Description
Delight in these beautifully piped Red Velvet Rose Cookies, featuring a tender cocoa-infused dough enhanced with classic red velvet flavors. Perfectly baked to a soft, slightly ‘wet’ finish, these cookies are piped into elegant rose shapes and sandwiched with a luscious marshmallow buttercream for a stunning and delicious treat.
Ingredients
Scale
Cookie Dough
- 2/3 cup shortening
- 1 3/4 cups white sugar
- 2 large 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
- About 1 tablespoon marshmallow buttercream per sandwich (recipe for marshmallow buttercream not included)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Shortening and Sugar: In a stand mixer, beat together the shortening and sugar until fully combined and creamy.
- Add Eggs: With the mixer on medium-low speed, add eggs one at a time, ensuring each is fully incorporated before adding the next.
- Add Wet Ingredients: Lower the mixer speed to low and mix in the vanilla extract, buttermilk, and red gel food coloring until evenly blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture on low speed. If the dough feels dry, add up to an additional 1/4 cup buttermilk cautiously to achieve desired consistency.
- Pipe Dough into Rosettes: Transfer dough into a piping bag fitted with a 1M or 2D tip. Pipe small rosettes directly onto parchment-lined baking sheets, spacing appropriately.
- Bake Cookies: Bake in the preheated oven for 6-8 minutes. Expect the cookies to look slightly ‘wet’ in the center; this is normal and ensures softness.
- Cool Cookies: Allow cookies to cool to room temperature on a wire rack for easy handling.
- Assemble Cookie Sandwiches: Spread approximately 1 tablespoon of marshmallow buttercream onto the bottom of one cookie, then gently press another cookie on top to form a sandwich.
Notes
- If dough is too dry, add buttermilk gradually up to 1/4 cup to avoid over-moistening.
- The cookies will look slightly wet when done baking; do not overbake as they will firm up upon cooling.
- Use a piping bag with a star tip (1M or 2D) to achieve beautiful rose shapes.
- For best results, use gel food coloring as it won’t affect the dough’s consistency.
- Marshmallow buttercream recipe is recommended but not included; feel free to replace with any favorite frosting.
- Cookies can be stored in an airtight container for up to 3 days before assembling to maintain freshness.
Nutrition
- Serving Size: 1 cookie sandwich (2 cookies with buttercream)
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
