Rose Water Sugar Cookies

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.


Senior Cook
Aug 27, 2004
These are quite light and delicious.

Rose Water Sugar Cookies
1 c Unsalted butter, softened
1 1/2 c Sugar
2 Eggs
4 1/2 c AP flour, sifted
1 ts Baking powder
1 ts Baking soda
1 ts Salt
1 c Sour cream
1 tb Rose water
2 tb Rose petals, chopped (pesticide free)
Sugar for garnish

Preheat oven to 375F
1.In a large mixing bowl, cream butter and sugar until fluffy, scraping sides of bowl often.
2.Add eggs, one at a time, beating well after each addition.
3.Sift together flour, baking powder, baking soda, and salt. Add to creamed mixture, alternately with sour cream and rose water, beating at low speed until blended. Gently fold in rose petals.
4.Divide dough in thirds and wrap each piece in plastic wrap. Refrigerate 4 hours or overnight.
5.On well floured surface, roll 1/3 of the chilled dough at a time 1/4 inch, thick (dough will be soft and sticky). Cut in shapes with floured cookie cutters.
6.Arrange cookies 1 inch apart on ungreased cookie sheets. Sprinkle lightly with additional sugar.
7.Bake for 10-12 minutes until lightly browned at edges. Cool on a rack.

Latest posts

Top Bottom