Egyption rose cookies are a classic cookie that is perfect for any occasion. Made with rose water, these cookies are light and fluffy with a delicate flavor.
These Egyption rose cookies are super easy to make and only require a few simple ingredients. Rose water can be found at most Middle Eastern grocery stores, or online. I like to use the Cortas brand, but any good quality rose water will work.
One thing I love bout this recipe is the rose sugar. The rose sugar really makes them special. It gives the cookies a lovely flavor and a beautiful pink color. If you can’t find it in store, here is a quick recipe;
How to make rose sugar
You simply make it from pink food dye, sugar and rose water!
¼ cup sugar
1 drop teaspoon pink food gel dye
¼ tsp rose water
It tastes so floral and lovely! Add it to tea, use it in baking or just enjoy a teaspoonful straight.
Ingredients
- Unsalted butter
- White granulated sugar
- Egg (Medium)
- Vanilla extract
- All purpose flour
- Baking powder
- Salt
- Rose sugar
- Rose water
Instructions
- Preheat oven to 350F (180C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until everything is well combined.
- Roll the dough into small balls the flatten it. Sprinkle on the rose sugar.
- Place the cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until they are lightly golden brown and set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe tips and variations
If you can’t find rose water, you can substitute it with orange blossom water.
You can also roll the dough into logs and slice them into thin cookies. This is a great way to make these cookies ahead of time and store them in the freezer for later. Simply slice and bake as needed.
FAQs
Can I use a different type of sugar for the rose sugar?
Yes, you can use any type of sugar that you like. I prefer to use granulated sugar, but you can also use superfine or even powdered sugar.
How long do these cookies last?
These cookies will last for up to 1 week when stored in an airtight container at room temperature.
Can I freeze the dough?
Yes, you can freeze the dough by rolling it into logs and then wrapping them tightly in plastic wrap. Slice and bake as needed. The frozen dough will last for up to 3 months.
I hope you enjoyed this recipe for egyption rose cookies! If you have any questions or comments, please feel free to leave them below. I’d love to hear from you!
Egyption Rose Cookies
Ingredients
- 7 oz Unsalted butter
- 7 oz White granulated sugar
- 1 Egg (Medium)
- ½ tsp Vanilla extract
- 10.5 oz All purpose flour
- 1 tsp Baking powder
- ¼ tsp Salt
- 1 tsp Rose Water
- ¼ cup Rose sugar
Instructions
- Preheat oven to 350F (180C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until everything is well combined.
- Roll the dough into small balls the flatten it. Sprinkle on the rose sugar.
- Place the cookies on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until they are lightly golden brown and set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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