• In a large bowl, beat the softened butter and cane sugar together until light, fluffy, and pale — about 2–3 minutes. This step creates that soft, classic sugar-cookie texture. Add your egg & vanilla and beat again until combined and smooth.
• Add flour and baking powder to the bowl. Mix slowly at first gradually getting faster until the dough comes together. The texture should be soft and stick together well. Wrap and place in the fridge for 2-3 hours. *take out 30min before rolling to get to room temp.
• Roll out the dough on a floured surface to your desired thickness about 1/2 inch. Cut out your cookies and place on a lined baking tray, place in fridge to chill for 20-40 minutes **this holds the shape of the cookie while they bake
• Preheat oven to 350°, once chilled bake the cookies for 8-10 minutes straight from the fridge. Cool completely before icing and decorating

Rose Buttercream

• Beat the butter Add the softened butter to a large mixing bowl and beat on medium speed for 2–3 minutes, until it’s pale, whipped, and creamy. This creates that ultra-fluffy bakery texture.

  Add the sifted powdered sugar gradually. With the mixer on low, add the powdered sugar one cup at a time, mixing fully between each addition. This keeps the frosting smooth and prevents clumps.

  Mix in the vanilla & beet powder. Beat for 1–2 minutes until everything is well combined.

  Adjust as needed. If the frosting feels too thick, add 1–2 teaspoons of milk or cream until you reach your desired consistency. If it’s too soft, beat in a little extra powdered sugar. Fill a piping bag using a 1M piping tip, pipe a rose on the cookie starting on the middle swirling towards the outside. Finish with pearl sprinkles and dried rose petals.