Buttery chocolate chip shortbread cookies, subtly spiced with cinnamon and edible rose petals, and cut in a pretty geometric pattern. These lovely cookies are fun, romantic, and totally delicious!
You might also love these high altitude tested, classic shortbread cookie recipes for almond shortbread cookies, hazelnut shortbread cookies, and maple walnut shortbread.
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Why You’ll Love This Recipe
Easy to Make. The cookie dough comes together in minutes in your food processor, and then you simply press it into a tart pan to bake it into delicious cookies.
Versatile Presentation. I love these diamond shaped rose shortbread cookies with chocolate chips, but you can also cut them into wedges (see my maple walnut shortbread) or bars (see my hazelnut shortbread). You can even roll out the dough and cut cookies in any shape you like (see my vanilla shortbread cookies for baking tips).
Perfect for Valentine’s Day. Chocolate chip shortbread cookies with edible rose petals would make a wonderful gift for someone you love on Valentine’s Day or Mother’s Day. To make them even more special, roll out the dough and cut it with heart-shaped cookie cutters. You could even ice the cookies with royal icing, then sprinkle the icing with a few pretty rose petals.
High Altitude Tested. While today’s recipe will work at any altitude since it doesn’t contain any leavening, I develop and test all the recipes on my site for Denver’s altitude of 5,280 feet.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Flour. All purpose flour gives the dough structure and strength.
- Powdered Sugar. Adds sweetness, while the fine texture makes a more tender cookie than if you used granulated sugar.
- Salt. Balances the sweetness and enhances the flavors.
- Cinnamon. Complements the flavor of the chocolate and the rose petals.
- Dried Rose Petals. You’ll need edible, dried rose petals for today’s recipe, but this ingredient is optional if you want to make your chocolate chip shortbread cookies without the rose petals.
- Butter. Adds a rich, buttery flavor and tender texture.
- Vanilla Extract. Flavor.
- Milk. Moistens the dough to bind it together.
- Chocolate Chips. I recommend using mini chocolate chips, as the smaller size works better in these cookies than standard sized chocolate chips.
Instructions
Make the dough.
- In your food processor, measure the flour, powdered sugar, salt, cinnamon and dried rose petals. Pulse several times until well combined.
- With the processor running, drop the butter down the chute, a tablespoon at a time, and process the mixture until moist and crumbly.
- Add the vanilla extract and milk, and process just until the dough comes together into a dough ball.
- Dump the dough out onto a clean counter and gather any dry floury bits together. Add the chocolate chips and briefly knead them into the dough, just until evenly distributed. Shape the dough into a disk, and lightly dust it with a little extra flour.
Cut and chill the dough.
- Line an 8-inch square baking pan with parchment paper, so that you can easily remove the baked cookies.
- Press the dough into an even layer in the pan, then sprinkle the dough with the granulated sugar.
- To cut the cookies in the geometric pattern shown in today’s post, use a sharp knife or a bench scraper to first cut the dough in 4ths, vertically and horizontally. Now cut diagonally through the square. Lastly, cut each quadrant as shown, to finish the pattern. (Cutting the dough before baking makes it much easier to cut without breaking it after it comes out of the oven.)
- Use a toothpick, skewer or cake tester to prick the dough all over – this is called “docking the dough”, and helps prevent it from puffing up as it bakes. (If you like, you could also decorate the top of the shortbread with more chocolate chips and rose petals before baking. Don’t do this if you plan on icing the cookies, though.)
- Refrigerate the shortbread for 30 minutes.
Bake
- Preheat the oven to 300 F, and position a rack in the center of the oven.
- Bake the chilled shortbread for about 35-40 minutes, until the top looks golden brown and baked through.
- Set the pan on a cooling rack, and immediately cut the shortbread again. Cool completely in the pan before lifting the paper to remove the cookies.
- Store the baked shortbread in an airtight container at room temperature for 1-2 weeks, or in the freezer for up to 3-6 months.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
What do edible rose petals taste like?
Baking with edible rose petals is so fun! They’re pretty, colorful, romantic, and they add a subtle, musky floral flavor to baked goods. Just like when baking with lavender, too much can add a soapy flavor. Less is more when it comes to baking with edible flowers.
Where do you buy dried edible rose petals?
I found mine at my local Savory Spice Shop, but you can also buy edible rose petals on Amazon.
Are shortbread cookies soft or crunchy?
These chocolate chip shortbread cookies are certainly not crunchy like biscotti, but they are firm, with a crumbly, buttery texture that’s absolutely wonderful.
Can I use regular chocolate chips instead of mini chocolate chips?
The smaller size of the mini chocolate chips works best in this recipe.
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Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
Rose Petal Chocolate Chip Shortbread Cookies
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Food Processor or Pastry Cutter
- 8 inch baking pan
Ingredients
- 2 ¼ cups all-purpose flour, spooned and leveled
- ¾ cup powdered sugar
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cinnamon
- 1 tsp edible dried rose petals, optional
- ¾ cup cold unsalted butter, cut into tablespoons
- 1 ½ tsp vanilla extract
- 3 tbsp whole milk
- ¼ cup mini semi sweet chocolate chips
- 1 tsp granulated sugar
Instructions
Make the dough.
- In your food processor, measure the flour, powdered sugar, salt, cinnamon and dried rose petals. Pulse several times until well combined.
- With the processor running, drop the butter down the chute, a tablespoon at a time, and process the mixture until moist and crumbly.
- Add the vanilla extract and milk, and process just until the dough comes together into a dough ball.
- Dump the dough out onto a clean counter and gather any dry floury bits together. Add the chocolate chips and briefly knead them into the dough, just until evenly distributed. Shape the dough into a disk, and lightly dust it with a little extra flour.
Cut and chill the dough.
- Line an 8-inch square baking pan with parchment paper, so that you can easily remove the baked cookies.
- Press the dough into an even layer in the pan, then sprinkle the dough with the granulated sugar.
- To cut the cookies in the geometric pattern shown in today's post, use a sharp knife or a bench scraper to first cut the dough in 4ths, vertically and horizontally. Now cut diagonally through the square. Lastly, cut each quadrant as shown, to finish the pattern.Cutting the dough before baking makes it much easier to cut without breaking it after it comes out of the oven.
- Use a toothpick, skewer or cake tester to prick the dough all over – this is called "docking the dough", and helps prevent it from puffing up as it bakes. (If you like, you could also decorate the top of the shortbread with more chocolate chips and rose petals before baking. Don't do this if you plan on icing the cookies, though.)
- Refrigerate the shortbread for 30 minutes.
Bake
- Preheat the oven to 300 F, and position a rack in the center of the oven.
- Bake the chilled shortbread for about 35-40 minutes, until the top looks golden brown and baked through.
- Set the pan on a cooling rack, and immediately cut the shortbread again. Cool completely in the pan before lifting the paper to remove the cookies.
- Store the baked shortbread in an airtight container at room temperature for 1-2 weeks, or in the freezer for up to 3-6 months.
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