Red Velvet Rose Sandwich Cookies are a pretty treat that combines the rich flavor of red velvet cake with the fun of sandwich cookies. These cookies are soft and chocolatey with a hint of tangy cream cheese filling that perfectly complements the sweetness. Plus, they’re shaped like delicate roses, making them almost too charming to eat!
I love making these cookies when I want to impress guests or just feel a bit fancy with my baking. The rose shape is a fun twist that always gets compliments, and the cream cheese filling adds a nice balance that keeps the cookies from being too sweet. If you’ve never baked sandwich cookies before, this recipe is a great way to try something new and beautiful without a lot of fuss.
My favorite way to enjoy these is with a cup of tea or milk, and they’re perfect for sharing at a little get-together or gifting to friends. Making the cookies is as enjoyable as eating them, and I like to take my time decorating each rose to make every cookie look special. They bring a bit of joy to any day, especially when you see those little red velvet roses lined up, ready to be enjoyed.
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cookie dough, giving structure. You can use gluten-free flour blends if needed, just check the blend includes xanthan gum for binding.
Cocoa powder: Adds that subtle chocolate flavor. Unsweetened is best here, but Dutch-processed cocoa works too for a milder taste.
Red food coloring: It gives the signature red velvet look. If you prefer natural options, beet juice powder or pomegranate juice can work but expect a lighter color.
Buttermilk: Adds moisture and slight tang. If you don’t have buttermilk, use regular milk with a teaspoon of lemon juice or vinegar, let it sit 5 minutes before using.
Cream cheese filling: The filling’s tang balances the sweetness of the cookies. Make sure the cream cheese and butter are softened for a smooth, creamy texture. You can swap cream cheese for mascarpone if you want a richer taste.
How Do You Pipe Perfect Rose-Shaped Cookies?
Piping the rose shape can feel tricky at first, but with the right technique, you’ll get beautiful results:
- Use a large star piping tip—it helps create detailed petals.
- Start piping from the center of your cookie base, slowly spiraling outward.
- Keep steady pressure on the piping bag for even dough flow.
- Space the cookies about 2 inches apart to avoid sticking.
- If you mess up, you can gently lift the dough with a toothpick and adjust before baking.
- Practice on parchment paper a few times before piping on the baking sheet to get comfortable.
This method helps the cookies bake with a clear rose pattern that’s easy to see and lovely to serve!
Equipment You’ll Need
- Mixing bowls – I find these useful for sifting and mixing dry and wet ingredients separately.
- Electric mixer – Makes creaming butter and sugar quick and smooth.
- Piping bag fitted with a large star tip (like Wilton 1M) – Essential for piping the rose shapes neatly.
- Silicone baking mats or parchment paper – Keeps cookies from sticking and makes cleanup easy.
- Cooling rack – Keeps baked cookies crisp on the outside and helps them cool evenly.
Flavor Variations & Add-Ins
- Swap cream cheese filling for vanilla buttercream for a sweeter, creamier taste.
- Add a splash of almond or vanilla extract to the cookie dough or filling for extra flavor depth.
- Mix in mini chocolate chips or chopped nuts into the dough for crunch and richness.
- For a festive touch, sprinkle edible glitter or crushed red velvet crumbs on top of the piped roses before baking.
Red Velvet Rose Sandwich Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 1/4 cup buttermilk (or substitute with milk + 1 teaspoon lemon juice)
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 10-12 minutes baking time, and then about 30 minutes to cool before assembling. Overall, plan for roughly 1 hour including preparation, baking, cooling, and assembling the cookies.
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy. Add the egg and mix well. Then add red food coloring, vanilla extract, and vinegar, mixing until everything is fully combined.
Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
2. Pipe and Bake the Rose Cookies:
Fit a piping bag with a large star tip (like Wilton 1M) and fill it with the cookie dough. Pipe rose shapes onto your lined baking sheets by starting from the center and spiraling outward to form the petals. Leave about 2 inches between cookies so they don’t stick together as they bake.
Bake for 10-12 minutes until the cookies are set and slightly firm to the touch. Let them cool completely on the baking sheet before moving them to a cooling rack or workspace.
3. Make the Cream Cheese Filling and Assemble:
While cookies cool, beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until the filling is fluffy.
Once cookies have cooled, pair cookies of similar size. Pipe or spread a dollop of the cream cheese filling on the flat side of one cookie and sandwich it with its matching cookie.
4. Serve and Store:
Enjoy your red velvet rose sandwich cookies right away, or store them in an airtight container in the refrigerator for up to 3 days. For best taste and texture, bring them back to room temperature before serving.
Can I Use Frozen Butter or Cream Cheese?
It’s best to use softened butter and cream cheese for smooth mixing. If frozen, thaw them overnight in the fridge and bring to room temperature before using.
Can I Make the Cookies Ahead of Time?
Yes! You can bake the cookies a day ahead and store them in an airtight container. Keep the filling separate and assemble just before serving to keep them fresh and sturdy.
How Should I Store Leftover Sandwich Cookies?
Store leftover cookies in an airtight container in the fridge for up to 3 days. Let them warm to room temperature before serving for a softer texture and better flavor.
Can I Use a Different Food Coloring or Flavor?
Absolutely! You can use natural food colors like beet powder or swap vanilla extract for almond or peppermint to change up the flavor. Just keep in mind natural colors might be lighter than artificial red food coloring.
