Ginger-Rose Cactus Flower Cookies
Two Mother’s Days ago, my mom and I took a road trip from California to New Mexico to visit her mom, my grandmother. Along the way, we breathed in the vastness of the Grand Canyon, meditated on the Sedona vortexes, and stood on a corner in Winslow, Arizona.
Of all the beautiful memories we collected on the road, the one I cherish most was our last full day of adventuring, exploring Saguaro National Park. The cactuses were in full bloom, the air was fresh with recent rain, and straight ahead, we spotted a rainbow cascading down the sky as Tom Petty’s “Wildflowers” played on the radio.
That’s the scene I had in mind as I made these ginger-rose cactus flower cookies. I know the moment can never be recreated, but I’ll treasure the memory of my mom in the blooming cactuses of Arizona forever.
The Inspiration
The Cookies
Ginger-Rose Cactus Flower Cookies
Buttery shortbread cookies with rose and a hint of spice.
NOTE: A ginger-rose cookie by any other shape will be as sweet, but if you want cactuses, you can find the cookie cutter here.
INGREDIENTS
For the Cookies:
1/3 cup rice flour
1-1/2 tsp kosher salt
2-1/2 cup all-purpose flour
2 tsp ground ginger
1 cup + 6 tbsp unsalted butter, cubed, room temperature
3/4 cup granulated sugar
1 tbsp coarsely ground dried rose petals, plus more for decorating (I use these)
2 tbsp finely minced candied ginger
1 1/2 tsp rose water
For the Glaze:
2 large egg whites
2 2/3 cup powdered sugar
1/4 + 1/8 tsp cream of tartar
food coloring of your choice (optional, but green if making cactuses)
Instructions
Cream the wet ingredients: Using stand mixer fitted with paddle attachment, beat butter, sugar, rose petals, rose water, and candied ginger on medium-high until very pale and fluffy, around 5 minutes.
Add dry ingredients: In a separate bowl, whisk rice flour, salt, all-purpose flour, and ground ginger together in a medium bowl. With the mixer running on low speed, slowly add dry ingredients to the butter-sugar mixture until completely combined.
Chill the dough: Divide the dough in half, pat each into a disk, then wrap each disk tightly in plastic and refrigerate for at least 1 hour or up to 2 days. (Or freeze the plastic-wrapped dough in a ziplock back for up to 1 month. Let thaw in the refrigerate overnight, then proceed as recipe is directed.)
When ready to bake, preheat oven to 350°F and line baking sheets with parchment paper.
Roll and shape the dough: Remove dough from fridge and let soften for 10 minutes. Roll out dough between 2 sheets of lightly floured parchment until it's 1/8-inch thick. Using cactus cutter (or desired shape), cut out as many cactuses as possible, rerolling scraps until all the dough has been used.
Bake the cookies: Bake at 350F for 12-14 minutes until edges are just turning golden. Let cool on a wire rack.
Make the glaze: Combine egg whites, powdered sugar, and cream of tartar in a medium bowl and stir with a wooden spoon until a thick paste forms (with no dry spots). Add food coloring at the end (if using) until you achieve your desired color.
Decorate your cookies: Working quickly, dip tops of cookies into glaze, letting excess drip off. Transfer to wire rack and sprinkle with remaining rose petals. Serve and enjoy, or package up and give as a gift. HINT: these ginger-rose cactus flower cookies make a great Mother’s Day gift.
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