Rose Cookies are a melt in your mouth shortbread cookie that is dunked in a sweet and floral, rose water glaze and topped with a fancy edible rose petal. This might be the most simple and most elegant cookie that has ever existed. Perfect for occasions like bridal showers and tea parties, these easy cookies also make a stunning gift or favor!
I’ve seen rose water in my local gourmet grocery store and never really knew what to use it for. I imagined that anything flavored with flowers would probably taste like, well…potpourri.
I eventually picked up a bottle and figured it would be a good way to challenge myself to come up with a great recipe to showcase this unusual ingredient.
And that’s how my version of Rose Cookies was born.
I found these edible rose petals to top them with. The result? A lovely little cookie that tastes like a rose! The flavor is not overly floral and does not taste like potpourri, I promise. (I was really scared of happening!). The key is to be SUPER careful when adding the rose water. Otherwise, you’ll be eating perfume.
I love how delicately minimalist they are. They kind of look tropical/islandy too!
They’re just gorgeous. Fancy doesn’t need to be complicated!
For the Shortbread Cookies
- ½ c granulated sugar
- 2 ½ c all purpose flour
- 1 c unsalted butter cold, cut into large pieces
- 1 pinch salt
- 1 tbsp cold water
For the Rose Water Glaze
- 2 c powdered sugar
- 3-6 tbsp water
- ⅛-¼ tsp rose water (start out with a 1/8 of a tsp first and taste; I found 1/4 tsp gave more of a bold floral flavor, but was still not overpowering. You may want to do less depending on your preference).
- dried, edible rose petals to decorate (optional)
- Preheat the oven to 325°F and line the cookie tray with parchment.
- In a food processor, add the sugar, flour & salt. Pulse a couple of times to mix.
- Add the cold butter to the food processor and pulse until incorporated. The mixture should be dry.
- With the processor on, add the tablespoon of water and continue mixing until the dough starts to come together. Once it's mostly balled up, stop mixing and turn on a floured surface.
- Roll out dough to 1/4 inch thickness and cut into desired shapes.
- Bake for about 15-18min or until slightly golden brown.
- Allow to cool on tray.
- In a large bowl, add the powdered sugar. In a smaller cup or bowl combine ⅛ tsp of rose extract and 3 tbsp of water. Stir. Then, add to the powdered sugar. Mix until fully combined. You can start off with using 3 tbsp of water and gradually add more water as needed. You're looking for a slightly thicker glaze consistency; a thin coating but still mostly opaque (dip the tip of your finger in as a test!). At this point, I would also suggest tasting the icing to see if you want to add another splash of rose extract or not. Dip each cookie and allow the excess to drip off, then place on a wire rack.
- While the glaze is still tacky, add a petal and allow the glaze to set (at least 2 hours).