These Rose Petals Butter Cookies are the kind of treat that makes people pause mid-bite and ask, “What’s in these?”
They’re soft, buttery, slightly crisp at the edges, and delicately floral—thanks to a hint of rose water and edible rose petals. If you’re looking to add something elegant to your cookie platter, holiday dessert table, or even a bridal shower, these cookies are a beautiful choice.
And the best part? They’re easy to make with simple pantry ingredients and no fancy techniques.
A Memory From My Grandmother’s Garden
There’s something about rosewater that brings an exotic, romantic air to any recipe it touches. But for me, it brings something more, memories of my grandmother’s garden.
My maternal grandmother had a rose garden, and every year she used the roses to make rose petal preserves for the cold season. I grew up with those perfumed jars in the pantry and remember how carefully she chose her flowers, not all roses are the same, she used to say.
Grandma Elisabeta is no longer with us, but her love for food and flowers lives on in the recipes I make. I always keep a small jar of dried rose petals in the house, and every time I bake these cookies, it’s like visiting her garden again for a little while.
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Why You’ll Love These Rose Petal Cookies
- Simple ingredients: You probably already have everything except the rosewater and petals.
- Elegant presentation: Perfect for gifting or special occasions.
- Soft, buttery texture: Crisp edges with a tender bite.
- Subtle floral flavor: Not overpowering, just lovely.
Ingredients You’ll Need
Here’s what goes into the dough:
- Powdered sugar – Gives the cookies a soft, melt-in-your-mouth texture.
- Unsalted butter – Room temperature, not cold like in shortbread.
- Egg – Adds richness and helps bind the dough.
- Rose water – Just a teaspoon adds a floral note without being perfumey.
- All-purpose flour
- Baking powder
- Salt
- Edible rose petals – Dried and lightly crushed.
Tip: Not all rose petals are edible. Make sure you use culinary-grade dried petals. You can usually find them at Middle Eastern shops, natural food stores, or order them online.
Rose Water: Where to Find It
Rose water might sound exotic, but it’s more common than you think. Look for it in:
- Middle Eastern or Indian grocery stores
- International aisles in large supermarkets
- Online (easy and often cheaper!)
How to Make Rose Petals Butter Cookies
1. Mix the butter and sugar: Start by beating the soft butter with powdered sugar until smooth and fluffy.
2. Add egg and rose water: Mix in the egg and rose water until well combined.
3. Stir in the dry ingredients: Add flour, baking powder, salt, and crushed rose petals. Mix until a soft dough forms.
4. Chill the dough: Form it into a ball, wrap it in plastic, and refrigerate for about 30 minutes.
5. Cut out cookies: Roll the dough to about ½ inch thick. Use cookie cutters to cut into shapes. Reroll the scraps and keep going until you’ve used up all the dough.
6. Bake: Place cookies on a baking tray and bake at 350°F (180°C) for 12–14 minutes. They should stay pale on top and just golden around the edges.
7. Cool and store: Let them rest on the tray for 5 minutes, then transfer to a cooling rack. Once cooled, store them in an airtight container. They stay fresh for several days (if they last that long!).
Recipe Tips & Variations
- Don’t overbake! These cookies are meant to stay pale on top. Check the bottoms, once they’re lightly golden, they’re ready.
- Want to add a little sparkle? Dust them with powdered sugar or a mix of sugar and crushed petals once they cool.
- Not a fan of rose flavor? Try orange blossom water instead for a different floral note.
Food & Drink Pairing
These delicate cookies pair wonderfully with black tea (like Earl Grey), rose or hibiscus tea, or a mild coffee like a latte. For a special touch, serve with vanilla ice cream and fresh berries, or add to a dessert platter for elegant gatherings.
More Cookies with Floral & Herbal Notes
- Lemon Lavender Butter Cookies
- Olive Oil Lemon Cookies With Herbs
- Chocolate Cookies With Earl Grey Ganache
More Classic Recipes To Love
I’d love to know—have you ever baked with rosewater before? Drop a comment below or share a photo and tag me on Instagram using @thebossykitchen or hashtag #thebossykitchen. Let’s keep these beautiful traditions blooming.
📖 Recipe
Rose Petals Butter Cookies
Ingredients
- 1 cup powdered sugar
- 10 ½ tablespoons unsalted butter at room temperature
- 1 large egg
- 1 teaspoon rose water
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon edible rose petals
Instructions
- Beat with a hand mixer the butter and sugar together until smooth and fluffy.
- Add the egg and rose water and keep mixing.
- Incorporate flour, baking powder, salt, and crushed rose petals.
- Shape the dough into a ball with your hands, wrap it in plastic foil and refrigerate it for 30 mins.
- Preheat the oven to 350F.
- Remove the dough from the refrigerator. Using a rolling pin, roll dough to a ½ inch thickness. Cut cookies in any shape you want with a cookie cutter.
- Re-roll the scraps and continue cutting the dough into cookies until you finish the batch.
- Place the cookies on a baking tray and bake them at 350F for 12-14 minutes or until they are golden brown around the edges. They should remain white on top.
- Remove from the oven, allow them to cool on the tray for 5 minutes, then place them on a cooling rack. They keep fresh for few days in an air-tight container.
Notes
- Use food-grade dried rose petals only. Not all dried flowers are edible—make sure the package is labeled culinary or food safe.
- Rose water adds a delicate floral flavor. Start with 1 teaspoon, but feel free to adjust slightly to your taste. A little goes a long way.
- For the best texture, don’t skip chilling the dough. It helps the cookies hold their shape and bake evenly.
- These cookies bake pale on top and lightly golden on the edges. Don’t overbake—they should stay soft in the center.
- Want to make them extra special? Dust with powdered sugar once they’re cool or decorate with a few extra rose petals on top before baking.
- Store in an airtight container at room temperature for up to 5–6 days. You can also freeze the cookies for longer storage.
- These cookies are not overly sweet, which makes them perfect for pairing with tea or coffee.
Tami says
Very easy to make, and they came out wonderful! I used a butterfly cookie cutter, not realizing the connection (butter cookie, butterfly). Everyone loved them!!