Rose Petal and Cream Cheese Sugar Cookies
Delicate butter-free sugar cookies infused with floral rosewater and tangy cream cheese, creating a tender crumb with subtle rose notes. The olive oil base keeps these lighter and more refined than traditional versions, making them perfect for afternoon tea, bridal showers, or anyone seeking an elegant treat with botanical elegance. The crushed rose petals add visual sophistication and gentle floral complexity that distinguishes this recipe from standard sugar cookies.
Ingredients
- 2 ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ teaspoon rose petals, dried, crushedlavender buds0.75:1floral
lighter aroma
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- ⅓ cup extra virgin olive oil
- ½ teaspoon vanilla extract
- 3 teaspoon rosewaterorange blossom water1:1floral
swaps floral profile entirely
- 1 large egg, beaten2 tablespoons aquafabavegan substituteeggs-freeFull guide →
Instructions
- 1
Preheat oven to 350F and line baking sheet with parchment paper or silicone mat.
- 2
Whisk together flour, baking powder, salt, and crushed rose petals in a small bowl.
- 3
Combine olive oil and granulated sugar in a larger bowl using hand or stand mixer with paddle attachment until fluffy.
- 4
Add cream cheese, vanilla extract, and rosewater to sugar mixture and whip until smooth.
- 5
Fold flour mixture into cream cheese mixture until incorporated.
- 6
Add beaten egg and mix until dough comes together.
- 7
Transfer dough to clean work surface and knead by hand for 5 minutes until smooth, then form into a ball.
- 8
Divide dough in half, cover one half with clean towel, and flatten other half into a disk.
- 9
Roll dough between two sheets of parchment paper until 1/4-inch thick.
- 10
Cut shapes using 4-inch circle cutter or desired shape, transferring with offset spatula to baking sheet.
- 11
Bake for 10-12 minutes until lightly golden, avoiding dark browning.
- 12
Let cookies rest on baking sheet for 2 minutes, then transfer to cooling rack until completely cool, about 1 hour.
- 13
Repeat baking process with remaining dough half.
Tips
Olive oil cookies brown more slowly than butter versions; watch carefully around 10-minute mark to avoid overbaking and hardening the delicate crumb.
Knead dough for full 5 minutes to develop proper texture; under-kneading results in crumbly cookies that fall apart when cut.
Use offset spatula dipped in flour if dough sticks; this prevents tearing and ensures clean, professional-looking shapes.
Good to Know
Airtight container at room temperature for up to 5 days. Cookies firm slightly as they cool; avoid stacking until completely cool.
Dough can be made 24 hours ahead, wrapped tightly in plastic wrap and refrigerated. Unbaked cut cookies freeze up to 3 months; bake directly from frozen, adding 1-2 minutes to baking time.
Serve at room temperature with tea, coffee, or as dessert at elegant gatherings. Pairs well with lemon curd or light cream cheese frosting.
Common Mistakes
Do not skip hand-kneading to avoid dry, crumbly texture that crumbles when cut.
Do not brown cookies to prevent hardening; olive oil versions brown less visibly than butter cookies so monitor closely.
Do not roll dough too thin to avoid cookies spreading excessively and becoming crispy rather than tender.
Substitutions
Dairy-Free Swaps
General Alternatives
swaps floral profile entirely
lighter aroma
FAQ
Can I substitute the rosewater with rose extract?
Rose extract is more concentrated; use half the amount (1.5 teaspoons instead of 3) to avoid overpowering floral flavor. Start with less and taste dough before baking.
What if my dough is too sticky to roll?
Refrigerate dough for 15-30 minutes before rolling. Cold dough becomes firmer and easier to handle. Dip spatula and hands in flour as needed; avoid adding flour to dough.
How long will baked cookies keep, and can I freeze them?
Baked cookies stay fresh 5 days in airtight container at room temperature. Freeze baked cookies up to 3 months in freezer-safe container. Thaw at room temperature for 1 hour before serving.