Rose Cookies (Rose Shortbread Recipe)

Last Updated on April 3, 2025 by becky

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.

Why Make These Rose Cookies?

Made with flour, butter, and sugar, a good shortbread cookie provides a neutral base for any number of add-ins, from chocolate chunks to Earl Grey tea to rainbow sprinkles.

In this recipe, I’ve paired my 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 introduce springy, subtly floral notes. To finish, I’ve rolled the dough in Demerara sugar to create a sweet, crunchy coating.

I’ve designed these cookies to be “slice and bake” style, no cookie cutters required! After making the dough, just roll it into a log shape, chill until firm, then slice and bake. And since this is a slice-and-bake cookie recipe, it’s 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 bake.

Rose Shortbread Recipe Ingredients

To make these rose shortbread cookies, you’ll need the following ingredients:

• All Purpose Flour – Paired with butter, all purpose flour (or plain flour) forms the shortbread base.
• 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 sugar—measure by weight, not volume.
• 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.
• Dried Rose Petals – Select dried petals marked as “edible” or “culinary grade.” For more on cooking with real flowers, see my notes below.
• Demerara Sugar – Demerara sugar (or Turbinado sugar, or Sugar in the Raw) gives these slice and bake cookies their crunchy exterior.

Slicing and Baking Rose Cookies

Slice-and-bake cookies are great for their convenience and consistency. Here are some tips to make the process smoother:

• 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.

Making a Recipe with Rose Petals

When choosing the dried rose petals for these cookies, select a product clearly marked as food-safe or culinary grade.

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.

Make-Ahead and Storage Suggestions

Rose cookies taste best on the day they’re made, but leftovers will keep well for up to five days. (They’ll soften and lose some of their crispy/crumbly texture on day two, but will still taste good.) Layer leftover rose cookies between sheets of parchment or wax paper, and store at room temperature.

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!

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