Rose Cookie Tutorial

Share With Your FriendsPin on PinterestShare on YummlyShare on FacebookShare on StumbleUponTweet about this on TwitterShare on Google+

These sweet little Rose Cookies are so fun and easy to do, and I am so excited to finally be sharing the recipe with you!

rose cookie

I used my favorite Sugar Cookie recipe but with some adjustments.

Sugar Cookies


  • 1-½ cup Butter (I Use Unsalted)
  • 2 cups Sugar
  • 2 whole Eggs
  • 2 whole Eggs Yolks
  • 4 teaspoons Vanilla Extract
  • 2 teaspoons Almond Extract
  • 4 cups All-purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder


  1. Preheat oven to 350 degrees.
  2. In a mixer, beat butter and sugar until well combined, about 2 minutes.
  3. Add in 2 eggs and 2 egg yolks and mix until combined.
  4. Add in vanilla and almond extract; mix until combined.
  5. In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are.
  6. I usually just mix ingredients until they are combined, as I have heard that if you over-mix this dough it will get tough.
  7. Put dough in some Saran wrap and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.

rose cookie

I added baking soda to help keep the cookie soft.  When both baking powder and baking soda are in a recipe, the baking powder does most of the leavening while the baking soda mostly adds tenderness. 

Awesome Cookie Icing


  • 1 cup Confectioners Sugar (powder Sugar)
  • 1-3 Tablespoons Milk
  • 1 drop Lemon Juice (fresh Or Processed)
  • 1 Tablespoon Light Corn Syrup


  1. Combine powder sugar, corn syrup, and lemon juice in a bowl.
  2. ******This next step is important!******
  3. If you need a thicker frosting, say for outlining your cookies, add LESS milk.
  4. Just a drop at a time. If you have already outlined your cookies and need a to fill in or ’spill’ your cookies, you can add more milk (as much as you would need) to make your frosting very runny.
  5. If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quantity can remain the same.
  6. If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.
  7. If you want more SHINE, use more corn syrup and less milk. This frosting will stay good for days in the fridge.

rose cookie

I also added a thin layer of my glaze icing to the cookie prior to adding the rose.

rose cookie

I wanted to do things that way for two reasons:

1. The combination of the frosting and cookies is so sweet I needed a little depth of flavor to the cookie.

2. I needed to keep the cookie moist because they need a good 24-48 hours to dry to stack-able stage.

rose cookie

I found these cookies to be even more delicious on day three.

Day four was the best!

rose cookie

Just in case anyone asks, I used a 1M tip to make the frosting roses.

Just start in the center and make a swoop once around.

For even more detailed instructions check out this post.

rose cookie

Then package them up and share them with someone you love!




    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

  1. Fillyfish says

    Just echoing the above comment – the wrong recipe is showing up under these beautiful cookies: Caramel Cashew Bars, not the cookies. The correct recipe seems to come up initially, then the page reloads automatically with the wrong recipe.

  2. Lisa says

    You mentioned that you added Baking soda to the cookie recipe, but it doesn’t say how much to add….could you clarify, please? Thanks

  3. stephanie says

    How much baking soda did you add to the cookie recipe? Is the rose frosting your buttercream frosting? There is no link in this post. Thank you so much in advance…I wish to make these for Easter. My little girl will flip!

  4. Christien says

    How much baking soda did you add to the cookie recipe? And how do I store this cute cookies before eating it at day 4? 😀

  5. says

    Amazing recipe!!! I’ll try it for sure!!! You have an amazing website, i just love how you make the rosrs:)! I just have 1 question, which food color do you use?

  6. Katie Johnson says

    These cookies look beautiful! The recipe for the frosting sounds amazing too, Thanks for sharing it!

  7. Christine says

    Hi! I was in the process of prepping to make these cookies when I noticed that the recipe for this post is the same as the previous recipe that you linked to. You mentioned that you had made adjustments to your favourite sugar cookie recipe, but it doesn’t look like the correct version was posted. Can you please post the adjusted recipe? Thanks in advance!


  1. […] Mint Juleps, Mint Lemonade and Mint Tea Pimento Cheese Canapés Benedictine Spread Canapés Shrimp and Grits Cakes Pickled Shrimp Mini Hot Kentucky Browns Not Quite Derby Pie Tartlets Rose Cookies […]