Red Velvet Rose Cookies Recipe

Introduction

These Red Velvet Rose Cookies are a charming and delicious treat, perfect for special occasions or anytime you want to impress. Soft and tender with a rich cocoa flavor and a vibrant red color, they are piped into delicate rose shapes for a beautiful presentation.

Ingredients

• 2/3 cup shortening
• 1 3/4 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk (plus up to 1/4 cup more if needed)
• 1 teaspoon red gel food coloring
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a stand mixer, cream together the shortening and sugar until fully combined.
3. Step 3: Add eggs one at a time on medium-low speed, ensuring each is incorporated before adding the next.
4. Step 4: Turn the mixer to low speed and add vanilla, buttermilk, and red gel food coloring.
5. Step 5: In a separate bowl, whisk together the flour, cocoa powder, and salt.
6. Step 6: Gradually add the dry ingredients to the wet ingredients with the mixer on low. If the dough feels dry, add up to 1/4 cup more buttermilk, but do not exceed this amount.
7. Step 7: Using very small amounts of dough, fill a piping bag fitted with a 1M or 2D tip. Pipe individual rosettes onto parchment-lined baking sheets.
8. Step 8: Bake the cookies for 6-8 minutes. They may still look slightly wet when done, which is normal. Allow cookies to cool completely to room temperature.
9. Step 9: To make cookie sandwiches, spread about 1 tablespoon of marshmallow buttercream on the bottom of one cookie, then gently press another cookie on top.

Tips & Variations

• If you don’t have buttermilk, you can substitute with regular milk mixed with 1 teaspoon of lemon juice or vinegar, let it sit for 5 minutes before using.
• For a more intense red color, use a concentrated red gel food coloring rather than liquid.
• Try swapping the marshmallow buttercream filling for cream cheese frosting for a classic red velvet pairing.
• Practice piping on parchment before starting to get comfortable with making even rosettes.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. If sandwiching with buttercream, store refrigerated and allow to come to room temperature before serving. Reheat gently in the microwave for a few seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before piping and baking. Let it sit at room temperature for a few minutes before piping if hardened.

What can I use instead of shortening?

You can substitute unsalted butter for shortening in equal amounts for a richer flavor, but the texture may be slightly different.