Vanilla Rose Shortbread Cookies
These Vanilla Rose Shortbread Cookies blend the classic buttery taste of shortbread with a touch of floral elegance, delivering a sensory experience that’s hard to resist.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon rosewater
- 2 cups all-purpose flour
- ½ teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened unsalted butter with the granulated sugar until light and fluffy, about 2-3 minutes.
- Add the vanilla extract and rosewater to the butter and sugar mixture and mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this to the wet ingredients, mixing just until combined.
- Turn the dough onto a lightly floured surface, shape into a disc, and roll out to about ¼ inch thick.
- Cut the cookies into your desired shapes and transfer them to the prepared baking sheet, leaving space between each.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Dust with powdered sugar if desired.
Notes
Make sure your butter is at room temperature. Chill your dough for 30 minutes if your kitchen is warm. Store in an airtight container for up to a week.