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!
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!