Description
These Red Velvet Rose Cookies are delicate, beautifully piped rosettes with a soft, moist texture and a hint of cocoa. They’re finished with a luscious marshmallow buttercream filling for an elegant cookie sandwich that’s perfect for special occasions or everyday indulgence.
Ingredients
Scale
Cookies
- 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
- Preheat oven: Heat your oven to 350°F (175°C) and prepare parchment-lined baking sheets for the cookies.
- Cream shortening and sugar: Using a stand mixer, cream the shortening and sugar together until light and fluffy for a smooth base.
- Add eggs: Add eggs one at a time on medium-low speed to ensure they are fully incorporated without curdling the mixture.
- Add wet ingredients: Turn mixer to low and add vanilla extract, buttermilk, and red gel food coloring, mixing gently until uniform in color.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
- Mix dry into wet: With the mixer on low, gradually add the dry ingredients into the wet mixture, blending until just combined. Add up to an additional 1/4 cup of buttermilk if the dough feels too dry, but do not exceed this amount.
- Pipe the cookies: Transfer the dough into a piping bag fitted with a large star tip (1M or 2D). Pipe small rosettes onto the prepared parchment-lined baking sheets, spacing them slightly apart.
- Bake: Bake the cookies in the preheated oven for 6 to 8 minutes. Don’t worry if the cookies look slightly wet in the center when done; this is expected.
- Cool: Allow the cookies to cool completely on the baking sheet to set their shape and texture.
- Assemble sandwiches: Spread about 1 tablespoon of marshmallow buttercream on the bottom side of one cookie, then gently press another cookie on top to form a sandwich.
Notes
- Use gel food coloring for vibrant color without altering dough consistency.
- The dough should be soft enough to pipe but not too wet; add extra buttermilk cautiously.
- Baking time is short; watch carefully to avoid overbaking.
- Allow cookies to cool completely before sandwiching to prevent melting the filling.
- Marshmallow buttercream can be homemade or store-bought for convenience.
Nutrition
- Serving Size: 1 cookie sandwich (2 cookies with filling)
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
