Rose-Infused Shortbread Cookies with Sea Salt
Buttery shortbread cookies subtly flavored with rose water and finished with a sprinkle of sea salt. This general-inspired desserts ready in about 38 minutes layers softened Unsalted butter, Powdered sugar, All-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup, softened Unsalted butter
- 1/2 cup Powdered sugar
- 1 1/4 cups All-purpose flour
- 1 tsp Rose water
- 1/4 tsp, for sprinkling Sea salt
Instructions
- Step 1: In a large bowl, beat softened butter and powdered sugar with an electric mixer until light and fluffy, about 3 minutes.
- Step 2: Sift in 1 1/4 cups all-purpose flour and 1 tsp rose water. Mix on low speed until a dough forms, scraping the bowl as needed.
- Step 3: Divide dough into two equal portions and shape each into a 1-inch-thick log on a parchment-lined baking sheet. Chill for 30 minutes to firm up.
- Step 4: Preheat oven to 325°F. Slice each log into 1/4-inch-thick rounds and place 1 inch apart on a parchment-lined baking sheet. Sprinkle each cookie with 1/4 tsp sea salt.
- Step 5: Bake for 12-14 minutes until edges are golden but centers are still soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Frequently asked questions
How long does Rose-Infused Shortbread Cookies with Sea Salt take to make?
Total time is about 38 minutes (25 min prep + 13 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Rose-Infused Shortbread Cookies with Sea Salt?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Rose-Infused Shortbread Cookies with Sea Salt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rose-Infused Shortbread Cookies with Sea Salt for a different number of people?
The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rose-Infused Shortbread Cookies with Sea Salt?
General desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
A lovely treat for a tea party! The sea salt really balanced the sweetness.
- ★★★★★
The rose flavor was subtle and perfect with the sea salt. My kids devoured them!
- ★★★★☆
The cookies were delicious, but the rose infusion was a bit too strong for my taste. Next time I'll use less.
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