RED VELVET BUTTER COOKIE ROSES
- 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 at room temperature
- 60 g (1/2 cup) powdered sugar
- 1 tsp vanilla paste or vanilla extract
- Pinch of salt
- Red Food Coloring in paste
- About 15-20 g (3-4 tsp) milk room temperature
Cream Cheese Filling
- 60 g (4 tbsp) cream cheese like Philadelphia, room temperature
- 30 g (2 tbsp) unsalted butter softened at room temperature
- 1/4 tsp vanilla paste or vanilla extract
- 90 g (3/4 cup) powdered sugar
- In a medium size bowl, sift and mix together: flour, cornstarch and cocoa. Set aside.
- In a large bowl, place butter, vanilla, powdered sugar and mix with a hand mixer (or a spatula) until soft and creamy.
- Add red food color and mix.
- Incorporate flour mix in 2-3 times.
- Add milk to get the perfect consistency: the milk amount could vary depending on your flour. You have to get a thick dough, not too creamy, but sticky and not too hard to pipe. If you'll make a too soft dough, your roses will spread in the oven and will loose their shape.
- Pipe roses (Tip Wilton 2D) onto a baking sheet lined with parchment paper.
- Place roses in refrigerator for about 30-60 minutes: don't skip the refrigerating time or your cookies will spread too much in the oven.
- Bake in preheated fan oven at 170°C-340°F for about 8-10 minutes.
- Allow to cool on the baking sheet for some minutes.
- Cool down completely on a wire rack.
Cream Cheese Filling
- In a medium size bowl, place softened unsalted butter, cream cheese, vanilla and mix with a hand mixer until well combined.
- Add powdered sugar in 2-3 times and keep on mixing for few minutes until thicken.
- Create sandwich cookies placing some cream cheese filling between 2 cookie roses (I've used a piping bag with a round 1cm piping tip).
For these Red Velvet cookies I’ve used red food coloring in paste by the brand Sugar Flair in “Christmas Red”. This is not sponsored, but it’s my favourite red food coloring. I suggest to not use liquid red food coloring, they have usually pale color and, if you add too much liquid, you’ll get a soggy cookie dough that won’t keep its shape!
For this recipe is very important to get the perfect dough consistency: not too creamy but not too hard to pipe. Remember: better a slightly thick dough than a soft one, or your cookies will lose their shape while baking!
If you prefer more crispy cookies, you can bake for some minutes more at 180°C-150°F instead of 170°C-140°F.