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!
I made these today and my first batch turned out to be circles. I added more flour and the other batches we’re much better BUT I had to add more red color than you called for in your recipe, I am sure that’s why my first batch spread. Great recipe, will be a keeper
Would these be ok if I baked them 2 days ahead? or would they end up a bit dry
I tried them. They tasted great but they didn’t keep their shape. You could kinda see the ridges but they were not anywhere close to the picture. I’ll try what someone else mentioned and add more flour. Hopefully that will keep them stiffer.
I had planned on baking good ol’ red velvet cupcakes for Valentine’s Day… but a swap for these may be in order!
It is NEVER red velvet if there is NOT a bit of cocoa AND vinegar. Otherwise you’re just making red-colored chocolate cookies/cake! And frankly, that is not what red velvet is. It’s a distinct flavor!
I think that would be better stated as your opinion, and not as fact. Thanks! 🙂
How much extra flour did you guys add?
And about how big did you make these cookies?
I’m making these now and every thing is perfect and looks beautiful but when they bake the clean edges of the rose melts into one big blob! Help!
I made this today and they came out perfectly!! They held their shape beautifully and tasted delicious. I added a touch of extra flour (maybe 2 Tbsp.?) because I got nervous that the batter was too loose. I had some extra swiss meringue buttercream, so used that to sandwich the cookies. Soooooooo yummy! Thanks so much for a great recipe!
That is WONDERFUL!! Love the addition of the swiss meringue!!
I made these, and they got rave reviews, but all I could taste was the red food colouring, blech! I’ll make them again, but skip the red.
Bummer!
Hi Amanda,
I don’t know what’s wrong with my frosting, but is spreads whenever I sandwich it to the cookies, and try to eat it, its spreads, and there’s nothing left in the middle. What could have i done wrong with my frosting? 🙁
No, I dont think you do! The very nature of a cookie sandwich is that it will get schmooshed and some frosting will spill out. You can always “stiffen” up your frosting a bit by adding more sugar or using less liquid, but inevitably it will spill out.