These rose shortbread cookies are buttery, crisp, and tender with a delicate floral flavor from rose extract and rose petals. The rose should be subtle — enough to give classic shortbread something special without making the cookies taste overly perfumed.
I press softened rose petals onto the rolled dough before cutting the cookies. It gives each cookie a slightly different pattern and makes them beautiful enough for afternoon tea, gifting, bridal or baby showers, or whenever you want something a little more elegant than plain shortbread.
I’ve always loved using floral flavors in baking, but rose is one of those ingredients you have to treat with a little restraint. Too much and it can quickly overpower everything else.
Shortbread is a particularly good base for it because there aren’t many competing flavors — just butter, sugar and vanilla. I keep the rose extract light and use the petals as much for their beautiful appearance as their flavor. The result is still very much a buttery shortbread cookie, just with that subtle hint of rose.
Why you’ll love these cookies
- Buttery and tender – Powdered sugar gives the shortbread a delicate, melt-in-your-mouth texture.
- Subtle rose flavor – Just enough rose extract to complement the butter without overpowering it.
- Beautiful without decorating – Pressed rose petals make every cookie naturally different.
- Perfect for making ahead – The dough can be chilled ahead, and the baked cookies store and freeze well.
Ingredients and substitutions
- Butter – Use unsalted butter softened to room temperature. Butter is the main flavor in shortbread, so use one you enjoy.
- Powdered sugar – Keeps the cookies tender and gives them that melt-in-your-mouth shortbread texture.
- All-purpose flour – Provides the structure. Measure by weight if possible for the most consistent dough.
- Vanilla extract – Adds warmth and balances the floral flavor of the rose.
- Rose extract – You only need a small amount. Rose can quickly become overpowering, so don’t be tempted to add extra.
- Rose petals – Use edible, food-safe rose petals that have not been treated with pesticides or chemicals. I soften the petals with a little water before pressing them onto the dough so they adhere without breaking.
Step-by-step: Rose shortbread cookies
Cream the butter and sugar. In a mixing bowl, beat the softened butter and powdered sugar until smooth and creamy.
Add the flavoring. Mix in the vanilla and rose extract until well combined.
Make the dough. Add the flour and salt and mix just until the dough comes together. Don’t overmix once the flour has been added.
Roll the dough. Shape the dough into a disc and roll it between two sheets of parchment paper to about ¼-inch (6 mm) thick.
Add the rose petals. Scatter the softened rose petals over the dough and gently press them into the surface. If the dough is too dry for them to stick, brush it very lightly with water first.
Chill. Refrigerate the rolled dough for at least 30 minutes, or until firm enough to cut cleanly.
Cut the cookies. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment. Cut the chilled dough with your preferred cookie cutter and transfer the cookies to the prepared baking sheet.
Reroll the scraps. Gently gather the remaining dough, reroll, add a few more petals if needed, and cut again. Chill briefly if the dough has become too soft.
Bake. Bake for 12 to 14 minutes, until the cookies are set and just beginning to turn lightly golden around the edges. Cool on the baking sheet briefly before transferring to a wire rack.
My tip
Don’t judge these cookies while they’re still warm. Shortbread develops its characteristic crisp, buttery texture as it cools, so let the cookies cool completely before deciding whether they’re baked correctly.
Variations
- Rose and pistachio – Add finely chopped pistachios to the dough or sprinkle a few over the cookies before baking.
- Rose and lemon – Add a little finely grated lemon zest for a fresh citrus note.
- Chocolate dipped – Dip one edge of the cooled cookies in melted white or dark chocolate and let them set.
Storage and make ahead
- Room temperature: Store the cooled cookies in an airtight container for up to a week.
- Refrigerator: Refrigeration isn’t necessary and can soften the texture if moisture gets into the container.
- Freeze the dough: Roll the dough between parchment, add the rose petals, wrap well, and freeze. Thaw in the refrigerator until firm but easy enough to cut.
- Freeze baked cookies: Cool completely, then freeze in an airtight container for up to 3 months. Thaw at room temperature.
- Make ahead: The dough can be prepared and refrigerated for up to 2 days before cutting and baking.
Rose Shortbread Cookies Recipe
Imagine sinking your teeth into a buttery, melt-in-your-mouth rose shortbread cookie, only to be pleasantly surprised by a delicate and unique flavor that lingers on your taste buds. The answer lies within the petals and aroma of roses. You heard it right: the surprising secret ingredient for irresistible rose shortbread cookies.
Video
Ingredients
- 227 g (1 cup) Unsalted butter softened, room temperature
- 60 g (½ cup) Powdered sugar
- 240 g (2 cup) All purpose flour
- ½ tsp Salt
- ¼ tsp Rose extract
- ½ tsp Vanilla extract
- 8 – 10 Roses – petals separated Rehydrated or moistened with water to make them soft.
Method
- Cream – In the bowl of a stand mixer with the paddle attachment, cream the butter and powdered sugar until smooth and creamy.227 g Unsalted butter, 60 g Powdered sugar
- Flavor – Add the vanilla and rose extract and mix until combined.¼ tsp Rose extract, ½ tsp Vanilla extract
- Dough – Add the flour and salt. Mix on low just until the dough comes together. Do not overmix.240 g All purpose flour, ½ tsp Salt
- Roll – Place the dough between two sheets of parchment paper and roll to about ¼ inch (6 mm) thick.
- Rose petals – Lightly moisten the edible rose petals and scatter them over the dough. Gently press or roll them into the surface.8 – 10 Roses – petals separated
- Chill – Transfer the rolled dough to the refrigerator and chill for about 30 minutes, or until firm.
- Cut – Preheat the oven to 325°F (160°C). Cut the chilled dough with a cookie cutter and place the cookies on a parchment-lined baking sheet.
- Bake – Bake for 12 to 14 minutes, until set with just a hint of color around the edges.
- Cool – Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use only edible, food-safe rose petals that have not been treated with pesticides or chemicals.
- Rose extract is concentrated, so don’t add extra unless you know the strength of your particular brand.
- Keep the dough cold for clean cuts and cookies that hold their shape.
- Shortbread firms and becomes crisp as it cools, so don’t overbake it.
- Store completely cooled cookies in an airtight container for up to a week.
Nutrition
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| Problem | What to do |
|---|---|
| Dough feels too soft | Chill it before cutting. Cold dough gives you cleaner shapes and helps the cookies hold their shape. |
| Dough feels crumbly | Gently bring it together with your hands. Avoid adding extra liquid unless absolutely necessary. |
| Rose petals won’t stick | Moisten the petals or brush the surface of the dough very lightly with water before pressing them in. |
| Cookies spread | Make sure the dough is properly chilled before baking and don’t place it on a warm baking sheet. |
| Rose flavor is too strong | Rose extract is concentrated. Measure it rather than pouring directly from the bottle. |
| Petals turn very dark | Use only edible rose petals and press them flat against the dough so exposed edges don’t dry out as quickly. |
Frequently asked questions
Yes, but make sure they are edible roses that have not been sprayed or treated with chemicals. Roses sold as cut flowers are not necessarily food-safe.
Yes. Use food-grade dried rose petals. They can be more concentrated than fresh petals, so you won’t need as many.
Yes. The petals will still give the cookies a delicate rose element, although the flavor will be much more subtle. You can also make them with vanilla alone.
Chilling firms the butter so the cookies are easier to cut and hold their shape better in the oven. It also helps you get those clean shortbread edges.
Yes. Keep the rolled dough well wrapped in the refrigerator for up to 2 days, then cut and bake when you’re ready.
The cookies should look set with just a hint of color around the edges. Don’t wait for them to become golden all over or they can become too crisp once cooled.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Hello Veena. Thanks for this recipe. I’d like to know the shelf life of these cookies at room temperature. Looks yummy.
Albert, Shortbread cookies have a good shelf life when stored in an airtight container at room temperature. They can last up to two weeks, but they are best enjoyed within a few days due to their deliciousness!
Absolutely loved these. I love rose flavoured things when the rose isn’t overpowering and they were just perfect for me. Will make them again soon – was actually thinking of adding some crushed up pistachio nuts too (pistachio & rose is my favourite combination!).
These cookies were SO good. I am going to make another batch to give as gifts too.
These were the perfect cookies to enjoy with my afternoon tea today! They had the best crumbly texture and the rose flavor really came through!
These are perfect! The roses add such a delicate touch. I can’t wait to make them in a couple weeks for my friends baby shower.
These were divine! I will definitely make them again!
These were divine! Thank you!