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RosePost Box Blog: Rose-Chocolate Glaze Sugar Cookies

Rose-Chocolate Glazed Sugar Cookies

by Mariana, December 24, 2017

What is Christmas without the sweet, warm scent of sugar cookies. Sugar cookies have been a tradition at our house for a few years now and they are easy enough to get the kids involved. This year, I wanted a recipe that didn’t require chilling the dough and found this one from 'In Katrina’s Kitchen' that turned out just perfect. I adapted it a bit by i) adding another egg (one just seemed too little), and ii) substituting the almond extract for fresh ground ginger. Finally, in addition to the classic version, I decorated some of the cookies with rose-chocolate glaze for a colorful, flavorful festive twist.

Required Ingredients:

   1. 1 cup unsalted butter (softened at room temperature)

   2. 1 cup granulated white sugar

   3. 2 eggs

   4. 1 teaspoon vanilla extract

   5. 1/2 teaspoon ground ginger

   6. 2 eggs

   7. 2 teaspoons baking powder

   8. 1/2 teaspoon salt

   9. 3 cups of all-purpose flour

For the Rose-Chocolate Glaze:

   1. 1/3 cup semi-sweet chocolate chips

   2. 1 table spoon butter

   3. 1 teaspoon dried rose petals (I used the Bulgarian Rosa Damascena one from RoseDose)


   1. Preheat oven to 350 F

   2. In a bowl, cream butter and sugar until smooth (3-4 minutes) (use a mixer)

   3. Beat in the eggs, vanilla extract and ground ginger

   4. In a separate bowl, combine the baking powder with the salt and flour. Add a little at a time to the wet ingredients. The dough that forms will be quite firm. If it is too firm for your machine, turn out the dough onto a floured countertop surface and finish kneading it by hand.

   5. No need to chill the dough. Divide into parts easy to handle, roll out onto floured surface and cut into shapes. The recipe calls for thicker cookies and the thickness of my cookies  was between 1/8 to 1/4 of an inch.

   6. Bake at 350 F for 9-11 minutes. The original recipe suggests 6-8 minutes, but I found that time wasn’t enough and left the cookies too soft. 9-11 minutes worked great for mine, but since each oven is different, you may want to set the timer at 8 minutes and check to see if they need more cooking. Take out and lay out on a rack to cool before decorating.

   7. For the chocolate glaze: combine the chocolate chips and butter in a water melt

   8. Once cooled down, decorate some of the cookies with the chocolate glaze (use a knife to spread) and sprinkle with the crushed rose petalsExtra: You could add gold sugar sprinkles to the glaze for some extra sparkle.

   9. Let the glazed cookies cool. 

This recipe turned out delicious! The dough was very easy to work with and the time saved from no-chilling was an added bonus. The texture and consistency of the finished cookies was the perfect balance of crunchy and soft, just melt-able in your month. While my kids are fans of the classic no-glaze sugar cookie version, I loved the ones with the rose-chocolate glaze on top - it added a different, floral, exotic twist to a favorite holiday dessert. Happy, warm, beautiful holidays!

What are some of your favorite holiday baking recipes? (share it here)?