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!
How much baking soda did you use with this recipe?
I just love these cookies! What size cookie cutter do you use?
How much baking soda did you add to the cookie recipe? And how do I store this cute cookies before eating it at day 4? 😀
Hi!
A question : for the icing, we don’t need an electric mixer ?
Amazing recipe!!! I’ll try it for sure!!! You have an amazing website, i just love how you make the rosrs:)! I just have 1 question, which food color do you use?
One more question pls:) is it possible to use glucose syrup instead of corn? Thank you:)
These cookies look beautiful! The recipe for the frosting sounds amazing too, Thanks for sharing it!
What is the recipe for the rose frosting? It isn’t the confectioners sugar, right?
Do you think this icing would be stiff enough to package in a favor bag? Thanks!
Hi! I was in the process of prepping to make these cookies when I noticed that the recipe for this post is the same as the previous recipe that you linked to. You mentioned that you had made adjustments to your favourite sugar cookie recipe, but it doesn’t look like the correct version was posted. Can you please post the adjusted recipe? Thanks in advance!