Raspberry Rose Cookies are a sweet treat with a lovely hint of floral flavor. They’re soft and chewy, bursting with fruity raspberry goodness—perfect with a cup of tea!
These cookies make any day feel special. I love to pack them for a picnic or enjoy them fresh from the oven. Trust me, it’s hard to eat just one! 😋
Key Ingredients & Substitutions
Unsalted Butter: This is key for flavor and texture. If you’re out, you can use margarine, but I prefer the rich taste of butter. You can use half the amount of coconut oil for a dairy-free option!
Granulated Sugar: Provides sweetness and helps with texture. If you want a healthier option, use coconut sugar or a granulated sweetener like erythritol, keeping in mind this may alter the final taste slightly.
Rose Water: Gives a floral touch. If you’re sensitive to its flavor, you can reduce the amount or substitute with almond extract. It will be different, but still tasty!
Fresh Raspberries: Essential for the pure flavor in the frosting. If they’re not in season, you can use frozen raspberries or raspberry preserves for ease. Just strain them for the puree.
All-Purpose Flour: Forms the base of the cookie. If gluten-free, consider a 1:1 gluten-free flour blend, which works well in most baking!
How to Achieve Soft and Chewy Cookies?
Getting that perfect texture is all about mixing and baking techniques. Here are some tips:
- Make sure your butter is softened, not melted. This helps create a light and fluffy mixture.
- Don’t overmix the dough once you add the flour! Mix just until combined to keep the cookies soft.
- Flatten the cookie balls slightly before baking to ensure even cooking. This will help them spread out nicely.
- Let them cool on a wire rack as they continue to firm up but will remain chewy.
What’s the Best Way to Pipe the Frosting Smoothly?
Piping frosting can feel tricky, but here’s how to do it right:
- Use a piping bag with a star tip for a beautiful swirl. If you don’t have a piping bag, a ziplock with the corner trimmed works in a pinch!
- Make sure your frosting is at room temperature and not too stiff. Add heavy cream gradually to get the desired consistency.
- Practice piping on a piece of parchment before decorating your cookies, if you’re new to it! It will help you get a feel for the pressure needed.
These tips and ingredient insights will help you create delicious Raspberry Rose Cookies. Have fun baking!
Raspberry Rose Cookies
Ingredients You’ll Need:
For The Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For The Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons fresh raspberries (for puree)
- 2 teaspoons rose water (adjust to taste)
- 1-2 tablespoons heavy cream or milk
- Pink food coloring (optional)
For Garnish:
- Fresh raspberries
- Edible dried rose petals or rose zest (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and another 10-12 minutes for baking. After that, allow the cookies to cool completely before frosting, which could take an additional 20 minutes. So, plan for about 1 hour to get these delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Make the Cookies:
First, preheat your oven to 350°F (175°C). In a large bowl, use a mixer to cream together the softened butter and granulated sugar until it’s nice and fluffy—this should take about 2-3 minutes. Next, add in the egg and vanilla and mix until everything is well combined.
2. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until everything comes together to form a dough. Be careful not to overmix! It’s okay if there are a few small flour spots remaining.
3. Portion and Bake:
Roll the dough into balls that are about 1 to 1.5 inches in size. Place them on a lined baking sheet, leaving about 2 inches of space between each cookie. Use your palm or the bottom of a glass to slightly flatten them out. Bake these in your preheated oven for about 10-12 minutes, or until the edges are just a light golden brown. Once baked, allow the cookies to cool completely on a wire rack.
4. Prepare Raspberry Puree:
While the cookies are cooling, you can prepare your raspberry puree. Place your fresh raspberries in a fine mesh sieve or a cheesecloth and press down to release the juice. Make sure to strain out the seeds, so you have a smooth puree for your frosting.
5. Make the Frosting:
In a clean mixing bowl, beat the softened butter until it’s creamy. Gradually add the powdered sugar, mixing well after each addition until everything is nicely blended. Next, mix in the raspberry puree and rose water. If you’d like, add a few drops of pink food coloring to give it a lovely hue. Add heavy cream a tablespoon at a time to get your desired frosting consistency, and mix until the frosting is light and fluffy.
6. Decorate Cookies:
Now it’s time to decorate! Use a piping bag fitted with a star tip to pipe the frosting onto your chilled cookies in beautiful swirls. To finish, add fresh raspberries on top of each cookie and, if you like, sprinkle some edible dried rose petals or rose zest for an extra pop of color and flavor.
7. Chill and Serve:
If needed, chill the decorated cookies briefly in the fridge to set the frosting before serving. Then, enjoy your Raspberry Rose Cookies—perfect with a cup of tea or for any special occasion!
Enjoy your delightful Raspberry Rose Cookies, bursting with fruity and floral flavors and a beautiful pink swirl!
Can I Use Frozen Raspberries for the Frosting?
Yes, you can! Just make sure to thaw the frozen raspberries completely before puréeing them to remove excess moisture. Strain them to remove any seeds as you would with fresh raspberries.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If the frosting is too soft, consider refrigerating them to keep the frosting stable, but let them come back to room temperature before serving for the best texture.
Can I Make the Dough in Advance?
Absolutely! You can make the cookie dough ahead of time and refrigerate it for up to 3 days. When you’re ready to bake, simply let the dough sit at room temperature for about 10-15 minutes before rolling into balls and baking.
What If I Don’t Have Rose Water?
If you don’t have rose water on hand, you can substitute it with almond extract for a different yet delicious flavor profile in the frosting. Just keep in mind that it will change the overall taste a bit!
