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Elegant Red Velvet Rose Swirl Cookies

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4.2 from 22 reviews

These Red Velvet Rose Cookies are delicate piped cookies with a beautiful rose shape, flavored with a hint of cocoa and rich red food coloring. Soft yet slightly firm with a marshmallow buttercream filling, they are perfect for special occasions or as an elegant dessert treat.

Ingredients

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Cookie Dough

  • 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

Filling

  • Approximately 1 tablespoon marshmallow buttercream per sandwich

Instructions

  1. Preheat Oven: Heat your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
  2. Cream Shortening and Sugar: In a stand mixer, cream together the shortening and white sugar until fully combined and fluffy.
  3. Add Eggs: Add eggs one at a time on medium low speed, mixing thoroughly after each addition to incorporate them evenly.
  4. Add Wet Ingredients: On low speed, add vanilla extract, buttermilk, and red gel food coloring to the mixture, ensuring a smooth, uniform color.
  5. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cocoa powder, and salt to combine evenly.
  6. Combine Wet and Dry: With the mixer on low, gradually add the dry ingredients into the wet mixture. If the dough feels too dry, add up to 1/4 cup more buttermilk, but do not exceed this amount.
  7. Pipe Cookies: Transfer the dough to a piping bag fitted with a 1M or 2D tip. Pipe small rosettes evenly spaced onto a parchment-lined baking sheet.
  8. Bake: Bake the cookies for 6-8 minutes. The cookies will appear slightly wet when done; this is normal. Allow them to cool to room temperature on the baking sheet.
  9. Assemble Sandwiches: Spread about 1 tablespoon of marshmallow buttercream on the bottom side of one cookie, then gently press another cookie on top to create a sandwich. Repeat with remaining cookies.

Notes

  • Do not overbake the cookies; they will look wet but will firm up as they cool.
  • Use gel food coloring for a vibrant red color without altering the dough consistency.
  • Pipe small rosettes carefully to ensure uniform size and shape for even baking and presentation.
  • If the dough is too dry, add buttermilk gradually, but avoid adding too much to keep the correct texture.
  • Marshmallow buttercream filling adds a soft and sweet contrast to the slightly cocoa-flavored cookie.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.

Find it online: https://yumfoodusa.com/elegant-red-velvet-rose-swirl-cookies/