There’s something magical about the aroma of rose water, don’t you think? It’s delicate, floral, and somehow just a little bit romantic. Pair that with the buttery richness of shortbread, and you’ve got a cookie that feels both luxurious and comforting at the same time. Add a drizzle of dark chocolate and a sprinkle of freeze-dried raspberries and edible rose petals, and suddenly you’re holding a dessert that’s as beautiful as it is delicious.
These rose water shortbread cookies are perfect for so many occasions. Whether you’re planning a Valentine’s Day surprise, hosting an elegant afternoon tea, or simply craving a unique homemade treat, this recipe is sure to impress. And here’s the best part—they look fancy, but they’re surprisingly easy to make!
I first stumbled upon the idea of rose water shortbread at a little tea shop while traveling. I remember biting into one of these cookies and being completely captivated by the subtle floral flavor. After some experimenting in my own kitchen, I came up with this version. It’s now a staple in my recipe collection, and I can’t wait to share it with you. Let’s dive into the details so you can bring this elegant treat to life in your own home.
Why You’ll Love This Rose water shortbread Recipe
This recipe ticks all the boxes for a must-try dessert. First and foremost, it’s simple to make, even for beginners. The dough comes together with just a handful of ingredients, most of which you probably already have in your pantry. All you need to do is mix, roll, cut, and bake. Plus, the toppings are totally customizable, so you can really make these cookies your own.
The flavor profile is what truly sets these cookies apart. The rose water adds a subtle floral note that complements the buttery shortbread beautifully without overpowering it. And let’s not forget the chocolate—dark, rich, and smooth, it’s the perfect finishing touch. The freeze-dried raspberry sugar and edible rose petals not only enhance the taste but also make the cookies look like something straight out of a gourmet bakery.
These cookies are also incredibly versatile. You can serve them as a dessert, pack them into gift boxes, or simply enjoy them with your morning coffee or evening tea. Trust me, they’ll become a new favorite in your recipe repertoire.
Preparation Time and Servings of the Rose water shortbread
Total Time: 1 hour 30 minutes (including chilling time)
Servings: Approximately 4 dozen cookies
Nutrition per cookie: 120 calories, 2g protein, 10g carbs, 8g fat
Ingredients
Core Ingredients:
- 1 cup (225g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon food-grade rose water
- 2¼ cups (280g) all-purpose flour
- ¼ teaspoon fine sea salt
Toppings:
- 6 ounces dark chocolate, melted
- 2 tablespoons freeze-dried raspberries, finely crushed with 1 tablespoon sugar
- Edible rose petals (optional but recommended)
Ingredient Notes:
- Rose Water: Be sure to use food-grade rose water to avoid any chemical aftertaste. A little goes a long way, so don’t overdo it.
- Butter: Unsalted butter works best so you can control the saltiness of the cookies.
- Dark Chocolate: Choose a high-quality dark chocolate with at least 60% cocoa for the best flavor.
Step-by-Step Instructions to make the Rose water shortbread
Step 1: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together using a stand mixer or hand mixer. Mix on medium speed until the mixture is light and fluffy, about 2-3 minutes. This step is crucial for creating that signature shortbread texture, so don’t rush it.
Step 2: Add Flavorings
Once the butter and sugar are well combined, add the vanilla extract and rose water. Mix until incorporated. Take a moment to inhale the lovely aroma of the rose water—it’s a little preview of the magic to come.
Step 3: Incorporate Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and fine sea salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed. The dough will start out crumbly but will come together as you mix. Once it forms a cohesive ball, you’re ready to move on.
Step 4: Chill the Dough
Form the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough helps it firm up, making it easier to roll out and cut into shapes.
Step 5: Roll Out and Cut Shapes
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to a thickness of about ¼ inch. Using a 2-inch round fluted cookie cutter (or any shape you prefer), cut out cookies and place them on the prepared baking sheets. Re-roll the scraps as needed until all the dough is used.
Step 6: Bake the Cookies
Bake the cookies in the preheated oven for 18-20 minutes, or until the edges are just lightly golden. Keep an eye on them to avoid over-baking; shortbread should be tender, not crunchy. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: Dip and Decorate
Once the cookies are completely cool, it’s time to add the finishing touches. Dip each cookie halfway into the melted dark chocolate, letting the excess drip off. Place the dipped cookies back onto the parchment-lined baking sheets. Before the chocolate sets, sprinkle the dipped edges with the crushed freeze-dried raspberry sugar and edible rose petals.
Step 8: Let Set
Allow the chocolate to fully set at room temperature or place the cookies in the refrigerator for 10-15 minutes to speed up the process. Once set, your cookies are ready to enjoy!
How to Serve the Rose water shortbread
- Pair these cookies with a cup of Earl Grey or chamomile tea for a soothing afternoon snack.
- Arrange them on a decorative platter for a party or special event.
- Pack them into a beautiful tin or box for a thoughtful homemade gift.
Additional Tips for Perfect Cookies
- Use Cold Butter for Better Texture: If you find your dough is too soft, pop it in the fridge for a few minutes before rolling.
- Control the Rose Water Flavor: Start with the recommended amount and adjust to taste. Remember, a little goes a long way.
- Try Toasting the Raspberries: For a deeper flavor, lightly toast the freeze-dried raspberries before crushing them.
- Keep the Dough Cool: Warm dough can be sticky and hard to handle. Chill it as needed between batches.
- Experiment with Shapes: Don’t feel limited to round cookies—try hearts, stars, or any shape you like!
Recipe Variations
- Citrus Twist: Add the zest of one lemon or orange to the dough for a bright citrus flavor.
- White Chocolate Alternative: Swap the dark chocolate for white chocolate for a sweeter, creamier finish.
- Nut-Free Option: If you want a nutty crunch without nuts, try sprinkling sesame seeds over the chocolate instead of raspberries.
- Sugar-Free Version: Use a sugar substitute like erythritol in the dough and skip the raspberry sugar topping.
Freezing and Storage
Store the baked cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies (with or without the chocolate topping) in a freezer-safe container for up to three months. To thaw, let them sit at room temperature for 30 minutes before serving.
Special Equipment
- Stand mixer or hand mixer for efficient dough preparation
- 2-inch round fluted cookie cutters for an elegant shape
- Rolling pin for even dough thickness
- Fine mesh strainer to crush freeze-dried raspberries
FAQ
Can I use regular rose petals instead of edible ones?
No, only use culinary-grade rose petals to ensure they’re safe to eat.
What if I don’t have freeze-dried raspberries?
You can use crushed pistachios or a sprinkle of colored sugar as an alternative.
Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to two days or frozen for up to three months.
How do I prevent the dough from sticking while rolling?
Lightly flour your surface and rolling pin, and work quickly to keep the dough cool.
Can I skip the chocolate dipping?
Absolutely! The cookies are delicious on their own, but the chocolate adds an extra layer of indulgence.
These rose water shortbread cookies are more than just a recipe—they’re an experience. I hope you’ll give them a try and discover how easy it is to create something so elegant and delicious. Don’t forget to share your photos and tag me—I’d love to see your creations!
Print
Rose Water Shortbread Cookies: A Delightful Treat for Every Occasion
- Total Time: 1 hour
- Yield: 4 dozen cookies 1x
- Diet: Vegetarian
Description
These rose water shortbread cookies are buttery, floral, and utterly irresistible. Infused with delicate rose water and dipped in rich dark chocolate, they’re finished with freeze-dried raspberries and edible rose petals for a sophisticated look and taste. Ideal for celebrations, gifting, or an elegant treat to accompany your tea or coffee.
Ingredients
- Core Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon food-grade rose water
- 2¼ cups all-purpose flour
- ¼ teaspoon fine sea salt
- Toppings:
- 6 ounces dark chocolate, melted
- 2 tablespoons freeze-dried raspberries, crushed
- Edible rose petals (optional)
Instructions
- Cream softened butter and sugar until light and fluffy.
- Add vanilla extract and rose water; mix until incorporated.
- Gradually mix in flour and salt until a soft dough forms.
- Chill dough for 30 minutes in the refrigerator.
- Roll out to ¼-inch thickness and cut into shapes with a cookie cutter.
- Bake at 350°F (175°C) for 18-20 minutes, or until edges are golden. Cool completely.
- Dip cooled cookies in melted chocolate and sprinkle with crushed raspberries and rose petals.
- Allow chocolate to set before serving.
Notes
- Use food-grade rose water sparingly to avoid an overpowering flavor.
- Only use culinary-grade rose petals for safety.
- Freeze extra dough for up to three months.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: international