Rose Petal Cookies

Rose Petal Cookies
Prep Time
35 min
Cook Time
10 min
40 - 50 servings

Edible flowers are things of beauty in their own right, so I love to use their subtle tastes to enhance the flavour of baking as well as adding to the aesthetics of the finished result. These cookies are real stunners.

Excerpted from “Handmade Gifts from the Kitchen”. Copyright © 2014 Alison Walker. Published by Appetite by Random House, a division of Random House of Canada Limited a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.



cup confectioners' sugar, sifted
cups all-purpose flour, sifted
2 ¼
sticks cold butter, diced
Tbsp unsprayed red rose petals, cut into small pieces (I use scissors) with white heels removed
finely grated zest of 1 lemon


Step 1

Put the sugar, flour, and butter into the bowl of a food processor. Whiz until the mixture resembles fine bread crumbs, then pulse in the rose petals and lemon zest, and transfer to a large bowl.

Step 2

Bring it together with your fingers, then lightly knead until smooth.

Step 3

Preheat the oven to 325°F (160ºC), and then line two cookie sheets with parchment paper.

Step 4

Take walnut-sized pieces of the cookie dough and roll into balls between your palms. Put the dough balls on the cookie sheets and press down lightly with a fork to flatten them. Bake in a preheated oven for 10 to 12 minutes until lightly golden and set.

Step 5

Remove from the oven and let cool for a couple of minutes on the cookie sheets, then transfer to wire racks to cool. These cookies keep for up to a month in an airtight container or sealed plastic bag.

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