I had never intended for these Buttercream Rose Sugar Cookies to be their own post… But, after I piped on the roses I just thought they were too pretty not to share!These Buttercream Rose Sugar Cookies are too pretty not to share! The cookie is a basic sugar cookie recipe that comes from the Betty Crocker Cooky Book. This is the recipe that my Mom used and that her Mom used. The cookies come out perfect every time. You could use any shape cookie cutter you wanted, as long as the general shape was round. I like the scalloped edges the best. Food has never looked so good!
The cookie is a basic sugar cookie… the recipe comes from the Betty Crocker Cooky Book that I’ve been using for 30 years. This is the recipe that my Mom used and that her Mom used. The cookies come out perfect every time. You could use any shape cookie cutter you wanted, as long as the general shape was round. I like the scalloped edges the best.
The frosting is a basic buttercream and I tinted it green. Really, you could color it several different shades of pretty pastel colors and it would be so super cute for a Spring party!
- 1/2 cup shortening
- 1/4 cup unsalted butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla or almond extract
- 2 ½ cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 lb powdered sugar, sifted
- 1/3 cup heavy cream
- 1 tsp vanilla
- pinch of salt
- Wilton Leaf Green food coloring gel
- Wilton 1M closed star tip
- Disposable piping bag
- Line cookie sheets with parchment paper.
- In the bowl of your stand mixer, cream butter, shortening and sugar together until light and fluffy.
- Add the eggs and flavoring and mix on high for 2 minutes.
- Sift flour, baking powder and salt together. Add it to the creamed mixture and blend on medium speed until all has been incorporated. Chill at least 1 hour.
- Pre-heat oven to 400 F degrees. Roll dough ¼ inch thick on lightly floured board. Cut with 3” scalloped cookie cutter and place on prepared baking sheet.
- Bake 6 to 8 minutes or until cookies are a delicate golden color.
- Allow to cool on cookie sheet 3-4 minutes before removing to a wire rack to cool completely.
- Cream together the butter and sugar until smooth.
- Add the vanilla, salt and heavy cream. Beat on high for 4-5 minutes or until light and fluffy. NOTE: This frosting will be softer than my standard buttercream - I like it softer for spreading on cookies.
- Using a toothpick, add a small dollop of gel and mix until the color is uniform.
- Fit your piping bag with the Wilton 1M closed star tip.
- Starting in the center of the cookie, pipe the frosting around the cookie until you reach the edge. For a more detailed description on how to make the rose, watch this video .