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!
I used my favorite Sugar Cookie recipe but with some adjustments.
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees.
- In a mixer, beat butter and sugar until well combined, about 2 minutes.
- Add in 2 eggs and 2 egg yolks and mix until combined.
- Add in vanilla and almond extract; mix until combined.
- 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.
- I usually just mix ingredients until they are combined, as I have heard that if you over-mix this dough it will get tough.
- 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.
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.
Ingredients
- 1 cup Confectioners Sugar (powder Sugar)
- 1-3 Tablespoons Milk
- 1 drop Lemon Juice (fresh Or Processed)
- 1 Tablespoon Light Corn Syrup
Instructions
- Combine powder sugar, corn syrup, and lemon juice in a bowl.
- If you need a thicker frosting, say for outlining your cookies, add LESS milk.
- 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.
- 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.
- If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.
- If you want more SHINE, use more corn syrup and less milk. This frosting will stay good for days in the fridge.
I also added a thin layer of my glaze icing to the cookie prior to adding the rose.
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.
I found these cookies to be even more delicious on day three.
Day four was the best!
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.
Then package them up and share them with someone you love!
Thank you! I really want to give these a try.
Amanda, I have never laid my eyes on cookies and cakes more lovely than yours!
Thanks for letting us know what tip size you use. I’m wondering if you’ve ever considered making a quick tutorial video, though. Your directions say “start in the middle and make a swoop once around”. I did that and it looks like someone pooped onto my cookies…LOL! I think there must be a trick to the timing/speed of the swoop. I’m just not getting it
That is a beautiful, simple cookie. Thanks!
So beautiful!!
I need to give this technique a try,you have the best ideas!!
Beautiful!! I can’t wait to try these
I love your tutorials – I need all the help I can get! 
Beautiful!! I can’t wait to try these
I love your tutorials – I need all the help I can get! 
Those cookies are too beautiful to eat!
Thank you, thank you! I want to make these for the dessert table for my parents’ 40th wedding anniversary party in 3 weeks. Do you think you could freeze them for a couple weeks? I will be making my trial batch this weekend to get the rose technique down.
adorable.
Gorgeous!
Bekah wants to make these but I’m sure they won’t be as pretty! 
Quick question about the recipe – in ingredient list you state 3 whole eggs and in the directions you say 2 eggs and 2 egg yolks. Which do you use for these?
These are just gorgeous! I seriously think about them ALL the TIME!
(don’t be scared.)
Pretty pretty as always.
Sooo CUTE!
I love everything about theses cookies!
Love these beautiful little nibblers!
Question: Would the frosting work if I used butter? There’s just something about shortening that creeps me out. Or maybe you could make a case for shortening?
so pretty -
So pretty Amanda. Missed you bunches this weekend…
It is funny how some cookies taste better & better with a few days tacked on.
xo
What a perfect little treat for spring! And as my father used to say: how about a little cookie with your frosting?
You are a woman after my own heart, Amanda!
So,so Pretty! You do awesome work!
Oooh, I recognize these cookies.
Flawless execution, as always! Thank you so much for sharing yourself with all of us.
This will be a good way for me to practice the roses so I can try to tackle the beautiful rose cake for my daughters birthday!
Such beautiful cookies. Love the assortment of colors, your baking, your blog, your photography, need I say more? Simply gorgeous. Thank you ever so much for your generosity.
Muchas gracias por este tutorial.Saludos
Golly gee Amanda, so so gooood! Right now I’m licking one of my mixer legs with homemade cream cheese frosting and would love to top it with one of these rich roses. Thanks for sharing!
Amanda, these are so beautiful. I’m excited to make them for my niece’s birthday.
Amanda, these are so beautiful. I’m excited to make them for my niece’s birthday.
I am making soft cookies without trying – its called nonstop rain and humidity. UGGGG. Lisa
the enchanted oven
I really think these are some of the most beautiful cookies I have ever seen! And the colors…I just dont have the soft touch. I LOVE these so very mch!
Lovely as always and your photography rocks:)
OK, really? Cookies last 4 days in your house?? I can’t even imagine. Your self control amazes me. LOL
I like how perfectly the sugar cookies hold their shape at the edges. One of these days I’m going to have to try to make the rose icing. Piping always makes me nervous, but I think I might be able to handle a cookie!
I like how perfectly the sugar cookies hold their shape at the edges. One of these days I’m going to have to try to make the rose icing. Piping always makes me nervous, but I think I might be able to handle a cookie!
i can’t wait to try these! loved making the rose cake…i bet these will be just as fun! thanks for sharing!
mmm they look lovely. Have you tried a drop or two of rosewater in the icing? So very pretty.
Gorgeous as always! Am a little confused about the glaze though, you just use your frosting recipe as a glaze over the whole top?
I think the icing recipe listed is actually the glaze recipe(I was confused about that too). Search her main site for “the perfect crusting buttercream” to use for the roses on top.
I list the glaze recipe because I use the glaze on the cookie before adding the roses. I thought it was clear in the post… sorry!
Yes, Amanda, you most definitely did clarify that in the post. Perhaps Sheena is trying to find the recipe used for the roses. If I’m not mistaken the “Awesome Cookie Icing” listed on this post does not have enough body to use for piping the roses on top of the cookies.
Right! Exactly. You are totally correct, I use the Perfect Crusting Buttercream.
thank you ..thank you ..thank you …a million times !!!!
So pretty love ur cookies recipe
Hi amanda.
I’m a very new blogger =) and I adore your creations =) and also try them.
I made your white cake recipe and favorite buttercream recipe. Tastes are turned to delicious. But they were really sweet especially buttercream. and you can feel sugar particules in your mouth although i’ve used powdered sugar. i thought the amount of the sugar too much.
if you have a suggestion about it that would be really nice.
Thank alot.
TULIN
perfectly beautiful as always, Amanda….you are one talented cookie!
Mady these last night and they were beautiful!!
Gorgeous gorgeous! I posted a link on Edible Crafts
(and if you get this comment 10 times, apologies, my computer is acting wonky)
I love your blog despite the fact that you are killing my weight loss efforts! ha ha. These cookies are a great eddition to the rose cake! A friend of mine is making my wedding cake using the rose technique you thought us. I have been scrambling to try and find a favor to hand out…a hah these cookies! Perfect. Thank you so much for all your creativity, inspiration and simply for sharing. I hope that little baby is doing well.
Amanda sei fantastica, passare da te è come essere nel Paese delle Meraviglie!
Un abbraccio
I finally have a 1M tip – these and the rose cake are going to turn out SO much better now!
This reminded me of a sugar drop cookie that we used to eat when we were a kid here in Asia. Yours are absolutely gorgeous!
This reminded me of a sugar drop cookie that we used to eat when we were a kid here in Asia. Yours are absolutely gorgeous!
These look delicious and beautiful! Thanks for posting
Beautiful. I love the sweet simplicity of these, Amanda!
I”m def gonna try this …. only occasion coming up is Father’s day though … will somehow hve to masculinze it =P
These are precious!! Cannot wait to make them..thanks for sharing!!
Laurie ~ Whimsy Cookie Co.
Hi Amanda — awesome cookies. When you say you need 3 days to let the icing dry right… do the cookies stay out or in a covered container?
Absolutely adorable!
simple, classic definitely fun to make!
O MY CUPCAKES!!!
Share these with someone you love, not…just kiddin. I share all of my inspiring recipes such as this flowery one. I can smell the roses now…blessings, redraven
Beautiful so beautiful! I honestly don’t think I’ve seen a prettier cookie:) http://allpossiblethings.typepad.com/possible_baker/2011/05/blessing-cake.html
Thanks for sharing!!
They look beautiful AND delicious!! Can’t wait to make some myself! : )
These are so simple and pretty looking. Absolutely love them.
everything’s better with frosting, even more so with colorful, flower-shaped frosting!
I really like the picture of the mixed colors.
Just made these cookies for a bake sale for our Relay for Life team. They were a HIT!! Best Sellers!! Also delicious and easy.
Beautiful! Thank you!
: )
Julie M.
Amanda, how did you get such a brilliant blue frosting? I made these tonight for the first time and my blue is quite muted.
such a gorgeous idea! I would love to try this! thank you so much for sharing x
i love love LOVE everything you make! just a question: how do you make your cookies all the same size? mine always tend to spread out so that the cookies wind up looking fat & distorted.
if you could help me out & give me some tips or tricks, i would really appreciate it. thanks! 
My sweetness! Your Rose Cookies reminded me of a local mass produced tiny winy biscuits called Iced Gems that I haven’t eaten for since I was 6 years old! It’s still been sold in biscuit shops.
I preferred yours anytime! Thank you for sharing the recipe ideas and gorgeous colors (way much, much better than the Iced Gems biscuits available in my country!)
Same question as Karen,
Do the cookies stay in or out of the fridge when you are letting the icing dry. Seems they’d soften in the fridge. Please let me know.
thanks!
I am definitely going to give these a go!! Thank you!!
Michelle
http://www.kissedbysweets.com
i’ve gotten a lot of mileage off of the rose technique. why didn’t i think of using it for a cookie. love you, baker gal!
These are beautiful! However, I tried to make the dough twice but both times it was very sticky and I could not roll it out no matter how long I left it in the refrigerator. trying to cut out shapes was impossible – I ended up just rolling them into balls by hand and flatting slightly. I did everything to your specifications – where could I have gone wrong?
Help! I’m making these for my sister’s wedding next week. Totally trusting your expertise, no trial run (I have good baking fu). Anyhow, can you tell me the size of the cookies? I want the proportion of swirl and cookie to look the same. I’ll be using the same tip.
OMGosh – I also need to know how many it makes. Pretty please … with a frosting rose on top.
A pretty good recipe. I am impressed with the beautiful results, congratulations. I put forward on my French blog with a link to this article.
Oooh, did you see this? http://stuff.icanhascheezburger.com/2011/09/30/cute-kawaii-stuff-epicute-rainbow-roses/
I want to make this cookie recipe, but the recipe showing up here is for Caramel Cashew Bars, not the sugar cookies! Where can I find the recipe for the sugar cookies (the adjusted recipe with the baking soda in it)?
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.
The issue I mentioned above is fixed now. Thanks!
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
You are so good that your cookies lasted till day 4, Lol. I will give the recipe a try.
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!
How much baking soda did you use with this recipe?