Rose, Raspberry, and White Chocolate Butter Cookies Recipe
A Romantic Cookie Recipe Filled with Flavors of Rose, Raspberry, and White Chocolate: A Decadent Floral Dessert Recipe and Perfect Valentines Tea-Time Treat. Pipe this Cookie Dough into Sweet, Sugar Dusted Sweetheart Shapes!
These homemade rose, raspberry, and white chocolate butter cookies are a delightful treat that combines floral notes with fruity sweetness and creamy chocolate. The buttery cookies are infused with the delicate flavor of rose petals, complemented by the tartness of fresh raspberries and the richness of white chocolate. For this recipe use a good quality All Purpose Flour, I use the King Arthur Brand. Perfect for afternoon tea or as a sweet ending to any meal, these cookies are sure to impress with their unique flavor profile and beautiful presentation. Enjoy them on their own or pair them with a cup of your favorite tea for a truly indulgent experience.
This Cookie Recipe is Filled with puckeringly tart dried raspberries, decadent white chocolate and rose flavoring. These rose scented cookies are baked with love and shaped into to hearts to prove it. Whether you pipe them into sweetheart shapes or slice them into round coins, this romantic, baked shortbread cookie recipe comes out perfect every time! Follow along with the recipe below to mix up a batch of your own.
This cookie recipe is a sweet declaration of love and care for those special occasions where a card or flowers just won’t do! Serve these up at a Mother’s Day tea or pack into a decorative tin and gift to a dear friend.
If you enjoy softly floral desserts, these pistachio heart cookies also pair beautifully with my rose raspberry butter cookies, which lean more delicate and fragrant but share the same buttery base.
This floral butter cookie recipe can be piped into hearts and hand delivered to your sweetheart Valentine. However you choose to share (or keep for yourself!), these flowery cookies are like a warm, sugar laced, loving hug.
These cookies can be made with 2 different cookie shapes! Simply slice and bake or pipe into sweet heart shapes, the dough holds its shape beautifully and these are great for Valentines Day!
If you are piping the rose cookies…
If you decide to pipe the cookies into heart shapes, make sure to chop the white chocolate down to a very small size to ensure that the dough will pass through the tip of your pastry bag easily.
When testing this butter cookie recipe I ran into an issue with the white chocolate chunks clogging my pastry tip, the effort of finely chopping will be worth it, I promise! The result is adorable heart shaped cookies speckled with red raspberry, bits of melty chocolate and scented with floral rose petals.
Storing Raspberry, White Chocolate and Rose Flavored Butter Cookies:
These cookies will store, crisp and crunchy in an airtight container for 1 week. So feel free to bake ahead of time.
Raspberry, White Chocolate and Rose Butter Cookies
Equipment
- 1 Hand Mixer
- 1 Piping Bag
Ingredients
- 1 cup unsalted butter room temperature
- 1/2 cup white sugar
- 2 cups flour
- 1 egg room temperature
- 1 tablespoon rose extract
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 2.8 oz bar white chocolate finely chopped
- 1/2 cup freeze dried raspberries crushed
Instructions
Cookie Recipe
- Pre-heat oven to 350 degrees Fahrenheit and line 2 18" x 26" cookie sheets with parchment paper or baking sheets liners
- Add butter and sugar to a large mixing bowl and beat with electric mixed until butter is light in color.
- Slowly add sifted flour into bowl, beating in until combined.
- crack and add egg, rose extract, vanilla extract and salt into bowl and beat on a low speed until just mixed in.
- Gently fold chopped white chocolate into cookie batter.
- Add crushed freeze dried red raspberries into bowl and mix until combined.
- Once the batter is made assemble your piping bag with an open star tip. You'll want to use this tip to ensure smooth, uniform ridges on your completed cookies.
Assembling the Cookies
- After fitting your tip onto your pastry bag, fill bag making sure to remove and air pockets ensuring a smooth pipe.
- I piped the dough onto the cookie sheet using a tight, curing movement to create one side of the heart at a time and closing the cookies at the bottom. You can also do small circles or experiment with any shape you like. Sprinkle cookies with white sugar for some added sweetness and sparkle.
- When you are done piping, put the sheets in the oven and bake for 20 minutes or until just starting to brown on the outside ridges.
- Remove immediately and place on cooling rack.
Slice and Bake Option
- Roll Dough on lightly floured surface into a log
- Slice into 1/4 inch circles and lay 1 inch apart on baking sheet.
- Sprinkle with sugar and bake for 20 minutes until just beginning to brown on edges. Remove immediately and place on cooling rack.
Storage
- Cookies will keep in a sealed container for 1 week
Nutrition
Discover more from The Sifted Field
Subscribe to get the latest posts sent to your email.
Where did you get the rose extract. Here in town at the local Lebanese market i can get rose water. Would that work you think 🤔
I ordered the rosewater extract online, but I originally made this recipe with rosewater, the flavor wasn’t strong enough, so I switched to the rose extract. But yes! You can make these cookies with rosewatera