These Raspberry Rose Cookies are a sweet treat bursting with floral flavor! Made with real raspberries and a hint of rose, they look just as lovely as they taste!
Every bite is like a little hug of sweetness. They are perfect for tea time or to impress guests, but really, I just love sneaking a few for myself! 😉
Whenever I have a batch ready, the house smells amazing! Plus, they are super easy to make, so I can whip them up whenever I need a pick-me-up. Yum!
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for both the cookies and frosting. Using unsalted lets you control the saltiness in the recipe. If you don’t have it, you can use margarine, but keep in mind this might slightly change the flavor.
Granulated Sugar: Regular granulated sugar works perfectly. If you’re looking for a lower-calorie option, try using a sugar substitute like erythritol or coconut sugar, but it may impact the texture.
Freeze-Dried Raspberries: These are key for adding flavor and color. If you can’t find them, you might try fresh raspberries, but they’ll add moisture, so adjust the dry ingredients accordingly. You could also use raspberry extract for a more concentrated flavor.
Rose Water: It adds a beautiful floral note. If you’re not fond of its taste, you can skip it, or replace it with almond extract for a different floral note.
Dried Edible Rose Petals: These are optional but add a gorgeous finishing touch. If you don’t have them, you could use crushed nuts or coconut flakes for decoration instead.
How Do You Ensure Your Cookies Are Soft and Delicious?
To make sure your Raspberry Rose Cookies turn out soft and delightful, focus on the mixing and baking process. Here’s what to do:
- Beat the butter and sugar well until light and fluffy—this creates air and helps keep cookies soft.
- Don’t overmix the dough once you add the dry ingredients. Mix just until combined to avoid tough cookies.
- Chilling the dough is key. It firms up the dough and prevents cookies from spreading too much during baking.
- Keep an eye on baking time! Cookies should be lightly golden at the edges. Remove them just before they look done, as they’ll continue to bake on the rack.
- Let them cool completely before frosting. This prevents the icing from melting and losing that lovely shape!
Following these tips ensures you’ll have a batch of delightful cookies every time! Enjoy making your Raspberry Rose Cookies!
Raspberry Rose Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup freeze-dried raspberries, crushed into powder (or finely chopped)
For the Raspberry Rose Frosting:
- 3/4 cup (170g) unsalted butter, softened
- 2 to 3 cups (240-360g) powdered sugar, sifted
- 2 tablespoons raspberry puree or raspberry jam (strained to remove seeds)
- 1 teaspoon rose water (adjust to taste)
- 1 to 2 tablespoons heavy cream or milk (to loosen frosting)
- A few drops red or pink food coloring (optional, for depth of color)
- Freeze-dried raspberry powder (for sprinkling)
- Dried edible rose petals (for garnish)
How Much Time Will You Need?
This delightful recipe will take about 30 minutes to prepare the cookies, plus an additional 30 minutes to chill the dough. Baking time is around 10-12 minutes, and you’ll also need about 10-15 minutes for making and decorating with the frosting. In total, expect about 1.5 hours, plus cooling time for the cookies before you can frost them. It’s a fun and fragrant project to brighten your day!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until it’s light and fluffy—this should take about 3-4 minutes. Next, add in the egg and vanilla extract, mixing until everything is fully combined. In a separate bowl, whisk together the flour, baking powder, salt, and crushed freeze-dried raspberries. Slowly add the dry ingredients to the butter mixture, mixing on low speed just until everything is combined. Be careful not to overmix!
2. Chill the Dough:
Now it’s time to chill! Cover the dough with plastic wrap and place it in the refrigerator for about 30 minutes to 1 hour. This helps the dough firm up a bit, making it easier to handle.
3. Bake the Cookies:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cleanup. Using a cookie scoop or a tablespoon, scoop out the dough and place it on the prepared baking sheets, keeping about 2 inches between each scoop. Bake the cookies for 10-12 minutes or until the edges are lightly golden. Once done, remove them from the oven and let them cool completely on wire racks before frosting.
4. Make the Raspberry Rose Frosting:
For the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, about 1/2 cup at a time, mixing well after each addition. Once combined, add in the raspberry puree or jam, the rose water, and mix until smooth. If you’d like a deeper color, add a few drops of red or pink food coloring. Finally, add heavy cream or milk one tablespoon at a time until you reach your desired consistency for spreading or piping.
5. Assemble the Cookies:
Once your cookies have cooled completely, it’s time to frost them! Use a spatula or a piping bag to generously frost each cookie with the raspberry rose frosting. For a finishing touch, lightly sprinkle the tops with freeze-dried raspberry powder and garnish with dried edible rose petals, if desired.
6. Serve and Enjoy:
Now, enjoy these delicate and beautifully floral Raspberry Rose Cookies with a nice cup of tea or serve them as a delightful dessert at your next gathering. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for even longer freshness.
Enjoy your beautifully pink and fragrant Raspberry Rose Cookies! They’re sure to impress!
Can I Use Fresh Raspberries Instead of Freeze-Dried?
While freeze-dried raspberries are recommended for their concentrated flavor and texture, you can use fresh raspberries if needed. Just remember that they contain moisture, so you may want to reduce some of the liquid ingredients slightly to maintain the cookie’s texture.
How Do I Store These Cookies?
Store your Raspberry Rose Cookies in an airtight container at room temperature for up to 3 days. For longer storage, consider refrigerating them, where they’ll last up to a week. Just be sure to let them come to room temperature before serving frosted cookies for the best taste!
Can I Freeze These Cookies?
Yes! You can freeze the cookies before frosting them. Just place them in a single layer on a baking sheet to freeze, then transfer them to an airtight container or freezer bag for up to 3 months. When ready to enjoy, simply thaw them at room temperature, then frost when fully defrosted.
What Can I Substitute for Rose Water?
If you’re not a fan of rose water or don’t have it on hand, you can substitute it with almond extract for a different floral note. Just start with half the amount and adjust to your taste, as extracts can vary in strength!
