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These Rose Water and Strawberry Crinkle Cookies are essentially basic sugary crinkle cookies, tinted with a little rose water and pink food colour and filled with a good dollop of strawberry preserve. The outcome is a delicately flavoured, super summery cookie! These are truly so easy to make, and are not overwhelmingly floral!
You can usually find Rose Water for baking in most major supermarkets nowadays (you may need to look in the ‘world foods’ aisle), or you can get it from Amazon (here’s the one I use). Use any strawberry jam/jelly/preserve you like. I add pink gel colour (these ones are my current favourite), but that is totally optional.
The crinkle cookie recipe is fairly simple, and I do recommend at least 30 mins chill time in the fridge. Feel free to leave longer/overnight if making ahead! Once chilled, scoop, fill, dust and bake! The gorgeous crinkle effect comes from lots of icing sugar – once the cookie dough is dunked, don’t dust any off!
I bake these cookies on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these Ginger Crinkles or these Chocolate Brownie Cookies. For more baking inspiration, head on over to my Instagram.
Rose Water and Strawberry Crinkle Cookies
Ingredients
- 110 g Unsalted Butter Softened
- 100 g Granulated Sugar
- 1 Medium Egg
- 1 tsp Rose Water
- Pink Food Colouring Optional
- 2 tbsp Milk
- 230 g Plain Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- Pinch of Salt
- 3 tbsp Strawberry Preserve/Jam/Jelly
- 50 g Icing Sugar
Instructions
- In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar on medium speed – until fully incorporated (about 3-5 minutes).
- Add the egg, rose water, pink colouring (if using) and milk and combine again.
- To this, add the flour, baking powder, baking soda, and a little salt. Fold this all together until just combined. Then put in the fridge to chill for at least 30 minutes.
- Preheat the oven to 190C/180C Fan/Gas 6. Line 2 large baking trays.
- Sieve the icing sugar into a bowl. Use a tablespoon to scoop cookie dough balls. Make a small indent in the middle and place about 1/2 tsp strawberry preserve into the hole/indentation. Push the cookie dough around to cover the hole, and roll into a ball.
- Roll the ball in the icing sugar. Place straight onto a lined baking sheet and press down a little (don't shake any of the icing sugar off). Repeat for all dough.
- Bake for 10-12 Minutes – until the edges are just turning golden, as they’ll continue to bake. Remove and let cool on a wire rack before eating!
