Ingredients
Equipment
Method
- Set your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a stand mixer, beat together the shortening and sugar until smooth and creamy.
- On medium-low speed, add eggs one at a time until fully incorporated.
- Lower the mixer speed and add vanilla extract, buttermilk, and red gel food coloring, mixing gently.
- In a separate bowl, whisk together all-purpose flour, cocoa powder, and salt.
- Gradually add the dry ingredients into the wet mixture on low speed to form a dough. Add up to an additional 1/4 cup of buttermilk if needed.
- Transfer the dough into a piping bag fitted with a 1M or 2D tip. Pipe small rosettes onto a baking sheet lined with parchment paper.
- Bake for 6 to 8 minutes; cookies will appear slightly wet when done. Let cool completely.
- Spread about 1 tablespoon of marshmallow buttercream on the bottom side of one cookie, then press another cookie on top to form a sandwich.
Nutrition
Notes
These cookies are perfect for any occasion, combining the classic flavor of red velvet cake with a fun, sandwich twist.