These Raspberry Rose Cookies are a sweet delight, combining soft cookie goodness with a floral hint. The raspberries add a fruity burst that makes each bite special!
When I make these cookies, the smell of roses fills the kitchen—it’s like a sweet little surprise! Perfect for tea time or just because! 🍪🌹
They’re super easy to whip up, and I love sharing them with friends. The colorful pink from raspberries always brings a smile! Just bake, eat, and enjoy the compliments!
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a rich flavor and tender texture in cookies. If you’re out of unsalted butter, you can use salted butter but reduce the added salt in the recipe.
Granulated Sugar: It gives sweetness and structure. For a different sweetness, feel free to substitute with brown sugar for a hint of caramel flavor, or coconut sugar for a natural option.
Raspberry Puree: Fresh raspberries blended and strained are best for a bold flavor. If they’re not available, use frozen raspberries or raspberry jam, but adjust the sugar in the frosting as needed.
Rose Water: This provides a floral taste that pairs perfectly with raspberries. If you can’t find rose water, you could use orange blossom water as a substitute, but it will change the flavor profile slightly.
How Do You Make Sure Your Cookies Are Soft and Chewy?
Getting that soft and chewy texture in cookies is often about the preparation method. Here are some tips:
- Start with softened butter; it should not be melted. This helps to create air when creaming with sugar.
- Avoid overmixing after adding flour; mix until just combined. Overmixing can develop gluten and make cookies tough.
- Leave some space between cookie dough on the baking sheet, as they will spread while baking.
- Do not overbake! Remove the cookies when the edges are light golden and the centers look soft.
Following these tips will help you bake up the perfect Raspberry Rose Cookies that everyone will love!
How to Make Raspberry Rose Cookies?
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Raspberry Rose Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tablespoons raspberry puree (fresh raspberries blended and strained)
- 1 teaspoon rose water
- 1–2 tablespoons heavy cream (adjust for desired consistency)
- Pink natural food coloring (optional for more intense color)
- Dried edible rose petals (for garnish)
How Much Time Will You Need?
This recipe will take about 30 minutes for preparation and 10–12 minutes for baking. After that, let the cookies cool and frost them, which will take an additional 15-20 minutes. So, you’re looking at a total time of about 1 hour to enjoy these delightful cookies!
Step-by-Step Instructions:
1. Prepare the Cookies:
First, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until it’s light and fluffy—this should take about 3–4 minutes. Next, beat in one large egg and the vanilla extract until everything is well combined.
In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, stirring gently until just combined—be careful not to overmix it! Now, scoop rounded tablespoons of the cookie dough onto your prepared baking sheets, leaving about 2 inches of space between each scoop. Bake them for 10-12 minutes until the edges are lightly golden and the centers remain soft. Once done, remove them from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
2. Make the Raspberry Rose Frosting:
While the cookies are cooling, let’s whip up the frosting! In a medium bowl, beat the softened butter until it’s creamy. Gradually add the sifted powdered sugar, mixing until it’s smooth and fluffy. Then, mix in the raspberry puree and rose water until fully incorporated. If your frosting looks too thick, add 1 tablespoon of heavy cream at a time until you get a spreadable consistency. If you want bonus color, feel free to add a drop or two of natural pink food coloring!
3. Assemble the Cookies:
Once your cookies are completely cool, it’s time to frost them! Using a piping bag fitted with a star tip or a simple spoon, pipe or spread a swirl of frosting on top of each cookie. To make them extra special, finish by garnishing each cookie with a sprinkle of dried edible rose petals.
4. Serve & Store:
Allow the frosting to set for about 30 minutes before you serve these delightful treats. To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days, or keep them in the refrigerator for up to a week. Enjoy these floral and fruity delights with a nice cup of tea!
Happy baking! 🌹🍪
Can I Use Different Berries for the Frosting?
Absolutely! While raspberries provide a unique flavor, you can substitute them with other berries like strawberries, blueberries, or blackberries by blending and straining them the same way. Just adjust the sugar in the frosting as needed to match the sweetness of the berries you choose.
How Do I Make the Cookies More Flavorful?
If you want to enhance the flavor of your cookies, consider adding a pinch of almond extract or a teaspoon of citrus zest (like lemon or orange) to the dough. This will add an extra depth of flavor that complements the raspberry and rose beautifully!
How Can I Store Leftover Frosting?
If you have leftover frosting, store it in an airtight container in the refrigerator for up to a week. Just give it a quick mix to bring it back to a spreadable consistency before using it again. You can also freeze it for longer storage—just make sure to thaw it in the refrigerator before using.
Can I Make the Cookies Gluten-Free?
Yes! To make gluten-free Raspberry Rose Cookies, substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that your baking powder is also gluten-free. The cookies may have a slightly different texture, but they’ll still be delicious!