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Perfect Rose-Shaped Butter Cookies with Royal Icing

rose-shaped butter cookies - featured image
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Delicate, buttery cookies shaped like tiny roses and decorated with smooth, glossy royal icing. This easy recipe yields tender, crisp cookies perfect for gifting or special occasions.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 3/4 cups (345g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons pasteurized egg whites or meringue powder
  • 1 tablespoon fresh lemon juice or water
  • Food coloring gel (optional)

Instructions

  1. Cream the butter and sugar in a large bowl using an electric mixer until light and fluffy, about 5-7 minutes.
  2. Beat in the egg and vanilla extract until fully combined, about 2 minutes.
  3. Whisk together the flour and salt in a separate bowl.
  4. Gradually add the flour mixture to the butter mixture, mixing on low speed until the dough just comes together, about 2-3 minutes. Avoid overmixing.
  5. Flatten the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.
  6. On a lightly floured surface, roll the chilled dough to about 1/8-inch (3 mm) thickness.
  7. Using graduated round cutters (about 3 inches, 2.5 inches, and 2 inches diameter), cut out circles to form the rose petals.
  8. Stack 3 to 4 circles per cookie, overlapping slightly, and gently pinch or curve edges to resemble rose petals. Place on parchment-lined baking sheets.
  9. Preheat oven to 350°F (175°C). Bake cookies for 12-15 minutes until edges are just golden. Let cool completely on racks.
  10. Prepare royal icing by beating powdered sugar with egg whites and lemon juice until thick but pipeable, about 5 minutes. Adjust consistency with water if needed.
  11. Using a piping bag fitted with a small round tip, pipe icing onto each petal starting from the outer edge inward to mimic rose layering.
  12. Let icing dry at room temperature for several hours until firm.

Notes

Chill dough thoroughly before rolling to prevent spreading. Use cold butter for best texture. Let cookies cool completely before icing to avoid melting. Royal icing can be made a day ahead and stored covered. If dough is too soft while rolling, chill again for 10 minutes. Avoid overbaking to prevent cracked icing.

Nutrition

Keywords: butter cookies, royal icing, rose-shaped cookies, easy cookie recipe, homemade cookies, decorative cookies, baking tutorial

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