Spring-inspired rose water sugar cookies

How are your Easter celebration plans coming along?

I've been busy all week refining our Easter menu, and working on fun and special details for our kids, and my niece and nephews.

I thought it would be fun to share the recipe -  and a few photos -  of the bunny-shaped rose water sugar cookies that I'll be baking for my family this weekend to accompany our Easter dessert menu that will include a Lemon Honey Cream Ice Box Cake and Orange Spice Crumb Cake muffins.

These pretty little cookies are tender, smell like roses . . . and taste like sweet lemons. I love them!

I'm planning on tucking them into baskets and centerpieces, as well as placing them at our place settings for an extra special treat.

I baked some for our children's teachers this afternoon . . . and packaged them in clear cellophane bags with a little Easter grass and chocolate eggs. They came out darling!

I hope that I've inspired you to bake a batch of rose water sugar cookies with your little ones this weekend! Happy Spring baking!

rose water sugar cookies

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2 ¼ cups all-purpose flour

¼ teaspoons baking powder

¼ teaspoon salt

12 Tablespoons (1 ½  sticks) unsalted butter, room temperature

3/4 cup granulated sugar

1 ½  teaspoon pure lemon extract
2 ½ teaspoons rose water 
1 egg, room temperature

 powder sugar (instead of flour) for rolling out dough
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You can find Rose Water in the International aisle of your market. 
It costs approximately $3-10 per bottle, depending on where you buy it.
Watermelon & rose water recipe, here.

Preparation

To make the cookies, in a bowl, sift together the flour, baking powder, and salt . . . set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter and granulated sugar on medium speed until light and fluffy, about 5 minutes. Beat in the egg, lemon, and rose water. Reduce the speed to low and add the flour mixture in three additions, scraping down the sides of the bowl after each addition. Mix until just combined.

Form the dough into a flattened ball, wrap with plastic wrap and refrigerate for at least 3 hours or as long as overnight.

Preheat an oven to 350°F.

Line 2 baking sheets with parchment paper. 

On a lightly floured powder sugar surface, roll out the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes. Transfer to the prepared baking sheets, spacing cookies about 2 inches apart, and bake until just golden around the edges, 10 to 15 minutes, depending on the size of the cookies. Transfer the pans to wire racks and let cool for 5 minutes, then remove the cookies from the pans and let cool completely.

For a tender, slightly chewy cookie - do NOT over-bake. 

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