Red Velvet Rose Sandwich Cookies are a delightful treat that combines soft, tender red velvet cookies with a creamy, sweet filling. The cookies themselves have a lovely hint of cocoa and a beautiful deep red color that feels festive and special. When sandwiched together, they look like pretty little roses—perfect for sharing or gifting.
I love making these cookies whenever I want to brighten someone’s day or add a touch of charm to a tea party. The cream cheese frosting center balances the slight chocolate flavor perfectly, making every bite feel like a little celebration. One tip I have is to chill the dough a bit before shaping, which helps keep the rose patterns nice and distinct.
These cookies always bring smiles whether served on a plate with a cup of milk or wrapped up as homemade gifts. They’re simple enough to enjoy any day but special enough to save for holidays or birthdays. I find that their pretty look and tasty flavor make them a fun and memorable treat that everyone appreciates.
Key Ingredients & Substitutions
All-Purpose Flour: This gives structure to the cookies. You can swap with gluten-free flour blends if needed, but check for a mix designed for baking to keep the texture right.
Cocoa Powder: Unsweetened cocoa adds that subtle chocolate note typical for red velvet. Dutch-processed cocoa works well but natural cocoa can be used too, just expect a slight taste difference.
Butter: Softened unsalted butter creates tender cookies. If needed, you can use margarine or shortening, but the flavor might be less rich.
Red Food Coloring: This is key for the bright red look. Gel food coloring is best because it won’t thin out your dough. Beet juice powder can be a natural option.
Buttermilk & Vinegar: Both add tang and react with baking soda to tenderize and slightly raise the cookies. Buttermilk can be swapped by mixing milk with a bit of lemon juice or vinegar.
Cream Cheese Frosting: The mix of cream cheese and butter makes the perfect filling. For a dairy-free option, use vegan cream cheese and butter substitutes.
How Do I Get the Rose Shape Just Right When Piping?
Creating the rose shape is all about steady hands and the right tools. Use a large open star piping tip for the petals. Follow these tips for success:
- Chill your dough well so it’s firm but still pipeable.
- Start piping from the center of where the cookie will be and slowly pipe outward in a spiral to form petals.
- Keep consistent pressure on the piping bag for even petal size.
- Practice on parchment paper to get the feel before piping on the baking sheet.
- Don’t overcrowd the cookies on the sheet—give them space to keep their shape during baking.
Taking your time with this step really shows in the finished cookies! If you’re new to piping, doing a few test shapes can boost your confidence before the real batch.
Equipment You’ll Need
- Mixing bowls – I like using medium-sized bowls for sifting and mixing ingredients easily.
- Electric mixer – makes creaming butter and sugar quick and smooth.
- Cookie sheets – a flat surface for baking these delicate cookies evenly.
- Parchment paper – keeps cookies from sticking and makes clean-up easier.
- Large open star piping tip – helps you pipe the beautiful rose shape effortlessly.
- Piping bags – sturdy to control the flow of dough and frosting.
- Cooling rack – lets cookies cool without getting soggy.
Flavor Variations & Add-Ins
- Chocolate chips or chopped nuts – add crunch or extra flavor inside the cookies.
- White chocolate or dark chocolate chips – create a rich contrast in their flavor and look.
- Fresh berries or fruit preserves – add a burst of fruity sweetness when used as a filling or garnish.
- Vanilla or almond extract – boost or change the background flavor of the frosting for a different taste profile.
Red Velvet Rose Sandwich Cookies
Ingredients You’ll Need:
For the Red Velvet Cookies:
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
For the Cream Cheese Frosting Filling:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 30 minutes to 1 hour to chill the dough, 10-12 minutes to bake, plus some time to cool and assemble. Plan for roughly 1.5 to 2 hours total from start to finish.
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for later.
2. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy—this usually takes about 3 to 4 minutes.
3. Add the Wet Ingredients:
Beat in the egg until well mixed. Then add the buttermilk, red food coloring, vanilla extract, and vinegar, stirring until everything is evenly combined and the dough has a bright red color.
4. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a smooth dough forms.
5. Chill the Dough:
Cover the dough and refrigerate for 30 minutes to 1 hour. This step helps the dough firm up so it’s easier to pipe pretty rose shapes.
6. Preheat the Oven and Prepare Baking Sheets:
Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
7. Pipe the Rose-Shaped Cookies:
Fill a piping bag fitted with a large open star tip with the dough. Starting from the center, pipe the cookies in a spiral, moving outward to create rose shapes about 2.5 to 3 inches wide on the baking sheets.
8. Bake the Cookies:
Bake for 10–12 minutes, or until the edges are just set but the centers remain soft. Let the cookies cool completely on the baking sheet before gently removing.
9. Make the Cream Cheese Frosting:
Beat together the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar and vanilla extract, continuing to beat until the filling is fluffy and pipeable.
10. Assemble the Sandwich Cookies:
Match the cookies in pairs of similar size. Pipe or spread a generous amount of cream cheese frosting on the flat side of one cookie, then carefully top it with its matching cookie to create a sandwich.
11. Serve or Store:
Enjoy your cookies right away or store them in an airtight container in the fridge for up to 3 days. They’re perfect with a glass of milk or tea!
Can I Use Frozen Dough for These Cookies?
Yes! You can freeze the dough after mixing. Just thaw it in the refrigerator overnight before piping to ensure it’s firm enough to hold the rose shapes.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar with just under 1 cup of milk. Let it sit for 5 minutes before using—it works perfectly as a buttermilk substitute.
How Should I Store Leftover Sandwich Cookies?
Keep them in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature a few minutes before enjoying for the best texture and flavor.
Can I Make the Frosting Ahead of Time?
Absolutely! The cream cheese frosting can be made a day ahead and stored in the fridge. Bring it back to room temperature and give it a quick whip before assembling your cookies.