Rose Water Rose Sugar Cookies

As a chocoholic, I had a non chocolate cookie idea that I fell in love with. You see, I had this picture rose water filled rose shaped cookies etched in my brain so deeply that I felt I had no choice but to make them so I could eat them and see if they were all that I'd hope they would be. Friends, they are more! And, they are oh-so-perfect for so many occasions! Think Valentine's Day, Mother's Day, Baby Shower, Bridal Shower—you name it! They're feminine and floral in both appearance and rose water filled flavor. You will love!


PREP TIME: 30 minutes

BAKE TIME: 8 minutes

COOL TIME: 10 minutes


TOTAL TIME: 2 hour, 48 minutes


10-12 Cookies



All Purpose Flour (1.5 Cups)

Baking Powder (1/3 Tsp)

Salt (1/8 Tsp)

Unsalted Butter (1 Stick, Softened And Cut Into Cubes)

White Sugar (1/2 Cup)

Egg (1)

Whole Milk (1/2 Tbsp)

Rose Water (1/2 Tbsp)


Confectioner's Sugar (2 1/2 Cups, Plus Extra For Your Work Surface)

Whole Milk (4 Tbsp)

Rose Water (1 Tsp)

Corn Syrup (2 Tbsp)

Food Coloring (Red, Blue, Green And Yellow)


Stand Mixer With Paddle Attachment

Medium Mixing Bowl

Rubber Spatula

Small Bowls (3)

Butter Knives (3)

Baking Sheet

Silpat (Or Parchment Paper)


Plastic Wrap

Rose Shaped Cookie Cutter (Or Stencil)

1. TO MAKE YOUR ROSE WATER SUGAR COOKIES. sift your flour, baking powder, and salt into your medium mixing bowl.

On a low speed, cream together your butter and sugar in your stand mixer.

Add your egg, milk, and rosewater.

Little by little, incorporate your flour mixture into your butter mixture in your stand mixer until you have an even dough.

Using your hands, roll your dough into one large ball.

Cut the ball in half and roll each of those halves into balls.

Wrap each of them in individual pieces of plastic wrap.

Refrigerate for 2 hours.


2. TO MAKE YOUR GLAZES. sift your confectioners sugar into your mixing bowl. 

Using your rubber spatula, fold in your milk, rose water and corn syrup until you have your glaze.

Divide your glaze into your three small bowls. You'll want about half of your glaze in one bowl and then the rest split into the two others.

In your bowl with the most glaze in it, mix in a single drop of your red food coloring.

In one of your other bowls, we're going to create the green of your leaves which can be a bit subjective. I wanted mine to be a deep green so I mixed about 5 drops of green, 2 drops of blue, 1 drop of red and one drop of yellow. If this is intimidating for you, keep it simple and stick with a few drops of just the green.

Leave the last bowl of glaze as is.


3. TO BAKE YOUR COOKIES. preheat your oven to 375°.

Dust your work surface and rolling pin with confectioners sugar.

Unwrap one of your balls of cookie dough and place it on your confectioners sugar dusted work surface.

Roll out your dough until it's even all around and 1/8 of an inch thick.

Use your rose shaped cookie cutter or a stencil to cut out your cookies.

Line your baking sheet with your silpat and place your cookies on it.

Bake for 8 minutes.

Using your metal spatula, transfer your cookies to your cooling rack.

Let them cool fully before glazing them.


4. TO DECORATE YOUR COOKIES. for all of you lovely people who get intimidated by a recipe that uses piping bags and tips, I went ahead and iced these cookies with nothing but butter knives!

Start by coating the flower part of your cookies (not the leaves) with your white glaze.

Using a different butter knife, spread little bits of your pink glaze in thick lines that mimic the shape of rose petals over your white.

Once all of your cookies have their pink lines, mix 3 more drops of your red food coloring into your pink glaze to make it a richer pinkish red color.

Use your new redder color to make thinner lines over parts of your light pink lines. This will help give that feel that those pink to white gradient roses have.

Use your last butter knife to spread your green glaze where your leaves should be.

Place your cookies back on the cooling rack to dry.