Rose Powder Shortbread Cookies

Rose Powder Shortbread Cookies with a white chocolate drizzle are soft, buttery, crumbly, delicate, and tasty shortbread cookies with a beautiful colour and floral aroma.

Hello, folks! How are you doing? I hope you all had a great weekend and are now enjoying this new week.

And since the beginning of the week can be a tad hard, I decided to share something sweet and delicious with you. You know, an apple a day keeps the doctor away. While this may not work with sweets, I would say that having a cookie a day will (at least) keep your mood up.

Besides, these Rose Powder Shortbread Cookies are not just any regular cookies. They are rose-infused shortbread cookies.

What Are Shortbread Cookies?

Shortbread cookies are a type of cookie originating from Scotland. They are famous for their signature texture and flavour – rich, buttery, crumbly, and melt-in-your-mouth. And they are super simple, too. They are traditionally made with only a few ingredients like flour, butter, and sugar.

Unlike other recipes, shortbread cookies don’t contain any leavening agent (e.g., baking soda or baking powder), which contributes to the signature crumbly and sandy texture.

Ingredients You’ll Need for These Rose Powder Shortbread Cookies

To make these Rose Powder Shortbread Cookies, you will need the following ingredients:

• Butter – the key ingredient of any shortbread dough. Butter contributes to the unique and rich flavour and texture. That’s why it’s essential to use high-quality, ideally European-style butter, known for its higher fat content. I often use European-style butter for making shortbread. But I also often use American-style butter, and it works well, too.
• Sugar – granulated sugar is a common ingredient, but you can also use powdered (confectioners’) sugar for an even more delicate texture. I usually use just a little sugar, as we don’t like overly sweet cookies. Besides, this allows you to play with other sweet additions, including glaze.
• All-purpose flour is the standard choice, but some recipes may incorporate a small amount of cornstarch for a more tender crumb. I sometimes swap one or two tablespoons of flour for corn starch, and this method results in a truly fine texture.
• Rose petal powder – adds a beautiful colour and floral aroma. There are many brands available online. Just be sure that the package indicates it’s a culinary-grade product.
• Salt – a pinch of salt helps to balance the sweetness and enhance the overall flavour. 
• Vanilla extract – optional, adds a subtle warm and sweet flavour.
• White chocolate – for decorating. Because the cookies are already quite sweet to my liking, I opted for a drizzle. But you can totally dip one side of your cookies into the melted chocolate (in this case, you will need to roughly double the amount of chocolate.)
• Dried rose petals – optional, for decorating.

Rose Cookies Easy Recipe and Tips to make Shortbread Dough

Also, this is a super-easy recipe. This recipe does not require the use of a mixer or long chilling.

Basically, the butter is softened in a microwave (it should not be completely melted) and beaten with a spatula with the remaining ingredients. I recommend chilling it for 15 minutes because resting helps gluten develop and, hence, improve the texture. But honestly, if you are in a rush, you can bake cookies right away. I have done this many times, and it always works.

The shortbread dough is quite crumbly, but it should have elasticity and keep its shape just find. It also should feel quite moist, slightly sticky, and smooth to touch.

However, because of the different densities of dried and wet ingredients, you may need to adjust the recipe sometimes. If the dough looks too wet or sticks to the surface too much, you will need to add some extra flour. If the dough looks too dry and crumbly (i.e., doesn’t come together or cannot be rolled out), it’s easy to fix, too. Simply add an extra spoonful or so of softened butter or even milk.

More Shortbread Cookies to Try

Looking for more exciting shortbread cookie recipes? Look no further!

• Violet Shortbread Cookies Recipe (with crystalized violet petals)
• Lilac Sugar Shortbread Cookies
• Rose Shortbread Cookies Recipe (With Pistachios and Cardamom)
• Lavender Shortbread Cookies (with White Chocolate Glaze)
• Cranberry Pecan Shortbread Cookies

More Rose-infused Recipes

And try more rose-infused recipes:

• Rose Iced Coffee with Vanilla Ice Cream
• Strawberry Rose Milkshake (With Rose Petal Jam)
• Rosé Sangria Recipe (Rose Infused Sangria)
• Strawberry Rose Sorbet
• Rose Mojito (Rose Syrup Cocktail)

I hope you like these Rose Powder Shortbread Cookies, and you will give them a try. If you try the recipe, please let me know in the comment section of this post below, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

Rose Powder Shortbread Cookies

Recipe by Ben | Havocinthekitchen

Rose Powder Shortbread Cookies with a white chocolate drizzle are soft, buttery, crumbly, delicate, and tasty shortbread cookies with a beautiful colour and floral aroma.

Course: Dessert

5.0 from 4 votes

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Servings

22-26

cookies

Prep time

15

minutes

Cooking time

15

minutes

Chilling / Setting

1

hour

Cook Mode

Keep the screen of your device on

Ingredients

• 170 g. (3/4 cup) unsalted butter, 
  ideally European-style butter but good-quality
  American butter works just fine

• 200 g. (appr. 1 cup and 3 tbsp.) all-purpose flour

• 2-3 tbsp. (8-23 g.) powdered (icing sugar) – 
  you can granulated sugar

• 10 g. (about 1 1/2 tbsp.) rose petal powder
  or more, to taste

• a good pinch of salt

• 1 tsp. (5 ml.) vanilla extract, optional

• about 70 g. white chocolate, finely chopped

• dried rose petals – optional, for decorating

Directions

• Cut the butter into a few large pieces, place in a microwave-safe bowl, and heat for about 25-30 seconds or until very soft (partly melted); or melt in a small saucepan over stovetop heat. It should not be completely melted.
• Combine the softened butter with the icing sugar, vanilla extract (if using), and salt. Beat with a wooden spoon for 30 seconds until well-incorporated.
• Stir in the flour and mix until it remains dough; don’t overmix. If the dough looks a little too dry or crumbly (that happens as the density of ingredients could vary), you can easily fix it by adding a little (1-2 tsp. or 5-10 ml.) of melted butter, milk, or even cold water.
• While this dough does not require long chilling, I suggest letting it rest in the fridge for about 15 minutes as it helps gluten start working and, hence, improve the texture. This also helps when the dough feels a bit too sticky to touch – don’t add extra flour and instead chill a little.
• Preheat oven to 350 degrees F (~175 degrees C). Line a baking sheet with parchment paper.
• Roll the dough out with a rolling pin (if the dough feels too moist, sprinkle the surface and the dough with a little flour; just don’t use too much as cookies could turn tougher.) Cut cookies using cookie cutters or simply with a knife; the diameter of my cookies is slightly larger than Oreo cookies. Place the cookies on a parchment-lined baking sheet.
• Bake for about 9-12 minutes (depending on size and your preference) or until the edges are slightly golden. If you prefer delicate, moist, and soft cookies, bake them about 10 minutes; if you prefer them crisp and more browned, bake them for extra 2 minutes or so. Just keep in mind that even when the cookies are out of the oven, they will continue baking thanks to the residual heat. So it’s always better to bake them a little less than a little too long. Remove from oven and completely cool.
• Place the chopped white chocolate in a microwave-safe bowl and microwave in 15-20-second intervals, stirring every time between each interval. Depending on how fine you chopped it, 2 to 3 intervals should be enough. Using a fork or a small whisk, mix the melted chocolate until smooth.
• Using a fork, drizzle the cookies with the melted chocolate. Garnish them with the rose petals if desired and let them completely set, for up to one hour. Enjoy!

Ben | Havocinthekitchen

Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.