Have you seen Beauty and the Beast at the theater yet? Make these cookies before the last enchanted rose petal falls!
Here’s my simple recipe for rose white chocolate cookies, perfect for spring cookie plates at your upcoming family gathering. Easter is only a couple of weeks away, after all! With sweets like these, everyone will want to be your guest… Made with rosewater, dried rose petals, and all the glitter you desire, these cookies are sure to draw a crowd. When it comes to spring recipes, cookie bling is the way to go.
Scroll down for the recipe!
White Chocolate Rose Cookies
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 oz. cream cheese, at room temperature
- 1 cup sugar
- 1 egg
- 1 tsp. pure vanilla extract
- 1 tablespoon rosewater
- 3 ½ cups all-purpose flour
- 1 tsp. baking powder
- 1 pinch of salt
- 1/2 cup white chocolate chips
- For decoration, use edible glitter disco dust and dried rose petals.
- Combine butter, cream cheese, and sugar in a large bowl, and cream for several minutes. When light and fluffy, beat in the egg, vanilla, and rosewater.
- Whisk flour, baking powder, and salt in a separate bowl. Slowly add the dry ingredients to the butter mixture until just combined.
- Mix in the white chocolate chips. Stir until evenly distributed.
- Heat oven to 350 degrees. After refrigerating the dough for 30 minutes, use cookie cutters to cut shapes, pulling away the scraps to avoid moving and distorting the cookies. If the dough gets too soft to work with, refrigerate it again for 15-30 minutes.
- Bake for 7-10 minutes, or until the cookies start to color on their edges. Let them cool completely before decorating.
- Sprinkle with rose petals and edible glitter!
I am in a floral phase… and these cookies were no exception. Maybe by baking with flowers, I will summon spring into existence. It’s worth a try! I’ve used dry rose flowers that I found at a grocery store in Chinatown, as well as pickled sakura (cherry) blossoms that I ordered online. Once the season turns, I’m excited to try using fresh pansies and other edible flowers to decorate my treats! I have just enough room on my little apartment balcony to set up a few flats of flower seeds.
These Linzer Hearts are filled with rose petal preserves that I purchased online from the cafe Greecologies in NYC. I discovered them during a New York trip last autumn. I was smitten… it’s perfect for livening up plain Greek yogurt! I also found that it was the perfect addition to these Linzer Heart cookies.
Many people find that floral flavors remind them too much of perfume, but the delicate rose taste is blended with just enough sugar to achieve a happy balance.
Feel free to substitute the rose preserves in this recipe with any other jam flavor! You could create a whole ombre series of pink hearts with strawberry, cherry, raspberry, and rose preserves. Bring on the color!
16 tablespoons (2 sticks) room temperature unsalted butter, 2/3 cup confectioner’s sugar, 1 egg yolk,1 teaspoon vanilla extract, 2 cups all-purpose flour, 1/4 teaspoon salt, rose petal preserves, confectioner’s sugar for dusting (optional)
Make sure you have heart-shaped cookie cutters of various sizes
- Whip the butter and the confectioner’s sugar together until smooth. Incorporate the egg yolk and the vanilla. Next, add salt. Add the flour gradually.
- Roll out the dough and cut with heart-shaped cookie cutters. You will be making two shapes: full hearts, and window hearts. Use a smaller heart cookie cutter to create a hollow in a larger heart. Transfer carefully to your baking sheet (the window hearts are especially tricky to move).
- Bake at 325 degrees for 10-12 minutes. Thicker cookies will take longer! The thinner the cookie, the more the jam flavor will be emphasized.
- Assemble the cookies after they have cooled. Spread jam on the full hearts and press the window heart cookie on top. If desired, dust the border with confectioner’s sugar. I chose to leave my borders bare so that the sugar didn’t distract from the delicate rose flavor.