These buttercream frosted rose cookies are not only delicious but also visually stunning. The tender, buttery cookies are shaped into beautiful roses and adorned with creamy buttercream frosting. Perfect for special occasions or as an edible gift.
Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Red and green food coloring. 1 batch of buttercream frosting prepared or store-bought.
Instructions: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a smooth dough forms. Divide the dough into two equal portions. Add red food coloring to one portion and knead until the desired rose color is achieved. Wrap both portions of dough in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Take a small piece of red dough and roll it into a ball. Flatten it slightly and shape it into a petal. Repeat with more red dough to create additional petals and arrange them in a circle to form a rose shape. Take a small piece of green dough and shape it into a stem. Place it at the bottom of the rose. Repeat the process to make more roses and leaves. Bake the cookies for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Prepare the buttercream frosting and tint it with green food coloring. Frost each cookie with the green buttercream, creating a leafy base. Once the green base is set, add a dollop of pink buttercream to the center of each cookie to complete the rose. Allow the frosting to set before serving or storing the cookies in an airtight container.
