Description
These Red Velvet Rose Cookies are delicate, visually stunning treats perfect for any special occasion. Featuring a rich red velvet flavor with cocoa undertones, they are piped into beautiful rosettes and baked to perfection. The cookies are then sandwiched with a luscious marshmallow buttercream, creating a delightful balance of textures and flavors.
Ingredients
Scale
Cookie Dough
- 2/3 cup shortening
- 1 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk (plus up to additional 1/4 cup 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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Shortening and Sugar: In a stand mixer, cream together the shortening and sugar until smooth and fluffy for a good base texture.
- Add Eggs: Add eggs one at a time on medium-low speed, mixing well after each addition to fully incorporate them.
- Add Wet Ingredients: Turn mixer to low speed, and add vanilla extract, buttermilk, and red gel food coloring, mixing until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, and salt.
- Combine Dry and Wet: With the mixer still on low, gradually add the dry ingredient mixture into the wet ingredients until dough forms. If dough feels too dry, add up to an additional 1/4 cup buttermilk as needed, but no more.
- Pipe Rosettes: Transfer dough into a piping bag fitted with a 1M or 2D tip. Pipe small rosettes onto a parchment paper-lined baking sheet, spacing them out evenly.
- Bake: Bake for 6-8 minutes. The cookies will look slightly wet when done, which is normal. Remove from oven and allow cookies to cool completely to room temperature.
- Assemble Sandwiches: Spread about 1 tablespoon of marshmallow buttercream on the bottom of one cookie and gently press another cookie on top to create a sandwich.
Notes
- Be careful not to add more than 1/4 cup extra buttermilk to avoid overly wet dough.
- Cookies look a bit wet when done; this is normal and they will firm up as they cool.
- You can substitute shortening with unsalted butter for a richer flavor if preferred.
- If you don’t have a piping tip 1M or 2D, other open star tips can be used to create similar rosettes.
- Marshmallow buttercream can be homemade or store-bought depending on your time and preference.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 230
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
