Description
These Raspberry Rose Cookies blend sweet tartness of ripe raspberries with fragrant rosewater, creating a unique flavor combination that’s perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon rosewater
- 1/2 cup fresh raspberries, mashed
- 1/4 teaspoon baking powder
- Pinch of salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the softened butter and granulated sugar together until light and fluffy—about 2-3 minutes.
- Beat in the egg, followed by the vanilla extract and rosewater, mixing until well combined.
- Whisk together the flour, baking powder, and salt in another bowl. Gradually add this to the wet ingredients, stirring until just combined.
- Fold in the mashed raspberries, being careful not to overwork the dough.
- Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool for a few minutes before transferring them to a wire rack.
- Dust with powdered sugar just before serving.
Notes
These cookies pair beautifully with a cup of tea or coffee. For a decorative touch, arrange on a platter and garnish with fresh raspberries or edible rose petals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg