Lemon Rose Cookies
These delicate and aromatic lemon rose cookies are a burst of citrusy flavor paired with the subtle floral notes of rose water. Each bite is a delightful combination of tangy and sweet, leaving you craving for more. The soft and crumbly texture makes them perfect for afternoon tea or any special occasion.
ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons lemon zest
- 1 teaspoon rose water
- 2 cups all-purpose flour
- ¼ teaspoon salt
- Yellow food coloring (optional)
- Granulated sugar for coating
steps
- 1.
In a large bowl, cream together the butter, powdered sugar, lemon zest, and rose water until light and fluffy.
- 2.
Gradually add the flour and salt to the mixture, combining until a soft dough forms. Add a few drops of yellow food coloring, if desired, for a vibrant color.
- 3.
Shape the dough into a log and wrap in plastic wrap. Refrigerate for at least 2 hours, or overnight.
- 4.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 5.
Remove the dough from the refrigerator and slice it into ¼-inch thick rounds. Roll each round in granulated sugar to coat.
- 6.
Place the cookies on the prepared baking sheet, spacing them about 1 inch apart. Gently press the top of each cookie with the back of a fork to create a crisscross pattern.
- 7.
Bake for 12-15 minutes, or until the edges are golden brown.
- 8.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- 9.
Once cooled, serve and enjoy these delightful lemon rose cookies with a cup of tea!
