Have you seen Beauty and the Beast at the theater yet? Make these cookies before the last enchanted rose petal falls!
Here’s my simple recipe for rose white chocolate cookies, perfect for spring cookie plates at your upcoming family gathering. Easter is only a couple of weeks away, after all! With sweets like these, everyone will want to be your guest… Made with rosewater, dried rose petals, and all the glitter you desire, these cookies are sure to draw a crowd. When it comes to spring recipes, cookie bling is the way to go.
Scroll down for the recipe!
White Chocolate Rose Cookies
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 oz. cream cheese, at room temperature
- 1 cup sugar
- 1 egg
- 1 tsp. pure vanilla extract
- 1 tablespoon rosewater
- 3 ½ cups all-purpose flour
- 1 tsp. baking powder
- 1 pinch of salt
- 1/2 cup white chocolate chips
- For decoration, use edible glitter disco dust and dried rose petals.
- Combine butter, cream cheese, and sugar in a large bowl, and cream for several minutes. When light and fluffy, beat in the egg, vanilla, and rosewater.
- Whisk flour, baking powder, and salt in a separate bowl. Slowly add the dry ingredients to the butter mixture until just combined.
- Mix in the white chocolate chips. Stir until evenly distributed.
- Heat oven to 350 degrees. After refrigerating the dough for 30 minutes, use cookie cutters to cut shapes, pulling away the scraps to avoid moving and distorting the cookies. If the dough gets too soft to work with, refrigerate it again for 15-30 minutes.
- Bake for 7-10 minutes, or until the cookies start to color on their edges. Let them cool completely before decorating.
- Sprinkle with rose petals and edible glitter!