These cookies topped with buttercream are not only pretty, but they will make your mouth water for the next bite!
These are not only adorable they taste so delicious!
They are a variation on one of my most popular posts Rose Frosted Cupcakes I just couldn’t wait to share these beauties with you.
I love that they are completely customizable, make the frosting any color you prefer, they are perfect for weddings and showers in white as well.
There are also tons of flavor options.
Go with something traditional like vanilla or almond, or make it fun by mixing vanilla almond and lemon, they call it the princess flavor. Which really keep them guessing as to the specific flavor and is quite irresistible. Bakeries often use them flavor combo.
I’ve baked hundreds of cookies and have found so many ways to ensure they turn out perfect every time. Be sure to check out:
- Bake Perfect Cut Out Cookies – So much info on cut out cookies!
- Cookie Baking Must See Posts – I compiled a whole list for improving your cookies
- Cookie Tip – get my guide it’s invaluable.
Be sure to scroll down and see the VIDEO I included on these cookies!
You could also make them in raspberry or banana with a soft yellow coloring would be great. I also love these with lemon… oh how lemon cookies seemed to disappear from the platter so quickly.
The better the quality of flavoring the better the cookies will taste, whenever possible use real flavor, not imitation.
As I mentioned the possibilities are endless flavor extracts for baking are available in so many options nowadays, toffee, cherry, black walnut, and other flavors that seem to appeal to kids like apple, marshmallow.
Cotton candy, tutti fruity, and strawberry are often popular.
I find that LorAnns Flavors are readily available on Amazon or at baking supply stores and remember a little typically goes a long way.
So add some flavor, then give it a taste before adding more.
You can flavor the cookies and the frosting for a powerful duo or make a fun combo like lemon cookies and coconut frosting, the possibilities are endless.
Now don’t take my opinion, take Charlie’s you can see him licking his lips, and funny thing… he got a cookie and it sure looked like he was enjoying every single bit of it!
There are many items I feel help in making these cookies turn out so well.
I use these:
- Baking Sheets
- Parchment Paper Sheets
- I use these dowels to ensure all the cookies are the same thickness.
- Rolling Pin
- This Soft Pink Coloring
- These Piping bags
- This Piping Tip
- Let’s talk VANILLA I like this, this, and oh my goodness I love this one from Orlando Natural Vanilla
- I could never mix cookies by hand after using THIS mixer. It makes baking so much easier.
- COOKIE CUTTER, I have a set like THESE and use the 2″ cutter for these cookies.
This is a small batch that makes 18 cookies. The recipes can be easily multiplied to make more.
Below you can watch a video on how to create the rose frosting on a cookie.
- ½ cup butter
- ¾ cup powdered sugar
- 1 egg (mixed then 1+1/2 tablespoons removed to use in the recipe)
- 1 teaspoon vanilla bean paste or vanilla extract (or another extract flavor)
- 1½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Preheat oven to 400°.
- In the bowl of a mixer, beat butter with sugar.
- Add in the egg (remember this is a small batch and you'll mix one egg and only add 1½ tablespoons of the egg mix) and vanilla bean paste/extract and mix until combined.
- Add in flour, baking powder, and salt and mix until all combined.
- Roll out cookie dough to ¼" in between wax paper.
- Cut out cookie with a cookie cutter. I used a 2" scalloped edged cookie cutter. (any round cutter would work)
- Place cut out cookie dough on parchment lined baking sheets.
- Bake for 7-8 minutes.
- ½ cup butter
- 2 cups powdered sugar
- 2 tablespoons heavy cream (add 1 then add the second if needed)
- 1 teaspoon vanilla bean paste or vanilla extract (or another flavor extract)
- food coloring (I used a small drop of light pink coloring from Americolor)
- In the bowl of a mixer whip butter until smooth, add in powdered sugar, and heavy cream, and whip well so it's fluffy.
- Add in vanilla, and food coloring and mix until all combined smoothly.
- Place frosting in a piping bag with a 2D tip and swirl frosting onto cookies starting in the center and creating a circle around the middle.
- Cookies can remain at room temperature for 3 days.
Jan Stojanovic says
HAVE A QUESTION, CAN THESE COOKIES BE FROZEN AND FROSTED LATER? THANK YOU, YOUR TUTORIAL/VIDEO WAS GREAT!
Diane says
Yes, you can freeze the cookies and frost them later. Be sure the cookies are completely cooled before putting them in the freezer, if they aren’t the moisture will cause them to crumble when defrosted. I allow my cookies to air dry for at least 24 hours. The butter sets into the center of the cookie so the bottoms don’t have any “grease” either. When you unfreeze cookies, unwrap them, allow them to come to room temp or fridge temperature. Then frost them for best results. Happy to answer any other questions as well. HAPPY BAKING ~Diane
jennie says
hi. love these rose cookies. want to try for a shower cookie table.
does the frosting firm up enough to stack them between wax paper to store and can they also freeze?
thanks.
J
Diane says
They are best left in a single layer (or layered on their edge so the frosting isn’t squished) but you could gently stack them if you allow the frosting to “crust” and dry for about 24 hours. Yes, you can freeze them, I find that freezing the cookies and frosting them the day of serving is best though.
quickbooks support says
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quickbooks support says
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Quickbooks online support says
Thank you for sharing ingredients and the whole process of making these delicious Buttercream Rose Frost cookies. As you said, these cookies not only look adorable but also tastes so well. So, I can’t wait to try this out. I will visit you soon for such recipes 🙂
quickbooks chat support says
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