Description
Rose Petal Shortbread is a delicate, fragrant cookie infused with rose water and cardamom, offering a unique floral twist on classic shortbread. This buttery treat is topped with a sweet rose glaze and garnished with edible rose petals, making it perfect for special occasions or elegant tea times.
Ingredients
Scale
Cookie Dough
- 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
Rose Glaze
- 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)
Garnish
- ⅓ cup edible rose petals
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper to prevent sticking and for easy cleanup.
- Prepare Dough: In a large mixing bowl, cream together the softened butter and granulated sugar on low speed initially, then increase to medium speed until light and fluffy. Add the egg, rose water, and vanilla extract, mixing well to combine. In a separate bowl, whisk together the flour, ground cardamom, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and stir just until incorporated. The dough will be somewhat loose but will firm up when pressed together.
- Knead and Roll: Lightly flour a clean surface and transfer the dough onto it. Knead gently until it forms a cohesive ball. Roll out the dough evenly to about ¼ inch thickness. Use cookie cutters to cut desired shapes and place them spaced 1-2 inches apart on the prepared cookie sheets.
- Freeze and Bake: Place the cookie sheets with cut dough shapes into the freezer for 5–10 minutes. This step helps the cookies hold their shape during baking. Bake in the preheated oven for 9-12 minutes or until the edges turn a light golden brown. Allow cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Glaze: Once the cookies are fully cooled, sift or whisk the powdered sugar to remove lumps. In a medium bowl, combine the powdered sugar, rose water, and corn syrup. Whisk until smooth. Add water gradually, about 1 teaspoon at a time, until the glaze is thick yet spreadable and not runny.
- Glaze and Garnish: Spread or drizzle the glaze over the cooled cookies. Immediately sprinkle with edible rose petals for a decorative and aromatic finish. Allow the glaze to harden for a few hours before serving.
Notes
- Use edible rose petals to ensure safety and best flavor; avoid petals treated with pesticides.
- The dough may seem loose initially but will firm after chilling in the freezer before baking.
- If rose water is too strong for your taste, adjust quantity accordingly.
- Glaze consistency can be adjusted with water for spreading or drizzling.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Keywords: rose shortbread, floral cookies, rose petal cookies, cardamom shortbread, flower glaze cookies, delicate dessert
