Description
These elegant cookies feature a tender, buttery base, generously topped with a vibrant pink buttercream. The frosting is delicately flavored with the sweet tartness of fresh raspberries and the subtle, aromatic essence of rose, creating a harmonious balance of fruit and floral notes. Each cookie is finished with a dusting of edible glitter, adding a touch of sparkle to this delightful baked treat.
Ingredients
- **For the Cookies:**
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- **For the Raspberry Rose Buttercream:**
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2–4 tablespoons milk or heavy cream
- 1 tablespoon raspberry puree (from fresh raspberries, strained)
- ½ teaspoon rose water (or ¼ teaspoon rose extract)
- Pinch of salt
- Pink gel food coloring (optional)
- Edible glitter (optional, for garnish)
- Fresh raspberries and dried rosebuds (for garnish)
Instructions
- **For the Cookies:**
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of chilled dough to about ¼-inch thickness. Use a 2-3 inch round cookie cutter to cut out shapes. Reroll scraps as needed.
- Place cookies 1 inch apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- **For the Raspberry Rose Buttercream:**
- In a large bowl, using an electric mixer, beat the softened butter on medium speed until creamy, about 2 minutes.
- Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated, then increase speed to medium-high and beat until fluffy.
- Add 2 tablespoons of milk or cream, raspberry puree, rose water, and salt. Beat until smooth and creamy. Add more milk or cream, 1 teaspoon at a time, if needed to reach desired consistency.
- If desired, add a few drops of pink gel food coloring and mix until evenly colored.
- Transfer the buttercream to a piping bag fitted with a large star tip (like 1M or 2D).
- **Assembly:**
- Once cookies are completely cooled, pipe a swirl of raspberry rose buttercream onto each cookie, starting from the center and working outwards to create a rose-like pattern.
- Optionally, sprinkle with edible glitter.
- Garnish with fresh raspberries and dried rosebuds before serving.
Notes
Ensure your butter is truly softened for both the cookies and the buttercream for the best texture.
Do not overmix the cookie dough; this can lead to tough cookies.
Chilling the cookie dough is crucial for preventing spread and maintaining shape during baking.
For the raspberry puree, simply mash fresh raspberries and strain them through a fine-mesh sieve to remove seeds.
Store cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 250 kcal
- Fat: 12 g
- Carbohydrates: 35 g
- Protein: 2 g