Butter Cookies with Buttercream Roses

Butter Cookies with Buttercream Roses

Butter Cookies with Buttercream Roses is a delightful treat that combines the simplicity of buttery goodness with the creativity of beautiful frosting. These cookies are rich, tender, and beautifully decorated, making them the perfect dessert for any occasion. Whether you’re celebrating a birthday, enjoying a family gathering, or just want a sweet treat to brighten your day, this recipe is a must-try. With a step-by-step approach, you’ll find that creating these stunning cookies is not only rewarding but incredibly fun.

Why You’ll Love This Recipe

This butter cookie recipe is perfect for beginners and experienced bakers alike. It offers easy prep with minimal ingredients, making it family-friendly and quick to whip up. The dough comes together effortlessly, allowing you to focus on crafting those gorgeous buttercream roses. With the satisfaction of creating something beautiful—and delicious—this recipe is sure to become a favorite in your home. Plus, these cookies can be adapted to fit any occasion or theme with different colors and designs, making them a versatile addition to your baking repertoire.

Ingredients for Butter Cookies with Buttercream Roses

To create the delectable Butter Cookies with Buttercream Roses, gather the following ingredients:

• For the Cookies:

  • 1 cup (230 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1/4 teaspoon salt

• For the Buttercream:

  • 1 cup (230 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 2–3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla or almond extract
  • Red gel food coloring
  • Green gel food coloring
  • Piping bags with a rose tip (Wilton 2D or 1M) and a leaf tip

Step-by-Step Directions for Butter Cookies with Buttercream Roses

For the Cookies:

1. Preheat your oven to 350°F (175°C). Begin by preparing your baking sheet with parchment paper for easy cleanup and to prevent sticking.

2. Cream the Butter and Sugar: In a large mixing bowl, combine the softened butter and granulated sugar. Mix on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.

3. Incorporate the Egg and Vanilla: Add the large egg and vanilla extract to the creamed mixture. Beat until well combined, creating a smooth and creamy texture.

4. Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. This will ensure that the salt is evenly distributed throughout the flour.

5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix, as this can lead to tougher cookies.

6. Shape the Cookies: Roll the dough into small balls, approximately 1 tablespoon each, and place them on the lined baking sheet. Gently flatten each ball using the back of a fork or your fingers for a classic cookie shape.

7. Bake: Place your baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until they are lightly golden around the edges. Keep an eye on them as baking times may vary.

8. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool completely on a wire rack. This step is crucial for achieving the perfect texture before adding the buttercream.

For the Buttercream Roses:

1. Cream the Butter: In a large mixing bowl, beat the softened butter using an electric mixer until smooth and creamy. This base will give your buttercream its rich texture.

2. Add the Powdered Sugar: Gradually incorporate the sifted powdered sugar, one cup at a time, mixing well after each addition. Continue until the buttercream is fluffy and smooth.

3. Achieve the Right Consistency: Add heavy cream (or milk) and either vanilla or almond extract to the mixture. Mix until the buttercream reaches your desired consistency. You may adjust the liquid to make it thicker or thinner as needed.

4. Color the Buttercream: Divide the buttercream into two bowls. Add red gel food coloring to one bowl and green gel food coloring to the other, mixing until your desired shades are achieved.

5. Prepare for Piping: Fit a piping bag with a Wilton 2D or 1M rose tip for creating beautiful roses, and another piping bag with a leaf tip for adding the leaves.

6. Pipe the Buttercream Roses: Once the cookies are completely cooled, start piping the buttercream roses onto each cookie. Begin at the center and swirl outward for a full, beautiful rose. Add small green leaves around the roses for a finished look.

Tips & Tricks

• Room Temperature Ingredients: Ensure that both butter and eggs are at room temperature before starting. This helps in achieving a creamy consistency in your batter and buttercream.

• Piping Practice: If you’re new to piping, practice on a piece of parchment paper before frosting your cookies. This will help you get a feel for the pressure and movement required.

• Flavor Variations: Experiment with different extracts in your buttercream, such as almond or lemon, to give your cookies a unique flavor twist.

Serving Suggestions & Pairings

These Butter Cookies with Buttercream Roses can be beautifully presented on a decorative platter, making them an ideal centerpiece for any gathering. Pair them with a robust cup of coffee or a light herbal tea to balance the sweetness. You can also package them in elegant boxes for gifting or party favors. Consider arranging them alongside other baked goods, such as cupcakes or brownies, for a delightful dessert spread that will please your guests.

Nutritional Information

While the exact nutritional breakdown can vary based on portion sizes and specific ingredient brands, a single cookie generally contains around 150 calories. These cookies are delightful indulgences that combine butter, sugar, and cream to create a satisfying sweet treat that’s perfect in moderation.

Storing Tips & Variations for Butter Cookies with Buttercream Roses

To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week, though they may lose some texture after a few days. If you want to prepare them in advance, freeze the unbaked cookie dough for up to three months. Just roll the balls and freeze them on a baking sheet before transferring them to a freezer bag. When you’re ready to bake, pop them in the oven straight from the freezer, adding a couple of extra minutes to the baking time.

Conclusion for Butter Cookies with Buttercream Roses

Don’t hesitate to create these Butter Cookies with Buttercream Roses yourself. They’re not only easy to make but also bring a level of creativity and charm to any occasion. Your loved ones will be impressed with your baking skills, and you’ll find that these cookies quickly become a favorite recipe in your kitchen. Roll up your sleeves, gather your ingredients, and indulge in this delightful baking adventure today!

FAQs

1. Can I use margarine instead of butter for this recipe?

While butter is recommended for the best flavor and texture, margarine can be used as a substitute, though it may alter the taste slightly.

2. How can I store leftover buttercream?

Store any leftover buttercream in an airtight container in the refrigerator for up to two weeks. Before using it again, let it soften at room temperature and rewhip if necessary.

3. Can I make the dough ahead of time?

Absolutely! Cookie dough can be made and chilled in the refrigerator for up to three days before baking. Just wrap it well in plastic wrap.

4. What can I use instead of heavy cream in the buttercream?

You can replace heavy cream with whole milk or even a dairy-free milk alternative. However, heavy cream will give you the best texture and richness.

5. Is it possible to bake these cookies without a mixer?

Yes! You can mix the ingredients by hand using a spatula or wooden spoon. Just be prepared for a bit more elbow grease!

Butter Cookies with Buttercream Roses

Delightful butter cookies topped with beautiful buttercream roses, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Cookies

• 1 cup unsalted butter, softened Make sure the butter is at room temperature.
• 3/4 cup granulated sugar
• 1 large egg Room temperature.
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt

For the Buttercream

• 1 cup unsalted butter, softened Ensure it's at room temperature.
• 3 cups powdered sugar, sifted
• 2–3 tablespoons heavy cream or milk Adjust for desired consistency.
• 1 teaspoon vanilla or almond extract
• Red gel food coloring For coloring the buttercream.
• Green gel food coloring For coloring the buttercream.
• Piping bags with a rose tip (Wilton 2D or 1M) and a leaf tip For decorating the cookies.

Method

 

For the Cookies

1. Preheat your oven to 350°F (175°C). Prepare your baking sheet with parchment paper.
2. In a large mixing bowl, combine the softened butter and granulated sugar. Mix on medium speed until light and fluffy, about 3-4 minutes.
3. Add the egg and vanilla extract to the mixture and beat until well combined.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the dry mixture to the wet mixture, mixing gently until just combined.
6. Roll the dough into small balls, approximately 1 tablespoon each, and place on the lined baking sheet. Flatten each ball gently.
7. Bake for 10-12 minutes or until lightly golden around the edges. Cool on a wire rack.

For the Buttercream Roses

1. In a large bowl, beat the softened butter until smooth and creamy.
2. Gradually add the sifted powdered sugar, mixing well after each addition until fluffy and smooth.
3. Add heavy cream and either vanilla or almond extract. Mix until desired consistency is achieved.
4. Divide the buttercream into two bowls, adding red gel food coloring to one and green to the other.
5. Fit a piping bag with a rose tip for roses and another with a leaf tip for leaves.
6. Once cooled, pipe the buttercream roses onto each cookie, starting at the center and swirling outward.

Notes

Ensure ingredients like butter and eggs are at room temperature for best results. Experiment with different extracts for flavor variations. Practice piping on parchment before frosting cookies.