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!
Help! I’m making these for my sister’s wedding next week. Totally trusting your expertise, no trial run (I have good baking fu). Anyhow, can you tell me the size of the cookies? I want the proportion of swirl and cookie to look the same. I’ll be using the same tip.
OMGosh – I also need to know how many it makes. Pretty please … with a frosting rose on top. 🙂
A pretty good recipe. I am impressed with the beautiful results, congratulations. I put forward on my French blog with a link to this article.
Oooh, did you see this? http://stuff.icanhascheezburger.com/2011/09/30/cute-kawaii-stuff-epicute-rainbow-roses/
I want to make this cookie recipe, but the recipe showing up here is for Caramel Cashew Bars, not the sugar cookies! Where can I find the recipe for the sugar cookies (the adjusted recipe with the baking soda in it)?
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.
The issue I mentioned above is fixed now. Thanks!
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
You are so good that your cookies lasted till day 4, Lol. I will give the recipe a try.
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!