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Rose Sugar Cookies

Print Recipe
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 1 cup panela or brown sugar
  • 1 cup butter
  • 1 tsp cream of tartar
  • 1 tsp baking powder
  • 1 pinch pink salt
  • 2 tsp rose tincture
  • 2 cups flower
  • organic rose petals optional-for decorating

Equipment

  • 1 mixing bowl
  • 1 baking sheet

Method
 

  1. Add the panela (or brown sugar) and butter to a large mixing bowl and beat together until creamy. Stir in the cream of tartar, baking powder, salt, and rose tincture. Then add the flour a cup at a time, stirring until well combined.
  2. Roll the dough into small balls and place them on a cookie tray. Use the palm of your hand or the bottom of a glass to flatten the balls.
  3. Gently press rose petals into the the tops of the cookies, if desired.
    Note: While all rose petals are edible, be sure to use roses that haven’t been sprayed with toxic chemicals.
  4. Bake the cookies at 325°F for about 15 minutes. We are at high altitude and our cookies were perfect at 15 minutes, so folks at lower altitudes will likely need to bake their cookies about 3-4 minutes more.
  5. Take the cookies out of the oven and let cool for 10-15 minutes before removing from the baking tray so they have a chance to firm up. This step is important as the cookies will be quite soft when they first come out of the oven.