Eggless Rose Shortbread Cookies -

5 from 2 votes

Eggless Rose Shortbread Cookies

Rose shortbread cookies are so easy to throw together that you need just 1 bowl; 6, regular ingredients; and no special equipment. The dough is a 10-minute job. Plus, these are eggless rose cookies, perfect if you’re looking for festive cookie ideas.

Prep Time10

Cook Time14

Resting time for the dough30

Course: Snack

Cuisine: American, British, Indian

Servings: cookies

Calories: 75kcal

Author: Natasha Minocha

Ingredients

3/4 cup Butter softened I used salted butter. You can use unsalted butter too.
1 cup Icing sugar
2 cups All-purpose flour
2 tsp Rosewater
1 tsp Cardamom powder
2-3 tbsp Dried rose petals

US Customary - Metric

Instructions

In a large bowl, beat the softened butter and icing sugar until light and fluffy.
Add the rosewater, and beat again for a minute.
Add all-purpose flour, cardamom powder, and dried rose petals.
Bring everything together into a dough using a spatula or your hands.
You may need to add a tablespoon or two of milk if the dough is dry-ish.
Your dough should be soft and pliable.
Divide the dough into half. Roll each half into a 10" log. I made square-ish logs.
Place the logs carefully on a parchment-lined baking tray.
Refrigerate for 20-30 minutes. *
When you're ready to bake, preheat the oven to 180C.
Cut each log into slices, about 1/8" in thickness.
Place the slices on the prepared trays. Make sure there is a little gap between them as they will spread a bit during baking.
Bake for 12-14 minutes or until light golden in color. Bake for extra 1-2 minutes if you want crispier cookies.
Let the cookies cool for a few minutes before transferring them to a cooling rack. They will firm up as they cool.
Store the cooled cookies in an air-tight jar. Enjoy!

Video

Notes

You can also wrap the logs well in plastic wrap or butter paper and refrigerate them for 2-3 days or freeze for 2-3 weeks.

Nutrition