This rose cookie recipe features rosewater, rose syrup, and dried rose petals for a delicate rose flavor in each cookie bite. Combined with a perfectly crunchy coconut dough and rose water glaze, these rose cookies have a melt-in-a-mouth effect with a rosewater color.
These crispy rosewater cookies make great for Christmas, Valentine’s Day, Mother’s Day, or a lovely addition to afternoon tea time.
In addition, these rose shortbread cookies are delicious and bake in just about 25 mins.
Ingredients to make Rose Cookies
is high in protein, fiber, and fat and relatively low in carbohydrates compared to other flour. While you can replace it with almond flour, I found the combination of all-purpose and coconut flour perfect for making crunchy cookie dough.
It makes the cookies extra soft and puffy, but if you prefer thin cookies, you can omit this ingredient.
Unsalted, softened to room temperature, and cut into cubes.
Made of three ingredients – rose petals, sugar and water the rose cordial makes a great addition to these rose cookies.
Learn easy steps to make this rose cordial using three ingredients you may already have at home. These are fragrant blossoms, water, and sugar.
Dried rose petals
Ingredients for Rose water glaze
This glaze is made with sugar and rose water (can be replaced with rose tea)
Icing sugar is also known as powdered sugar or confectioner’s sugar.
What is Rose Water?
Floral water, plant water, or hydrolat, rose water is made by steam distillation. While you can purchase it online, you can also make it at home for a fraction of the price.
This rosewater baking is used in Middle Eastern cuisine for its lovely floral scent and special enticing taste.
- baking sheet to prevent thin cookies from getting brown too quickly.
- stand mixer fitted with the paddle attachment.
- metallic cookie cutter.
Delicate Rose cookies recipe
First step: Mix ingredients
Using an electric mixer, mix wet ingredients – softened butter and sugar on medium speed for about 3 minutes until light and fluffy on medium speed for about 3 minutes, until fluffy. You can also mix with just a ladle or hand mixer.
Add coconut flour, all-purpose flour, baking powder, rose syrup, and rose petals until combined.
Lastly, add rose syrup and rose petals and whip on high speed until completely incorporated. You should get a smooth thick batter.
Second step: Chill the dough
After mixing the dough, use a flat surface to press it into a thin disk. Next, wrap it tightly in plastic or cling film and place it in the fridge for at least half an hour or five minutes in the freezer to let it cool. This eggless cookie dough can last in the fridge for up to one week.
Third step: Preheat oven
Prepare a baking sheet lined with parchment paper and preheat the oven to 350°F (180°C).
Fourth step: Cut cookies
Roll out the dough on a lightly floured surface until it is 1/4 inch (6 mm) thick. Cut the cookies with any cookie cutter (I used round and heart shapes).
Place cookies into the prepared baking tray, keeping them 1/2 in / 1.2 cm apart, and repeat the same with dough scraps until no dough is left.
Fifth Step: Bake cookies
Bake for 12 minutes or until cookies gets lightly golden brown around the edges.
Let them cool slightly on the cookie sheet before transferring them to a wire rack to cool completely.
Sixth step: Make a glaze for drizzling
Pour icing sugar into a small bowl. Add 1-2 tablespoons of rose water (or rose tea) at a time and mix it well with a hand mixer at low speed.
The glaze should be smooth, like a pancake batter. If it is too thick, add more water. If it is too thin, add more powdered sugar.
Seventh step: Decorate the cookies
Once you reach the right consistency, drizzle the icing over it, making various shapes.
Why You Should Make These Cookies
Unique taste with a scent of roses: These rose cookies make Melt in your mouth with the delicious aroma of roses.
These buttery shortbread cookies have a balanced flavor, crispy texture, and crumbliness.
Decorated with rose glaze and rose petals, and are perfect for valentine’s or mother’s day.
These rose cookies are easy to make and don’t require any specific ingredients or equipment, thus suitable for beginners.
- Cardamom – to add some Indian flavors, add cardamom powder to the dough
- White chocolate – dip cookies in white chocolate and decorate them with dried rose petals. Or add chocolate extract or cocoa powder to a dough.
- Coffee flavor – add coffee extract to dough to get the irresistible coffee flavor to your cookies
- Nuts – grind unsalted nuts, preferably pistachios, in a grinder and incorporate them in a dough.
- seeds – you can also enhance these cookies by adding sesame seeds to the batter
- Citrus: Add the finely grated lemon zest or lemon cordial of one organic lemon to the dough. Alternatively, use orange peel powder instead.
- other herbs: If you don’t have roses at your hand, use lavender or mint extract to add some lavender or mint flavor to your cookies.
How long do rosewater cookies last?
This recipe for rose cookies can last for a month if kept in the fridge in an airtight container.
To extend their shelf life, you can freeze them. But keep them separately; lemon curd in a sterilized jar and baked cookies in a ziplock. They can last for several months in the freezer.
How to store these rose cookies?
Store them in an airtight container. Seal them tightly and keep them refrigerated.
Definitely! I would go for pistachios, which are used the most in Middle Eastern sweets.
To give these cookies a typical Scandinavian shape, make them into rosettes. Sure, you can. And do it before rolling out the dough and placing it into a fridge to cool off. Fill a large star tip or round tip with a batter and pipe this dough into rosettes.