but be sure it has xanthan gum included.
Rose Water: It adds a delicate floral flavor. If you don’t have rose water, you can substitute with some almond extract for a different twist.
How Do You Achieve the Perfect Frosting Texture?
Getting the frosting just right is important so it spreads nicely. Start by beating the softened butter until it’s light and creamy. This helps to aerate the mixture, making it fluffy.
- Gradually add the powdered sugar. Mixing slowly prevents a sugar cloud!
- Next, incorporate the raspberry puree for flavor. Ensure it’s strained for smoothness.
- Adjust the consistency with heavy cream or milk. Start with one tablespoon, adding more until it’s nice and spreadable.
- If you want a pop of color, now’s the time to add the food coloring!
Once you frost the cookies, let the decorations set to keep them looking beautiful. Enjoy your baking adventure!
Raspberry Rose Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Raspberry Rose Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 3-4 tablespoons fresh raspberry puree (strained to remove seeds)
- ½ teaspoon rose water (adjust to taste)
- 1-2 tablespoons heavy cream or milk (to adjust consistency)
- A few drops of pink food coloring (optional)
For Decoration:
- Dried edible rose petals
- Fresh raspberries (optional)
Time Needed:
This delightful recipe will take about 20 minutes for preparation and an additional 12-15 minutes for baking. Once baked, allow the cookies to cool for about 30 minutes, and then you can frost them. All in all, you’ll need roughly 1 hour to make these elegant treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Get started by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This makes clean-up a breeze!
2. Cream the Butter and Sugar:
In a large bowl, add your softened unsalted butter and granulated sugar. Using a hand mixer or stand mixer, beat them together until the mixture is light and fluffy, which should take about 3-4 minutes. This is what makes the cookies soft and airy!
3. Mix in the Wet Ingredients:
Add in the egg and vanilla extract to the butter-sugar mixture. Continue mixing until everything is well combined.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures that the dry ingredients are evenly distributed.
5. Mix Everything Together:
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Take care not to overmix, or your cookies may turn out tough!
6. Scoop the Dough:
Using a tablespoon, scoop rounded portions of dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between each scoop so they don’t stick together while baking.
7. Bake the Cookies:
Pop them into the oven and bake for 10-12 minutes. You’ll know they’re ready when the edges just start to turn golden. The centers may look a little soft, but they will firm up as they cool.
8. Cool the Cookies:
After baking, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Prepare the Frosting:
While the cookies cool, make the frosting! In a medium bowl, beat your softened butter until it’s creamy. Gradually mix in the powdered sugar until fully combined and fluffy.
10. Flavor the Frosting:
Stir in the raspberry puree and rose water. If you’re feeling festive, you can add a few drops of pink food coloring to give it a lovely hue.
11. Adjust the Consistency:
If your frosting is too thick, add heavy cream or milk a tablespoon at a time until it reaches a spreadable consistency.
12. Frost the Cookies:
Once your cookies have cooled completely, it’s time to frost them! Spread or pipe the raspberry rose frosting onto each cookie in a beautiful spiral pattern to mimic the look of a rose.
13. Decorate:
To make the cookies even prettier, sprinkle some dried edible rose petals on top and add a fresh raspberry, if desired.
14. Let Them Set:
Allow the frosting to set for about 30 minutes before serving, so it holds its shape beautifully.
And there you have it! Enjoy your lovely Raspberry Rose Cookies, perfect for any occasion or simply as a sweet treat!
Can I Use Frozen Raspberries for the Frosting?
Yes, you can use frozen raspberries! Just make sure to thaw and drain excess moisture before pureeing them to avoid watery frosting. Pat them dry with a paper towel for best results.
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free 1-to-1 baking flour. Ensure it contains xanthan gum for proper texture. Your cookies will still turn out delightful!
How Long Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them, frosted or unfrosted, for up to a month. Just remember to layer them with parchment paper to prevent sticking!
What If I Don’t Have Rose Water?
If you can’t find rose water, you can substitute it with vanilla extract or almond extract for a different but still delicious flavor! Just start with a smaller amount and adjust to taste.
