Description
Delightfully charming Red Velvet Rose Cookies are soft, flavorful treats shaped like delicate rosettes. Made with classic red velvet ingredients and piped into elegant rose shapes, these cookies are perfect for special occasions or as a unique dessert. They are finished with a luscious marshmallow buttercream sandwiched between two cookies for an irresistible bite.
Ingredients
Scale
Cookie Dough
- 2/3 cup shortening
- 1 3/4 cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk (plus up to 1/4 cup more if needed)
- 1 teaspoon red gel food coloring
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Filling
- Marshmallow buttercream (approximately 1 tablespoon per sandwich)
Instructions
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to warm up before baking the cookies.
- Cream the Shortening and Sugar: Using a stand mixer, beat together 2/3 cup shortening and 1 3/4 cups sugar until the mixture is light and fluffy.
- Add Eggs: With the mixer on medium-low speed, add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Add Vanilla, Buttermilk, and Food Coloring: Turn mixer to low speed and mix in 1 teaspoon vanilla extract, 1/4 cup buttermilk, and 1 teaspoon red gel food coloring until combined.
- Mix Dry Ingredients Separately: In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1/2 teaspoon salt to evenly combine.
- Combine Dry and Wet Ingredients: With the mixer on low, gradually add the dry ingredients to the wet mixture. If the dough feels too dry, gradually add up to an additional 1/4 cup buttermilk—no more—to achieve a soft, pipeable dough consistency.
- Pipe the Rosettes: Transfer small amounts of dough into a piping bag fitted with a 1M or 2D piping tip. Pipe individual rosettes onto parchment-lined baking sheets, creating beautiful rose shapes.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake the cookies for 6 to 8 minutes. The cookies may look slightly wet when done, which is normal. Remove from oven and allow them to cool completely on the baking sheet.
- Assemble Cookie Sandwiches: Spread about 1 tablespoon of marshmallow buttercream on the bottom side of one cookie, then gently press another cookie on top to form a sandwich.
Notes
- Use gel food coloring to achieve a vibrant red color without adding extra liquid to the dough.
- If the dough is too dry, add buttermilk gradually, but do not exceed the additional 1/4 cup to prevent over-softening.
- Allow cookies to cool completely before sandwiching to prevent melting the buttercream.
- Store assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cookie sandwich (2 cookies with filling)
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
