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Butter Cookies with Buttercream Roses

Delightful butter cookies topped with beautifully piped buttercream roses, 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 the rich, creamy base for the cookies.
  • 3/4 cup granulated sugar Ensures a perfect level of sweetness that complements the butter.
  • 1 large egg Acts as a binder for the ingredients.
  • 1 teaspoon vanilla extract Adds a fragrant warmth.
  • 2 1/4 cups all-purpose flour Main structure component for the cookies.
  • 1/4 teaspoon salt Enhances the sweetness and balances the flavors.
For the Buttercream
  • 1 cup unsalted butter, softened The luxurious base for your creamy frosting.
  • 3 cups powdered sugar, sifted Provides sweetness and smooth texture.
  • 2-3 tablespoons heavy cream or milk Helps achieve spreadable consistency.
  • 1 teaspoon vanilla or almond extract Adds depth to the frosting's flavor.
  • red gel food coloring For vibrant roses.
  • green gel food coloring For leafy details.
  • piping bags with a rose and leaf tip Essential for creating decorations.

Method
 

For the Cookies
  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes.
  4. Mix in the egg and vanilla extract until fully incorporated.
  5. In a separate bowl, whisk together the flour and salt.
  6. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  7. Roll the dough into small balls (about 1 tablespoon each) and place on the lined baking sheet.
  8. Gently flatten each ball slightly.
  9. Bake for 10-12 minutes, or until the edges are lightly golden.
  10. Allow the cookies to cool completely on a wire rack.
For the Buttercream Roses
  1. In a large mixing bowl, beat the softened butter until smooth and creamy.
  2. Gradually add sifted powdered sugar, mixing until fluffy and smooth.
  3. Stir in heavy cream and vanilla (or almond) extract for the desired consistency.
  4. Divide the buttercream into two bowls. Add red gel color to one and mix for a vibrant hue; add green gel color to the other for leaves.
  5. Fit a piping bag with a rose tip and another with a leaf tip.
  6. Pipe roses onto cookies starting from the center. Surround with green leaves.

Notes

Chill the dough if it's too soft. Experiment with flavors using different extracts. Use quality gel food coloring for rich hues. Pipe on parchment to practice. Bake cookies ahead of time and store them to decorate later.