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Exaudi Candied Rose Sugar Cookies

Prep Time20 minutes
Cook Time8 minutes
Resting Time4 hours
Servings: 20 cookies

Ingredients

Candied Rose Petals

  • Rose petals from one large rose
  • 1 egg white beaten
  • ¼ C granulated sugar

Sugar Cookies

  • 1 stick unsalted butter
  • 1 C granulated sugar
  • 1 large egg
  • ½ tsp vanilla
  • 1 tsp baking powder
  • 1 ¾ C unbleached white flour

Icing

  • 1 C confectioner's sugar
  • 2 tbsp milk

Instructions

  • Begin by making the candied rose petals. To do this, froth the egg white with a fork and gently dip each rose petal into the egg white. Then dip the petal into the granulated sugar and coat both sides. Place them gently a cooling rack in a cool place for 3-4 hours to harden. While you let them rest, you can make the cookies:
  • Preheat the oven to 400°F.
  • In a stand mixer, cream together butter and sugar. Then add the egg, ½ tsp of vanilla, and baking powder. Mix until incorporated.
  • Next, add ½ C of flour and continue beating. Add in the rest of the flour ¼ C at a time until a dough forms. Using your hands, form the dough into a ball and let chill in the fridge or freeze for 5-10 minutes.
  • Flour your working surface and, once chilled, roll out the dough to about ¼ inch thickness and cut out the cookies. Carefully transfer the cookies onto a greased baking sheet, using a dough scraper if available.
  • Bake at 400°F for 7 to 10 minutes. Remove them before the edges brown and LET COOL. The cookies will hold their shape once cooled but are especially fragile right out of the oven.
  • While cooling, make the frosting by combining the confectioner's sugar and milk.
  • Once the cookies are cool enough to hold their shape, frost each by using a spoon to spread the frosting in a circular motion until it nearly reaches the edge.
  • Before the frosting solidifies, garnish with the candied rose petals. Eat and enjoy!