Rose Water and Orange Shortbread Cookies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate butter cookies infused with rose water and orange zest, perfect for afternoon tea. This Middle Eastern-inspired recipe, ready in about 45 minutes, layers 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 80 calories and feeds 24, 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.

Prep: 30 min Cook: 15 min Serves 24 Middle Eastern cuisine 80 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter and 1/2 cup powdered sugar until light and fluffy, about 2 minutes.
  3. Step 3: Add 1 1/4 cups all-purpose flour, 1 tsp rose water, 1 tbsp orange zest, and 1/4 tsp salt to the butter mixture. Mix until a dough forms, then shape into a log about 1 inch in diameter and wrap in plastic wrap. Chill for at least 1 hour.
  4. Step 4: Slice the chilled dough log into 1/4-inch thick rounds and place on the prepared baking sheet. Bake for 12-15 minutes until edges are lightly golden, then cool on the sheet for 5 minutes before transferring to a wire rack.

Frequently asked questions

How long does Rose Water and Orange Shortbread Cookies take to make?

Total time is about 45 minutes (30 min prep + 15 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 Water and Orange Shortbread Cookies?

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 Water and Orange Shortbread Cookies?

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 Water and Orange Shortbread Cookies for a different number of people?

The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). 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 Water and Orange Shortbread Cookies?

Middle Eastern 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.

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