Rose Petal Cookies

Bizcochos de Rosas


These traditional Mexican cookies should be made with lard to have the right delicately crumbly texture. Don’t forego one of the best cookies you will ever eat. A little lard never hurt anyone. I follow Julia Child’s philosophy of “everything in moderation.” Chefs and home cooks, with updated nutritional information, are discovering that fact.


  • ½ cup lard
  • ¾ cup sugar, divided
  • 2 tablespoons rose water
  • 2 tablespoons fresh orange juice
  • 1 large egg yolk
  • ¾ cup unbleached all-purpose flour
  • ½ cup ground dried rose petals
  • ½ teaspoon ground cinnamon, preferably canela (Mexican cinnamon)
  • ¼ teaspoon ground cloves


  1. Position a rack in the upper and lower thirds of the oven and preheat the oven to 350°F.
  2. In an electric stand mixer fitted with a paddle attachment, whip the lard until it is light and creamy. Beat in ¼ cup sugar, rose water, and orange juice. Beat in the egg yolk and then the flour.
  3. Roll the dough out between two sheets of waxed paper to a thickness of ½ inch. Cut out cookies in whatever shapes you like, transferring them to ungreased baking sheets. Bake for 12 to 15 minutes, exchanging the position of the sheets on the racks from top to bottom and from front to back at the halfway point, until the cookies are crisp and lightly colored.
  4. For the coating, mix the ground rose petals with the remaining ½ cup of sugar, the cinnamon, and cloves in a wide shallow dish. Carefully dredge the cookies in the spiced sugar while they are warm. Cool completely on a rack and store at room temperature in airtight tins.