Rose Water Shortbread Cookies
Delicate cookies infused with the subtle floral note of rose water, perfect with a cup of tea. This American-inspired recipe, ready in about 45 minutes, layers all-purpose flour, unsalted butter, powdered sugar 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 120 calories and feeds 12, 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 cup all-purpose flour
- 1/2 cup, cubed unsalted butter
- 1/4 cup powdered sugar
- 1 tsp rose water
- 1/4 tsp salt
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large bowl, combine 1 cup all-purpose flour, 1/4 tsp salt, and 1/4 cup powdered sugar; whisk to blend.
- Step 2: Add 1/2 cup cold cubed unsalted butter to the flour mixture; use a pastry cutter to cut butter into flour until mixture resembles coarse crumbs.
- Step 3: Stir in 1 tsp rose water until dough comes together.
- Step 4: Form dough into a ball, wrap in plastic wrap, and refrigerate for 2 hours.
- Step 5: Preheat oven to 325°F (163°C). Roll dough to 1/4-inch thickness on floured surface and cut into shapes.
- Step 6: Bake on parchment-lined sheet for 15-18 minutes until edges are golden.
- Step 7: Cool on sheet 5 minutes before transferring to wire rack.
