Rose Water Flower Cookie Recipe

These gorgeous rose water flower cookies will wow your guests (or our kids) in an instant! Rose water not only smells divine, but tastes delicious too! Just a hint of rose is all you need to bring the flavor and scent of a Paris flower market to your home.

See below for how to make rose water shortbread cookies garnished with edible flowers. I have adapted this recipe from several different sources.

Cookie Ingredients 

• 1 cup unsalted butter, softened to room temp
• 2/3 cup granulated sugar
• 1 teaspoon (be sure to use rose water and not rose extract)
• 1/2 teaspoon vanilla extract
• 2 1/3 cups all-purpose flour
• 1/4 teaspoon fine sea salt, I like to use Himalayan Pink Salt

Rose Water Glaze Ingredients

• 1 cup confectioners’ sugar
• A pinch of sea salt
• 2 tablespoons heavy cream, plus more if needed
• 1 teaspoon Rose water

Instructions

1. In a medium bowl, whisk together flour and salt. Set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream together softened butter and sugar until smooth. Mix in rose water and vanilla extract.
3. Add the dry flour mixture to the creamed butter. Mix until a dough begins to form. Dough will be slightly dry and a bit crumbly.
4. Wrap dough in plastic wrap and let chill in the fridge for 1-2 hours.
5. Preheat oven to 350 degrees F.
6. Remove dough from refrigerator. Working with hands to soften first, then roll dough out on a lightly floured work surface to a thickness of 1/4-inch. Using a cookie cutter, stamp out your shapes. Gather dough scraps and press together to roll out additional cookies. Place cookies on a parchment lined baking sheet.
7. Bake for 15-18 minutes until the edges of the cookies are golden brown. Allow cookies to cool on baking sheet.

Rose Water Glaze And Flowers

1. In a medium bowl, combine confectioners’ sugar and salt, and whisk to combine. Pour in heavy cream and rose water, using a spoon to stir the liquids into the sugar to make a glaze. The glaze should be thick like a paste, but not too thick so that the cookies snap when dipped into the glaze. You can also add more cream as necessary to achieve the desired consistency.
2. Dip the top of a cookie into the glaze and set on a cookie sheet. Alternatively, you can use a butter knife to spread the glaze over the top of the cookie. Immediately sprinkle with edible flowers (if using). You can use dried flowers or fresh. Repeat with the remaining cookies.
3. Allow the glazed cookies to dry on the wire rack, uncovered, for 2 hours. The cookies can be stored in an airtight container at room temperature for up to 3 days.

Enjoy!