Rose Sugar Cookies

Roses are a delight in the garden but also in the kitchen. All roses are edible but each has their own flavor and character. The “Katrina” rose from our yard has a wonderful subtle flavor that is perfect for sugar cookies.

*Always remember to harvest from plants that you know haven’t been sprayed or otherwise treated with chemicals. Plants you care for yourself are the best culinary harvest.

Rose Sugar Cookies

  • Servings: about 5 dozen cookies
  • Difficulty: easy
  • Print

Credit: adapted from “Sugar Drop Cookies With Oil”, Joy of Cooking, 1979


    Sift Together:

  • 2.5 cups sifted all-purpose flour
  • 1.5 teaspoons baking powder
  • 3/4 teaspoon salt
  • Combine:
  • 1 cup rose sugar (instructions below)
  • 3/4 cup vegetable oil
  • Add to sugar and oil mix: (beat well after each addition)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Add the flour mixture all at once and beat well. This dough is soft enough to mix by hand if you don’t have a mixer. Shape the dough into 1/2 inch balls. Dip the balls in granulated sugar and use 2 fingers to lightly flatten on a parchment paper lined baking sheet

    Bake about 10 to 12 minutes, depending on your oven. The cookies should be just lightly browned on the bottoms when done.
    Once cooled, these can be packaged with rose buds for a delightful gift or simply left on the counter to enjoy throughout a lazy day.

Rose Sugar Directions

Use a small blender and mix about 1/3 cup dried rose petals to 1 cup sugar. Pulse the blender slowly to make sure the sugar stays granular rather than turning into powder. (Blending to a fine powder does work nicely for dense cookies if you are using this with a different recipe.)

3 thoughts on “Rose Sugar Cookies

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