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!
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?