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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.

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

  • 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

Find it online: https://cheframiflavor.com/red-velvet-rose-cookies-recipe/