Rose Petal Shortbread Cookies have the delicate flavor of rosewater and a sprinkling of rose petals on top for a simple but sophisticated cookie. Not only are these cookies pretty they also have that wonderful shortbread crumbly cookie texture.
❤️For the love of shortbreads
These cookies keep for several weeks and travel well, so wrap some up and give them as gifts. They are always a welcome treat.
With the edible flowers decorating the tops of these rosewater cookies these are perfect for Valentine’s Day and Mother’s Day gifts. After all, who doesn’t like pretty and delicious homemade cookies?
The beauty of making shortbread cookies is they contain a few ingredients plus they are so simple to make.
Rice Flour – One ingredient you may not have on hand is rice flour which I love to use to give these cookies a sandy texture. These cookies are perfect for you if you eat gluten-free.
This shortbread recipe combines both rosewater and rose petals that give these cookies a delightedly floral flavor, perfect with tea, a cappuccino, or even a light wine.
I know you are thinking why buy a whole bottle of rose water for one recipe, well I’m here to tell you there are lots of uses for rose water, the list can be endless. I’ll share some uses later.
Cardamom – This amazing spice from India has a complex spicy and earthy flavor and aroma, you may be familiar with it if you enjoy Chai. Pairing this spice complements the sweetness of the rosewater.
Baking with rose petals
- You have the option of using rose petals or rosebuds, just make sure they are edible culinary grade.
- It is easier to use rose petals since they do not contain the stem or the bud.
- Rosebuds can also be used. I keep rosebuds for tea so I use them in baking too. You just need to crush the buds and pick out any stems or the hard center of the bud.
- For these rose petal cookies, I find it best to crush the petals into small pieces. You can easily do this by placing the petals on a cutting board and chopping them with a knife.
What is rosewater?
- By steeping rose petals in water you can make rosewater and it is also the by-product of making rose oil.
- Rosewater is used for medicine, perfumes, religious purposes. In cooking, rosewarter is used to flavor foods and is used often in Middle Eastern, Persian and Indian recipes.
- Combine rose water with fruits, especially strawberries, and it does wonders in a sorbet. The flavor is mild and adds just a hint of rose. Try it in teas and lemonade and, rose water is a delightful addition to milk-based desserts.
🥄 Let’s bake
Please refer to the recipe card for the entire instructions.
Step 1. In a large mixing bowl, or you can use a stand mixer, beat the butter until smooth with a handheld mixer.
Step 2. Add the egg and the rose water, and beat until combined. The mixture will look a little watery.
Step 3. With the mixer on low speed beat in the powdered sugar and cardamom until combined.
Step 4. Mix in the flour and medium speed.
Step 5. Do not overmix the dough, just mix until the flour is incorporated and a soft dough forms.
Step 6. Take the dough out of the bowl and place it on a piece of plastic wrap or parchment paper that is sprinkled with flour.
Step 7. Using a rolling pin shape the dough into a small rectangle that is about 8″ x 4″ wide and ¼″ thick.
Step 8. Use a bench scraper to reform the sides after you roll the dough to make the edges nice and straight and to get it the correct thickness.
I made it this shape because I wanted to cut the shortbread into small logs, and another great thing about the logs is there is no wastage or rerolling of the dough. Gotta love that, right?
Step 9. Sprinkle the petals on top of the dough and using a rolling pin gently press down on the petals to make them stick to the dough.
Step 10. Wrap the dough in plastic wrap (or parchment) and chill for two hours or overnight.
Step 11. When ready to bake heat the oven to 300 degrees F. Cut the dough in half and then cut the dough into 22 logs about ¾″ wide and place on a lined baking sheet and bake for 20 – 25 minutes. The color of the petals will darken when baked.
These Rose Cardamom Shortbread Cookies are just the perfect cookie to make for a celebration. They are so pretty to serve and they make a wonderful gift.
Other kinds of toppings can be used for these beautiful cookies
- Mix the crushed rose petals with coarse sugar and top the unbaked shortbreads.
- Leave the rose petals off the unbaked cookies, then bake the cookies and dip the ends in melted white chocolate, then sprinkle the rose petals on top of the chocolate.
- Add crushed rose petals to the dough
- Sprinkle chopped pistachios on top with or without the rose petals
Try these One Hot Oven shortbread recipes
- If you love baking with spices these Chai Shortbread Cookies are filled with Chai tea and then dipped in chai icing.
- Dark Chocolate Shortbreads are slice and bake cookies that are rolled in colorful sprinkles adding the perfect crunch, need I say more?
- Who likes citrus? These Lemon Shortbread Cookies are made with lemon zest and lemon juice, so pucker up!
- Cacao Nib Chocolate Shortbreads have just a hint of sea salt and that delicious bittersweet crunch from the cacao nibs.
Uses for Rosewater
- Use Rosewater on your face and in your hair. It’s a great toner and hair rinse.
- Use Rosewater as a perfume.
- Scent your sheets with rose water before you go to bed and you will have a peaceful sleep. Just put rose water in a spray bottle and mist your sheets.
- Roses are anti-inflammatory to use to treat skin conditions
- Use to flavor cakes, cookies, custards, fruits, and all kinds of desserts.
- Make some soap.
Rose petals add an aromatic floral flavor to all kinds of cooking or baking and they also add color and a decorative touch to many foods. Add rose petals to desserts, cookies, syrups, drinks, or salads. Make ice cubes with rose petals to add to drinks. Add rose petals as a garnish on top of frosting baked goods.
It’s neither sweet nor savory, and it has a distinctive floral rose flavor.
These are dried rose petals taken from roses that have been grown and harvested especially for food products without pesticides.
You can and I would specifically use a low-protein flour such as pastry flour or cake flour.
If you don’t have cardamom in your cupboard try this for a substitution. Mix equal amounts of cinnamon and ginger together, this will be the closest flavor match.
Rose Petal Shortbread
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- Mix the powdered sugar, and cardamom together in a small bowl.
- In a large bowl or a stand mixer bowl with the paddle attachment, beat room temperature butter until smooth with an electric mixer at medium speed.
- Beat in the egg and rose water until blended. The mixture will look watery.
- With the mixer on low beat in the powdered sugar mixture for two minutes.
- With the mixer on low speed beat in the rice flour until a stiff dough forms.
- Remove dough from bowl and place on a floured piece of plastic wrap or parchment paper. Shape the dough with your hands to make a rectangle then using a rolling pin shape the dough into a rectangle 4" wide by 8" long and ¼" thick.
- Using a bench scraper reform the sides of the dough to make them nice and straight. You may have to reroll the dough to get it the correct size.
- Place the rose petals on a cutting board and chop with a knife to make small pieces. You will want about ¼.
- Sprinkle the rose petals over the dough and then press the petal into the dough. Gently roll over the top of the rose petals with a rolling pin to get the petals to stick to the dough.
- Wrap the dough in plastic wrap or parchment paper that the dough is sitting on and chill for at least 2 hours or overnight.
- When ready to bake heat your oven to 300° F.
- Remove dough from the wrap and set it on a cutting board. Cut the dough in half lengthwise then cut into 22 – ¾" logs.
- Transfer the cookies to a parchment-lined baking tray and bake for 20 – 25 minutes or until the bottoms are golden brown. The rose petals will darken as they bake, but they will still be pretty.
- Store the cookies in an airtight container for up to two weeks.
First published July 26, 2018, last updated: Oct 22, 2021, for better readability.
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory recipes with all my baking friends.