Soft, delicate, buttery melt in your mouth rose shaped shortbread cookies – a perfect pretty little sweet to celebrate my new perfect little niece!
NOTE: This blog post has been updated! Due to the large demand for this post I’ve gone back and made updates to the recipe and images since it was originally posted in 2015.
It’s a girl!!! I have a new little niece and she’s beautiful, little Avery Adele. To welcome her to the world my brother and his wife decided to take a different spin on the traditional baby shower. Instead, they wanted everyone to get the opportunity to meet Avery and to include the men as well. This is called a ‘Baby Meet & Greet‘. The spotlight is off the mother and on the family as a whole, it also doesn’t focus on giving gifts.
Of course, there needs to be a few traditions of what a baby shower is, like little punches of soft pink; finger foods, and pretty little sweets. Naturally, I was in charge of the desserts, and I couldn’t have been more excited. The trick is to keep everything simple and easy for transporting. You don’t want to add extra work on the day, so it’s best to keep desserts bite-size, easy to handle and made ahead of time. Plus you want a recipe that makes a lot! And this recipe is perfect for a party!!
These pretty rose shaped shortbread cookies are made with white chocolate buttercream icing and are piped into simple roses. I’ve added a short little video to show you how easy it is to pipe them. I used an Ateco Plastic Coated Decorating Bag, 18-Inch and a closed star tip Ateco Pastry Tube – Closed Star – Size 4 (Ateco tip #844 for the larger cookies). Hope this video is helpful and you’ll give it a try 🙂
NOTE: For the updated version I used Ateco tip 822 on a smaller size cookie. I wasn’t able to pipe twice around on the smaller size cookie so the newer version looks different. I still think they are as sweet as can be though.Print
Shortbread Cookies with White Chocolate Icing
These shortbread cookies are melt in your mouth delicious, I promise you’ll never want to make another shortbread cookie again! They are topped with white chocolate buttercream icing and pipped into sweet little roses. This recipe makes a lot of cookies perfect for a party or to freeze for later.
- Prep Time: 45 mins
- Cook Time: 20 mins
- Total Time: 1 hour 5 mins
- Yield: 8 dozen 1x
- Category: Cookies
- Cuisine: British
- 1 pound unsalted butter
- 4 cups all purpose flour
- 2/3 cup instant sugar (also known as fruit sugar)
White chocolate butter cream icing
- 1/2 cup + 2 tablespoons unsalted butter, room temperature
- 2 cups icing (powdered) sugar
- 1.5 oz white chocolate, melted
- 1 Tablespoons whipping cream (can substitute for full milk)
- 1/4 teaspoon vanilla extract
- 3 drops red food colouring
- Line two cookie sheets with parchment paper and set aside.
- In a stand mixer, cream butter and instant sugar together until light and fluffy. Add flour one cup at a time until well incorporated.
- Separate dough into 3 sections; flatten into discs, wrap in plastic and chill for 20 – 30 minutes.
- Preheat oven to 300˚F.
- Meanwhile make your icing.
- In a stand mixer with the whisk attachment, mix all ingredients together until light and fluffy. Set aside.
- On a prepared surface, roll out dough 1/4 inch – 1/2 inch thick (the thicker the better).
- Using a fluted or round cookie cutter, cut out shapes and place 1- 2 inch apart on your prepared cookie sheet (don’t overcrowd or they will have a hard time baking).
- Bake for 15 – 20 minutes or until the bottoms start to turn lightly brown, remove from cookie sheet and cool on a cooling rack.
- Once the cookies are completely cooled, pipe icing in rose shapes (see video above to learn how).
Let cookies sit out for 6 to 12 hours before packing into a container. The tops need to firm up before handling.
Store in an air tight container. They also freeze very well!
You can easily half the recipe too.
- Serving Size: 1
- Calories: 107
- Sugar: 5.8g
- Sodium: 38mg
- Fat: 6.7g
- Saturated Fat: 4.2g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 11.2g
- Fiber: 0.2g
- Protein: 0.9g
- Cholesterol: 17mg
Keywords: Shortbread, Cookies, Dessert
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Maria Ferreira says
This recipe looks delicious and easy to make! It will defiinitely be added to my recipe book!
Cristina Meadus says
Alie I am a big fan of your work, it looks absolutely stunning and delicious.
Thanks Maria, I hope you enjoy the cookies 🙂
Thanks Chistina, very sweet of you 🙂
I’ve never bothered icing cookies before (usually I just use some sprinkles if I want to dress them up). So I was wondering if the icing melts while sitting out. I was planning on doing this to bring to a baby shower and I’m just curious if the pretty roses will melt away while we sit and gab.
Aureana, the icing definitely won’t melt, as long as it’s not sitting in the sun. It will form a little crust, slightly hardening, but will still be soft so you won’t be able to stack the cookies. Hope you give them a try!
Hi there! These are adorable! I wanted to make them for a shower but wanted to ask you what size cutter you used?
Hi Ss! I used a 2inch cookie cutter. You can use any size you’d like though 🙂 I hope the shower goes smoothly and everyone loves the cookies!
Thank you for letting me know!
Will a Wilton 1M tip work?
Hi Vicki, yes I think that will work just fine! Let me know how it goes. Happy Baking!
Catherine Dumke says
I am curious about your use of instant sugar or fruit sugar…. Can granulated sugar be used successfully?
Hi Catherine, I have never tried using granulated sugar in this recipe. You may lose the soft texture and melt in your mouth cookie with granulated sugar. If you try it, let me know how it goes. Maybe the next time use instant sugar and see which sugar you like better. Happy Baking 🙂
The cookies were absolutely delicious!!!
This receipt will definitely be one I will bake for friends and family.
Yeah, I’m so pleased to hear you like them Marcia!