Go Back

Chocolate Dipped Rose Water Shortbread Cookies

Chocolate dipped shortbread cookies spiked with a hint of rose water. They're the perfect accompaniment for afternoon tea! 
Yield: makes 4 dozen 2-inch cookies
Servings: 4 dozen cookies
Author: Maryanne Cabrera


  • 1 cup (227 grams) unsalted butter, room temp
  • 2/3 cup (131 grams) granulated sugar
  • 1 teaspoon rose water
  • 1/2 teaspoon vanilla extract
  • 2 1/3 cups (285 grams) all-purpose flour
  • 1/4 teaspoon fine sea salt


  • melted dark chocolate
  • freeze dried raspberry sugar mixture*
  • dried rose petals (rose tea)


  • In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream together softened butter and sugar until smooth. Mix in rose water and vanilla extract.
  • Whisk together flour and salt. Add dry mixture to creamed butter. Mix until there are no longer any dry streaks of flour. Dough will be slightly dry and a bit crumbly.
  • Wrap dough in plastic wrap and let chill in the fridge for 1 hour (up to overnight).
  • Preheat oven to 350 degrees F. Allow dough to rest at room temperature for 10-15 minutes to soften. Roll dough out on a lightly floured work surface to a thickness of 1/4-inch. Stamp out rounds using a 2-inch fluted circle cutter. Gather dough scraps and press together to roll out additional cookies. Place cookies on a parchment lined baking sheet, spacing cookies about 1-inch apart.
  •  Bake for 18-20 minutes until the edges of the cookies are golden brown. Allow cookies to cool on baking sheet.


  • Once cookies have cooled to room temperature, gently melt dark chocolate over a double boiler. Dip half of cookie into melted chocolate. Set on a wire rack and sprinkle freeze dried raspberry sugar mixture and dried rose petals over chocolate. Allow chocolate to harden and set before serving.


All images and text ©The Little Epicurean