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Red Velvet Butter Cookie Roses

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Red Velvet Butter Cookie Roses are a stunning and delicious treat that combines the rich, buttery flavor of classic butter cookies with the signature cocoa-infused taste of red velvet. These delicate cookies are piped into beautiful rose shapes, making them an elegant choice for special occasions. With their soft, melt-in-your-mouth texture and a hint of vanilla, these cookies are perfect for gifting, celebrations, or simply indulging in a beautiful homemade treat.

Ingredients

Scale

  • 1 cup unsalted butter, softened

  • ¾ cup powdered sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1½ cups all-purpose flour

  • 2 tablespoons cornstarch

  • 1 tablespoon unsweetened cocoa powder

  • ¼ teaspoon salt

  • 1 teaspoon red gel food coloring

  • 1 tablespoon milk (if needed, for piping)

Ingredient Highlights

  • Unsalted Butter: The base of the cookie, providing a rich and buttery flavor.

  • Powdered Sugar: Creates a smooth texture and helps the cookies melt in your mouth.

  • Cocoa Powder: Adds a hint of chocolate flavor, giving these cookies their signature red velvet taste.

  • Red Gel Food Coloring: Provides the deep red hue of red velvet. Use gel food coloring for the best color without thinning the dough.

  • Cornstarch: Helps create a delicate, crumbly texture for that perfect butter cookie consistency.

Instructions

Prepare the Cookie Dough:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

  2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar with an electric mixer until light and fluffy, about 2-3 minutes.

  3. Add the Egg and Vanilla: Beat in the egg and vanilla extract, mixing until well incorporated.

  4. Mix in the Food Coloring: Add the red gel food coloring and mix until the dough reaches a vibrant red color.

  5. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, cocoa powder, and salt.

  6. Incorporate Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing just until combined. If the dough is too thick for piping, add 1 tablespoon of milk to soften it slightly.

Shape and Bake the Cookies:

  1. Fill a Piping Bag: Transfer the dough to a piping bag fitted with a large open star tip (such as a Wilton 1M or Ateco 826).

  2. Pipe the Roses: Pipe rose shapes onto the prepared baking sheets, starting in the center and spiraling outward in a circular motion. Leave about 1 inch between each cookie.

  3. Bake: Bake for 12-15 minutes or until the edges are set. The cookies should not brown but should be firm to the touch.

  4. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Find it online: https://herbites.com/red-velvet-butter-cookie-roses/