Chocolate-dipped rose petal shortbread cookies are an elegant treat that combines buttery shortbread, delicate floral notes, and rich chocolate. Topped with edible rose petals, these cookies are perfect for gifting, tea parties, or any occasion that calls for a touch of sophistication.
Why You’ll Love This Recipe
- Delicate flavor: A subtle rose essence pairs beautifully with buttery shortbread.
- Stunning presentation: Chocolate dip and rose petals make these cookies look as good as they taste.
- Versatile: Perfect for holidays, weddings, or afternoon tea.
- Easy to customize: Adjust the flavor and toppings to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Shortbread Cookies:
- All-purpose flour
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Rosewater (optional, for floral flavor)
- Salt
For the Decoration:
- Dark or semi-sweet chocolate, melted
- Edible rose petals (dried or fresh)
- Optional: Sea salt flakes or chopped pistachios
Directions
Make the Shortbread Cookies:
- Prepare the dough:
- In a mixing bowl, cream together softened butter and powdered sugar until light and fluffy. Add vanilla extract and rosewater (if using) and mix well.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Chill the dough:
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and cut:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Use a cookie cutter to cut out desired shapes.
- Bake:
- Arrange the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are just lightly golden. Let them cool completely on a wire rack.
Decorate the Cookies:
- Dip in chocolate:
- Dip half of each cooled cookie into the melted chocolate, letting the excess drip off. Place the dipped cookies on parchment paper.
- Add toppings:
- Sprinkle the chocolate-dipped area with edible rose petals and optional toppings like sea salt flakes or chopped pistachios.
- Set the chocolate:
- Let the cookies sit at room temperature until the chocolate is fully set, or refrigerate for 10-15 minutes.
Serve:
- Arrange on a platter and enjoy your elegant cookies!
Servings and Timing
- Servings: Makes about 20-24 cookies (depending on size)
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
Variations
- Floral twist: Add a teaspoon of lavender or hibiscus powder for a different floral note.
- Citrus hint: Incorporate lemon or orange zest into the dough for a bright, zesty flavor.
- White chocolate: Use white chocolate instead of dark for a sweeter finish.
- Nutty addition: Sprinkle with crushed almonds or hazelnuts for added crunch.
Storage
- Room temperature: Store in an airtight container for up to 5 days.
- Freezing: Freeze the undecorated shortbread cookies in a freezer-safe container for up to 2 months. Thaw and decorate as desired.
FAQs
1. Where can I find edible rose petals?
Edible rose petals are available at specialty food stores, tea shops, or online. Ensure they’re labeled as food-safe.
2. Can I skip the rosewater?
Yes, the cookies will still be delicious with just the vanilla flavor.
3. What’s the best chocolate for dipping?
High-quality dark or semi-sweet chocolate melts well and complements the rose flavor.
4. How do I prevent the dough from sticking while rolling?
Chill the dough thoroughly and lightly flour your work surface and rolling pin.
5. Can I use salted butter?
If using salted butter, omit the added salt in the recipe.
6. What type of cookie cutter should I use?
Any shape works, but simple shapes like circles or hearts are ideal for even baking and dipping.
7. How do I prevent the cookies from spreading?
Ensure the dough is well-chilled before cutting and baking.
8. Can I make these vegan?
Yes, use vegan butter and dairy-free chocolate for a plant-based version.
9. Can I use fresh rose petals?
Yes, fresh petals can be used as a garnish, but they’re best added just before serving.
10. Can I double the recipe?
Absolutely! Double the ingredients to make a larger batch for sharing or gifting.
Conclusion
Chocolate-dipped rose petal shortbread cookies are a delightful and elegant treat that’s perfect for any special occasion. With their buttery texture, floral flavor, and beautiful decoration, these cookies are as impressive as they are delicious. Customize them with your favorite toppings and enjoy a truly luxurious treat!
PrintChocolate Dipped Rose Petal Shortbread Cookies
- Prep Time: 15 minutes
- Chill Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Modern
Description
These Chocolate Dipped Rose Petal Shortbread Cookies are delicate, buttery, and beautifully aromatic. Infused with rose essence and adorned with edible rose petals, they’re dipped in rich chocolate for a stunning and delicious treat. Perfect for special occasions or as an elegant gift!
Ingredients
For the Shortbread Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 2 cups all-purpose flour
- 1/2 tsp vanilla extract
- 1/2 tsp rosewater (adjust to taste)
For Decoration:
- 6 oz dark or semi-sweet chocolate, chopped
- 2 tbsp edible rose petals (available at specialty stores or online)
- Optional: gold leaf or sprinkles for garnish
Instructions
- Make the Shortbread Dough:
- In a large mixing bowl, beat the softened butter, sugar, and salt until light and fluffy.
- Add the vanilla extract and rosewater, mixing well.
- Gradually add the flour, mixing until just combined. Do not overmix.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Shape and Bake:
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Roll out the chilled dough to about 1/4-inch thickness on a lightly floured surface.
- Use a cookie cutter to cut out shapes and transfer them to the prepared baking sheet.
- Bake for 12–15 minutes, or until the edges are lightly golden. Allow cookies to cool completely on a wire rack.
- Dip in Chocolate:
- Melt the chocolate in a heatproof bowl set over simmering water (double boiler method) or in the microwave in 15-second intervals, stirring in between.
- Dip half of each cooled cookie into the melted chocolate, letting the excess drip off.
- Place the cookies on parchment paper and immediately sprinkle edible rose petals on the chocolate before it sets.
- Set and Serve:
- Let the cookies sit at room temperature until the chocolate hardens, or place them in the refrigerator for quicker setting.
- Serve and enjoy!
Notes
- Adjust the amount of rosewater to your preference; a little goes a long way.
- You can use white or milk chocolate instead of dark chocolate if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.