I’ve made rose cupcakes a few times before and it’s amazing how such an easy frosting technique really seems so beautiful and impressive. This soft sugar cookie is topped with sweet vanilla lemon buttercream that adds an extra brightness to the not-too-sweet cookie base. These are a beautiful and special treat for Valentine’s Day, a bridal shower, Mother’s Day, or any event where you want to show off gorgeous rose sugar cookies!
Ingredients needed for Rose Sugar Cookies:
- Unsalted butter at room temperature
- All purpose flour
- Confectioners’ sugar
- Vanilla extract
- White sugar
- Lemon Juice for frosting (you could also sub almond extract!)
Supplies needed for Rose Cookies:
- Cookie sheets
- Wire rack
- Parchment paper
- Pastry Bags
- Large star tip for frosting
- Large bowl
- Electric Mixer
How to make Rose Sugar Cookies:
Start by combining dry ingredients in a medium bowl and set aside. In a large mixing bowl cream the butter and sugar on medium speed. Add the vanilla extract and eggs and mix until smooth and creamy. Slowly add it in the flour mixture and mix on low speed until just combined. Scoop cookie dough onto a prepared baking sheet and bake cookies for 10-12 minutes.
For the frosting: Cream together the butter and powdered sugar on high speed and then add lemon juice and milk or cream as needed until a fluffy and creamy frosting is achieved. Color frosting as desire with freeze dried fruit powder or food coloring and fill into a piping bag fitted with large tips. Follow this Rasbperry Buttercream recipe for beautiful pink shades.
How to make a rose from icing:
I promise it is easy as can be. I recently taught my mom who was convinced that I had some fancy cake decorating training up my sleeve. (I really don’t.) Let me break it down for you.
- Fit a frosting bag with a large, star tip. (I use either Ateco #844 or Wilton #1M)
- 2- Fill your bag with frosting- leave a good three inches empty on the top so it doesn’t ooze out as you’re frosting the cookies.
- 3- Hold a cookie with one hand and the frosting bag with the other. Start in the center of the cookie- and pipe in a circular motion counter clockwise. (I think for these cookies I went around 3 times.)
- 4- That’s it! Seriously so easy.
How do I color this frosting with all natural food coloring?
I don’t love food coloring for my kids so I am always looking alternatives. For these I used a combo of freeze dried raspberries for the pink frosting, (I actually got this raspberry powder which makes it so much easier and lasts forever.) For the lavender and peach I bought this natural food coloring and used 2 drops of red and 2 of blue for the lavender and 2 red and 2 yellow for the peach!
Other recipes using freeze dried fruit in the frosting:
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- 4½ cups all-purpose flour (563 g. )
- 4½ tsp. baking powder (20 g.)
- ¾ tsp. salt
- 1½ cups 3 sticks unsalted butter, at room temperature (12 oz.)
- 1½ cups sugar (200g)
- 3 large eggs
- 5 tsp. vanilla extract
- 2 sticks unsalted butter, room temperature (8 oz)
- 3-4 cups powdered sugar (375-448g)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract, or 2 tsp lemon juice
- milk or cream as needed.
- To make the cookies, preheat the oven to 350 F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl combine the flour, baking powder and salt, and whisk together to blend.
- In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
- When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet.
- Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set. (Don't over bake- the cookies will be very pale and the edges will only be slightly golden if at all.)
- Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.
- In a medium sized bowl, whip the butter with an electric mixer until creamy and fluffy. Gradually add 3 cups of the powdered sugar, one cup at a time and mix until thick and well-combined. Add the vanilla and a tablespoon of milk or cream, and mix on medium high until fluffy. If you want to thin your frosting out a bit- add more milk, OR- add more sugar if you want it to be stiffer.
Nutrition Information:Yield: 2 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g