Sugar Cookie Roses (Time Saver Recipe)
5 from 3 votes

Sugar Cookie Roses (Time Saver Recipe)

Makes 15 cookies
Author Wendy Sondov


  • 1 16.5 ounce roll refrigerated sugar cookie dough
  • 1/3 cup all-purpose flour
  • Food coloring gel red, green
  • ¼- ½ teaspoon extract such as fiori di sicilia, orange, anise, almond
  • Sparkling decorating sugar


  1. Preheat oven to 350° F. Line two baking sheets with parchment paper.
  2. In the bowl of an electric mixer, beat cookie dough and flour until a dough ball forms (1-2 minutes).
  3. Mix in the extract.
  4. Divide the dough into thirds. Leave one of the portions white. Add 2-3 drops of red food coloring to one of the dough portions and knead until color is uniform. Add 2-3 drops of green food coloring to the remaining dough portion and knead until color is uniform. Keep dough balls wrapped in plastic wrap until ready to use.
  5. Roll out the white dough to 1/8” thickness, between two sheets of parchment paper. Cut out circles with a 2”-2 1/2” cookie cutter. Repeat rolling and cutting out circles to use up the white dough.
  6. With a sheet of wax paper or parchment paper on the work surface, arrange three dough circles in a vertical row, with edges overlapping slightly. Starting at the top, roll the circles down into a cylinder, pinching the center gently as you roll to close any dough cracks.
  7. Use a knife to cut the cylinder in half. Gently dip the un-cut (rose petal) ends in sparkling sugar, then place the dough rolls, cut edge down, on the prepared baking sheet 3” apart. Repeat with remaining white dough circles.
  8. Roll and cut out the red dough, and repeat the rolling/cutting process.
  9. Roll out the green dough and cut out circles. Cut each circle into fourths.
  10. Press two pieces of the cut green circle leaves onto each rose cylinder.
  11. Bake 1 baking sheet at a time for 15-16 minutes.
  12. Remove from oven and allow to cool on baking sheet for 5-10 minutes. Transfer cookies to wire racks to cool completely.
  13. Store in an airtight container at room temperature for up to 7 days.

Packing Tips

Wraps pairs of cookies, bottoms together, in plastic wrap. Stack bundled cookies in an airtight container or freezer weight ziplock bag.