Rose Crackle cookies are a uniquely flavored sugar cookie that is crispy on the outside and chewy in the middle — just like a cookie should be. They have a delicate rose flavor that is unbeatable.
My parents were always avid gardeners. They had beautiful landscaping (that they created themselves) as well as flourishing vegetable gardens – and it was all organic WAY before organic was cool. Because we lived in Pennsylvania, and because we did not use pesticides, it was my job to pick the Japanese beetles off of the roses every morning and drop them in a can of gasoline. I was an early riser and the cool morning, heavy dew, and bright sunlight caused those roses to reward my efforts with the most intense perfume that you can imagine. Since then roses have been my very favorite flower – I don’t even care what color they are as long as they have scent.
These cookies give you that same heady scent of roses without the work or the need to get up early. You won’t even have to deal with beetles.
Rose crackle cookies are definitely one of my favorite cookies to make for teas, showers, and girlie occasions. You can sprinkle them with pastel pink sugar for a really pretty presentation. If you want them a little fancier dip half the baked cookie in melted white chocolate and then sprinkle with pink sugar.
Whatever you do, don’t overbake these. They lose the texture and any caramelization will kill the delicate rose flavor. You can find rosewater at almost any natural foods store but make sure it’s food grade and not for cosmetic purposes. If you can’t find it locally you can find Nielson-Massey Rose Water on Amazon. I really like the quality of Nielson-Massey and recommend their products.
Have you ever use rosewater in cooking before?
Rose Crackle Cookies
- 2 2/3 c flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 c unsalted butter, , room temp
- 2 c sugar
- 2 eggs, , room temp
- 1/2 tsp vanilla
- 1-2 tsp culinary grade rosewater
- Sugar for rolling, (you can use rose flavored or vanilla flavored sugar for this if you like)
- Cream the butter and 2 cups of sugar until the mixture is fluffy and loses some of its graininess.
- Add the eggs, one at a time, incorporating thoroughly after each.
- Add vanilla and rose water and beat until smooth.
- Stir in the dry ingredients.
- Beat until well blended.
- Chill for 2 hours.
- Roll into balls, using a tablespoon of dough for each ball.
- Roll in sugar and place on an ungreased baking sheet (I like to use the silicone baking sheet covers).
- Bake at 350 for 20 minutes.