Old German Rose Water Sugar Cookies

"from Chamomiletimes.com. The amazing thing about this sugar cookie is that it requires no chill time but is still easy to handle. Rose water is available in most stores catering to the middle eastern community."
 
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photo by ChefLee photo by ChefLee
photo by ChefLee
photo by ChefLee photo by ChefLee
Ready In:
30mins
Ingredients:
10
Yields:
36 cookies
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ingredients

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directions

  • Preheat oven to 325 degrees F.
  • Cream sugar and butter until smooth.
  • Beat in yolks and flavorings.
  • Combine baking soda and sour cream and stir into sugar mixture.
  • Add rose water.
  • Sift flour and salt and mix with batter.
  • Roll out on floured surface and cut with cookie cutter.
  • Bake on greased sheets for 15 to 20 minutes.

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Reviews

  1. This is a really great sugar cookie recipe for cut-out cookies!!! It is so easy to roll out and the cookies bake up perfectly!!! I love the baking soda being added to the sour cream, it puffed up the sour cream and made for a light and fluffy cookie! You get to see the real chemistry on this one!!!! I did not taste the rose water and I used limoncello liqueur in place of the lemon extract and I didn't really taste that either. They did add good moisture to the dough though. I baked my cookies for just 9 minutes because I don't like any brown or crunchiness about my sugar cookies. Frosted them too with the recipe#156400 recipe by Deb's Recipes. I am searching for the perfect sugar cookie cut-out recipe and this one is definitely in the running for one of the best!!!! Thanks for the recipe!
     
  2. LOVE the flavor of these cookies. The rose water and the lemon are perfect together. Very easy to make, too! I can't wait to share these with my family on Thanksgiving. Thank you for the recipe.
     
  3. These cookies are simply delicious. Since using rose water which I think has a very suductive tastes and sends a romantic message to the brain when it hits the pallet, I went along with the whole romantic theme. I rolled out the dough and used a small heart shaped cookie cutter. After baking I spread strawberry jam on half of my little heart cookies and then topped with another heart shaped cookie, with my end result (a heart shaped cookie sandwich with strawberry filling in the middle. This would be really cute for valentines or any special ocassion. How more romantic can you get with a heart shapped cookie that has a wonderful hint taste of roses with a strawberry filling! You have the strawberries, hearts and roses all in one! Needless to say these babies have all been gobbled! The cookies tasted even better the next day. After letting the them rest over night all the flavours really pulled through. Thank you for the recipe!
     
  4. I always wonder how people measure their cups, so I usually go by ounces. At 4 1/2 oz per cup I still ended up going to about 16 oz and I thought it was perfect. So keep that in mind while measuring out your flour. For Rose Water I distill my own since we have our own roses. Should be able to search on a search engine for distilling rose water easily. The first time I made these, I went by the directions and they didn't last long. Gone almost before they cooled! The second time I rubbed a little sugar on them before baking them. Only reason they're not gone yet is because everyone is asleep! I baked for 15 minutes. I also made my own lemon extract for this using lemon peel and vodka. Very simple and wonderful! As soon as my vanilla beans come in I will make my own vanilla extract as well. Sehr gut!
     
  5. Excellent cookies; the rose and lemon flavours pair beautifully. I made egg-shaped sandwich cookies for Easter, with a lemon scented white chocolate ganache as the filling (yuuuumm...). The dough was soft and I was afraid it would be hard to work with so I put it in the fridge for a few yours (but no, I didn't attempt to roll it before I chilled it, so I can't tell). I baked them at 350 degrees for around 9-10 minutes which was perfect, but I roll my dough very thin. Thank you for this GREAT recipe!
     
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Tweaks

  1. This is a really great sugar cookie recipe for cut-out cookies!!! It is so easy to roll out and the cookies bake up perfectly!!! I love the baking soda being added to the sour cream, it puffed up the sour cream and made for a light and fluffy cookie! You get to see the real chemistry on this one!!!! I did not taste the rose water and I used limoncello liqueur in place of the lemon extract and I didn't really taste that either. They did add good moisture to the dough though. I baked my cookies for just 9 minutes because I don't like any brown or crunchiness about my sugar cookies. Frosted them too with the recipe#156400 recipe by Deb's Recipes. I am searching for the perfect sugar cookie cut-out recipe and this one is definitely in the running for one of the best!!!! Thanks for the recipe!
     

RECIPE SUBMITTED BY

Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM). In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants. Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies. My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor. I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation. I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.
 
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