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Rosewater and Cream Cheese Sugar Cookies Recipe

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4.1 from 26 reviews

  • Author: Amina
  • Total Time: 42 minutes
  • Yield: 26 servings

Description

These delicate Rosewater and Cream Cheese Sugar Cookies offer a unique floral twist on traditional sugar cookies. Infused with fragrant rosewater and dried crushed rose petals and featuring a tender texture from cream cheese and olive oil, these cookies are lightly sweetened and beautifully soft. Perfect for special occasions or as an elegant treat with tea, they bake up golden without the typical browning, preserving their soft, melt-in-your-mouth quality.

Ingredients

Dry Ingredients

  • 2 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tsp crushed rose petals (dried)

Wet Ingredients

  • 4 oz cream cheese (softened)
  • 1 cup granulated sugar
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp vanilla extract
  • 3 tsp rosewater
  • 1 egg (large, beaten)

Instructions

  1. Preheat and Prepare Baking Surface: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat to prevent sticking.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, salt, and crushed dried rose petals. Set this mixture aside for later incorporation.
  3. Cream Oil and Sugar: In a large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to mix the extra virgin olive oil and granulated sugar until fluffy and well combined.
  4. Add Cream Cheese and Flavorings: Into the sugar and oil mixture, add softened cream cheese, vanilla extract, and rosewater. Whip the ingredients together until the mixture is smooth and uniform.
  5. Combine Dry and Wet Mixtures: Gradually add the flour mixture into the cream cheese mixture. Mix just until incorporated, ensuring you do not overwork the dough.
  6. Add Egg and Form Dough: Incorporate the beaten egg into the dough and mix until the dough comes together properly.
  7. Knead the Dough: Transfer the dough onto a clean work surface. Knead by hand gently for 5 minutes until the dough becomes smooth. Shape the dough into a ball.
  8. Divide and Roll Out Dough: Cut the dough ball in half. Cover one half with a clean towel to keep it from drying out. Flatten the other half into a disk and roll out between two sheets of parchment paper to about 1/4-inch thickness.
  9. Cut and Transfer Shapes: Using a 4-inch circle cookie cutter or desired shapes, cut out cookies. Use a thin offset spatula to transfer the cookie dough shapes carefully onto the prepared baking sheet. If the dough sticks to the spatula, lightly dip it into flour before lifting.
  10. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes until the cookies are just lightly golden. Avoid browning to keep the cookies soft, as olive oil cookies do not brown like butter cookies.
  11. Cool Cookies: Let the cookies rest on the baking sheet for 2 minutes after baking. Then transfer them to a wire cooling rack to cool completely, which takes about an hour.
  12. Repeat With Remaining Dough: Roll out and cut the remaining half of dough and bake following the same method.

Notes

  • Do not overbake the cookies; they should remain light in color to maintain softness.
  • If the dough is sticky when cutting and transferring, lightly flour your spatula to prevent sticking.
  • Storing cookies in an airtight container at room temperature will keep them fresh for up to 3 days.
  • Using high-quality olive oil adds a subtle fruity flavor that complements the rosewater.
  • These cookies pair beautifully with tea or coffee and are ideal for gifting.
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American with Middle Eastern floral influence

Find it online: https://aminabakes.com/rosewater-and-cream-cheese-sugar-cookies-recipe/