Perfect Galentine’s Roses & Cookies Dessert Spread
A quick and easy rose-shaped cookie recipe with a subtle floral note from rosewater, perfect for Galentine’s Day celebrations and parties.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon rosewater
- Edible rose petals (fresh or dried)
- Pink sanding sugar or pearl dust (optional)
- Powdered sugar for dusting
- Optional glaze: 1 cup (120g) powdered sugar
- Optional glaze: 1-2 tablespoons milk or dairy-free alternative
- Optional glaze: Few drops of rosewater
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- Using a mixer, beat 1 cup softened unsalted butter and ¾ cup granulated sugar on medium speed until fluffy and pale, about 3-4 minutes.
- Beat in 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon rosewater.
- Gradually add the flour mixture to the wet ingredients, mixing on low until just combined. Do not overmix.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Lightly flour your surface and rolling pin, then roll the dough to about ¼ inch (6mm) thickness.
- Use rose-shaped cookie cutters to cut shapes, pressing firmly for clean edges.
- Place cookies on baking sheets about 1 inch apart. Gently press a few edible rose petals onto each cookie. Optionally, sprinkle with pink sanding sugar.
- Bake for 10-12 minutes or until edges are lightly golden. Watch closely to avoid overbaking.
- Transfer cookies to a wire rack and let cool completely.
- Once cooled, dust with powdered sugar or brush with optional rosewater glaze.
Notes
Chill dough for at least 30 minutes to help cookies hold their shape. Use room temperature eggs and butter for best texture. Start checking cookies at 9 minutes to avoid overbaking. Fresh rosewater is best stored sealed in a cool, dark place. For gluten-free, substitute flour with gluten-free blend or almond flour. For dairy-free, use plant-based butter and milk alternatives. Rolling pin can be substituted with a clean wine bottle if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10
- Sodium: 90
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 0.5
- Protein: 2
Keywords: Galentine’s Day, rose cookies, floral cookies, rosewater, party dessert, easy cookies, cookie cutter, edible rose petals