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Published: Feb 5, 2018 · by Jennifer

Vanilla Rose Shortbread Cookies

Name: Vanilla Rose Shortbread Cookies
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 16 cookies
Ingredients: 1 cup unsalted butter (at room temperature); 1 1/2 Tbsp edible dried roses; 3/4 cup icing sugar; 1 tsp vanilla bean paste (or vanilla extract); 1/4 tsp salt (less if using salted butter); 2 cups all-purpose flour; 1 1/2 cups icing sugar; 1 tsp vanilla bean paste well mixed with 2 Tbsp + 2 tsp water (or vanilla); 1/4 cup edible dried roses

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Elevate your cookies with edible dried flowers! These delicious, buttery Vanilla Rose Shortbread Cookies are glazed and topped with dried edible roses, for an easy, but special and romantic sweet treat.

Today I’m sharing these delicious and pretty cookies to celebrate Galentine’s Day! Thanks to Leslie Knope and Parks and Recreation for imagining such a wonderful day. Celebrated on February 13th, Galentine’s Day is a day especially for ladies to celebrate ladies. So it’s only fitting that I’ve joined with a group of fabulous ladies to share these treats. Scroll down to see all the great food being shared today for the occasion!

I thought these cookies with edible flowers were particularly fitting for the day, since they make a nice number or treats (16 beautiful cookies!), they can be made ahead and they are easily transported and shared. I’m sure there are lots of great ladies in your life that you’d like to gift a delicious cookie to tell them how special they are to you, right? And there’s just something special about biting into a beautiful, buttery shortbread cookie that’s all decked out in roses! Add a cup of tea or a bottle of wine and you’ve got a lovely celebrate the lovely ladies in your life moment :)

Of course, all these treats would be equally at home on Valentine’s Day, as well, to celebrate the other special people in your life, too.

Cook’s Notes for Vanilla Rose Shortbread Cookies

If you have a 9-inch tart pan with a removable bottom, that would be ideal for these cookies. Not only will you be able to remove them from the pan easily, you will get a lovely scalloped edge around the outside of your cookies.

I didn’t have a 9-inch tart pan though, so I used a 9-inch round cake pan lined with a round of parchment on the bottom. It bakes up just as well, but makes it a little trickier to remove the cookies after they’ve cooled. I find that lifting out the first cookie with a fork from the thick, outside edge is the easiest way to go. Once you have the first one out, it’s a breeze after that. If it happens to break, consider it a “baker’s sample” and eat it. You’ll still be able to make a nice circle of cookies even if you’re missing that one ;)

When pressing your dough into your pan, do your best to smooth the top as much as possible, as it doesn’t level itself much as it cooks, so any bumps there now will be there later.

Be sure that you use EDIBLE dried roses. These are roses that have been grown, harvested and preserved with the intention that they would be consumed, so they are free from pesticides and are treated like food. I ordered a small bag online and they showed up in my mailbox in 2 days! If you live in a larger city, you will likely find a source for edible dried flowers locally.

Whenever you incorporate dried flowers in your baking, be sure to add them with the butter (and not the dried ingredients), as I have done here.

As you dip your cookies to glaze, you may start to get some small bits of cookie in your glaze. Simply use a spoon to move those bits to the edges, away from where you are dipping, so you don’t get cookie bits in your glaze.

I’ve increased the amount of glaze here, as I find that it’s much easier to dip when you start with a good amount of glaze. You don’t want to be scraping the bottom of the bowl. That’s not going to make pretty cookies. Having more glaze to start just avoids all that, but it does mean that you will have more than you need to glaze all these cookies. I hate to waste, but it’s only a bit of icing sugar and lemon juice. Or if you happen to have other baking that needs a dollop of something, you can use your extra that way.