Rosewater and Orange Sugar Cookies

DifficultyBeginner

Delicious Valentine's Day sugar cookies with rosewater and orange flavoring decorated with dried rose petals.

Yields16 Servings
Prep Time2 hrsCook Time10 minsTotal Time2 hrs 10 mins

Cookies
 170 g (3/4 cup) Unsalted Butter, room temperature
 150 g (3/4 cup) Granulated Sugar
 1 Large Egg, room temperature
 2 tsp Vanilla Extract
 1 tbsp Orange Zest
 281 g (2 1/4 cups) All-Purpose Flour
 ½ tsp Baking Powder
 ¼ tsp Salt
Icing
 180 g (1 1/2 cups) Confectioners Sugar
 ½ tsp Vanilla Extract (use clear extract if you want the icing bright white)
 ½ tsp Rosewater
 1 tbsp Fresh Orange Juice
 1 tsp Orange Zest (optional- leave out if you don't want icing with visible zest)
 1 tsp Light Corn Syrup (adds shine to icing)
 1 tbsp Warm Water
 1 cup Dried Rose Petals (optional)

Cookies
1

In the bowl of a stand mixer beat butter on medium until creamy and smooth (about 1 minute). Add the sugar and mix on medium-high until light and fluffy (about 3 minutes, but do not go over 3 minutes ). Scrape the bowl as needed. Add the egg, vanilla, orange juice, and zest and beat until fully combined, scraping the bowl as needed (about 2 minutes).

2

Whisk together the flour, baking powder, and salt in a medium bowl. Add half the flour mixture to the butter mixture and beat on medium-low until just combined. Mix in the remaining flour and beat again on medium-low until just combined.

3

Put down a piece of plastic wrap on a clean surface and dump out the dough and any bits that weren’t mixed in. Take one side of the plastic wrap and fold it over the dough to gently press the dough together. Repeat with the other sides of the plastic wrap until the dough is fully combined. This is a gentle method of mixing the dough to keep the cookies from being too tough. Wrap the dough and refrigerate for at least 1 hour and up to 2 days.

4

After the dough has chilled, cut it in half and set aside to warm up for about 5-10 minutes so that is easier to roll out. Lightly flour a clean surface and roll the dough to about 1/4-inch thickness. Repeat until all the dough is used. I used a 3-inch heart cookie cutter and got 16 cookies.

Heart Shaped Cookies

5

When you are ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit and move the rack to center position. Line 2 cookie sheets with parchment paper.

6

Bake for 9-11 minutes, depending on the size and thickness of you cookies. Rotate the cookie sheet halfway through baking. The cookies are ready when the edges and tops are very lightly browned. Remove the cookies from the oven and let them sit on the pan for about 5 minutes then transfer to a cooling rack. The cookies need to be completely cooled before icing.

Icing
7

Mix all ingredients, except for the water, in a medium bowl. If needed, add the water a little at a time until the desired consistency is reached. If desired, mix in food coloring.

Rosewater Cookies

8

Pour the icing into a pastry bag and cut a small piece off the tip. The icing sets quickly, so if you want to decorate with sprinkles or rose petals, work on one cookie at a time. Outline the cookie with the icing, then flood the middle and decorate as desired. Set the cookies out to dry overnight, and they will be ready to stack and store the next day.

Rosewater Cookies

Storage
9

These cookies will freeze well up to 3 months raw, unfrosted, or frosted. Thaw raw dough overnight in the fridge.

Ingredients

Cookies
 170 g (3/4 cup) Unsalted Butter, room temperature
 150 g (3/4 cup) Granulated Sugar
 1 Large Egg, room temperature
 2 tsp Vanilla Extract
 1 tbsp Orange Zest
 281 g (2 1/4 cups) All-Purpose Flour
 ½ tsp Baking Powder
 ¼ tsp Salt
Icing
 180 g (1 1/2 cups) Confectioners Sugar
 ½ tsp Vanilla Extract (use clear extract if you want the icing bright white)
 ½ tsp Rosewater
 1 tbsp Fresh Orange Juice
 1 tsp Orange Zest (optional- leave out if you don't want icing with visible zest)
 1 tsp Light Corn Syrup (adds shine to icing)
 1 tbsp Warm Water
 1 cup Dried Rose Petals (optional)

Directions

Cookies
1

In the bowl of a stand mixer beat butter on medium until creamy and smooth (about 1 minute). Add the sugar and mix on medium-high until light and fluffy (about 3 minutes, but do not go over 3 minutes ). Scrape the bowl as needed. Add the egg, vanilla, orange juice, and zest and beat until fully combined, scraping the bowl as needed (about 2 minutes).

2

Whisk together the flour, baking powder, and salt in a medium bowl. Add half the flour mixture to the butter mixture and beat on medium-low until just combined. Mix in the remaining flour and beat again on medium-low until just combined.

3

Put down a piece of plastic wrap on a clean surface and dump out the dough and any bits that weren’t mixed in. Take one side of the plastic wrap and fold it over the dough to gently press the dough together. Repeat with the other sides of the plastic wrap until the dough is fully combined. This is a gentle method of mixing the dough to keep the cookies from being too tough. Wrap the dough and refrigerate for at least 1 hour and up to 2 days.

4

After the dough has chilled, cut it in half and set aside to warm up for about 5-10 minutes so that is easier to roll out. Lightly flour a clean surface and roll the dough to about 1/4-inch thickness. Repeat until all the dough is used. I used a 3-inch heart cookie cutter and got 16 cookies.

Heart Shaped Cookies

5

When you are ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit and move the rack to center position. Line 2 cookie sheets with parchment paper.

6

Bake for 9-11 minutes, depending on the size and thickness of you cookies. Rotate the cookie sheet halfway through baking. The cookies are ready when the edges and tops are very lightly browned. Remove the cookies from the oven and let them sit on the pan for about 5 minutes then transfer to a cooling rack. The cookies need to be completely cooled before icing.

Icing
7

Mix all ingredients, except for the water, in a medium bowl. If needed, add the water a little at a time until the desired consistency is reached. If desired, mix in food coloring.

Rosewater Cookies

8

Pour the icing into a pastry bag and cut a small piece off the tip. The icing sets quickly, so if you want to decorate with sprinkles or rose petals, work on one cookie at a time. Outline the cookie with the icing, then flood the middle and decorate as desired. Set the cookies out to dry overnight, and they will be ready to stack and store the next day.

Rosewater Cookies

Storage
9

These cookies will freeze well up to 3 months raw, unfrosted, or frosted. Thaw raw dough overnight in the fridge.

Rosewater and Orange Sugar Cookies
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