These Raspberry Rose Cookies are a charming treat, bursting with fruity raspberry flavor and a hint of rose. They’re sweet, chewy, and oh-so-pretty!
I love how they make my kitchen smell like a floral garden! Plus, they’re perfect for sharing with friends—or keeping all to myself during a movie night! 😉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you need gluten-free options, a 1-to-1 gluten-free flour blend works well in this recipe.
Unsalted Butter: Softened butter gives the cookies a nice texture. For a dairy-free version, try using coconut oil or vegan butter instead.
Granulated Sugar: Regular sugar provides sweetness and contributes to the cookie’s lovely texture. You can use coconut sugar or a sugar substitute if you prefer a healthier option.
Raspberry Puree: Fresh raspberries are ideal for making your puree, but frozen raspberries work just as well! Make sure to strain it for a smooth frosting.
Rose Water: This adds a unique floral flavor. If you can’t find rose water, a few drops of almond extract can create a different yet pleasant flavor profile.
What’s the Best Way to Pipe Frosting for Beautiful Cookies?
Piping the frosting into decorative rose shapes can be tricky but super rewarding! Here’s how to create those stunning flowers:
- Use a piping bag with a large rose tip. Practice on parchment paper before applying on cookies.
- Start in the center of the cookie, applying gentle pressure to release the frosting.
- Swirl outward in a circular motion to create petals. Keep consistent pressure for uniform roses.
- If the frosting gets too soft while piping, pop it in the fridge for a bit to firm it up.
Enjoy the process and remember, it doesn’t have to be perfect! Each cookie will have its own charm.
Raspberry Rose Cookies
Ingredients You’ll Need:
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)
How Much Time Will You Need?
This recipe takes approximately 1 hour for preparation, plus chilling time of at least 1 hour, and about 10-12 minutes for baking. Overall, plan on about 2 hours to make these beautiful cookies.
Step-by-Step 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 it’s light and fluffy, which should take about 3-4 minutes. Next, beat in the egg and vanilla extract until everything is well combined.
2. Combining Ingredients:
Gradually add the flour mixture into the wet ingredients. Mix just until the ingredients come together into a soft dough. Be careful not to overmix, as this can make the cookies tough.
3. Chilling the Dough:
Divide the dough into two equal portions. Flatten each portion into a disk, wrap in plastic wrap, and place in the refrigerator 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. Once the dough has chilled, roll it out on a lightly floured surface to about ¼-inch thickness. Use a round cookie cutter to cut out your cookies.
5. Creating Cookie Shapes:
Place the cut-out cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are lightly golden. Once baked, remove them from the oven and transfer to a wire rack to cool completely.
6. Making the Raspberry Rose Frosting:
In a large bowl, beat the softened butter until it’s creamy. Gradually add in the powdered sugar, one cup at a time, making sure to beat well between each addition until light and fluffy. Then, mix in the raspberry puree and rose water.
7. Adjusting Frosting Consistency:
If you want a deeper pink color, add a few drops of pink or red food coloring and mix until you reach your desired shade. If the frosting becomes too thick, add heavy cream or milk a little at a time until it’s just the right consistency for piping.
8. Decorating the Cookies:
Transfer your frosting to a piping bag fitted with a large rose piping tip. Pipe the frosting onto each cooled cookie, starting from the center and swirling outward to create a rose petal effect.
9. Final Touches:
If you wish, sprinkle some edible glitter or sugar crystals on top for a sparkling effect. Allow the frosting to set slightly before serving.
10. Storing the Cookies:
Store any leftover cookies in an airtight container to keep them fresh.
Enjoy your lovely Raspberry Rose Cookies, perfect for any occasion or just as a treat to brighten your day!
Can I Use Frozen Raspberries for the Puree?
Absolutely! Just thaw the frozen raspberries and blend them until smooth, then strain to remove the seeds. This works perfectly for making the raspberry puree needed for the frosting!
Can I Make These Cookies in Advance?
Yes, you can! Prepare the cookie dough and refrigerate it for up to 2 days before baking. You can also bake the cookies and store them in an airtight container for up to a week before frosting them.
What If My Frosting Is Too Thin?
If your frosting is too runny, simply add more powdered sugar, a tablespoon at a time, until you reach your desired consistency. Make sure to mix thoroughly to incorporate the sugar well!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can refrigerate them, but the frosting may lose some texture.
