PUFFY LEMON ROSÉ COOKIES 

Any time we can bake with Vanderpump Rosé is a good day for us! These cookies are so decadent – puffy, chewy, and so beautiful. The hint of rosé gives these a sweet tang while the lemon zest and lemon juice adds a bright citrusy taste that is perfect for summer. They start off puffy and light and become chewier by the minute. Perfect with a chilled glass of rosé! We love them!

INGREDIENTS

For the Vanderpump Rosé Syrup:

½ cup Vanderpump Rosé (dry rosé)

¼ cup sugar

Pinch Kosher Salt

Bring these up to a boil in a small saucepan, and immediately turn down to a simmer. Simmer for 5-10 minutes until reduced by half – not too sticky! Let cool. 

For the cookies:

½ cup salted butter (chilled but not hard – room temp works)

¼ cup Rose Sugar (click here for recipe) - if you don’t have edible roses, you can sub more white sugar

¾ cup sugar

¼ cup Rosé Syrup

2 eggs

2 tbsp lemon zest

½ lemon, juiced

2 ¼ cup flour

1 tsp baking soda

1/4 tsp salt

Red Food Coloring

½ cup confectioner’s/powdered sugar

PREPARATION

1.     Preheat the oven to 350°F

2.     In a stand mixer or large bowl, combine the butter, sugar, rose sugar, rosé syrup (make sure it’s cool) and beat for a few minutes until mixed.

3.     Beat in the eggs, one at a time until fully incorporated.

4.     Add the lemon juice and lemon zest and combine.

5.     Mix together the flour, salt and baking soda, and fold the mixture into the sugar mix.

6.     The cookies will be a very pale cream color with a slight rosy hue, but if you’d like them pink, add a drop of food coloring one at a time until they’re the right color for you!

7.     Chill the dough for 15 minutes.

8.     On a greased cookie sheet, place small 2 inch balls of dough 2 inches apart – these expand quite a bit so not too close! Do not flatten the balls as you want them to puff and crinkle.

9.     Place the powdered sugar in a sieve and hold it over the tray - pat the edges of the sieve, sprinkling each ball with powdered sugar. You want them covered with white fluffy sugar so they crack and reveal the pink underneath when cooking.

10.  Bake cookies for 10-12 minutes. Half way through, lift up the side of the tray about 4 inches, and drop it, this will help the crinkle effect.

11.  Remove when cookies are puffy and ever so slightly starting to become golden on the edges – but still soft and fluffy as they’ll continue cooking out of the oven.

12.  After a minute or two, remove to a wire rack to finish cooling.

13.  Dust with more powdered sugar and rose sugar if desired.

14. Enjoy!