These beautiful rose petal cookies are perfect for special occasions or to give as gifts. They are dark chocolate dipped rose shortbread cookie cookie with edible rose petals and almonds. Perfect for anytime you need a beautiful dessert. These only take 20 minutes to prepare and look like they took all day. These are easy enough for anyone to make.
Make a cookie tray with some of my favorite cookies. Make peanut butter blossom cookies, s’mores cookies, or double chocolate peppermint bark cookies!
Why You’ll Love This
TASTE: Delicious, buttery shortbread cookies with a hint of floral flavors. The chocolate layer and crunchy almonds make a lovely addition to taste and texture.
PROS: These beautiful cookies are served perfectly with a cup of tea or on any special occasion.
CONS: Edible rose petals are sometimes difficult to find.
WOULD I MAKE THIS AGAIN? These beautiful cookies make any special occasion fancy!
DIET: Vegetarian
METHOD: Oven
Ingredients
Full printable rose petal cookies ingredients list and instructions are in the recipe card below.
- Flour: Use all-purpose flour.
- Butter: This recipe calls for salted butter that has been softened. In order to soften it, remove it from the refrigerator for about an hour before cooking. Do not microwave because you don’t want melted butter. If using unsalted butter, add ¼ teaspoon salt to the flour.
- Sugar: Use powdered sugar (Sometimes referred to as icing sugar or confectioners sugar).
- Vanilla: Pure vanilla extract is preferred.
- Milk: Use any type of milk you prefer.
- Rose Petals: There is a significant difference between fresh rose petals and edible rose petals. While all roses are technically edible, edible rose petals are specifically cultivated for consumption. They are grown without the use of harmful pesticides or chemicals, ensuring they are safe to eat. Regular rose petals, often found in gardens or floral arrangements, may have been treated with pesticides or other chemicals, making them unsuitable and potentially unsafe for consumption. Edible rose petals are also often more fragrant and flavorful, selected for their culinary use in dishes, desserts, and beverages. It’s crucial to ensure that the rose petals you intend to consume are indeed edible and have been grown under safe conditions. If you can’t find them locally you can buy edible rose petals on Amazon.
- Chocolate: This recipe calls for good quality dark chocolate or chocolate chips for the chocolate coating. For ease of use, use chocolate melting wafers. If you don’t love the taste of chocolate melting wafers use a high quality dark chocolate and follow the chocolate tempering instructions.
- Almonds: Use sliced and chopped almonds mixed with the rose petals to decorate the cookies.
Gluten Free Option
To make this gluten free use a gluten free flour baking mix like King Arthur Gluten-Free Flour Mix.
Variations for Chocolate Dipped Vanilla Shortbread Cookies
Buttery Shortbread Cookies: Omit the edible rose petals and the dip and make delicious classic shortbread cookies. Or add the rose petals to the dry ingredients as when following the recipe and then omit the chocolate dip to make rose shortbread cookies.
Sprinkles: Omit the almond and dried rose petals and dip in your favorite sprinkles. See these chocolate dipped fortune cookies as an example.
Hazelnuts: Omit the almonds and dried rose petals and dip your cookies in crumbled hazelnuts. Yum. Chocolate and hazelnuts are a match made in heaven.
Just Roses: Omit the almonds and just dip the chocolate in edible rose petals. These make a wonderful Valentine cookie.
Black and White Cookie: Don’t sprinkle anything on your chocolate and it will be a rose shortbread black and white cookie. Additionally, you can use white chocolate candy melts (melting wafers) and dip the non-chocolate half of the cookie in the melted white chocolate.
Instructions
Full step-by-step chocolate dipped rose cookies instructions are in the recipe card below. You can print or save to Pinterest for later. Use the shortbread recipe for basic shortbread cookies or follow the instructions to make gorgeous edible flower cookies that are a twist on classic cookies.
Prep: Preheat oven to 350 F or 175 C. If your cookie sheet (baking tray) is not non-stick then line the baking sheet with parchment paper.
Step 1: Put 1 cup salted* softened butter, 1 teaspoon vanilla extract and 1 cup powdered sugar in a large mixing bowl and beat with an electric mixer on low speed until combined and turns fluffy. If you prefer, use an electric stand mixer with paddle attachment and large bowl.
*if using unsalted butter add ¼ teaspoon salt while adding flour
Step 2: Add 2 cups all purpose flour and 2 tablespoons crushed edible flowers into the mixture and mix everything until it gets crumbly. Add around 1 tablespoon of milk and mix all together to form a dough (add a tablespoon of milk more if required).
Step 3: Make small cookie dough balls out of the shortbread dough and flatten it a little using your palm so they’re about ½-inch thickness. Place them on a prepared cookie sheet. Bake cookies for around 15 minutes. Once done place the tender cookies on wire rack to cool.
Step 4: Melt 7 oz of dark chocolate in the microwave in a small microwave-safe bowl or using double boiler method. Do not overcook. Chocolate burns easily. For detailed information about melting chocolate, see the “tempering chocolate” section below. Alternatively, use chocolate candy melts.
Step 5: Prepare chopped almond slivers and rose petals in separate small bowls. Dip ½ of each cookie in the chocolate and sprinkle almonds and crushed rose petals. Once all the cookies are done place cookies in the refrigerator for 10 minutes to set.
Serve: Serve rose petal shortbread cookies while they’re fresh!
See More Cookie Recipes
Making a cookie tray? Add some of these cookies along with your rose petal cookies!
Tempering Chocolate
Tempering chocolate is a critical step when it comes to dipping cookies with chocolate. If you don’t want to go through this process, use chocolate candy melts, which make melting chocolate easy.
This process ensures that the chocolate coating has the perfect texture and appearance. When chocolate is properly tempered, it sets with a glossy, smooth finish and a satisfying snap. This not only enhances the aesthetic appeal of the cookies but also improves their texture. Untempered chocolate can result in a dull, blotchy coating that doesn’t set well at room temperature and can feel grainy on the palate.
Moreover, tempered chocolate ensures a stable coating that doesn’t melt easily upon touching, preserving the integrity and crispness of your cookies. This is especially important if the cookies are to be stored or displayed for some time. Additionally, tempered chocolate maintains its rich flavor profile, complementing the cookie without overwhelming it. In essence, tempering chocolate for dipping cookies is not just about visual appeal; it’s about achieving the perfect balance of flavor, texture, and presentation, elevating the overall cookie experience.
Understanding the Science: Tempering chocolate is all about manipulating the size and form of cocoa butter crystals. The goal is to achieve chocolate that sets firmly at room temperature and has a shiny appearance.
The Process:
- Chop the Chocolate: Begin by finely chopping the chocolate. Smaller pieces melt more evenly and quickly.
- Melting the Chocolate:
- Use a double boiler or a heatproof bowl over a pot of simmering water.
- Ensure that the water does not touch the bottom of the bowl.
- Stir gently as the chocolate begins to melt.
- Monitoring Temperature:
- Use a chocolate or candy thermometer.
- Heat the chocolate to about 110-115°F (43-46°C) for dark chocolate, 105-110°F (40-43°C) for milk chocolate, and 100-105°F (37-40°C) for white chocolate.
- Reheating:
- Once the chocolate has cooled, reheat it slightly.
- Bring the temperature back up to 88-90°F (31-32°C) for dark chocolate, 85-87°F (29-30°C) for milk chocolate, and 82-84°F (28-29°C) for white chocolate.
- Be careful not to overheat, as this can ruin the tempering process.
Melting Chocolate In The Microwave
Chop the chocolate into uniform pieces for even melting and place them in your microwave-safe bowl. Microwave on medium power for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring each time, until the chocolate becomes glossy and smooth.
This method avoids overheating and ensures perfectly melted chocolate every time. Embrace this skill for culinary adventures and elevate your treats!
Storing
Layer cookies in an airtight container with pieces of parchment paper or a piece of plastic wrap between the layers of cookies. Cover and store at room temperature for 2-3 days or freeze for up to 3 months. Defrost in the refrigerator then eat when defrosted.
Favorite Occasions To Serve Rose Petal Cookies
Chocolate dipped rose petal cookies are an exquisite treat that can turn any occasion into something special. Here are some perfect moments to serve them:
- Valentine’s Day: What better way to celebrate love than with these romantic cookies? They perfectly capture the essence of Valentine’s Day with their combination of roses and chocolate.
- Weddings: These cookies can add a touch of elegance and sophistication to wedding receptions or bridal showers.
- Anniversaries: Marking a special date with your significant other? These cookies are a unique and thoughtful way to commemorate your time together.
- Mother’s Day: Show appreciation for the moms in your life with these beautifully crafted treats.
- Tea Parties: Elevate your afternoon tea with these delicacies, impressing guests with their unique flavor and presentation.
- Romantic Dinners: Planning a dinner for two? End the meal on a high note with these cookies for dessert.
- Birthdays: For those who love flowers and chocolate, these cookies are a perfect birthday surprise.
The key to these cookies lies in their presentation and taste, making them a hit for any occasion where you want to add a touch of class and creativity.
Absolutely! You can prepare the dough, shape it into a log, wrap it in plastic wrap, and refrigerate it for up to 3 days. When ready to bake, slice the log into rounds and proceed with the recipe. This method can actually enhance the flavor as the dough rests.
Yes, you can use fresh rose petals, but ensure they are pesticide-free and edible. It’s important to wash and dry them thoroughly before chopping finely and incorporating them into the dough. However, for a more intense flavor, dried rose petals are often recommended.
Rose Petal Shortbread Cookies Recipe
Ingredients
Cookie Ingredients
- 2 cups all-purpose flour
- 1 cup salted butter at room temperature
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1-2 tablespoon milk
- 2 tablespoon dried rose petals
Dipping Ingredients
- 7 oz dark chocolate, melted
- 3 tablespoon sliced and chopped almonds
- 2 tablespoon dried rose petals
Instructions
- Preheat oven to 350 F or 175 C.
- Put salted butter, vanilla extract and powdered sugar in a large mixing bowl and beat with an electric mixer until combined and turns fluffy.
- Add flour and crushed rose petals into the mixture and mix everything until it gets crumbly. Add around 1 tablespoon of milk and mix all together to form a dough (add a tablespoon of milk more if required).
- Make small balls out of the dough and flatten it a little using your palm.
- Place them in a baking tray. Bake the cookies for around 15 minutes.
- Once done place the cookies on wire rack to cool.
- Melt the chocolate in the microwave or using double boiler method. See chocolate tempering method in the notes below.
- Dip ½ of each cookie in the chocolate and sprinkle almonds and crushed rose petals. Once all the cookies are done place them in a safe place for 10 minutes to set.
- Store the cookies in an airtight container for 4-5 days.
Notes
- Chop the Chocolate: Start by finely chopping high-quality chocolate. This ensures even melting.
- Melting the Chocolate: Use a double boiler or a heatproof bowl over a pot of simmering water. Place about two-thirds of the chopped chocolate in the bowl. Stir gently and allow it to melt without overheating. Aim to reach a temperature of about 110-115°F (43-46°C) for dark chocolate or 105-110°F (40-43°C) for milk or white chocolate.
- Cooling and Adding Remaining Chocolate: Remove the bowl from heat. Add the remaining one-third of the chocolate and stir continuously. This process, called ‘seeding’, helps in cooling the chocolate down. Keep stirring until the temperature drops to about 82-84°F (28-29°C) for dark chocolate or 79-81°F (26-27°C) for milk or white chocolate.
- Reheating (if necessary): Once the chocolate has cooled, it might be too thick to work with. Gently reheat it to 88-90°F (31-32°C) for dark chocolate or 85-87°F (29-30°C) for milk or white chocolate. This makes it fluid enough for dipping while retaining its tempered structure.
- Dipping the Cookies: Dip your cookies into the tempered chocolate, using a fork or dipping tool. Shake off the excess chocolate and place them on a parchment paper-lined tray.
- Setting the Chocolate: Let the chocolate set at room temperature. Avoid refrigerating as it can cause the chocolate to lose its sheen.
Nutrition
Love This Recipe?
Make sure to share it with me on Instagram @andreasnotebook and follow on Pinterest @andreasnotebook for more!
Comments & Reviews
fireboy and watergirl says
Sounds delicious…. we have some fresh blueberries that would be so yummy in these… perhaps we’ll have brkfst for dinner one night this week!!