These soft and buttery red velvet cookies, filled with creamy cheese frosting, are as beautiful as they are delicious! Perfect for any special occasion or as a sweet gift to impress someone you love.
Why You Will Love This Recipe:
Red Velvet Butter Cookie Roses are not just a feast for the eyes; they are a delight for the palate. The rich, velvety flavor of the cookies, complemented by the tangy sweetness of the cream cheese filling, creates an unforgettable taste experience. These cookies are versatile enough for any celebration, whether it’s a birthday, wedding, or a simple afternoon tea. The vibrant red color adds a festive touch, making them perfect for holidays like Valentine’s Day or Christmas. With their soft texture and stunning presentation, these cookies are sure to impress your family and friends.
Introduction:
Baking is an art, and when it comes to creating something visually stunning and delicious, few treats can compete with Red Velvet Butter Cookie Roses. These cookies are a delightful twist on the classic red velvet cake, transformed into charming rose-shaped cookies that are as pleasing to the eye as they are to the taste buds. The combination of buttery cookie dough and creamy filling results in a melt-in-your-mouth experience that will leave everyone wanting more. In this article, I’ll guide you through each step of the process, ensuring you create the perfect batch of these delightful cookies.
Ingredients:
For the Cookie Dough:
- 110 g (1/2 cup) all-purpose flour
- 15 g (2 tbsp) cornstarch
- 8 g (1 tsp) cocoa powder
- 110 g (1/2 cup) unsalted butter, softened
- 60 g (1/2 cup) powdered sugar
- 1 tsp vanilla extract or vanilla paste
- Pinch of salt
- Red food coloring paste
- 15-20 g (3-4 tsp) milk, room temperature
For the Cream Cheese Filling:
- 60 g (4 tbsp) cream cheese (like Philadelphia), softened
- 30 g (2 tbsp) unsalted butter, softened
- 1/4 tsp vanilla extract or vanilla paste
- 90 g (3/4 cup) powdered sugar
Preparation:
Step 1: Make the Cookie Dough
In a medium bowl, sift together the all-purpose flour, cornstarch, and cocoa powder. This step is crucial as it helps to aerate the dry ingredients, ensuring a light and tender cookie. Set the mixture aside.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter, powdered sugar, and vanilla extract together until the mixture is soft and creamy. This process usually takes about 2-3 minutes with an electric mixer. The goal is to achieve a light and fluffy texture that will give the cookies a rich flavor.
Step 3: Add Color and Dry Ingredients
Once the butter mixture is fluffy, add a few drops of red food coloring paste. Mix well until the color is evenly distributed. Gradually incorporate the flour mixture in 2-3 batches, mixing on low speed to prevent flour from flying everywhere.
Step 4: Adjust the Dough Consistency
Add milk gradually until you reach a thick, sticky dough that is not overly creamy or too stiff. The right consistency is essential for piping the dough into beautiful rose shapes.
Step 5: Pipe and Chill
Using a piping bag fitted with a Wilton 2D tip, pipe the dough into rose shapes on a parchment-lined baking sheet. Make sure to leave enough space between each rose, as they will spread slightly while baking. Once piped, refrigerate the roses for 30-60 minutes to firm them up and prevent spreading during baking.
Step 6: Bake the Cookies
Preheat your oven to 170°C (340°F). Bake the cookies for 8-10 minutes, or until the edges are just set. The centers may look slightly underbaked, but they will continue to cook on the baking sheet. Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 7: Make the Cream Cheese Filling
In a separate bowl, beat together the softened cream cheese, butter, and vanilla until smooth and creamy. Gradually add the powdered sugar, mixing well until the filling is thickened and spreadable.
Step 8: Assemble the Cookies
To assemble, take one cookie rose and pipe a generous amount of cream cheese filling on the flat side. Top with another cookie rose to create a sandwich. Repeat this process with the remaining cookies.
Serving Suggestions:
Serve these stunning Red Velvet Butter Cookie Roses on a decorative platter at your next gathering or gift them in a beautiful box tied with a ribbon. They pair wonderfully with a cup of tea or coffee, making them an ideal treat for afternoon tea or special occasions.
Tips:
- Food Coloring: Use gel food coloring for a more vibrant color without altering the dough’s consistency.
- Piping Technique: Practice your piping technique on parchment paper before piping directly onto the baking sheet to get comfortable with the rose shape.
- Storage: Store cookies in an airtight container in the refrigerator for up to a week. They can also be frozen for up to a month; just be sure to separate layers with parchment paper to prevent sticking.
Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
55 minutes (plus chilling time)
Nutritional Information (per cookie rose sandwich):
- Calories: Approximately 150
- Protein: 1.5 g
- Sodium: 50 mg
Conclusion:
Red Velvet Butter Cookie Roses are a delightful addition to any dessert table. Their stunning appearance and delicious flavor make them a must-try for any baking enthusiast. Whether you’re celebrating a special occasion or simply want to treat yourself and your loved ones, these cookies are sure to impress. With a little patience and practice, you can create these beautiful cookies that are not only a treat for the taste buds but also a feast for the eyes.
Questions and Answers:
1. Can I use a different flavor of cream cheese for the filling?
Absolutely! Feel free to experiment with flavored cream cheeses, such as strawberry or chocolate, to add a unique twist to your cookies.
2. What can I do if my dough is too sticky?
If your dough is too sticky to pipe, you can add a little more flour, a teaspoon at a time, until you reach the desired consistency.
3. Can these cookies be made ahead of time?
Yes! You can prepare the cookie dough and refrigerate it for up to 3 days before baking. The assembled cookies can also be stored in the refrigerator for up to a week.
4. How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients are gluten-free as well.
5. Can I freeze the cookies after baking?
Yes, these cookies freeze well. Just ensure they are completely cooled, then store them in an airtight container with parchment paper between layers to prevent sticking.
