Introduction

These Raspberry Rose Shortbread Cookies combine buttery, delicate shortbread with a fragrant raspberry and rose glaze. They are elegant, flavorful, and perfect for special occasions or an afternoon treat.

Ingredients

1 cup (226g) unsalted butter, softened
½ cup (100g) granulated sugar
2 cups (250g) all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup (120g) powdered sugar
2 tablespoons raspberry puree (made from fresh or frozen raspberries)
½ teaspoon rose water (adjust to taste)
1-2 tablespoons heavy cream or milk (as needed for consistency)
A drop of pink food coloring (optional)
Fresh raspberries (for decoration)
Dried edible rose petals (for decoration)
Powdered sugar (for dusting)

Instructions

Step 1: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer. Mix in the vanilla extract. Sift the flour and salt into the bowl, then mix on low speed until the dough just comes together. The dough may look crumbly initially but will hold together with continued mixing. Shape into a disc, wrap in plastic, and chill for at least 30 minutes.
Step 2: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use a round cookie cutter to cut out cookies and place them on the baking sheet. Bake for 12-15 minutes, or until the edges turn lightly golden. Cool the cookies completely on a wire rack before glazing.
Step 3: Prepare the glaze by whisking powdered sugar and raspberry puree together in a small bowl until smooth. Stir in rose water and taste, adjusting as needed. If the glaze is too thick, add heavy cream or milk a little at a time until it reaches a pourable consistency. Optionally, add a drop of pink food coloring for a richer color.
Step 4: Dip or spoon the glaze over each cooled cookie, letting excess drip off. Place a fresh raspberry in the center of each cookie and sprinkle dried rose petals on top. Lightly dust with powdered sugar. Allow the glaze to set for at least 30 minutes before serving.

Tips & Variations

Use fresh or thawed frozen raspberries for the puree to maximize flavor. For a stronger rose note, increase rose water slightly but add cautiously to avoid overpowering.
If you prefer, substitute rose water with a few drops of rose syrup or omit it entirely for a pure raspberry glaze.
For a vegan version, replace butter with a plant-based alternative and use non-dairy milk for the glaze.
Chilling the dough longer than 30 minutes can make rolling easier and improve cookie texture.

Storage

Store the glazed cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, store unglazed cookies in an airtight container for up to one week and glaze just before serving. To refresh, let the cookies come to room temperature and reapply glaze if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shortbread dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days or frozen for up to 1 month. Thaw in the refrigerator before rolling.

What if I don’t have rose water?

You can omit the rose water or substitute it with a small amount of rose syrup or another floral extract like orange blossom, keeping in mind the flavor will differ slightly.