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!
Hi dear, can I use red liquid food coloring instead of gel ones? 🙂
You can, but you will need much more of it. 🙂
What a beautiful recipe and a fantastic blogM thank you for posting this x
I made these for a baking market I belong to. Sold out in just a few minutes. They are so good and look so pretty. Making more today for one more market before Valentine’s Day. Thanks for sharing.
I am also wondering about the type of sugar. Could you please let us know if it is granulated or powdered sugar? Thanks.
I’m sure she means granulated. That’s what I used and they turned out fine.
I saw these yesterday, and thought they were so gorgeous that I had to make them that night. unfortunately, the red gel food coloring didn’t make these into the red in the pictures seen here. It was just more chocolate brown than anything. It may have been the Hershey’s Special Dark cocoa I used… but I was very disappointed. They tasted great, however and the piping looked a bit better with a 2D tip.
Thanks for this recipe!
These turned out pretty but were overwhelmingly sweet with the frosting… and I cut down on the sugar in both the cookie and frosting recipes. Vinegar is a must for the cookies. I added it after mixing and tasting the batter, and this is what made these cookies really resemble red velvet cake.
Thank you for this recipe! I tweaked it a bit to make it a green velvet cookie and added some Bailey’s buttercream icing in between and I’m taking them to a Saint Patrick’s Day function. I looked everywhere for a cookie that I could pipe that wasn’t shortbread! Thanks! 🙂
Hello! Do you hAve a tutorial on how to make the roses (a video or pics)?
http://www.packthefork.wordpress.com
Hi Amanda,
I stumble upon your red velvet cookies when i was baking your Rose Spritz Cookies couple of days ago and i was wondering if there was anything i can replace the Shortening and Buttermilk that was called in the recipe with something else?
ALso how many does the Recipe yield? 🙂
Thanks!
That cookies look incredible!
Shuyii, you can replace buttermilk with regular milk with lemon juice or vinegar (1 tablespoon lemon juice or vinegar to 1 cup of milk).
Hi, we don’t get shortening in India. Could I sub it for butter instead?