These sweet little Rose Cookies are so fun and easy to do, and I am so excited to finally be sharing the recipe with you!
I used my favorite Sugar Cookie recipe but with some adjustments.
Amanda's Amazing Sugar Cookies
- 1-½ cup Butter (I Use Unsalted)
- 2 cups Sugar
- 3 whole Eggs
- 4 teaspoons Vanilla Extract
- 2 teaspoons Almond Extract
- 4 cups All-purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
In a mixer, beat butter and sugar until well combined, about 2 minutes.
Add in 3 eggs one at a time and mix until combined.
Add in vanilla and almond extract; mix until combined.
In a separate bowl, sift together flour, salt, and baking powder, and baking soda. Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are.
I usually just mix ingredients until they are combined, as I have heard that if you over-mix this dough it will get tough.
Put dough in some Saran wrap and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.
I added baking soda to help keep the cookie soft. When both baking powder and baking soda are in a recipe, the baking powder does most of the leavening while the baking soda mostly adds tenderness.
4 cups confectioners sugar
1/2 cup shortening
5 tbsp. milk
1 tsp. vanilla extract
food coloring (optional)
In a large bowl cream together the confectioners sugar and shortening until smooth. Mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Add food coloring if desired.
I also added a thin layer of my glaze icing to the cookie prior to adding the rose.
I wanted to do things that way for two reasons:
1. The combination of the frosting and cookies is so sweet I needed a little depth of flavor to the cookie.
2. I needed to keep the cookie moist because they need a good 24-48 to dry to stack-able stage.
I found these cookies to be even more delicious on day three.
Day four was the best!
Just in case anyone asks, I used a 1M tip to make the frosting roses.
Just start in the center and make a swoop once around.
For even more detailed instructions check out this post.
Then package them up and share them with someone you love!