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!
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