Rose Bud Butter Cookies
5 from 2 votes

Rose Bud Butter Cookies

Adapted from
Makes 18 cookies
Author Wendy Sondov


  • 1 cup 2 sticks unsalted butter, room temperature
  • 8 ounces small-curd cottage cheese
  • Zest from 1 medium lemon
  • 2 ¼ cups all-purpose flour
  • ¼ teaspoon baking powder
  • ½- ¾ cup granulated or decorating sugar


  1. Preheat oven to 350˚F. Line a baking sheet with parchment paper.
  2. In the bowl of an electric mixer, cream together butter, cottage cheese, and zest until light and fluffy (about 5 minutes).
  3. In a medium bowl whisk together flour and baking powder.
  4. Add the flour mixture to the creamed ingredients in the mixer bowl. Knead by hand or with a dough hook until smooth. If the dough is sticky, add an additional 1 tablespoon of flour.
  5. Roll out the dough between 2 sheets of parchment paper until 1/8” – ¼” thickness. Cut out circles using a 3 ½” cookie cutter.
  6. Pour sugar onto plate. Press a dough circle gently onto the sugar to coat. Turn the circle over and press gently to coat the other side.
  7. Fold the circle in half, then in half again, forming a quarter circle (triangular wedge).
  8. Gently press the rounded edges into the same or contrasting colored sugar to coat.
  9. Place the cookie on the prepared baking sheet. Use two fingers to gently press across the middle of the cookie to emphasize bud “petals” and to keep the layers of cookie from separating while baking.
  10. Repeat with remaining circles. Placed the folded cookies about 1” apart on the baking sheet.
  11. Re-roll remaining dough and repeat the cutting, sugar coating, and folding process.
  12. Bake for 30-32 minutes, until the edges begin to brown. Cool completely on the baking sheet.
  13. Store in an airtight container at room temperature for up to 5 days.

Packing Tips

Use plastic wrap to double wrap Rose Bud Butter Cookies singly or in pairs with bottoms together. Place in an airtight container or ziplock bag. Butter cookies are not recommended for hot weather shipping.