Rose Cookie Tutorial

These sweet little Rose Cookies are so fun and easy to do, and I am so excited to finally be sharing the recipe with you!I used my favorite Sugar Cookie recipe but with some adjustments.These sweet little Rose Cookies are so fun and easy to do, and I am so excited to finally be sharing the recipe with you! Course: Dessert Cuisine: American Keyword: sugar cookies Servings: 8 servings Author: Amanda Rettke 1 -½ cup Butter I Use Unsalted 2 c Sugar 2 whole Eggs 2 whole Eggs Yolks 4 tsp. Vanilla Extract 2 tsp. Almond Extract 4 c All-purpose Flour 1 tsp. Salt 1 tsp. Baking PowderPreheat oven to 350 degrees.In a mixer, beat butter and sugar until well combined, about 2 minutes.Add in 2 eggs and 2 egg yolks and mix until combined.Add in vanilla and almond extract; mix until combined.In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are.I usually just mix ingredients until they are combined, as I have heard that if you over-mix this dough it will get tough.Put dough in some Saran wrap and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes. I added baking soda to help keep the cookie soft.  When both baking powder and baking soda are in a recipe, the baking powder does most of the leavening while the baking soda mostly adds tenderness.Here is a link to the buttercream recipe I used to pipe on the cookies:Perfect Crusting ButtercreamI also added a thin layer of my glaze icing to the cookie prior to adding the rose.I wanted to do things that way for two reasons:1. The combination of the frosting and cookies is so sweet I needed a little depth of flavor to the cookie.2. I needed to keep the cookie moist because they need a good 24-48 hours to dry to stack-able stage.I found these cookies to be even more delicious on day three.Day four was the best!Just in case anyone asks, I used a 1M tip to make the frosting roses.Just start in the center and make a swoop once around.For even more detailed instructions check out this post.Then package them up and share them with someone you love!Did You Make This Recipe?Use the tag #YouAreBaker when posting a photo of your recipe, and make sure to follow @IAmBaker on Instagram! meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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