Rose Cookies (Rose Shortbread Recipe)
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Slice and bake rose cookies made with rosewater and dried rose petals. This rose shortbread recipe works nicely for bridal showers, tea parties, or Mother’s Day celebrations, and is a great make-ahead cookie, too. Prepare the logs of dough up to 48 hours ahead of time and refrigerate until you’re ready to slice and bake.
Why Make These Rose Shortbread Cookies?
In this recipe, I’ve paired a shortbread base with roses for a springtime treat. Unsalted butter provides the shortbread’s signature texture, while culinary grade rosewater and a handful of dried petals for distinctively floral notes. Before chilling, I’ve rolled the log of dough in Demerara sugar for a sweet, crunchy finishing touch. I’ve designed these cookies to be “slice and bake” style, no cookie cutters required—just roll, shape, chill, slice and bake!
Rose Shortbread Recipe Ingredients
- All Purpose Flour – Paired with butter, all purpose flour (or plain flour) forms the shortbread base. In the US, I generally test my recipes with Pillsbury or Gold Medal; in the UK I like McDougalls plain flour because the protein count is similar to that of most American all purpose flour brands.
- Butter – Opt for a good-quality, unsalted butter. If you use salted butter, omit the salt from this recipe.
- Granulated Sugar – I’ve tested this recipe with granulated sugar, as it’s more easily accessible for US readers. However, you can also make these cookies with caster or golden caster sugar, measured by weight.
- Kosher Salt – Diamond Crystal is my go-to. If you do not have kosher salt, you can replace it with fine sea salt.
- Rosewater – Rosewater enhances the rose flavor. I prefer the Nielsen-Massey brand, but any good-quality, culinary-grade rosewater will work. Make sure you’re using a culinary product, not one intended for skincare.
- Dried Rose Petals – When choosing the dried rose petals for these cookies, select a product clearly marked as food-safe or culinary grade. (Dried flower petals usually come in big bags—save the extra petals to make a batch of my raspberry rose Rice Krispie treats!) Do not use the petals from a bouquet of store-bought roses; it’s impossible to know whether these have been treated with pesticides or chemicals, rendering them inedible. Instead, save the flowers to make my rose simmer pot potpourri, and use culinary grade petals for this recipe instead.
- Demerara Sugar – Demerara sugar (or another coarse, crunchy sugar, such as sanding sugar, Turbinado sugar, or Sugar in the Raw) gives the slice-and-bake cookies their crunchy exterior.
Tips for Slicing and Baking
- Form an even log. Roll the dough into a uniform log, trying to maintain the same thickness throughout. (My log measured about 8 inches long, and 1 1/2 inches in diameter.) After shaping, gently roll the log across the countertop to smooth the edges, then roll in the Demerara sugar.
- Take time to chill. Refrigerate the log until very firm to the touch. (Too soft and the dough will squish when you slice it, destroying the uniform round shape.) After slicing, freeze for 10 minutes before baking—this will help the cookies to retain their round shape as they bake.
- Use a sharp knife: A sharp knife will allow you to slice cleanly through the shortbread, while a dull one will produce a ragged edge, causing your cookies to look jagged and uneven. Don’t use a bread knife.
- Mend the cracks: You’ll notice that the shortbread dough feels fairly dry and crumbly. This is totally normal! If you experience some crumbling when slicing, simply use your fingertips to gently “mend” the dough before baking.
- Use visual cues. Shortbread-style cookies don’t spread like bakery-style cookies, and they won’t be overly brown. Look for lightly golden edges as an indicator of doneness.
Rose Cookies
- Total Time0 hours
- YieldAbout 22 2-inch cookies 1x
Slice and bake rose shortbread cookies made with rosewater and dried rose petals.
Ingredients
120 grams unsalted butter, softened (4 1/4 ounces; 8 1/2 tablespoons)
50 grams granulated sugar (1/4 cup)
1 teaspoon rosewater
192 grams all purpose flour (1 1/2 cups)
1 gram culinary dried rose petals (2 tablespoons)
1/8 teaspoon kosher salt
Demerara sugar, for rolling
Instructions
In a large mixing bowl or the bowl of a stand mixer, mix butter and sugar on high speed until smooth and creamy. Mix in the rosewater.
In a separate bowl, stir together flour, rose petals, and salt.
Add dry ingredients to the butter and mix on low speed until mixture resembles coarse breadcrumbs.
Use your hands to bring the mixture together, kneading gently until a loose dough forms.
Shape into a log, approximately 8 inches long and about 1 1/2 inches in diameter.
Roll in Demerara sugar.*
Wrap log in clingfilm/plastic wrap and refrigerate until firm, at least 30 minutes.
Meanwhile, preheat oven to 355° F (180° C). Line a half sheet rimmed baking tray with parchment or a silicone mat.
Unwrap log. With a sharp chef’s knife, slice into slices, each about 1/4-inch thick.
Arrange on prepared tray.
Freeze cookies on tray for 10 minutes.**
Bake in preheated oven until shortbread is lightly golden around the edges, about 13-15 minutes. (If using two trays, bake one at a time.)
Remove from oven and transfer to a wire rack to cool.
Store shortbread cookies in an airtight container at room temperature for up to 5 days. The cookies will soften and lose some of their crispy/crumbly texture by day two, but will still taste good.
Notes
*If you have trouble getting the sugar to stick to the dough, lightly spritz or brush the log with water, then roll.
**You can layer the slices between squares of parchment and freeze in stacks, if your tray does not fit in the freezer.
- Prep Time: 20 minutes
- Chilling Time: 30 minutes (fridge) + 10 minutes (freezer)
- Cook Time: 13-15 minutes
- Category: Biscuits and Cookies
- Method: Oven
Make-Ahead and Storage Suggestions
To freeze: Layer shortbread cookies between sheets of parchment or wax paper. Freeze in an airtight container for up to three months.
To make ahead: You can prepare the shortbread dough up to 48 hours in advance. Form a log, wrap in clingfilm/plastic wrap, and store in the refrigerator until ready to slice and bake.
Other Shortbread Cookie Recipes You Might Enjoy
Earl Grey Cookies
Chocolate Orange Shortbread Cookies
Shortbread Cookies with Edible Flowers
Funfetti Slice and Bake Shortbread
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hasthag #bastecutfold on Instagram. I always love to see what you’re making!
