Rose Sugar Cookies Recipe

There’s something about the combination of buttery sugar cookies and floral flavors that feels elegant, almost magical. These rose sugar cookies are soft, slightly chewy, and perfectly sweet with a hint of vanilla. The frosting? A luscious buttercream with a touch of lemon, adding just the right balance of brightness. Whether you’re making them for a tea party, a holiday, or just because you need a little sweetness in your life, these cookies are a must-try.

this RECIPE

A little memory from my kitchen

I remember the first time I experimented with floral flavors in baking. It was a cozy afternoon, and I had just discovered rose water in a tiny specialty store. I was intrigued but also a little hesitant—what if my cookies ended up tasting like perfume? But curiosity won, and I decided to give it a go.

The first batch was a disaster. Too much rose, not enough sugar, and an overpowering floral scent that filled my kitchen. My family politely tried them, but the reactions were…mixed. Undeterred, I adjusted the flavors, keeping the classic sugar cookie base while letting just a hint of rose shine through in the frosting. The second batch? A dream. Light, buttery cookies with a smooth, creamy frosting that had just the right amount of floral and citrusy brightness. Ever since, these cookies have been a favorite in my kitchen, and now, I’m sharing them with you!

A little history behind sugar cookies

Sugar cookies have been around for centuries, with origins tracing back to early European baking traditions. In the 1700s, German settlers in Pennsylvania popularized what we now recognize as classic sugar cookies—simple, buttery, and perfect for any occasion. Over time, bakers have experimented with different flavorings, from almond and lemon to spices and floral notes. Adding rose to sugar cookies brings an elegant, slightly vintage twist to a timeless classic.

Let’s talk ingredients: keeping it simple and delicious

All-purpose flour

The base of these cookies, giving them structure while keeping them tender. If you want a slightly softer cookie, you can swap out a small portion (about ¼ cup) for cornstarch or cake flour.

Baking powder

This helps the cookies rise slightly, making them soft instead of dense. Make sure yours is fresh—old baking powder won’t give you the lift you need.

Unsalted butter

Butter is the key to flavor! Using unsalted butter lets you control the salt level. If you only have salted butter, reduce the added salt in the recipe by half.

Sugar

Granulated sugar adds sweetness and helps create a delicate crispness around the edges. You could use a mix of white and brown sugar for a slightly chewier texture, but classic sugar cookies shine with just white sugar.

Eggs

They provide structure and moisture. Room-temperature eggs blend better with the butter and sugar, so if you forgot to take them out early, just place them in warm water for a few minutes.

Vanilla extract

A must-have in sugar cookies! It adds depth to the flavor. If you want to enhance the floral notes, you could swap in rose extract, but use it sparingly—it’s strong!

Powdered sugar

For the frosting, powdered sugar ensures a smooth, creamy texture. Sifting it first helps prevent lumps.

Lemon extract or juice

A little acidity balances the sweetness and floral notes beautifully. If you don’t have lemon extract, fresh lemon juice works just as well.

Kitchen tools that make things easier

Stand or hand mixer

Creaming butter and sugar until fluffy is key to a great sugar cookie. A stand mixer makes this effortless, but a hand mixer works just fine too.

Parchment paper or silicone baking mats

These keep cookies from sticking and help with even baking. If you don’t have either, a light greasing of the baking sheet works, but parchment is worth it.

Cookie scoop

Not essential, but it helps get evenly sized cookies. You can also use a regular tablespoon and roll the dough by hand.

Wire rack

Cooling cookies properly ensures they don’t become soggy underneath. If you don’t have a wire rack, you can place them on a clean cutting board or a plate.

Step-by-step: how to make rose sugar cookies

Mixing the dough

Start by whisking together the flour, baking powder, and salt in a bowl. In a separate mixing bowl, beat the butter and sugar until light and fluffy—about 2-3 minutes. This step is crucial for a soft cookie.

Add in the eggs one at a time, beating well after each addition. Then, mix in the vanilla. Slowly incorporate the dry ingredients, mixing just until everything is combined. Overmixing can lead to tougher cookies, so stop as soon as there are no dry spots.

Chilling the dough

Cover the dough and chill it for about an hour. This helps the flavors meld and prevents the cookies from spreading too much while baking.

Shaping and baking

Preheat your oven to 350°F. Scoop out portions of dough (about a scant quarter cup each), roll into balls, and slightly flatten them on a parchment-lined baking sheet. Leave space between them, as they will spread a little.

Bake for 10-12 minutes until just set. The cookies should be very pale, with barely golden edges. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Making the frosting

Beat the butter until smooth and creamy. Add powdered sugar a little at a time, mixing well. Pour in the vanilla and lemon extract (or juice), then mix until fluffy. If the frosting is too thick, add a bit of milk or cream, a teaspoon at a time, until you reach the desired consistency.

Fun ways to customize these cookies

Make them floral

For a stronger floral touch, add ½ teaspoon of rose extract or a few drops of rose water to the frosting.

Add color

A tiny bit of pink food coloring makes the frosting look extra special—perfect for tea parties or Valentine’s Day.

Gluten-free version

Substituting with a 1:1 gluten-free flour blend works well in this recipe.

Chocolate lovers’ twist

A drizzle of white or dark chocolate over the cookies adds a delicious contrast.

Serving and pairing ideas

These cookies are perfect for afternoon tea, baby showers, or simply as an elegant dessert. Serve them with fresh berries on the side for a refreshing contrast. A dusting of powdered sugar on top adds a pretty finishing touch.

What to drink with rose sugar cookies?

A floral tea like chamomile or lavender pairs beautifully with these cookies. If you prefer coffee, a lightly sweetened latte complements the buttery flavor. For something extra special, try them with sparkling rosé.

Storing and reheating tips

Store cookies in an airtight container at room temperature for up to a week. If stacking them, place parchment paper between layers to prevent sticking. They also freeze well—just freeze unfrosted cookies in a sealed bag for up to 3 months, then frost when ready to serve.

FAQs

Can I make the dough ahead of time?

Yes! The dough can be chilled for up to 48 hours or frozen for up to 3 months. Just let it thaw slightly before rolling.

Do I have to use lemon extract in the frosting?

No, but it balances the sweetness nicely. You can skip it or replace it with almond or rose extract.

How do I prevent my cookies from spreading too much?

Make sure the dough is properly chilled and avoid over-creaming the butter and sugar.

Can I use margarine instead of butter?

Butter gives the best flavor and texture, but in a pinch, you can use margarine. Just know the cookies may spread more.

What’s the best way to decorate these cookies?

A swirl of frosting with a piping bag looks beautiful, but even a simple spread with a knife works great. Add sprinkles or edible flowers for an extra special touch.

These rose sugar cookies are a perfect blend of classic and modern flavors. Whether you’re baking them for a special occasion or just because, I hope they bring a little sweetness to your day!

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