Party Food

Chocolate Buttercream Rose Cookies

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Sometimes, simple is stunning – and that’s definitely the case with these Easy Chocolate Buttercream Rose Sugar Cookies.

Chocolate Buttercream Rose Cookies

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Chocolate Buttercream Rose Cookies

These rose-style sugar cookies get their elegance from a simple technique that makes the prettiest cookies in no time at all! All you need is a Wilton #2 tip and a piping bag to take your sugar cookies from plain to gorgeous in less than 30 seconds per cookie!

Chocolate Buttercream Rose Cookies

I’ve used this technique before on our Natural Strawberry-Vanilla Cupcakes which were actually decorated by my then-4 year old daughter, so you know this technique is super easy!

Chocolate Buttercream Rose Cookies

Chocolate Buttercream Rose Cookies

You can use homemade sugar cookies or store-bought cut-outs for this easy technique – the real winner is that homemade chocolate buttercream frosting. This frosting is so good that it makes up for store-bought cake mixes, sugar cookies, etc.


Chocolate Buttercream Rose Cookies

Be sure to pin this cookie decorating idea for the next time you want an easy dessert that really impresses!

Here’s your free printable for our Chocolate Buttercream Rose Sugar Cookies recipe:


Chocolate Buttercream Rose Sugar Cookies

  • Author:


  • 12 sugar cookies
  • 1 cup butter
  • 2-3 cups icing sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla
  • 1-2 Tablespoons heavy whipping cream or milk


  1. In a large bowl, mix the butter, 2 cups of the icing sugar, cocoa powder, vanilla, and 1 Tablespoon of heavy whipping cream.
  2. Adjust the icing sugar or whipping cream to reach your desired consistency – you want smooth frosting that is not too soft.
  3. how-to-make-chocolate-roses
  4. Fit a piping bag with a 2D Wilton tip – you will need a coupler to hold this tip in place, but I couldn’t find mine since we are in the midst of packing, so a rubber band worked nicely!
  5. Fill your piping bag with the chocolate buttercream by placing it in a cup and folding the edges over so as to not get frosting on the upper 1/3 of the bag.
  6. Fill the bag 2/3 of the way full and then gather and twist the ends, securing with a bag clip.
  7. Place your frosting tip in the center of the sugar cookie and, while applying even pressure, swirl the frosting from the center out towards the edges of the cookie.
  8. Pull the piping bag up quickly at the edges to make a clean break.
  9. Repeat with all sugar cookies.


  • Calories: 3853
  • Sugar: 338
  • Sodium: 891
  • Fat: 240
  • Saturated Fat: 136
  • Unsaturated Fat: 88
  • Trans Fat: 7
  • Carbohydrates: 444
  • Protein: 19
  • Cholesterol: 576

Bake up something sweet with these great baking sources gathered by the crew at Spaceships and Laser Beams.

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