Rose White Chocolate Cookies with Raspberries
These rose white chocolate cookies are buttery, softly floral, and dotted with creamy white chocolate and freeze-dried raspberries for contrast. The rose adds a gentle aroma, while the raspberries bring little pops of tartness that keep the cookies balanced and bright. Shaped into hearts, they feel thoughtful and giftable, but the flavor combination is timeless — delicate, cozy, and easy to return to year-round.
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.
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.
If you enjoy butter cookies with chocolate, try my pistachio cookies dipped into dark chocolate, they also pair very well with tea.
Variations
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!
Baking with Rose, White Chocolate, and Raspberry
Rose, white chocolate, and raspberry is a classic pairing for a reason. The floral note from rose is soft and aromatic rather than sweet, white chocolate brings richness, and freeze dried raspberries add brightness without moisture. Using freeze-dried fruit keeps the cookie dough balanced, giving you pops of tart flavor without affecting the texture.
Why Freeze-Dried Raspberries Work So Well
Freeze dried raspberries concentrate flavor while staying completely dry. In these cookies, they:
- Add gentle tartness to balance white chocolate.
- Create little bursts of color throughout the dough.
- Keep the cookies tender, not cakey or wet
This is one of those small ingredient choices that makes the finished cookie feel intentional rather than overly sweet. If you’re looking for something with a citrus twist, try my ginger cookies featuring 1 orange icing glaze.
These cookies can be piper or cut into circles. If you are looking for a recipe for cookies shaped using a cookie cutter; try my double vanilla powdered sugar cookies. They use an easy roll out technique and are great for decorating.
Shaping the Cookies: Sliced or Piped
Sliced rounds:
Chill the dough, slice cleanly, and bake for a more classic, structured look.
Piped hearts:
Pipe the dough for softer edges and a slightly more delicate finish.
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.
Step-by-Step Baking Tips
A few small details help these cookies bake evenly and hold their shape:
Crush freeze-dried raspberries gently to avoid turning them to dust.
Bake just until set to keep the centers soft
When to Bake These Cookies
While the heart shape makes them especially fitting for February, the flavor combination works year-round. They’re lovely for:
- Cookie boxes and gifting, they add a lovely unexpected flavor and pop of color to a box.
- Afternoon tea or coffee, a bright refreshing floral to elevate an afternoon tea.
- Spring gatherings; punchy raspberry, white chocolate and delicate rose? These cookies are right at home on warm spring day.
- Anytime you want a cookie that feels calm and slightly special.
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.
Inspired by Floral Flavors?
I work with edible flowers in my kitchen quite a bit, I keep the floral notes in my recipes light, not too perfumy much like this cookie recipe.
A rose scented bourbon old fashioned, spiced with cardamom
Apricot is calm and soothing, when paired with relaxing chamomile flowers in my recipe for Apricot Chamomile Clafoutis.
Violets are edible flowers, and have beautiful smell much like roses, check out my list of kitchen violet uses, this post has 5 simple ways to use violets in the kitchen.
Try my chamomile infused madeleines with honey, they go just as well with a cup of afternoon tea.
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
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