Red Velvet Rose Cookies Recipe

Introduction

These Red Velvet Rose Cookies are a delightful twist on the classic red velvet flavor, shaped into elegant rosettes that are perfect for special occasions or a sweet treat anytime. Soft, cocoa-infused, and finished with a marshmallow buttercream filling, they are as beautiful as they are delicious.

Ingredients

• 2/3 cup shortening
• 1 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk
• 1 teaspoon red gel food coloring
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• Marshmallow buttercream (about 1 tablespoon per sandwich)

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Step 2: In a stand mixer, cream together the shortening and sugar until light and fluffy.
3. Step 3: Add the eggs one at a time on medium-low speed, mixing well after each addition.
4. Step 4: Lower the mixer speed and add the vanilla, buttermilk, and red gel food coloring. In a separate bowl, whisk together the flour, cocoa powder, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mix with the mixer on low speed, blending until just combined.
6. Step 6: If the dough feels dry, add up to an additional 1/4 cup of buttermilk, but no more, to reach the proper consistency.
7. Step 7: Fit a piping bag with a 1M or 2D tip and fill it with small amounts of dough at a time. Pipe individual rosettes onto a parchment-lined baking sheet.
8. Step 8: Bake the cookies for 6 to 8 minutes. The dough may look slightly wet when done, which is normal. Let the cookies cool to room temperature on the baking sheet.
9. Step 9: To assemble cookie sandwiches, spread about 1 tablespoon of marshmallow buttercream onto the bottom of one cookie, then gently press another cookie on top.

Tips & Variations

• Use gel food coloring for a vibrant red without altering the dough texture.
• If you don’t have buttermilk, mix 1/4 cup milk with 1 teaspoon lemon juice and let sit for 5 minutes as a substitute.
• Experiment with different piping tips for unique cookie shapes.
• Store the assembled cookie sandwiches with filling chilled to maintain freshness.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate the cookie sandwiches for up to 5 days. When refrigerated, allow them to come to room temperature before serving for the best texture. You can freeze unfilled cookies for up to 2 months and fill them with buttercream after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter instead of shortening?

Yes, you can substitute butter for shortening, but the cookies may spread more and have a slightly different texture.

Why do my cookies look wet when baked?

This is normal for these cookies as the dough is moist and soft. Letting them cool completely allows them to set properly without becoming dry.

Red Velvet Rose Cookies Recipe

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★★★★★

4.5 from 99 reviews

Delight in these charming Red Velvet Rose Cookies, featuring a tender cocoa-infused dough vividly tinted red and delicately piped into beautiful rose shapes. Baked to perfection with a soft texture, these cookies pair wonderfully with a sweet marshmallow buttercream filling, creating an elegant and irresistible sandwich treat perfect for special occasions or everyday indulgence.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: Approximately 24 cookies (12 sandwich cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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
• 1 teaspoon red gel food coloring
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt

Filling

• Marshmallow buttercream (approximately 1 tablespoon per sandwich)

Instructions

1. Preheat Oven: Heat your oven to 350 degrees Fahrenheit to prepare for baking the cookies evenly.
2. Cream Shortening and Sugar: In a stand mixer, blend the shortening and sugar until light and fluffy to create a smooth base for the dough.
3. Add Eggs: Incorporate eggs one at a time on medium-low speed to ensure they are fully mixed and the batter is homogenous.
4. Add Wet Ingredients: Reduce mixer speed to low and add vanilla extract, buttermilk, and red gel food coloring to the mixture for flavor and vibrant color.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt to combine thoroughly.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients while mixing on low to form the cookie dough. Add up to an additional 1/4 cup of buttermilk if the dough feels too dry, but do not exceed this amount.
7. Pipe Rose Shapes: Transfer small amounts of dough into a piping bag fitted with a 1M or 2D tip and pipe individual rosettes onto a parchment-lined baking sheet, shaping each as a delicate flower.
8. Bake Cookies: Place the baking sheet in the oven and bake the cookies for 6 to 8 minutes. The cookies will appear slightly wet when done, which is normal. Allow them to cool completely to set.
9. Assemble Cookie Sandwiches: Spread about 1 tablespoon of marshmallow buttercream on the bottom of one cooled cookie, then gently press another cookie on top to form a sandwich.

Notes

• Use gel food coloring for the best vibrant red hue without altering dough consistency.
• Do not overbake; cookies should appear slightly soft when removed from the oven to maintain chewiness.
• If the dough is too dry, add buttermilk gradually—do not exceed 1/4 cup additional to prevent overly wet dough.
• Ensure cookies are completely cool before sandwiching to avoid melting the filling.
• Marshmallow buttercream can be substituted with cream cheese frosting for a different flavor profile.

Keywords: Red Velvet Cookies, Rose Cookies, Piped Cookies, Sandwich Cookies, Marshmallow Buttercream Cookies, Valentine Cookies, Chocolate Cookies