Chewy Floral Rose Water Sugar Cookies
Soft and chewy sugar cookies with delicate rose water, and a touch of flower petals. Light, fragrant, and perfect for a unique take on a classic.
Equipment
- Mixing bowls
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop (optional)
- Wire cooling rack
Ingredients
- 2 ¼ cups all-purpose flour (280g)
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon fine sea salt
- ¾ cup unsalted butter, softened (170g)
- 1 cup granulated sugar (200g)
- ¼ cup light brown sugar, packed (50g)
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon rose water culinary grade
- ¼ teaspoon almond extract optional but recommended
- ¼ cup granulated sugar for rolling
- Optional: edible food grade dried rose petals or other dried edible flowers
Instructions
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
- In a large mixing bowl or electric mixer, beat the softened butter with both sugars until light and fluffy, about 2–3 minutes.
- Add in the egg, vanilla, rose water, and almond extract (if using). Mix until smooth and well combined.
- Gradually mix the dry ingredients into the wet, stirring just until incorporated. If using dried flower petals, gently fold them in at the end.
- Cover the dough and refrigerate for 30 minutes to firm up. This helps the cookies stay thick and chewy.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper, or use a silicon baking mat.
- Scoop 1.5 tablespoons of dough and roll into balls or thick discs. Place 2 inches apart on the prepared baking sheet. Optional: Before placing on the baking sheet, roll each ball in granulated sugar, and place some extra food grade flower petal pieces on top.
- Bake for 9–11 minutes, or until the edges are just set and the centers look soft and slightly puffy. Avoid overbaking! They will look light on top, and that's perfectly normal.
- Let cookies cool on the pan for 3-5 minutes, then transfer to a wire rack to finish cooling.
Notes
Don’t overdo the rose water! Start with ½ teaspoon—too much can turn the floral note into a soapy one.
Cookies will be soft right out of the oven but firm up as they cool.
If using dried petals, make sure they’re food-grade and not treated with pesticides. For a pretty finish, gently press a few petals onto the tops of the cookie dough balls before baking.
Optional glaze: Whisk together ½ cup powdered sugar with 1–2 teaspoons milk and a drop of rose water. Drizzle once cookies are cool.