Name: Rose Petal Shortbread Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 42 min
Cuisine: Western
Ingredients: 1 cup granulated sugar; 1 cup butter (2 sticks), softened; 1 egg; 1 teaspoon rose water; ½ teaspoon pure vanilla extract; ¾ teaspoon ground cardamom; 3 cups all-purpose flour; 1 ½ teaspoon baking powder; ½ teaspoon salt; 1 ½ cups powdered sugar; 1 ½ tablespoons rose water; 1 ½ teaspoons light corn syrup; 1 ½ teaspoon water (adjust as needed for consistency); ⅓ cup edible rose petals

Ingredients

1 cup granulated sugar

1 cup butter (2 sticks)

1 egg

1 teaspoon rose water

½ teaspoon pure vanilla extract

¾ teaspoon ground cardamom

3 cups flour

1 ½ teaspoon baking powder

½ teaspoon salt

1 ½ cups powdered sugar

1 ½ tablespoons rose water (for glaze)

1 ½ teaspoons light corn syrup

1 ½ teaspoon water (adjust for glaze consistency)

⅓ cup rose petals (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper.

Step 2: In a large mixing bowl, cream together the butter and granulated sugar on low speed, then increase to medium speed until thoroughly combined and fluffy.

Step 3: Add the egg and vanilla extract to the butter and sugar mixture and mix until blended.

Step 4: In a separate bowl, whisk together the flour, ground cardamom, baking powder, and salt. Gradually mix this dry mixture into the wet ingredients until just combined. The dough may seem loose but will come together when pressed.

Step 5: Lightly dust a clean surface with flour, then turn out the dough and knead it gently until it forms a cohesive ball.

Step 6: Roll out the dough to about ¼ inch thickness. Use cookie cutters to cut your desired shapes and place them on the prepared cookie sheets spaced 1-2 inches apart.

Step 7: Chill the cookie sheets in the freezer for 5–10 minutes. Then bake the cookies for 9-12 minutes, or until the edges start to turn a light golden brown.

Step 8: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 9: To make the glaze, sift or whisk the powdered sugar to remove lumps. Stir in the rose water and corn syrup, then gradually add water until the glaze reaches a thick but spreadable consistency, about 1 teaspoon.

Step 10: Spread or drizzle the glaze over the cooled cookies. Garnish with rose petals if desired. Let the glaze harden for a few hours before serving.

Tips & Variations

For a more intense rose flavor, gently crush the rose petals before sprinkling them on the glaze.

If you prefer less sweetness, reduce the glaze amount or omit it entirely and dust cookies lightly with powdered sugar instead.

Substitute cardamom with ground cinnamon for a warmer spice profile.

Use natural food coloring in the glaze for festive occasions.

FAQs

Can I use dried rose petals instead of fresh ones?

Yes, dried edible rose petals work well as a garnish. They add a subtle floral aroma, but fresh petals offer a brighter flavor and appearance.

Is rose water necessary for the recipe?

Rose water is key to achieving the distinct floral flavor. If unavailable, you can omit it, but the cookies won’t have their signature aroma and taste.