I love how these Strawberry Rose Snickerdoodles smell and taste. The cookies are soft, light, and have a gentle floral touch from the rose water. If you like a seasonal twist, try my take on apple snickerdoodles for another fun flavor.
Dad James always asked for warm cookies with his tea. I baked these for him one rainy morning and he walked in smiling.
Your Ingredients List
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp rose water
- 1/2 cup freeze-dried strawberries, ground into powder
- 1/4 cup granulated sugar (for rolling)
My Go-To Equipment
I keep my stand mixer on the counter for quick cookie dough. I also use a silicone spatula, a cookie scoop, and a cooling rack. I used the same bowl and tools when I made the chocolate strawberry yogurt clusters, so they are well loved.
The Simple Steps to Follow
- Preheat the oven to 350°F (175°C).
- Whisk flour, cream of tartar, baking soda, and salt in a bowl.
- Beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs, vanilla, and rose water and mix until smooth.
- Gradually add the dry mix to the wet mix and stir until combined.
- Mix the ground freeze-dried strawberries with the rolling sugar in a small bowl.
- Roll dough into balls and then roll each ball in the strawberry sugar.
- Place the coated balls on a parchment-lined baking sheet.
- Bake for 10 to 12 minutes until the edges turn light gold.
- Let the cookies cool on the baking sheet, then move them to a wire rack.
Healthy Twists on a Classic
I swap half the butter for Greek yogurt to cut fat and keep the cookies soft. You can also use coconut sugar for a deeper flavor and a lower glycemic option. For a whole grain try, replace up to half the flour with whole wheat pastry flour.
Serving Suggestions From My Table
I like to arrange these cookies with fresh berries and a mild tea. For a showy dessert board, pair them with my creamy strawberry crunch cheesecake and simple shortbread for contrast.
Getting It Just Right
Keep the dough balls medium sized for a soft center and crisp edge. Do not overbake; the cookies will set as they cool. If you want a stronger rose note, add a few more drops of rose water, but taste the dough first.
How to Store Leftovers
Store cooled cookies in an airtight container at room temp for up to four days. For longer keep, freeze in a single layer on a tray then move to a freezer bag for up to three months. Thaw at room temp before serving.
Enjoy Every Moment
I bake these when I want a small, bright treat. They make good gifts and they lift the mood at any table. I hope you find joy in making them as I do.
A Few Common Questions
Can I make Strawberry Rose Snickerdoodles ahead of time?
Yes. You can roll the dough into balls, freeze them on a tray, then store in a bag. Bake from frozen, adding a minute or two to the bake time.
Can I skip the rose water in Strawberry Rose Snickerdoodles?
Yes. If you do not like floral notes, leave out the rose water and add an extra teaspoon of vanilla or a bit of lemon zest instead.
How do I keep Strawberry Rose Snickerdoodles soft?
Bake until the edges are just light gold and remove the cookies while the centers look slightly soft. Cool on the sheet for a few minutes, then move to a rack. Store in an airtight container with a slice of bread to keep them moist.
Print
Strawberry Rose Snickerdoodles
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and light cookies with a delightful floral hint from rose water and a touch of strawberry.
Ingredients
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp rose water
- 1/2 cup freeze-dried strawberries, ground into powder
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk flour, cream of tartar, baking soda, and salt in a bowl.
- Beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs, vanilla, and rose water and mix until smooth.
- Gradually add the dry mix to the wet mix and stir until combined.
- Mix the ground freeze-dried strawberries with the rolling sugar in a small bowl.
- Roll dough into balls and then roll each ball in the strawberry sugar.
- Place the coated balls on a parchment-lined baking sheet.
- Bake for 10 to 12 minutes until the edges turn light gold.
- Let the cookies cool on the baking sheet, then move them to a wire rack.
Notes
For a healthier option, swap half the butter for Greek yogurt and consider using coconut sugar for a lower glycemic choice.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, snickerdoodles, strawberry, rose water, dessert, baking