Go Back
+ servings
Rose-scented shortbread. Perfect for tea time!
Print Recipe
4.41 from 5 votes

Rose Scented Shortbread

Delicate Rose Scented Shortbread is perfect with a cup of tea! If using a scalloped cookie cutter, chill both before cutting, and before baking to help the cookies retain their shape.
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: English
Servings: 24
Calories: 120kcal
Author: Cynthia



  • Preheat oven to 300 degrees F.
  • Cream butter until light and fluffy.
  • Slowly add sugar and rose water, and rose petals, scraping down sides.
  • Mix flour and salt together. Add flour all at once, and mix just until incorporated. Do not over-mix.
  • Using your hands, pat into a cookie sheet, or use a rolling pin and roll to about 1/2" thick. If using a cookie cutter, chill dough about 30 minutes, until firm, so it will hold its shape.
  • Cut out shapes and place on cookie sheet. Chill again until firm.
  • Bake at 300 degrees F. for about 20-25 minutes, until pale and barely golden. Check at 18-20 minutes.
  • Remove from oven and sprinkle with rose sugar if desired. Allow to cool on cookie sheet for 5 minutes before removing to a wire rack to finish cooling.
  • To make rose sugar, put 2 Tablespoons sugar in food processor with 2 teaspoons rose petals. Pulse until petals are finely chopped.
  • Store shortbread in an air-tight container for up to 2 weeks.


Serving: 1g | Calories: 120kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 122mg | Potassium: 13mg | Fiber: 1g | Sugar: 4g | Vitamin A: 236IU | Calcium: 4mg | Iron: 1mg