A while back I posted some Neapolitan Spritz Cookies. I love the cookie so much that I just knew I had to make it for another special occasion!
This recipe is one that I am really, really happy with as well. Its almost like a red velvet brownie, only in cookie form.
Pair it with a marshmallow buttercream and it’s basically ‘heaven’ in cookie form.
Red Velvet Rose Cookies
- 2/3 c shortening
- 1 3/4 c white sugar
- 2 eggs
- 1 tsp. vanilla
- 1/4 c buttermilk
- 1 tsp. red gel food coloring
- 2 c AP flour
- 1/2 c unsweetened cocoa powder
- 1/2 tsp. salt
- Heat oven to 350 degrees.
- In a stand mixer, cream together shortening and sugar.
- Once fully combined, add in eggs, one at a time on medium low speed.
- Turn mixer to low and add in vanilla, buttermilk and food coloring. In a separate bowl, whisk together flour, cocoa and salt.
- With mixer on low, add dry ingredients into the wet ingredients.
- You may need to add more buttermilk if your dough is still a bit dry. (You may add up to 1/4 cup more if needed. Do not add more than 1/4 cup.)
- Using very small amounts, place dough into a piping bag fitted with a 1M (or 2D) tip. Pipe out individual rosettes onto a parchment lined baking sheet.
- Bake for 6-8 minutes. Dough will still appear to be a bit "wet" looking when the cookies are done, and this is ok. Allow cookie to cool to room temperature.
- To make cookie sandwich's, place about 1 tbsp on marshmallow buttercream on bottom of cookie, them place another cookie on top and press gently
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Here are a few tips and tricks:
Use a small piping bag. I actually used the 8-inch bag fitted with the 1M tip and the smaller about of dough made piping easier.
Let your dough be at room temperature. Do not chill! The heat from your hands is good.
Pipe your roses onto parchment paper. I have tried chilling the dough (placing the piped rosette’s into the freezer) before baking and that didnt seem to make any difference in wether the rose kept its shape or not. The roses that you see above are very relaxed, or a bit more spread out from the baking process.
After you have piped the rose (and using a clean hand) just slightly press the “end” of the rose in. (The tail part that may not look so pretty.) Just press it in slightly so that the rosette looks uniform.
Not only is the cookie pretty, but its pretty darn delicious.
You can use most any frosting for the filling… chocolate buttercream would be especially delightful. Or maybe even just a basic buttercream. Or how about cream cheese? You really cant go wrong!
Hi I’d like to know if there’s a way to substitute buttermilk my grand daughter is allergic to dairy products please thankyou
Hi, Luisa! I work with iambaker and am happy to help with questions. We have not tried any substitutions for buttermilk in this recipe. Have a great day!
Could you make these with a spritz cookie press rather than piping them?
My question is how large/small are the cookies once you pipe them out?
If I don’t get shortening,Can I use butter ?
Can I use box mix to make these?
Hi! Can you use liquid food colouring instead of gel?
Yes, but you will need to use more.
I made the cookies exactly as written and the dough was PERFECT for piping.. they turned out beautifully and tasted really good..I am not making them a sandwich cookie.. I am only doing them as a single cookie for a gift basket..
These cookies are so beautiful but mine also went pretty flat, even with adding some extra flour. I’m surprised there is no baking powder or soda in the recipe. Did I miss something? BTW, they still taste great and I’m sure they’ll disappear once I get them filled!
I made these cookies exactly is the directions said. They came out extremely flat and cooking. Only 6-8 minutes. Left the cookie raw.