Red Velvet Rose Cookies Recipe

Introduction

Red Velvet Rose Cookies are a delightful twist on a classic favorite, featuring rich cocoa flavor and vibrant red color shaped into elegant rose patterns. These delicate cookies are perfect for special occasions or whenever you want to treat yourself to something pretty and delicious.

Ingredients

• 2/3 cup shortening
• 1 3/4 cups white sugar
• 2 eggs
• 1 teaspoon vanilla
• 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

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit.
2. Step 2: In a stand mixer, cream together the shortening and sugar until fully combined.
3. Step 3: Add the eggs one at a time on medium-low speed, mixing well after each addition.
4. Step 4: Reduce the mixer speed to low and add the vanilla, buttermilk, and red gel food coloring.
5. Step 5: In a separate bowl, whisk together the flour, cocoa powder, and salt.
6. Step 6: With the mixer still on low, gradually add the dry ingredients to the wet ingredients until combined.
7. Step 7: If the dough is a bit dry, add up to an additional 1/4 cup of buttermilk, but no more than that.
8. Step 8: Fill a piping bag fitted with a 1M or 2D tip with small amounts of dough. Pipe individual rosettes onto a baking sheet lined with parchment paper.
9. Step 9: Bake for 6 to 8 minutes. The cookies may look slightly wet when done, which is normal. Allow them to cool completely to room temperature.
10. Step 10: To assemble sandwich cookies, spread about 1 tablespoon of marshmallow buttercream on the bottom of one cookie, then gently press another cookie on top.

Tips & Variations

• If the dough feels too stiff, adding a little extra buttermilk ensures soft, tender cookies.
• Try using different piping tips to create various rose shapes and sizes.
• Substitute marshmallow buttercream with cream cheese frosting for a tangy twist.
• For a more intense red color, increase the amount of red gel food coloring slightly.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness. If you have assembled sandwich cookies, keep them refrigerated and consume within 2 days. Let refrigerated cookies come to room temperature before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular liquid food coloring instead of gel?

Gel food coloring is preferred because it provides vibrant color without adding extra liquid, which can affect dough consistency. If you use liquid food coloring, add less liquid elsewhere to compensate.

Why do the cookies look wet when baked?

These cookies are intentionally baked until they appear slightly wet on top to maintain a soft, chewy texture. They will firm up as they cool to room temperature.

Red Velvet Rose Cookies Recipe

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4.4 from 148 reviews

Delightfully festive Red Velvet Rose Cookies featuring a tender cocoa-infused dough piped into elegant rosettes. These cookies are sandwiched with a luscious marshmallow buttercream, perfect for special occasions or as a charming treat.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 28 minutes
• Yield: Approximately 24 sandwich cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

• About 1 tablespoon marshmallow buttercream per sandwich

Instructions

1. Preheat Oven: Heat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper for easy removal of cookies.
2. Cream Shortening and Sugar: In a stand mixer, beat together the shortening and white sugar until light and fluffy, ensuring a creamy base for your cookie dough.
3. Add Eggs: Gradually add the eggs one at a time on medium-low speed, mixing well after each addition to incorporate fully into the batter.
4. Mix Wet Ingredients: Lower mixer speed to low and add vanilla extract, buttermilk, and red gel food coloring. Blend just until combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt thoroughly to ensure even distribution.
6. Incorporate Dry into Wet: Slowly add the dry ingredients into the wet mixture on low mixer speed, mixing until just combined. If the dough feels dry, add up to an additional 1/4 cup buttermilk, but do not exceed this amount.
7. Pipe the Rosettes: Transfer dough into a piping bag fitted with a 1M or 2D tip. Pipe small rosettes onto the prepared baking sheet, spacing them evenly.
8. Bake Cookies: Bake for 6-8 minutes. The cookies will still look slightly wet when done; this is expected. Allow them to cool completely on the baking sheet.
9. Assemble the Sandwiches: Spread approximately 1 tablespoon of marshmallow buttercream on the bottom of one cookie, then top with another cookie and gently press together to form a sandwich.

Notes

• When adding extra buttermilk, do so gradually and do not exceed 1/4 cup to avoid overly wet dough.
• Use gel food coloring for vibrant color without affecting the dough’s texture.
• Piping small rosettes ensures even baking and an appealing rose shape.
• Cookies may appear underbaked when removed from oven; they will firm up as they cool.
• Marshmallow buttercream can be homemade or store-bought based on preference.

Keywords: Red Velvet Cookies, Rose Cookies, Cookie Sandwich, Marshmallow Buttercream, Holiday Cookies, Festive Treats