Rose Cookie Tutorial

filed under: Sugar Cookies on May 23, 2011

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
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

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!

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Course: Dessert
Cuisine: American
Keyword: sugar cookies
Servings: 8 servings
Author: Amanda Rettke
Ingredients
  • 1 -½ cup Butter I Use Unsalted
  • 2 c Sugar
  • 2 whole Eggs
  • 2 whole Eggs Yolks
  • 4 tsp. Vanilla Extract
  • 2 tsp. Almond Extract
  • 4 c All-purpose Flour
  • 1 tsp. Salt
  • 1 tsp. Baking Powder
Instructions
  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.

Here is a link to the buttercream recipe I used to pipe on the cookies:

Perfect Crusting Buttercream

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!

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Comments

  • 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.

  • Fillyfish says:

    The issue I mentioned above is fixed now. Thanks!

  • 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

  • sarah says:

    You are so good that your cookies lasted till day 4, Lol. I will give the recipe a try.

  • 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!

  • Penny says:

    How much baking soda did you use with this recipe?

  • Stacey says:

    I just love these cookies! What size cookie cutter do you use?

  • 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? 😀

  • Lina says:

    Hi!
    A question : for the icing, we don’t need an electric mixer ?

  • Anna Lungu 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?

  • Anna Lungu says:

    One more question pls:) is it possible to use glucose syrup instead of corn? Thank you:)

  • Katie Johnson says:

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

  • Caryn says:

    What is the recipe for the rose frosting? It isn’t the confectioners sugar, right?

  • Megan P says:

    Do you think this icing would be stiff enough to package in a favor bag? Thanks!

  • 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!

  • Toni says:

    How much baking soda did you use with this recipe?

  • felicia smith says:

    Could you give me the icing recipe for these cookies. Its y first time doing decorative cookies other just glazing them.

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