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!
Gorgeous looking cookies !!! Yummm, i just had a question can the shortening be replaced by butter? Thank u!
I absolutely loved the Neapolitan version you posted awhile back. But red velvet! They’re so gorgeous! I just love that you pipe them in a rose shape. Too cute! 🙂
These are absolutely incredible, Amanda! The second I saw them, I thought, “These have to be Amanda!” Pinned 🙂
Amanda, you are so creative and artistic in everything you do. These RV cookies are looking beautifully scrumptious! Pinning these, for sure~
These are beautiful Almost too pretty to eat. I have to try this. I’m sure my first one won’t turn out, but I will get the hang of it. Thanks for sharing. I’d love it if you linked this to What’d You Do This Weekend.
Linda @ Tumbleweed Contessa
Hey Amanda,
I was wondering if you could make a video tutorial, or take some pictures of the process of shaping the roses.
i’d really appreciate it and think it is an awesome idea!
I will try!
Beautiful! Almost to pretty to eat….almost!
These are GORGEOUS! I saw them on pinterest and had to come check out your blog. If everything you do looks this delicious, I am in real trouble! Can’t wait to try these!
These look so amazing and I’m sure they taste amazing as well!!
Amanda, these are so gorgeous. I don’t even like most Red Velvet but I think I could totally eat them! Thanks for sharing.