What could be more delightful than making homemade rose cookies that are as beautiful as it is delicious for a Mother’s Day gift?
These delicate treats are not only delicious but also a beautiful representation of your love and appreciation.
Ingredients for Rose Sugar Cookies
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- White granulated sugar
- Vanilla extract
- Large eggs
- confectioners sugar
- Lemon juice
- Whole milk
How to Make Rose Sugar Cookies
Step 1: In a medium-sized bowl, whisk together the flour, baking powder, and salt. In the bowl of an electric mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well and scraping down the sides of the bowl as needed. Blend in the vanilla. With the mixer on low speed, gradually add the dry ingredients, mixing until just combined. Cover the dough and refrigerate for one hour before using.
Step 2: Prepare two sheets of baking paper on your work surface. Take a suitable amount of dough and place it between the two sheets of baking paper. Using a rolling pin, roll the dough out to a thickness of 1/4 inch. Refrigerate or freeze the dough for later use.
Step 3: Remove the chilled dough from the refrigerator. Use cookie cutters to cut out the desired shapes. Place the cut-out cookies on a baking sheet. Cover the baking sheet and return the cookies to the refrigerator to firm up for approximately 15-20 minutes. Continue rolling out the remaining dough scraps and repeat the process with the other portion of dough.
Step 4: I would like to cook the cookies in my Typhur Dome large air fryer, because it is a convenient and efficient way to enjoy freshly baked treats without using a traditional oven.
To ensure the cookies maintain their shape during baking, begin by removing the tray from the Typhur Dome. Line the bottom of the basket with a layer of aluminum foil, followed by a layer of parchment paper to prevent sticking.
Step 5: Carefully place the cookies in the cooking tray. Return the tray to the Typhur Dome. Choose the Roast mode to cook for 15 minutes at 330°F/165℃.
How to Make the Icing
In a medium bowl, beat butter with an electric mixer until creamy and fluffy. Gradually add 3 cups of powdered sugar, one cup at a time, beating until thick and well combined. Add the vanilla extract and a tablespoon of milk or cream and beat on medium-high until fluffy. To achieve a thinner frosting, add more milk, while a stiffer consistency can be obtained by adding more sugar.
Then, using a piping bag fitted with a piping tip, carefully pipe out a beautiful rose design onto the prepared cookie base with the prepared frosting.
How to Create a Rose from Icing?
Fitting the Frosting Bag: Attach a large star tip to your frosting bag. Popular choices are Ateco #844 or Wilton #1M, which create beautiful, swirled shapes.
Filling the Bag with Frosting: Fill the bag with frosting, leaving about three inches of space at the top. This prevents the frosting from oozing out when you’re piping. Ensure the bag is sealed properly to avoid any leakage.
Piping the Rose on the Cookie: Hold the cookie in one hand and the frosting bag in the other. Start piping from the center of the cookie, moving in a counterclockwise circular motion. As you pipe, maintain consistent pressure to ensure an even flow of frosting. Depending on the size of the cookie, you might need to circle around 2-3 times to create a full rose shape.
Finishing the Rose: Once you’ve completed your circles, gently lift the piping tip away from the cookie to create a clean finish. If you want to add extra decoration, you can use sprinkles, edible pearls, or other edible decorations.
Rose Sugar Cookies
Equipment
- Tongs
- Bowl
- Cookie Cutter
- Stand Mixer
- Piping Bag
- Rolling Pin
- Star Tips (ateco #844 or wilton #1M)
Ingredients
For the Cookies
- 4 1/2 cup all purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 cup unsalted butter room temperature
- 1 1/2 cup white granulated sugar
- vanilla extract
- 3 large egg
For the Frosting
- 8 oz unsalted butter room temperature
- 13.2 oz confectioners sugar
- vanilla extract
- 1 tbsp lemon juice
- whole milk
Instructions
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. In the bowl of an electric mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well and scraping down the sides of the bowl as needed. Blend in the vanilla. With the mixer on low speed, gradually add the dry ingredients, mixing until just combined. Cover the dough and refrigerate for one hour before using.4 1/2 cup all purpose flour, 1/2 tsp baking powder, 1 tsp salt, 1 1/2 cup unsalted butter, vanilla extract, 3 large egg
- In a medium bowl, beat butter with an electric mixer until creamy and fluffy. Gradually add 3 cups of powdered sugar, one cup at a time, beating until thick and well combined. Add the vanilla extract and a tablespoon of milk or cream and beat on medium-high until fluffy. To achieve a thinner frosting, add more milk, while a stiffer consistency can be obtained by adding more sugar.1 1/2 cup unsalted butter, 13.2 oz confectioners sugar, vanilla extract, 1 tbsp lemon juice, whole milk
- Prepare two sheets of baking paper on your work surface. Take a suitable amount of dough and place it between the two sheets of baking paper. Using a rolling pin, roll the dough out to a thickness of 1/4 inch. Refrigerate or freeze the dough for later use.
- Remove the chilled dough from the refrigerator. Use cookie cutters to cut out the desired shapes. Place the cut-out cookies on a baking sheet. Cover the baking sheet and return the cookies to the refrigerator to firm up for approximately 15-20 minutes. Continue rolling out the remaining dough scraps and repeat the process with the other portion of dough.
- To ensure the cookies maintain their shape during baking, begin by removing the tray from the Typhur Dome. Line the bottom of the basket with a layer of aluminum foil, followed by a layer of parchment paper to prevent sticking.
- Carefully place the cookies in the cooking tray. Return the tray to the Typhur Dome.
- Bake the cookies for 15 minutes at 330°F.
- Remove the cookies from the tray.
- Using a piping bag fitted with a piping tip, carefully pipe out a beautiful rose design onto the prepared cookie base with the prepared frosting.
Nutrition PER SERVING
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
