Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Velvet Rosette Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 127 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delightfully romantic and visually stunning, these Red Velvet Rose Cookies combine the classic flavors of red velvet with a charming piped rosette design. Perfectly soft and lightly chocolate-infused, these bite-sized cookies are sandwiched with luscious marshmallow buttercream, making them a sweet treat ideal for special occasions or whenever you crave a sophisticated dessert.

Ingredients

Scale

Wet Ingredients

  • 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

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt

For Sandwich Filling

  • Marshmallow buttercream (about 1 tablespoon per sandwich)

Instructions

  1. Preheat Oven: Heat the oven to 350°F (175°C) to prepare for baking the cookies.
  2. Cream Shortening and Sugar: In a stand mixer, beat together the shortening and white sugar until the mixture is smooth and fluffy.
  3. Add Eggs: Gradually add the eggs one at a time on medium-low speed, ensuring each is fully incorporated before adding the next.
  4. Incorporate Flavorings: Turn the mixer to low speed and add the vanilla extract, buttermilk, and red gel food coloring to the mixture, blending until just combined.
  5. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, and salt.
  6. Combine Dry and Wet Ingredients: With the mixer running on low, slowly add the dry ingredients to the wet ingredients. If the dough feels dry, add up to an additional 1/4 cup of buttermilk, but do not exceed this amount.
  7. Pipe Rosettes: Transfer small amounts of dough into a piping bag fitted with a 1M or 2D tip. Pipe individual rosettes onto a parchment-lined baking sheet, leaving space between each.
  8. Bake: Place baking sheet in the oven and bake for 6-8 minutes. The cookies will appear slightly wet when done, which is normal.
  9. Cool: Allow the cookies to cool completely to room temperature on the baking sheet before handling.
  10. Assemble Sandwiches: Spread about 1 tablespoon of marshmallow buttercream on the bottom of a cooled cookie, then gently press another cookie on top to form a sandwich.

Notes

  • If your dough is too dry, add buttermilk incrementally, but no more than 1/4 cup additional to maintain proper consistency.
  • Use a piping bag with a large star tip (1M or 2D) to achieve the rose shape for cookies.
  • Cookies will appear slightly underbaked or wet when removed from oven; they firm up as they cool.
  • For best results, use gel food coloring to maintain vibrancy without altering dough consistency.
  • Allow cookies to cool completely before assembling and storing to prevent melting of the buttercream.

Nutrition

  • Serving Size: 1 sandwich cookie
  • Calories: 260
  • Sugar: 22g
  • Sodium: 150mg
  • Fat: 14g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 35mg

Find it online: https://lazydayrecipes.com/red-velvet-rosette-cookies-recipe/