Raspberry Rose Sugar Cookies


These lovely little rose cookies could rival a beautiful bouquet of the real thing any day! Raspberry and rose are flavors that are meant to be together and I love how the careful use of rose actually enhances the berry flavor of raspberries. This delicious duo are brought together in these delicate soft sugar cookies are flavored with vanilla, raspberry, rosewater, then decorated with a pretty frosted mascarpone rose or topped with melted white chocolate and a sprinkle of freeze dried raspberries and edible rose petals. A perfect cookie for any special occasion and makes an amazing edible gift to surprise and delight that special someone or to treat yourself with!

Prep Time: 20 minutes

Baking Time: 10 minutes

Cooling Time: Approximately 30 minutes

Decorating Time: Approximately 30 minutes

Ingredients For Raspberry Rosewater Sugar Cookies:

  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1/4 cup cream cheese
  • 2 tablespoons corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rosewater 
  • 1 large egg
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 chopped freeze dried raspberries
  • 1/2 tablespoon chopped edible rose petals, optional

For Mascarpone Whipped Cream Rose Topping:

  • 1 cup mascarpone cheese
  • 1/2 cup whipping cream
  • 1/3 cup white granulated sugar
  • 1 teaspoon pure vanilla extract
  • Pink gel food coloring
  • Piping bag or can substitute with sandwich bag
  • Rose piping tip (Wilton 2D piping tip)

For White Chocolate Topping:

  • 1 cup white chocolate chips, melted
  • 1/3 cup mix of chopped freeze dried raspberries and edible rose petals

Directions:

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone liner. (If refrigerating the cookie batter to chill first don’t preheat oven just yet.)
  • In the bowl of a stand mixer, cream the butter, sugar, and cream cheese until light and fluffy using the whisk attachment. Mix in the corn syrup, vanilla, rosewater, and egg, scraping the sides and bottom of the bowl so that everything gets mixed in.
  • Switch your mixer attachment to a paddle or dough hook. Mix in flour, baking powder, salt, and baking soda until everything is combined. Stir in crushed raspberries and 1/2 tablespoon of chopped edible rose petals, if using.
  • Rough dough into tablespoon size balls, place on baking sheet and gently press the bottom of a glass on top of each ball to flatten slightly. Repeat with remaining dough. Or to do a rolled cookie that will hold it’s shape more when baking, refrigerate the dough for 1 hour before rolling out 1/4-inch thick on a lightly floured surface, cut out using 2 inch circle cookie cutters and place on lined baking sheet.
  • Place cookies in the preheated oven for 10 minutes. Remove from oven and cool for a couple minutes on the pan, then remove to a wire rack to cool completely before decorating.

For Frosted Mascarpone Roses:

In a standing mixer with whisk attachment or in a bowl with a hand mixer combine mascarpone, sugar, and whipping cream on low slowly increasing speed to high speed once liquid is incorporated and continue beating on high until soft peaks form. Add in vanilla and continue beating on high until peaks are firm. Divide mixture into two containers adding a small dab of pink gel color to one and mixing until desired shade of pink is reached.

Cut corner off piping or sandwich bag and insert piping tip. Fold over top edges of bag and smear a good amount of pink tinted mascarpone frosting vertically along each side of bag from the bottom tip. (This will give you the pretty two color effect to your rose when piping.) Add reserved white mascarpone cream to the middle of the bag, then unfold  the top and twist squeezing mixture toward the piping tip.

Hold piping bag over center of one cookie, squeeze buttercream onto the cookie pushing up and swirl as you continue to apply pressure from the center in a clockwise motion around the center and continue swirling until the cookie is covered to the edges. Repeat with remaining cookies.

For White Chocolate Dipped Cookies:

Melt white chocolate in a pan over lowest heat, stirring constantly, and remove as soon as it is melted. You can also heat in the white chocolate in a microwave safe bowl stirring after 20 second intervals until melted.

Spoon melted white chocolate over the top of the sugar cookies, covering one half or all if desired. Sprinkle with chopped freeze dried raspberries and edible roses and lay on a rack placed over a sheet of wax or parchment paper to dry.


Like this recipe or have a question? Please feel free to leave a comment below!

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