Rose Petal Cookies Recipes

ROSE PETAL COOKIES

Steps:

• Combine 14 tablespoons of sugar with 12 tablespoons of butter in a large bowl. Beat together with an electric mixer for about 5 minutes until light and fluffy.
• Beat in 2 eggs, ½ a teaspoon of rose water and stir in 1½ tablespoons of rose petals.
• In a separate bowl, mix 2½ cups of flour, 1 teaspoon of baking powder and a pinch of salt.
• Mix the dry ingredients into the rose mixture. Bring dough together. Cover the bowl and chill the dough in the refrigerator for 1 hour at least or overnight.
• Preheat the oven to 400 °F. Line a baking sheet with parchment paper.
• Roll out the cookie dough on a lightly floured surface until it is about ⅓-inch thick. Using a shaped cookie cutter, cut out about 60 cookies. Place the cookies 1 inch apart on the baking sheet.
• Bake the cookies in the oven for 6-8 minutes.
• Remove the cookies from the oven and leave them to cool completely before serving.
• Serve with a mug of your favorite coffee or tea and enjoy.

ROSE PETAL COOKIES

Steps:

• Combine sugar and butter in a large bowl. Beat with an electric mixer until light and fluffy, about 5 minutes. Beat in eggs and rose water. Stir in rose petals.
• Combine flour, baking powder, and salt in a separate bowl. Mix into the dough. Cover and chill dough for at least 1 hour, or overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Line baking sheet with parchment paper.
• Roll out dough on a lightly floured surface to about 1/3-inch thickness. Cut into shapes with a shaped cutter, or simply cut into rectangles or squares. Place cookies 1 inch apart on the prepared baking sheet.
• Bake in the preheated oven until light and crisp, 6 to 8 minutes. Cool completely before serving.

CANDIED ROSE PETAL AND CHOCOLATE COOKIES

Steps:

• 1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper. In a large microwave-safe bowl, melt butter, sugar, and brown sugar together in a microwave for 15 to 30 seconds on low power. Let the butter-sugar mixture cool just a bit then blend in the egg and egg yolk. Add the heavy cream and rose spread. Stir until just combined and set aside. Do not overmix.
• 2. In a medium bowl, sift together the flour, baking soda, and salt and carefully fold into the wet mixture. Gently add the chocolate, mixing it well. Freeze the dough just until cold and firm, about 5 minutes.
• 3. Using a 2-ounce ice cream scoop, drop the dough 3 inches apart onto prepared cookie sheet. Bake for 10 to 12 minutes, or until the edges of the cookies begin to brown. Transfer the cookies to a rack to cool.

ROSE PISTACHIO SHORTBREAD

Steps:

• Combine flour, confectioners' sugar, and salt in a bowl. Add cubed butter and rub everything together until mixture resembles fine bread crumbs. Add egg yolk and combine until a solid ball of dough is formed. Work in pistachios and rose petals.
• Roll dough into a log, approximately 1 inch in diameter and 10 inches long. Wrap in plastic wrap and chill in the fridge for 2 hours, or up to 5 days if making ahead.
• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Remove plastic wrap from dough once it's chilled and solid. Unwrap and slice into 1/4-inch rounds and place on the prepared baking sheet.
• Bake in the preheated oven until shortbread has a light golden color, about 15 minutes. Cool and store in an airtight container.

ROSE PETAL COOKIES

Steps:

• Put the sugar, flour, and butter into the bowl of a food processor. Whiz until the mixture resembles fine bread crumbs, then pulse in the rose petals and lemon zest, and transfer to a large bowl.
• Bring it together with your fingers, then lightly knead until smooth.
• Preheat the oven to 325°F (160ºC), and then line two cookie sheets with parchment paper.
• Take walnut-sized pieces of the cookie dough and roll into balls between your palms. Put the dough balls on the cookie sheets and press down lightly with a fork to flatten them. Bake in a preheated oven for 10 to 12 minutes until lightly golden and set.
• Remove from the oven and let cool for a couple of minutes on the cookie sheets, then transfer to wire racks to cool. These cookies keep for up to a month in an airtight container or sealed plastic bag.