These Raspberry Rose Cookies are a lovely treat! They’re soft and chewy, with a sweet raspberry flavor and a hint of floral rose notes. Perfect for a special occasion or just because!
Whenever I make these, they disappear quickly! I love how bright and pretty they look on a plate. Plus, the delightful scent fills the kitchen—it’s like a mini celebration!
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of the cookies. If you need to go gluten-free, you can use a 1:1 gluten-free baking blend.
Unsalted Butter: I always choose unsalted so I can control the salt in the recipe. If you’re dairy-free, try using coconut oil or a plant-based butter, which works beautifully!
Raspberry Puree: Fresh raspberries are lovely, but frozen ones work just as well. If berries are out of season, you can also use store-bought raspberry preserves for the frosting.
Rose Water: A little goes a long way! If you don’t have rose water, you can substitute with a small amount of almond extract for a different flavor profile.
How Do I Achieve Perfectly Soft Cookies?
Soft cookies come from the right mixing and baking techniques. Here’s how to get that perfect texture:
- **Cream Butter & Sugar Well:** Ensure the butter and sugar are light and fluffy. This helps incorporate air for softness.
- **Don’t Overmix the Dough:** Once the flour is added, mix just until combined. Overmixing can make them tough.
- **Use a Cookie Scoop:** This ensures uniform size and baking. Uniform cookies bake evenly.
- **Check Baking Time:** Bake just until the edges are golden, leaving a soft center. They’ll continue baking as they cool.
Raspberry Rose Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
For the Raspberry Rose Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1/4 cup fresh or frozen raspberries, pureed and strained (to remove seeds)
- 1/2 teaspoon rose water (adjust to taste)
- 1-2 tablespoons heavy cream or milk (if needed for consistency)
- Optional: natural pink food coloring (for a stronger pink color)
Garnish:
- Dried edible rose petals
- Fresh raspberries (optional)
How Much Time Will You Need?
This delicious recipe will take about 30 minutes of prep time and an additional 10-12 minutes of baking time. Allow for cooling after baking and you’ll have these delightful cookies ready in just about an hour!
Step-by-Step Instructions:
1. Prepare the Cookies:
First, preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt. Set this bowl aside for now. In a large mixing bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy, which should take about 3-4 minutes. Next, beat in the egg, vanilla extract, and milk until everything is smoothly combined.
Now, gradually mix the dry ingredients into the wet mixture, using a low speed, just until combined (be careful not to over-mix!). Using a tablespoon, scoop the dough, and place the scoops onto a parchment-lined baking sheet with about 2 inches of space between each. Bake these in your preheated oven for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, and then transfer them to a wire rack to cool completely.
2. Make the Raspberry Rose Frosting:
While waiting for the cookies to cool, let’s whip up the frosting! In a mixing bowl, begin by beating the softened butter until it’s creamy. Gradually add the sifted powdered sugar, mixing well after each addition. Next, stir in the strained raspberry puree and rose water until everything is blended perfectly. If the frosting seems too thick, add a little heavy cream or milk to reach your desired consistency. If you’d like a brighter pink, feel free to add a drop of natural food coloring!
3. Assemble the Cookies:
Once the cookies are completely cooled, it’s time to frost them! Spread or pipe a generous dollop of raspberry rose frosting onto the top of each cookie. For a lovely touch, sprinkle a few dried edible rose petals on top, and if you’re feeling fancy, add a fresh raspberry on each cookie too!
4. Serve and Enjoy:
These Raspberry Rose Cookies are perfect to enjoy with a cup of tea or just as a delightful treat any time of day. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate to maintain freshness longer. Enjoy every beautiful bite!
Can I Use Different Types of Flour for This Recipe?
Yes, you can! If you’re looking for a gluten-free option, a 1:1 gluten-free baking blend works well. For a healthier alternative, you could substitute half of the all-purpose flour with whole wheat flour, though this may alter the texture slightly.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to stay fresh longer, refrigerate them, which will help maintain their flavor and texture for about a week.
Can I Freeze These Cookies?
Absolutely! To freeze, place the cooled cookies in a single layer on a baking sheet to firm up, then transfer them to a freezer-safe container or zip-top bag once frozen. They can last in the freezer for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
What If I Don’t Have Rose Water?
If you’re out of rose water, you can substitute it with a tiny amount of almond extract for a different flavor. Keep in mind that a little goes a long way, so start with a small amount and adjust to taste!
