When my friend Tara suggested we make ice cream sandwiches, I was totally down. When she suggested we bake her rose sugar cookies, I could hardly contain myself, drooling over here. They’re perfectly chewy, exactly what you want to sandwich the ice cream with. And they have the right amount of floral to them, not too much that you feel as thought you’re chewing on rose petals and not too little to even notice. They’re just right.

Tara’s rose sugar cookies with no-churn raspberry ice cream.



1 cup salted butter, softened

2 cups granulated sugar

2 eggs

2 tbsp  milk

2 tsp rose extract

2 cups all purpose flour

1 tsp baking soda

1 ½ tsp cream of tartar

2 tbsp crushed dried rose petals


Optional as a topping to roll the cookies into:

¼ cup granulated sugar

1 tbsp crushed dried rose petals


Pre-heat oven to 350°F and line 2 cookie sheets with parchment  paper.

Sift flour, baking soda, cream of tartar in a medium bowl.

In a stand mixer with a paddle attachment, cream the butter and sugar (on medium speed) until it turns light and fluffy, about 4-5 minutes.  Add the eggs and mix to combine. Add the milk and rose extract and combine.

Reduce the speed to low and add in the flour mixture 1/4 cup at a time.

In a small bowl, combine the ¼ cup granulated sugar and crushed rose petals.

Using a 2 tbsp ice cream scoop, scoop and roll the dough in the rose and sugar mixture. Place on the cookie sheets 2 inches apart.

Bake the cookies for 10-12 minutes until lightly golden.  They will be slightly puffed in the centre but will settle as they cool. Leave the cookies to cool on the cookie sheet and then transfer to a cooling rack.

Make sure the cookies are completely cooled before sandwiching the ice cream between them. Place the sandwiches in the freezer to set for about 30 minutes. Or if you’re impatient like me, the ice cream will slide out when you bite into it. Either way, they’re delicious!

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