As Mother's Day gets closer, it's time to celebrate the amazing women in our lives with a thoughtful gesture that reflects their love and care. What better way to show appreciation than with a homemade treat infused with the essence of nature's goodness? Made with Organic Freeze-Dried Strawberry Powder and Dried Rose Flower Buds, these cookies showcase the beauty of natural ingredients. At Nature Restore, we're all about using wholesome ingredients for overall wellness. So, this Mother's Day, we're excited to share a delicious recipe that combines the delightful flavors of strawberries and roses in a special Strawberry Rose Snickerdoodle.
Benefits of Dried Rose Flower Buds
More than just a beautiful flower, Dried Rose Flower Buds offer many health benefits. Rich in vitamins and antioxidants, these edible blooms are like nutritional powerhouses, similar to fruits like oranges and grapefruits. Their bright colors not only add visual appeal but also bring wonderful flavors to dishes. In our Strawberry Rose Snickerdoodle recipe, dried rose flower buds add a gentle floral scent and a hint of sweetness, making the flavor even better.
Benefits of Organic Freeze-Dried Strawberry Powder
Our Organic Freeze-Dried Strawberry Powder is a great example of maximizing flavor. By using freeze-drying, we've captured the essence of freshly picked strawberries while keeping their nutrients intact. Bursting with flavor and packed with nutrients and antioxidants, this powder is an easy way to add the goodness of strawberries to your cooking. From smoothies to desserts, it's versatile and delicious.
So without further ado, let's dive into this recipe! It's easy, delicious and a family favorite.
Ingredients
For the Rose Water
- ¼ cup rose buds
- 1 ½ cups water
- ¼ cup Nature Restore Organic Freeze-Dried Strawberry Powder
- ¼ cup granulated sugar
- 1 teaspoon Nature Restore Dried Rose Flower Buds
- 2 ¾ cups (12.35 ounces or 350 grams) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon kosher sale
- 1 ½ cups (10.5 ounces or 298 grams) granulated sugar
- 1 cup (2 sticks, 8 ounces, or 227 grams) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 tablespoon rose water
- ¼ cup extra rose petal pieces & rose buds, for garnish
Instructions:
Prep the oven and pans.- Position a rack in the center of the oven and preheat the oven to 400°F.
- Line two half sheet pans with parchment paper.
- Combine the roses and water into a pan and gently boil till the color of the petals gets duller and your kitchen smells of roses – around 5-10 minutes.
- Bottle in a sterilized bottle and pop in the cupboard or fridge once opened.
- Use a food processor to pulse the rose buds into small pieces, remove most and reserve for topping.
- Blend 1 teaspoon of rose petal pieces into a near powder, add the ¼ cup granulated sugar and freeze-dried strawberry powder and pulse until combined.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
- Add the eggs, rose water, and dry ingredients. Reduce the mixer to low and add the eggs one at a time. Add the rose water and beat until just combined. Scrape down the bottom and sides of the bowl. With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
- Use a 3-tablespoon cookie dough scoop or a spoon to portion the cookie dough into balls. Roll each in the snickerdoodle topping, covering them completely. Place the coated cookies at least 3 inches apart on the prepared sheet pans.
- Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool.
- Immediately garnish while still hot with the rose petals. Optional to add more strawberry powder as well.
- Cool the cookies on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch.
Indulge in Love and Nourishment
This Mother's Day, show the incredible women in your life how much they mean to you. A bit of appreciation goes a long way. That can be anything from a card, fresh flowers, or in this case, a delightful surprise from the kitchen! Our Strawberry Rose Snickerdoodle recipe is a perfect way to express your love with a homemade treat infused with the essence of nature's goodness. Wishing you all a Happy Mother's Day!
Recipe and photos by Alix Wilson
