Description
Delight in these charming Red Velvet Rose Cookies, featuring tender red velvet-flavored dough piped into elegant rosettes and baked to perfection. These delicate cookies are sandwiched with a luscious marshmallow buttercream for a sweet, creamy finish. Perfect for special occasions or whenever you want a beautifully simple treat.
Ingredients
Scale
Cookie Dough
- 2/3 cup shortening
- 1 3/4 cups white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup buttermilk (plus up to 1/4 cup more if needed)
- 1 tsp red gel food coloring
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
Filling
- About 1 tbsp marshmallow buttercream per sandwich
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Cream Shortening and Sugar: In a stand mixer, cream together the shortening and sugar until fully combined and smooth.
- Add Eggs: Add eggs one at a time to the mixer on medium low speed, ensuring each is fully incorporated before adding the next.
- Mix Wet Ingredients: Lower the mixer speed to low, then add vanilla extract, buttermilk, and red gel food coloring, blending until evenly mixed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until well blended.
- Incorporate Dry Into Wet: With the mixer on low speed, gradually add the dry ingredient mixture into the wet ingredients. If the dough is still dry, add up to 1/4 cup more buttermilk, but no more than that.
- Pipe Rosettes: Fill a piping bag fitted with a 1M or 2D tip with small amounts of dough. Pipe individual rosettes onto a parchment-lined baking sheet, spacing them evenly.
- Bake Cookies: Bake the rosettes in the preheated oven for 6-8 minutes. The cookies will look slightly wet when done; this is normal.
- Cool: Allow the cookies to cool completely to room temperature on the baking sheet.
- Assemble Sandwiches: Spread about 1 tablespoon of marshmallow buttercream on the bottom of one cookie, then gently press another cookie on top to form a sandwich.
Notes
- Do not add more than 1/4 cup additional buttermilk to avoid overly wet dough.
- The cookies will look slightly wet when they come out of the oven; allow cooling to set the texture.
- If you don’t have a piping bag, use a plastic sandwich bag with the tip cut off as a substitute.
- Store cookie sandwiches in an airtight container at room temperature for up to 3 days.
- For a more intense red color, adjust the amount of gel food coloring as preferred.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 250
- Sugar: 18g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
