Description
Rose Sandwich Cookies are soft red velvet piped cookies shaped like roses and sandwiched with a sweet marshmallow buttercream filling, perfect for special occasions and elegant dessert tables.
Ingredients
Scale
- 2/3 cup shortening
- 1 3/4 cups white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 to 1/2 cup buttermilk
- 1 teaspoon red gel food coloring
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- Marshmallow buttercream for filling
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream together the shortening and sugar in a stand mixer until smooth.
- Add the eggs one at a time on medium-low speed until fully incorporated.
- Mix in the vanilla extract, buttermilk, and red gel food coloring.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients.
- Add up to 1/4 cup additional buttermilk if the dough feels too dry.
- Transfer small amounts of dough to a piping bag fitted with a 1M or 2D tip.
- Pipe small rosettes onto the prepared baking sheets.
- Bake for 6 to 8 minutes until set but still slightly soft on top.
- Allow cookies to cool completely before filling.
- Spread about 1 tablespoon of marshmallow buttercream onto one cookie and top with another to form a sandwich.
Notes
- Use gel food coloring to maintain proper dough consistency.
- Do not overbake, as the cookies should remain soft.
- Allow cookies to cool fully before sandwiching to prevent melting the filling.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg