Rose Sugar Cookies
Serves: approximately 36
  • 1 cup unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 1 large egg, room temperature
  • 1½ teaspoons vanilla extract
  • ½ teaspoon culinary rose water*
  • 3¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • Royal Icing (recipe follows)
  • Garnish: dried edible rose petals
  1. Preheat oven to 400°. Line 3 rimmed baking sheets with parchment paper.
  2. In a large bowl, beat together butter and confectioners’ sugar with a mixer at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, vanilla, and rose water, beating until combined.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer at low speed, gradually add flour mixture to butter mixture, beating until a dough forms. Divide dough in half. Cover one half with plastic wrap.
  4. Turn out remaining dough half onto a well-floured surface. Using a rolling pin, roll out dough to a ¼-inch thickness. (Lightly flour top of dough if it sticks to rolling pin.) Using a 2½-inch fluted round cutter, cut 23 cookies from dough, rerolling scraps as necessary. Using a ¾-inch fluted round cutter, cut out centers of each cookie. Repeat with remaining dough half.
  5. Working in batches and using a small offset spatula, place cookies at least 1 inch apart on prepared baking sheets.
  6. Bake in batches until cookies are lightly browned, 7 to 8 minutes. Let cookies cool for 5 minutes before transferring cookies to a wire rack. Let cool completely.
  7. Dip cookies into Royal Icing, letting excess drain off before setting cookies back onto wire rack. Sprinkle with edible rose petals, if desired. Let dry completely, approximately 3 hours. Store cookies in an airtight container at room temperature for up to 1 week.
*We used Al Wadi.
Recipe by TeaTime Magazine at