Rose Shaped Sugar Cookies
MAKES
about 15 cookies
TAKES
Prep time: 2 ½ hours (includes chilling time)
Bake time: 15 minutes
✻ ABOUT THIS RECIPE
Sure, this sugar cookie is buttery and delicious. But it’s also a cookie so beautiful it doesn’t need icing! This fun shaping method is easier than it looks! Check out this video for guidance on how to achieve it!
INGREDIENTS
226 g / 1 cup salted butter
250 g / 1 ½ cups sugar
113 g / 2 large eggs
2 g / ½ teaspoon vanilla bean paste or vanilla extract
360 g / 3 cups all purpose flour
12 g / 1 tablespoon baking powder
1 g / ¼ teaspoon fine sea salt
More Cookie Fun:
METHOD
1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed to combine, 4-5 minutes.
2. Add the eggs one at a time, mixing on medium speed until each is incorporated, then scraping the bowl well after each addition. Add the vanilla and mix to combine.
3. Add the flour, baking powder, and salt and mix until the dough comes together.
4. Form the dough into a disk, wrap tightly in plastic wrap, and let rest at room temperature for 15 minutes.
5. Divide the dough into 65 g pieces (about 15 even pieces). Line two baking sheets with parchment paper, and make room for them (or one at a time) to fit in your refrigerator to chill.
6. Shape the cookies. Working with one piece of dough at a time, roll each piece of dough into a log/rope about 13 inch / 33 cm long. (Use flour as needed, but you shouldn’t need much - or you can shape on a piece of parchment paper or a silicone mat which can help prevent the dough from sticking.)
7. Place the rope vertically in front of you on the work surface. Visually divide the dough into thirds, then use a pastry wheel to cut the bottom two thirds of the rope into 3 even strips, still attached by the upper third portion of the dough.
8. Braid the bottom three strands as for a standard 3-strand braid (see here for guidance). Pinch the end to seal well. Then, roll up the braided portion into a spiral.
9. With the remaining dough, use the back of a paring knife or butter knife to make indentations every ¼ inch / 6 mm on the remainder of the dough to make it look a bit like a strand of pearls (again, see the video for help). Wrap this dough around the rose, tucking the end under well. Place on a parchment lined baking sheet.
10. Repeat with the remaining dough, then transfer the baking sheets to the refrigerator to chill for at least 30 minutes before baking. Preheat the oven to 350°F / 175°C with an oven racks in the upper and lower thirds of the oven.
11. Transfer the chilled pans to the oven, and bake until the cookies begin to lightly brown at the edges, 12-14 minutes. Cool completely on the baking sheet.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
