It’s Sunday, do you know what that means? No, I don’t mean Super Bowl Sunday. It means The Partiologist is in the house and I’ve got some good news. Did you know that your very favorite Sugar Cookie recipe can become your very favorite CHOCOLATE Sugar Cookie? I’m here to tell you that it can. And I have proof… Buttercream Rose Cookies!
I tried this method with three different recipes of sugar cookies and each recipe turned out.
The proof is not in the pudding, it’s in the cookie.
And who doesn’t want to give a dozen Chocolate Buttercream Rose Cookies to their Valentine?
If I told you they were simple to make, would you believe me? How about if I show you how simple they are to make?
Here’s the trick to making your sugar cookie into a chocolate sugar cookie. This will work for any recipe that calls for at least 2 1/2 cups of flour.
Replace 1/2 cup of the flour with 1/2 cup cocoa powder.
The dough will be a bit sticky and you will possibly need a little more flour when rolling.
Bake according to the regular sugar cookie recipe.
Once the cookies are baked, set aside.
Roll and cut leaves out of green fondant using a Wilton fondant roller and leaf plunger cutters.
Let the leaves set for a couple of hours to dry, so they hold their shape.
Next mix up a batch of buttercream frosting and color it red.
Add a Wilton 1M decorating tip to a pastry bag. Fill the bag with the red buttercream.
Starting in the center, pipe the buttercream in a circle, counter clockwise.
Continue piping the buttercream until you have your bouquet of chocolate rose cookies.
Insert two green leaves, one of each size, into the bottom of the buttercream.
Continue until all the roses have leaves.
Chocolate Sugar Cookies
- 1 1/2 cups butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla.
Stir in the flour, baking powder, and salt. Add cocoa powder. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) butter softened (room temp)
- 1 teaspoon almond extract
- 4 cups sifted confectioners’ sugar (approximately 1 lb.)
- 2 tablespoons milk
- Food Coloring (if desired)
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in almond.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
Gradually add milk and food color; beat at medium speed until light and fluffy.
I never promised you a rose garden!
More Valentine’s Day Recipes
from Hungry Happenings
Click this link to see all of my Valentine’s Day recipes.