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
Ingredients
- 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
Instructions
- 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!
These are so gorgeous! They would make great gifts!
Thank you!
Right now i’m not a great fan of Red Velvet but his looks so georgeous are like red Roses bouquet.. looks beautifull
Oh, thanks!
These are beautiful and would make a lovely gift to give. They’re almost too pretty to eat!
Thank you Joanie!
These are so pretty! However, I don’t quite understand how to pipe the cookies so they get that rose shape, could you explain just a little? 🙂
Have you ever piped using the 1M tip? It helps to achieve the rosette look. It might be fun to start practicing with frosting on a cupcake! 🙂
These are so gorgeous and perfect for Valentine’s Day! You are so creative and do such beautiful work!
Thanks so much Mercedes!
What a beautiful cookie! What a perfect treat for Valentine’s Day!
SO cute! I love that you use roses for so many goodies 🙂
These are so chic. I love the beautifully piped rosette, and that buttercream sounds divine.
These are absolutely gorgeous! Pinned 🙂
About how big are the cookies to get a feel for how much dough to make each one.