Description
These Red Velvet Rose Cookies are delightful, visually stunning treats featuring a soft, cocoa-infused red velvet dough piped into delicate rosette shapes. They’re baked to perfection and sandwiched with a sweet marshmallow buttercream, making them perfect for special occasions or as a charming gift.
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 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
- Marshmallow buttercream (about 1 tablespoon per sandwich)
Instructions
- Preheat Oven: Heat the oven to 350°F (177°C) and line a baking sheet with parchment paper to ensure easy removal and even baking.
- Cream Shortening and Sugar: In a stand mixer, beat together the shortening and sugar until the mixture is light and fluffy, ensuring a smooth texture for the cookies.
- Add Eggs: Gradually add the eggs one at a time on medium-low speed, ensuring each egg is fully incorporated before adding the next to maintain the batter’s consistency.
- Mix Wet Ingredients: Lower the mixer speed to low and blend in the vanilla extract, buttermilk, and red gel food coloring until the mixture is evenly colored and combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt to evenly distribute all dry components.
- Add Dry to Wet: With the mixer still on low, gradually add the dry ingredients into the wet mixture, mixing until a dough forms. If the dough feels dry, add up to an additional 1/4 cup of buttermilk for proper consistency, but do not exceed this amount.
- Pipe Rosettes: Transfer the dough to a piping bag fitted with a 1M or 2D tip. Pipe out small rosette shapes onto the prepared baking sheet, spacing them evenly apart.
- Bake Cookies: Bake the cookies for 6-8 minutes. The cookies may still look slightly wet when done, which is normal. Remove them from the oven and allow them to cool completely to room temperature on the baking sheet.
- Assemble Sandwiches: Once cooled, spread about 1 tablespoon of marshmallow buttercream on the bottom of one cookie, then gently place another cookie on top to form a sandwich. Press lightly to adhere.
Notes
- If the dough is too dry, add buttermilk gradually, but do not add more than 1/4 cup extra to avoid overly wet dough.
- Use gel food coloring for vibrant color without thinning the dough.
- Piping the dough with a star tip creates the visually appealing rosette shape.
- Cookies will appear slightly wet out of the oven; this is expected and they will firm up as they cool.
- Store assembled cookies in an airtight container to keep them fresh and the filling creamy.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
