Description
Delight in these beautifully piped Red Velvet Rose Cookies, featuring a tender red velvet dough with a subtle cocoa flavor, perfectly sandwiched with a luscious marshmallow buttercream. These bite-sized treats are not only visually stunning but also satisfyingly soft and slightly moist, making them a perfect choice for festive occasions or afternoon tea.
Ingredients
Scale
Cookie Dough
- 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 (amount varies depending on number of cookies)
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cookies.
- Cream shortening and sugar: In a stand mixer, beat together the shortening and sugar until the mixture is smooth and creamy for a perfect base.
- Add eggs: On medium-low speed, add eggs one at a time until fully incorporated, ensuring a smooth batter.
- Combine wet ingredients: Lower the mixer speed and add vanilla extract, buttermilk, and red gel food coloring, mixing gently to blend all wet components evenly.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt to ensure even distribution.
- Incorporate dry into wet: Gradually add the dry ingredients into the wet mixture with the mixer on low speed, forming a dough. Add up to an additional 1/4 cup of buttermilk if the dough feels dry, but no more than that.
- Pipe the cookies: Transfer the dough into a piping bag fitted with a 1M or 2D tip. Pipe small rosettes onto a baking sheet lined with parchment paper, ensuring even spacing.
- Bake: Place the baking sheet in the oven and bake for 6 to 8 minutes. The cookies will appear slightly wet when done—this is normal. Remove and let cool completely to room temperature.
- Assemble sandwich cookies: 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. Repeat for all cookies.
Notes
- Make sure not to overbake the cookies; they should still look a little wet when taken out to ensure softness.
- If the dough is too dry, add buttermilk in small increments, not exceeding 1/4 cup extra.
- Using gel food coloring gives a more vibrant color without affecting dough consistency.
- You can prepare the cookies ahead and store assembled sandwich cookies in an airtight container for up to 3 days.
- To perfectly pipe the rosettes, use consistent pressure and circular motion with the piping bag.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
