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Butter Cookies with Buttercream Roses

Soft, buttery cookies topped with beautifully piped roses made from creamy buttercream – perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Provides rich flavor and soft texture.
  • 3/4 cup granulated sugar Balances sweetness with buttery flavor.
  • 1 large egg Binds ingredients and adds moisture.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 2 1/4 cups all-purpose flour Adds structure to the cookie dough.
  • 1/4 teaspoon salt Enhances the flavors.
For the Buttercream Roses
  • 1 cup unsalted butter, softened Base for smooth frosting.
  • 3 cups powdered sugar, sifted Contributes to sweetness and texture.
  • 2–3 tablespoons heavy cream or milk Adjusts consistency for piping.
  • 1 teaspoon vanilla or almond extract Essential flavor in frosting.
  • red gel food coloring For vibrant rose petals.
  • green gel food coloring To create leaves.
  • piping bags with a rose tip and a leaf tip For decorating.

Method
 

Preparation and Baking the Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
  3. Add the egg and vanilla extract, mixing until well combined.
  4. Gradually add the flour and salt, mixing until a soft dough forms. Do not over-mix.
  5. Roll the dough into 1-inch balls and space them 2 inches apart on the baking sheet. Flatten each ball slightly.
  6. Bake for 10-12 minutes or until the edges are lightly golden. Cool completely on a wire rack.
Making the Buttercream Roses
  1. In a medium mixing bowl, beat the softened butter and powdered sugar together until smooth.
  2. Add heavy cream or milk along with the vanilla or almond extract, beating until fluffy. Adjust the consistency as needed.
  3. Divide the frosting into two bowls and color one with red gel and the other with green gel food coloring.
  4. Fit your piping bags with the rose tip and leaf tip. Pipe roses on top of each cooled cookie and add leaves around them.
  5. Allow the buttercream roses to set before serving.

Notes

Store cookies in an airtight container to maintain freshness. Can freeze un-iced cookies for up to three months.