These Raspberry Rose Cookies are a delightful treat with a pretty pink hue! Made with buttery dough, they are filled with sweet raspberry jam and a hint of rose flavor—super tasty!
They’re not just delicious, but also look gorgeous on any plate! I love serving them at tea parties. Just don’t blame me if you eat a whole bunch in one sitting! 😂
Key Ingredients & Substitutions
Unsalted Butter: It’s best to use unsalted butter for control over saltiness. If you’re dairy-free, you could use vegan butter instead—just as creamy!
Raspberry Jam: Seedless raspberry jam is smoother and spreads easier in the cookies. If you don’t have any, any other jam like strawberry or apricot can complement the cookies, too.
Rose Water: This ingredient adds a lovely floral note, but it can be strong! Start with less and taste as you go. If you don’t have rose water, almond extract can be a nice substitute.
Dried Rose Petals: These are optional but add a special touch! If you can’t find them, crush some freeze-dried raspberries for a similar appearance without the floral flavor.
How Do I Get the Perfect Cookie Dough Consistency?
Getting the right dough consistency is key to fluffy cookies. After mixing the butter and sugar until fluffy, ensure your dry ingredients are well combined before adding. Over-mixing can make them tough, so mix just until the dough comes together.
- Make sure your butter is softened, not melting, for that creamy texture.
- Chill your dough for about 30 minutes if it’s too sticky to handle.
What’s the Best Way to Pipe Frosting?
Piping frosting can be tricky, but here’s how to make it easier! Use a piping bag if you have one. It gives you more control and makes decorating fun!
- Choose a large star tip if you want beautiful swirls. Fill the bag halfway.
- Start piping from the center of the cookie and swirl outward for a pretty look.
- If you don’t have a piping bag, a zip-top bag with a small corner cut off works great!
With these tips, you’re all set to make and enjoy your Raspberry Rose Cookies! They are sure to impress family and friends!
Raspberry Rose Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seedless preferred)
For the Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons freeze-dried raspberry powder or crushed freeze-dried raspberries
- 1 tablespoon heavy cream or milk
- 1/2 teaspoon rose water (adjust to taste)
For Garnish:
- Dried rose petals or crushed freeze-dried raspberries
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare, followed by 10-12 minutes of baking time. After baking, you’ll need to allow a bit of extra time for the cookies to cool before frosting—about 30 minutes. So, in total, it’s approximately an hour to whip these up and enjoy!
Step-by-Step Instructions:
1. Prepare the Cookies:
First things first, preheat your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper to prevent sticking. In a large mixing bowl, use an electric mixer to cream together the 1 cup of softened butter and granulated sugar until it’s light and fluffy—this should take around 2-3 minutes.
Next, add the egg and vanilla extract to the mix, beating until everything is well combined. In another bowl, whisk together the all-purpose flour, baking powder, and salt. Now gradually mix the dry ingredients into the buttery mixture, mixing just until combined. We want a nice dough without over-mixing!
2. Shape and Fill Cookies:
Now it’s time to shape the cookies! Roll the dough into 1-inch balls and place them on your prepared baking sheets, giving them about 2 inches of space apart. Using your thumb or the back of a spoon, create an indentation in the center of each dough ball. This is where you’ll fill in the raspberry jam—so make it nice and deep but not all the way through!
Fill each indentation with around 1/2 teaspoon of raspberry jam. This gives a lovely burst of flavor!
3. Bake:
Pop your baking sheets into the oven and bake the cookies for about 10-12 minutes, or until the edges are just lightly golden. Once they’re ready, take them out and let them cool on the baking sheet for about 5 minutes. After that, transfer the cookies to a wire rack to cool completely.
4. Prepare the Frosting:
While your cookies are cooling, let’s make the delightful frosting! In a separate bowl, beat the softened butter until it’s creamy. Gradually add the powdered sugar and the freeze-dried raspberry powder, mixing well to incorporate everything.
Now add in the rose water and heavy cream (or milk) one bit at a time until you achieve a smooth and fluffy frosting that has that lovely rose-raspberry flavor!
5. Decorate:
Once your cookies are fully cooled, it’s the fun part—decorating! You can either pipe or spread the raspberry rose frosting generously on top of each cookie. Finish off by garnishing each one with dried rose petals or some crushed freeze-dried raspberries for a beautiful touch.
6. Serve and Enjoy!
These Raspberry Rose Cookies can be stored in an airtight container at room temperature for several days. Share them with your loved ones, or keep them all for yourself (no judgment here!). The sweet and tart flavors along with the floral note are sure to impress everyone!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter for better creaming with sugar. If you have frozen butter, you can grate or cut it into small pieces and then let it sit out to soften, but avoid using it cold straight from the freezer for this recipe.
Can I Substitute the Raspberry Jam?
Absolutely! If you don’t have raspberry jam, feel free to use any other flavors, such as strawberry, apricot, or even lemon curd. Just make sure it spreads easily for the best results!
How Do I Store the Finished Cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them. Just make sure they are fully cooled and placed in a freezer-safe container; they’ll last for about a month!
Can I Make These Cookies Gluten-Free?
Yes, you can! Just substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking. Make sure it includes a binding agent, or you can add a bit of xanthan gum if needed for texture.
