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Butter Cookies with Buttercream Roses

Delightful butter cookies topped with beautifully piped, colorful buttercream roses, perfect for special occasions or afternoon tea.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened to creamy perfection Use high-quality butter for best flavor.
  • 3/4 cup granulated sugar Adjust sweetness to taste.
  • 1 large egg Essential for binding.
  • 1 teaspoon vanilla extract For flavor infusion.
  • 2 1/4 cups all-purpose flour The main ingredient for structure.
  • 1/4 teaspoon salt Enhances flavors.
For the Buttercream
  • 1 cup unsalted butter, softened Should be at room temperature.
  • 3 cups powdered sugar Add more for extra sweetness.
  • 2-3 tablespoons heavy cream or milk Adjust for desired consistency.
  • 1 teaspoon vanilla or almond extract For flavor enhancement.
  • Red gel food coloring For roses.
  • Green gel food coloring For leaves.
  • Piping bags fitted with a rose tip and leaf tip Essential for decoration.

Method
 

Preparation for Cookies
  1. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
  2. In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add the egg and vanilla extract, mixing well until fully combined.
  4. Gradually add the flour and salt, mixing until a soft dough forms.
  5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
  6. Flatten each dough ball slightly with the back of a spoon or your fingers.
  7. Bake for 10-12 minutes or until the edges are lightly golden, then cool completely on a wire rack.
Preparation for Buttercream Roses
  1. In a medium bowl, beat together the softened butter and powdered sugar until smooth and creamy.
  2. Add the heavy cream or milk and vanilla or almond extract, then beat until light and fluffy.
  3. Divide the frosting into two bowls. Use red gel food coloring in one for the roses and green in the other for the leaves.
  4. Fit piping bags with a rose tip and a leaf tip, then pipe a rose on each cooled cookie and add leaves.
  5. Allow the buttercream to set before serving or gifting.

Notes

Chill the dough for 30 minutes for easier handling. Consider adding lemon zest or substituting with chocolate buttercream for variation. Store cookies in an airtight container for up to a week or freeze for up to three months.