Perfect for date night, Beltane, Lupercalia or a creative full moon spell, these whimsical, delightfully pretty cookies call for three classic love spell ingredients: vanilla, cinnamon, and, of course, real red rose petals.
So tie on an apron, light some candles and let’s get kitchen witchin’!
Last year, I painstakingly gathered and sugared wildflowers for my Beltane Faerie Cakes with Candied Violets.
It turned out to be one of my favorite recipes ever.
I found the idea of using real, natural flowers in cooking a revelation.
A perfect way to blend the green witch’s knowledge of herbs with the kitchen witch’s knowledge of the culinary arts, floral ingredients make the most ordinary dish magical.
So I conducted some in-depth research on edible flowers and how to blend their flavors with common baking elements.
Turns out, a lot of flowers we commonly use in spells for luck, love and success are safe to eat, and may even have some health benefits.
I put my new knowledge to use to create these enchanted little cookies that look like they belong in a fairytale love story.
A couple of notes . . .
This was my first time using the “flooding” technique to ice cookies. If you’ve never done this, you basically use a thicker, stiffer frosting to “draw” borders with frosting in a pastry cone (or in my case, a plastic bag with the corner cut out to make a fine tip).
Then you thin the frosting with milk or water and pour the thinner frosting in the center. The borders keep the thinned icing from spilling over the sides.
I learned a lot. Like drawing perfect circles with a pastry cone is pretty close to impossible.
For an in-depth tutorial on how to make “royal icing” or “flooding icing,” this Martha Stewart-y lady does a great job explaining it in this video.
She also explains techniques for flooding cookies here.
Also, I based these cookies around a basic sugar cookie and added cinnamon for flavor. If you’ve never made sugar cookies before, be patient with yourself. It’s an art. Sometimes it comes out looking like a real masterpiece.
Sometimes, they come out looking like a 1st grader’s craft project.
For the cookies:
*2 sticks butter, softened (I used salted butter)
*1 cup sugar
*1.5 tsp baking powder
*2.5-3 cups flour
*splash of vanilla extract
*2-3 tsp cinnamon
For the frosting:
*2 cups of powdered sugar
*1-2 tbsp pasteurized egg whites (available at the grocers in the section with the eggs–they’re usually in a carton like a little milk carton)
*1-3 tsp milk (for thinning and adjusting consistency)
*2 tsp cream of tartar
*food grade dried roses (<–affiliate link)
Warning: Do NOT use garden roses unless you are CERTAIN they have not been sprayed with pesticide or other gardening chemicals. The roses I linked above are food grade.
Preheat oven to 350 degrees. Sift together flour, sugar, baking powder, cinnamon.
Slowly work in the butter, egg, and vanilla. Be careful not to overwork the dough. It should be elastic and stick to the sides of the bowl. That’s as far as you need to go!
Roll dough out with a rolling pin. (Or do what I did and use a vodka bottle lol). I recommend about 1/4 inch, otherwise it may be raw in the middle.
Using an upside down drinking glass or cookie cutter, cut circles out of the dough and lay them on parchment paper or a greased cookie sheet.
Pop them in the freezer for 10-30 minutes. Do NOT skip this step. The butter content is so high, if you don’t chill them, they’ll turn into a buttery pool in your oven. Not fun to clean, and definitely not fun to eat.
Bake for 10-12 minutes, or until just before they begin to brown.
Meanwhile, combine powdered sugar, cream of tartar and egg whites. Add egg whites slowly, and stop when the frosting is combined and thick enough to create small peaks like this. This will be your “outlining” frosting.
Pull out cookies and allow them to cool. Load your frosting bag with about 1/2 the frosting and carefully (or, in my case, not-so-carefully) outline the cookies.
Thin remaining frosting with the milk until it flows easily off the spoon, but not so thin that if you “draw” lines in it with a fork, they disappear faster than 2-3 seconds. This may take some tinkering. If you find the frosting is too thin, add more powdered sugar. Load a new frosting bag or put it in a container with a very fine pour spout.
Starting in the center of the cookie, slowly pour a little of the thinner icing and allow it to spread to the edges of the cookie where your borders are. I tilted the cookie in different directions until the whole outline was filled in. You can also use a toothpick. Do this quickly. The frosting dries faster than you think.
Ordinarily, when glazing cookies, you need to take care to pop the bubbles, usually with a toothpick, in order to create a glassy, smooth finish. But because we are sprinkling them with rose petals, I simply sprinkled them strategically over the bubbles so they weren’t visible anyway.
Enchant these anyway you like! Here are some suggestions:
-Leave them near a window in the full moonlight.
-Pass them through rose or cinnamon incense.
-Toss one in the ocean as an offering to Aphrodite.
Feed them to your beloved.