Butter Cookies with Buttercream Roses
Delightful tender cookies topped with vibrant buttercream roses, perfect for any gathering or celebration.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened to a creamy perfection
- 3/4 cup granulated sugar adding just the right amount of sweetness
- 1 large egg making the dough rich and tender
- 1 teaspoon vanilla extract infusing the cookies with aromatic warmth
- 2 1/4 cups all-purpose flour creating a light and airy texture
- 1/4 teaspoon salt enhancing all the flavors beautifully
For the Buttercream
- 1 cup unsalted butter, softened providing the perfect creamy base
- 3 cups powdered sugar, sifted for a smooth and fluffy finish
- 2-3 tablespoons heavy cream or milk ensuring the buttercream reaches the ideal consistency
- 1 teaspoon vanilla or almond extract for a hint of delightful flavor
- red gel food coloring adding a pop of color to your roses
- green gel food coloring bringing life to the leaves
- piping bags with a rose tip (Wilton 2D or 1M) and a leaf tip to craft your beautiful decorations
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy—about 3 to 4 minutes.
- Incorporate the egg and vanilla extract into the creamed butter mixture until well combined.
- Gradually add the all-purpose flour and salt, mixing until a soft dough forms.
- Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheet. Lightly flatten each ball.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden while the center still feels soft.
- Cool the cookies completely on a wire rack before decorating.
Making the Buttercream
- Beat together the softened butter and sifted powdered sugar until smooth and creamy.
- Add in the heavy cream or milk and vanilla or almond extract. Beat until fluffy.
- Divide the buttercream into two bowls—color one red and the other green with food coloring.
- Fit the piping bags with appropriate tips, filling the red bag for roses and the green bag for leaves.
Decorating
- Pipe a rose on top of each cookie and leaves around the base.
- Allow decorated cookies to set before serving.
Notes
Tips: Use room temperature ingredients for smoother batter; invest in quality butter for maximum flavor; practice piping on parchment paper first.