Raspberry Rose Shortbread Cookies Recipe
Delight in these elegant Raspberry Rose Shortbread Cookies, featuring buttery, crumbly shortbread topped with a fragrant raspberry rose glaze. Perfectly balanced between delicate floral notes and fresh berry tartness, these cookies are finished with fresh raspberries and edible rose petals for a sophisticated treat ideal for special occasions or afternoon tea.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Shortbread Cookies:
- 1 cup (226g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Raspberry Rose Glaze:
- 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)
For Decoration:
- Fresh raspberries
- Dried edible rose petals
- Powdered sugar (for dusting)
Instructions
- Make the Shortbread Dough: In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer for 2-3 minutes until light and fluffy. Add the vanilla extract and mix briefly. Sift the all-purpose flour and salt into the bowl, then mix on low speed until the dough just forms a cohesive ball. Though crumbly at first, continued mixing will bring it together. Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll and Bake: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Cut the dough into rounds using a cookie cutter and place them spaced evenly on the prepared baking sheet. Bake for 12-15 minutes until the edges are lightly golden. Remove from the oven and let cool completely on a wire rack before glazing.
- Make the Raspberry Rose Glaze: In a small bowl, whisk together the powdered sugar and raspberry puree until smooth. Stir in the rose water and taste to adjust the floral intensity if desired. If the glaze is too thick, gradually add heavy cream or milk, one tablespoon at a time, until it’s pourable. Optionally, add a drop of pink food coloring for a deeper color.
- Assemble and Decorate: Dip or spoon the raspberry rose glaze over each cooled cookie, allowing any excess to drip off. Garnish each cookie with a fresh raspberry placed in the center and sprinkle dried edible rose petals on top. Lightly dust with powdered sugar for an elegant finish. Allow the glaze to set for at least 30 minutes before serving to ensure a smooth, firm topping.
Notes
- Ensure the butter is softened to room temperature for easy creaming and a tender cookie texture.
- Chilling the dough is essential to prevent spreading while baking and to develop flavor.
- Adjust rose water carefully; it is potent and can overpower the glaze if too much is added.
- The glaze consistency can be modified with heavy cream or milk to suit your preference for coverage thickness.
- Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate to keep the glaze fresh longer.
Keywords: raspberry shortbread cookies, rose glaze cookies, floral cookies, shortbread recipe, raspberry glaze, edible rose petals dessert
