If you’re looking for a cookie that’s equal parts beautiful and delicious, this Red Velvet Rose Cookies Recipe is going to be your new favorite. I absolutely love how these delicate, piped rosettes turn out — they’re soft, just the right amount of cocoa-rich, with that signature red velvet flavor, and the marshmallow buttercream sandwich filling? Total game changer. Whether you’re aiming to impress guests or just want a pretty treat to brighten your day, this recipe is fan-freaking-tastic and surprisingly doable!
Why You’ll Love This Recipe
- Simply Elegant Design: The rosette shape turns basic cookies into small works of art that wow every time.
- Soft, Tender Texture: These cookies aren’t your typical crunchy treat; they’re melt-in-your-mouth soft.
- Perfect Red Velvet Flavor: A hint of cocoa mixed with that classic red velvet tang makes for a balanced, cozy bite.
- Marshmallow Buttercream Filling: This adds a fluffy, sweet contrast that has my whole family going crazy.
Ingredients You’ll Need
To make these stunning Red Velvet Rose Cookies, you’ll want to use classic baking staples paired with just the right touches to get that vibrant color and rich flavor. I always recommend using a good quality cocoa powder and gel food coloring to avoid a watery dough.
- Shortening: Helps create a softer cookie with a tender crumb and is easier to pipe than butter for this shape.
- White sugar: Sweetens and contributes to the cookie’s slightly crisp edges while leaving them soft inside.
- Eggs: Provide structure and moisture; I add them one at a time for better mixing.
- Vanilla extract: Adds warmth and balances the cocoa flavor beautifully.
- Buttermilk: Gives a slight tang that enhances the red velvet flavor and keeps the cookies moist.
- Red gel food coloring: Use gel instead of liquid for vibrant color without thinning the dough.
- All-purpose flour: The base of the dough; be sure to spoon and level it to avoid dense cookies.
- Unsweetened cocoa powder: Choose a natural or Dutch-processed cocoa depending on your preference; it delivers that subtle chocolate taste.
- Salt: Enhances sweetness and rounds out the flavors.
Variations
I love personalizing this Red Velvet Rose Cookies Recipe depending on the occasion or my mood. Switching up the filling or adding a twist to the piping style keeps it fun and fresh!
- Variation: For a dairy-free version, swap shortening with coconut oil and use a plant-based milk for the buttermilk substitute; I tried this for my vegan friends and they loved it!
- Variation: Instead of marshmallow buttercream, try a classic cream cheese frosting filling for that extra tang and creaminess.
- Variation: Play with color—use pink or purple gel food coloring for a fun twist without changing the recipe.
- Variation: Sprinkle edible glitter or dust with a tiny bit of powdered sugar before serving to make these cookies pop at any party.
How to Make Red Velvet Rose Cookies Recipe
Step 1: Cream It Till It’s Light and Fluffy
Start by heating your oven to 350°F (175°C). In your stand mixer bowl, beat the shortening and sugar together until the mixture is light, fluffy, and fully combined—this usually takes about 3 to 4 minutes. I learned that creaming well at this stage creates that soft, tender texture I love in the finished cookie.
Step 2: Eggs and Flavor—Slow and Steady Wins the Race
Add the eggs one at a time on medium-low speed. This helps the mixture emulsify and avoid curdling. Next, lower the mixer speed and add in vanilla, buttermilk, and red gel food coloring. I always stir gently here; too much speed can make the batter too thin, which makes piping a nightmare.
Step 3: Combine Dry Ingredients Gently
Whisk the flour, cocoa powder, and salt together in a separate bowl. Then, with the mixer on low, add these dry ingredients gradually into the wet mixture. At this stage, if the dough feels a little dry or crumbly, add buttermilk by tablespoons—but don’t exceed 1/4 cup total. I discovered this tip when my first batch turned too stiff to pipe!
Step 4: Pipe Your Beautiful Rosettes
Fit a piping bag with a 1M or 2D tip, and use small amounts of dough to pipe individual rosettes onto a parchment-lined baking sheet. Don’t overcrowd—the cookies will spread just slightly. I like to practice a few rosettes on a spare sheet before the final batch to get the hang of the pressure and movement.
Step 5: Quick Bake & Cool
Bake for 6-8 minutes. Here’s the thing: the cookies will look a little wet or shiny on top when they’re done, and that’s perfect. Taking them out too late dries them out. Let them cool completely on the pan before moving on to assemble.
Step 6: Assemble Your Cookie Sandwiches
Spread about one tablespoon of marshmallow buttercream on the bottom of one cookie, then gently sandwich another cookie on top. Press lightly so they stick without squishing out the filling. My family goes crazy for these sandwiches—they look fancy but are so easy to make!
Pro Tips for Making Red Velvet Rose Cookies Recipe
- Use Gel Food Coloring: Gel colors give vibrant hues without altering dough consistency like liquid colors can.
- Don’t Overbake: I learned early on that those slightly wet-looking tops mean the softest cookie inside, so trust that visual cue.
- Practice Your Piping: If you’re new to piping cookies, try a few rosettes on parchment first – it really helps with consistent shapes.
- Add Buttermilk Gradually: It’s tempting to add more, but too much liquid will make the dough impossible to pipe neatly.
How to Serve Red Velvet Rose Cookies Recipe
Garnishes
I love to dust these cookies lightly with powdered sugar or add a tiny sprinkle of edible gold glitter for special occasions. Fresh rose petals or tiny mint leaves on the serving platter also make a pretty, fragrant touch that guests always comment on.
Side Dishes
These cookies pair wonderfully with a cup of hot coffee or a creamy latte. For an indulgent afternoon tea, add some fresh berries or a scoop of vanilla ice cream on the side. I’ve also enjoyed them alongside a simple fruit salad to balance the sweetness.
Creative Ways to Present
Try arranging your Red Velvet Rose Cookies Recipe on a tiered dessert stand for a bridal shower or Valentine’s Day treat. You could also package them beautifully in clear boxes tied with a red ribbon for gifted homemade goodies that look like they’ve come from a bakery.
Make Ahead and Storage
Storing Leftovers
I like storing these cookies in an airtight container at room temperature. They stay soft and delicious for about 3 days. Just make sure to place parchment paper between layers to prevent sticking.
Freezing
Freezing works great, especially if you pipe and freeze the rosettes on a baking sheet first, then transfer to a freezer bag once solid. After baking and cooling, the cookie sandwiches can also be frozen for up to a month. I usually thaw them overnight in the fridge.
Reheating
If you want that fresh-baked warmth, pop your cookies in a 300°F oven for about 3-5 minutes. Just be careful not to overheat to keep them soft. I’ve found using the oven is better than the microwave here to avoid any sogginess.
FAQs
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Can I use butter instead of shortening in this recipe?
You can substitute butter for shortening, but because butter has a lower melting point, your dough might be softer and harder to pipe the rose shapes. If you want to try butter, chill the dough slightly before piping and expect a slightly different texture—denser and maybe less tender than with shortening.
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Why do my red velvet cookies come out flat?
Flat cookies can be caused by over-mixing the dough or the dough being too warm when baked. Also, make sure you’re using fresh flour and cocoa powder; old leavening agents or expired ingredients affect rise. Piping the dough cold and baking right away can help maintain the desired shape and volume.
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What if I don’t have a piping bag or tip?
If you don’t have a piping bag, you can use a sturdy plastic zip-top bag and snip a small corner off for piping, though the rosettes might not be as perfect. For the tip, if you can find a star-shaped nozzle (1M or 2D), it’s best to get one; they really help create those beautiful rose patterns.
Final Thoughts
This Red Velvet Rose Cookies Recipe has become a go-to in my kitchen whenever I want to make something that feels special but isn’t complicated. I love pulling out the piping bag and watching the dough transform into tiny edible flowers—it’s honestly such a satisfying process. Plus, who can resist a soft, chocolatey red velvet cookie stuffed with fluffy marshmallow buttercream? I promise you’ll enjoy making and sharing these as much as I do. Give it a try and watch these little beauties become a staple in your baking repertoire!
Print
Red Velvet Rose Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 8 cookie sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these beautiful and delicious Red Velvet Rose Cookies, which combine classic red velvet flavor with a charming rosette shape. These soft, cocoa-infused cookies are piped into elegant rose shapes and sandwiched with a luscious marshmallow buttercream, perfect for any special occasion or festive treat.
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Other
- Marshmallow buttercream (about 1 tablespoon per sandwich)
- Parchment paper for lining baking sheet
Instructions
- Preheat Oven: Heat the oven to 350°F (175°C) to ensure it is ready for baking your cookies.
- Cream Shortening and Sugar: In a stand mixer, cream together 2/3 cup shortening and 1 3/4 cups white sugar until fully combined and smooth.
- Add Eggs: Add 2 eggs one at a time on medium-low speed, mixing well after each egg incorporation.
- Mix Wet Ingredients: Turn mixer to low speed and add 1 teaspoon vanilla extract, 1/4 cup buttermilk, and 1 teaspoon red gel food coloring. Mix gently to combine.
- Whisk Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1/2 teaspoon salt until evenly blended.
- Combine Wet and Dry: With the mixer on low, gradually add the dry ingredients into the wet mixture. If the dough feels dry, add up to an additional 1/4 cup buttermilk, but do not exceed this amount.
- Pipe the Cookies: Transfer the dough in small portions into a piping bag fitted with a 1M or 2D tip. Pipe out individual rosettes onto a baking sheet lined with parchment paper.
- Bake: Bake the cookies in the preheated oven for 6-8 minutes. The cookies may appear slightly wet on top when done, which is normal. Allow cookies to cool to room temperature.
- Assemble Sandwiches: To make cookie sandwiches, spread about 1 tablespoon of marshmallow buttercream onto the bottom of one cookie and gently press another cookie on top to create a sandwich.
Notes
- Use gel food coloring to achieve a vibrant red hue without altering the dough texture.
- Do not overbake the cookies; they should look slightly wet on top when done for a soft texture.
- If the dough is too dry, add buttermilk gradually to reach pipeable consistency.
- Ensure cookies are completely cool before assembling with the buttercream to avoid melting.
- Store assembled cookies in an airtight container to keep them fresh.
Nutrition
- Serving Size: 1 sandwich (2 cookies with buttercream)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 160 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
