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.
Sugar Cookies
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
- 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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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:
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?