Eggless Butter Cookies with Red Velvet flavor! Shaped like roses and filled with Cream Cheese Frosting, they are the perfect gift for your loved ones. Slightly crispy outside and soft inside, they melt in your mouth!They feature classic Red Velvet ingredient as cocoa, vanilla and cream cheese. You can make them in advance and store at room temperature in a tin cookie box for 10 days.To perfectly keep their rose shape during baking time, it's important to not make a too soft cookie dough: you have to press pretty hard the piping bag to pipe cookies! If the dough is too soft and easy to pipe, they tend to lose their shape while baking.
110 g(1/2 cup)unsalted buttersoftened at room temperature
60 g(1/2 cup)powdered sugar
1 tspvanilla pasteor vanilla extract
Pinch of salt
Red Food Coloring in paste
About 15-20 g(3-4 tsp)milkroom temperature
Cream Cheese Filling
60 g(4 tbsp)cream cheese like Philadelphia, room temperature
30 g(2 tbsp)unsalted buttersoftened at room temperature
1/4 tspvanilla pasteor 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).
Store filled cookies in refrigerator in a cookie box for about 4 days.Store cookies without filling at room temperature in a tin cookie box for up to 10-15 days.