Rose Shortbread

This is my absolute favorite shortbread cookie. It's a recipe based on a super easy one I found on, originally published as an Earl Grey tea shortbread cookie.

Yield: About 30 shortbread cookies
Collections: Cookie Snack

Featured Ingredients

Rose water is is made by steeping rose petals. It’s unique essence is called for in Middle Eastern and Indian pastries alike. Size Options
$4.49 Bottle, 4.5 fluid oz
Out of Stock

Rose Shortbread Recipe

  • 2 cups all-purpose flour
  • 2 tablespoons dried, crushed rose petals
  • ½ teaspoon salt
  • ¾ cup confectioners’ sugar
  • 2 teaspoons rose water
  • 1 cup (2 sticks) butter, room temperature
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Preparation Instructions

1. In a food processor, pulse together the flour, rose petals, and salt, until the rose petals are just spotted throughout the flour. Add the confectioners’ sugar, rose water, and butter. Pulse together just until a dough forms.
2. Place the dough on a large pastry mat or cutting board. With your hands, roll the dough into a log, about 1½ inches in diameter. Cut the log in half (so it’s easier to handle) and wrap each half in plastic wrap or wax paper and chill in the refrigerator for 30 minutes.
3. Preheat oven to 375 degrees. Slice the chilled logs into disks, about 1/3-inch thick. Place disks on parchment lined baking sheets, about 2 inches apart. Bake until the edges are just brown, about 15 minutes. Let cool on baking sheets for about 5 minutes, then transfer to wire racks and cool completely. Serve with a cup tea!

Yield: About 30 shortbread cookies
Helpful Hints

1. After step 2, you can leave the dough in the refrigerator overnight to bake the next day, or you can put it in an airtight bag and freeze for several months. You’ll need to defrost the dough log just enough for a sharp knife to slice the log into disks when you’re ready to bake.
2. For a lavender version, use lavender flowers and either 1 teaspoon lavender extract or 2 teaspoons lavender water.


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