Easy Rose Cookies {Piped}
Easy rose cookies recipe, homemade with simple ingredients. These piped cookies are crispy, rich and buttery and perfect for Summer.
These cookies were very popular back in the day, especially during the holidays. They have this elegant, vintage feel to them that I just love. I used a slightly modified version of a recipe I found at Betty Crocker’s site and put my own Summer vibe on this yummy treat. A few of my other favorite flower-themed cookies include these Pizzelle Cookies, Tulip cookies, and Flower Cookies. Also, if you are fond of piping, be sure to check out these Piped Butter Cookies.
Table of contents
How to make easy rose cookies recipe from scratch?
- Cream butter and sugar– Until light and fluffy.
- Add other ingredients- This includes raspberry extract, raspberry powder, egg, flour, red food coloring.
- Mix– Until combined.
- Attach Tip 1M– To a a piping bag and put your dough in it.
- Pipe dough- In a rose shape on a tray, lined with parchment paper.
- Chill tray- In the freezer.
- Bake– Until cookies are firm along the edges.
Key ingredients
- Flour- All-purpose flour is the best choice.
- Butter– It should be unsalted and at room temperature.
- Granulated sugar– This adds sweetness.
- Egg– This adds structure to the cookies and richness.
- Flavors– Use freeze dried raspberry powder and raspberry extract
- Food coloring– Use red gel coloring to get that bright red rose color.
Variations for piped rose cookies without mould
Use rose flavor– This will match the floral design. The flavor is achieved through rose syrup or rose water or rose extract. It’s strong. Please use sparingly.
Can use other freeze dried fruit powders– Such as strawberry, pineapple, or mango. It is simply freeze dried fruit crushed into powder form, but it adds an intense flavor and some color, too.
Use various zests- From lemon, lime, oranges, grapefruits.
Use different flavorings- Try lemon, lime, almond, maple, or another of your favorites.
Use natural food coloring- Instead of the gel or liquid food coloring. These are typically made from fruits and vegetables but the shades are not as vibrant, in my opinion.
Try different piping techniques- You can use different tip numbers to make new flowers or try new shapes and combinations to make them all your own look.
Dip in melted chocolate– Once cookies cool, dip them halfway in melted white chocolate or dark chocolate. You can even toss some sprinkles for a pop of color.
Make cookie sandwiches– Spread frosting or jam between two cookies.
Tips and techniques
Put them in a fancy box– And wrap a nice ribbon around it and voila- a beautiful homemade gift! Check out my post on Food and Cookie Packaging Ideas.
Do not chill the dough– Because this makes it difficult to pipe the rose and spiral designs. However, you must chill the dough once it has been piped. This prevents the cookies from spreading too much during baking and holds its beautiful floral shape.
Use parchment paper to line tray- Because this will make for easier cleanup, less mess, and help prevent cookies from sticking to the pan.
Enjoy cooled- These cookies are best eaten after they have cooled to room temperature.
Use unsalted butter- Because otherwise your cookies will bee too salty and we want that more sweet flavor to shine through!
Storage of homemade cookies
Room Temperature- Keep in a cookie jar for up to 3 days.
Refrigerate- Store in a sealed container for up to 5 days.
Freeze- Place cooled cookies in a sealed freezer bag for up to 1 month. Thaw to room temperature and enjoy.
More easy cookie recipes
- Easy Gingersnap Cookies (Cut Outs)
- Easy Cut Out Sugar Cookies (With Cake Mix)
- Easy Reese’s Cookies (With Cake Mix)
- Easy Peanut Butter Cookies
Easy Rose Cookies (Piped)
Ingredients
- 2¼ cups All-purpose flour
- 1 cup Butter, Unsalted
- ½ cup Sugar, Granulated
- 1 Egg, Large
- 1 tsp Raspberry powder
- 1 tsp Raspberry extract
- ⅛ tsp Salt
- Red gel coloring
Instructions
Raspberry Rose Cookies:
- Cream butter and sugar in a mixing bowl.
- Add raspberry extract, raspberry powder and the egg and mix again.
- Add flour and salt and mix again at low speed
- Add red gel coloring and blend again at low speed.
- Attach Tip#1M to a a piping bag and put your dough in it.
- Now, pipe cookie dough roses on a tray lined with wax paper.
- Place your tray in the freezer for 20 minutes.
- Bake at 400 degrees for about 8 minutes until the tops and edges and slightly golden.
Notes
- Read all my tips above.
- Cookies can be stored in a cookie jar at room temperature for up to 3 days or refrigerated in a sealed container for up to 5 days.
- Do not chill the dough since that makes it difficult to pipe the rose and spiral designs.
- If you want to make spiral orange cookies, make the dough but replace the raspberry powder and extract with orange zest and extract. Instead of Tip 1M, you will use Tip 4B.
These look amazing and so delicious! My biggest downfall is putting on the frosting when I’m baking, but I’ll have to give these ones a go and see how I do.
Frosting is my weakness too… especially chocolate buttercream! But, these cookies are so flavorful that you don’t really need frosting 🙂
These are adorable!! I am not very coordinated, so I may not be able to accomplish the great design – but I can’t wait to try the recipe!
I am sure you can make these pretty rose shapes too. My first few were not that great but I got the hang of it after making 5 or 6 🙂
These cookies are so pretty! Love the colors.
Thank you. I use gel colors in my baking. They are wayyyy more vibrant than liquid food coloring!