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Rosebud Butter Cookies

 Rosebud Butter Cookies
These pretty cookies shared by Jane Smith sing of spring! They'll disappear by the dozens!
39 ServingsPrep: 30 min. + chilling Bake: 20 min. + cooling


  • 1/3 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup vanilla frosting
  • Green paste food coloring
  • Red paste food coloring


  • In a small bowl, cream butter and sugar. Beat in eggs and vanilla.
  • Combine the flour, salt and baking powder; gradually add to creamed
  • mixture. Tint dough red. Shape into a ball. Wrap in plastic wrap;
  • refrigerate overnight.
  • Shape dough into 3/4-in. balls. Place 2 in. apart on greased baking
  • sheets; flatten to 1/4-in. thickness. With a sharp knife, cut two
  • slits at the top of each circle, forming a flower bud. Pinch the
  • bottom of each bud, forming the stem end.
  • Bake at 350° for 8-10 minutes or until set. Remove to wire racks
  • to cool completely. Tint frosting green. Using a small leaf tip,
  • pipe leaves onto the stem end of each flower. Yield: about 6-1/2
  • dozen.

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Rosebud Butter Cookies (continued)

Nutritional Facts: 1 serving (2 each) equals 95 calories, 3 g fat (1 g saturated fat), 15 mg cholesterol, 69 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.