Rose Petal Shortbread Cookies have the delicate flavor of rosewater with a pretty sprinkling of rose petals on top. They are so pretty and so delicious, and so easy to make.
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Shortbread cookies are honestly one of my favorite cookies. I love the texture which is crispy tender and these buttery cookies just melt-in-your-mouth. You can add your favorite extracts, nuts, chocolates, sprinkles, and fruits to shortbreads. And, these cookies keep for several weeks and travel well, so wrap some up and give them as gifts.
The beauty of making shortbread cookies is they contain a few ingredients, and they are so simple to make. Because this recipe uses rice flour they are also gluten-free.
- Rice flour
- Powdered sugar
- Rose petals/rosebuds
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This shortbread recipe combines both rosewater and rose petals that result in tender and pretty cookies, 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.
First, let’s talk about the cookie. When I made these shortbread’s I happened to have little rosebuds that I bought from a tea shop in San Francisco. We brew the rosebuds for tea, and occasionally I use these for recipes. You can buy the rosebuds at Vital Leaf Tea. Or you can use rose petals which are much easier to use since they don’t have the hard bud in them. Just make sure your rose petals are food grade.
All other kinds of topping can be used for these dainty little cookies from coarse sugar, colored icing, pistachios, poppy seeds, white chocolate or maybe just put a pretty stamp on top. When you make the cookies, you get to decide what goes on top.
Let’s make shortbreads
Please refer to the recipe card for the entire instructions.
Step 1. In a small bowl mix the flour, powdered sugar, and cardamom together.
Step 2. In a large mixing bowl, or you can use a stand mixer, beat the butter until smooth, then add the egg and rose water and beat until combined.
Step 3. Beat in the flour mixture on low speed until combined and a stiff dough forms.
Step 4. Take the dough out of the bowl and place it on a piece of plastic wrap that is sprinkled with flour. Shape the dough into a small rectangle that is about 3″ wide and ¼″ thick. You can use your hands or a rolling pin.
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 5. To make the rose petal topping, remove individual rose petals from the bud and either grind the petals in a coffee grinder or crush them with your fingers. Pick out any hard parts of the rose petals. Or use just the rose petals without the buds. Sprinkle the petals on top of the dough and using a rolling pin gently press down on the petals to make them stick better.
Step 6. Wrap the dough in plastic wrap and chill for two hours or overnight.
Step 7. When ready to bake preheat the oven to 300 degrees F. Cut the dough in half and then cut the dough into24 logs about ¾″ wide and place on a parchment-lined baking sheet and bake for 20 – 25 minutes. The color of the petals will darken when baked.
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, and to flavor foods.
- 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.
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 Petal Shortbread
- Mix the rice flour, powdered sugar, and cardamom together in a small bowl.
- In a large bowl or a stand mixer bowl, beat the butter until smooth with a mixer at medium speed.
- Beat in the egg and rose water until blended.
- With the mixer on low beat in the flour mixture to create a stiff dough.
- Remove dough from bowl and place on a floured piece of plastic wrap and with a rolling pin shape the dough into a rectangle 3" wide by ¼" thick. You can also do this with your hands.
- If using the dried rose petals - remove individual petals and crush using your hands or do a quick grind in a coffee grinder. You will want about ¼ to ⅓ cup of the rose petals. What you add depends on how much you want on the dough.
- Sprinkle the rose petals over the dough and then press the petal into the dough with your hands or the rolling pin so the petals will stick better.
- Wrap the dough in the plastic wrap chill for at least 2 hours or overnight.
- When ready to bake preheat your oven to 300° F.
- Remove dough from plastic wrap and set on a cutting board. Cut the dough in half lengthwise then cut into 24 - ¾" logs.
- Transfer the cookies to a parchment-lined baking sheet for 20 - 25 minutes or until the bottoms are golden.
- Store the cookies in an airtight container for up to two weeks.
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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.