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
Scale
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
