Red Velvet Rose Sandwich Cookies are a delightful treat that combines tender red velvet cookies with a creamy filling, all shaped into charming little rose designs. The rich cocoa flavor and the subtle tang of the frosting come together in every bite, making these cookies as beautiful as they are tasty.
I love making these cookies when I want to impress friends without spending all day in the kitchen. The rose shapes add a special touch, and I find that they always bring a smile when I serve them. Plus, the creamy filling is just the right balance to the soft, chocolatey cookie layers.
These cookies are perfect for sharing at gatherings or giving as sweet homemade gifts. I like serving them with a cup of tea or warm milk, which makes the whole experience feel cozy and comforting. Baking these is a fun way to add a little extra love to your dessert table.
Key Ingredients & Substitutions
All-purpose flour: It gives these cookies structure. For a gluten-free option, try a 1-to-1 gluten-free flour blend. Just keep an eye on the texture—it might be a bit different.
Cocoa powder: Unsweetened cocoa adds subtle chocolate flavor without overpowering. Use Dutch-process cocoa if you want a smoother, less acidic taste.
Red food coloring: It creates the signature red color. If you prefer natural, try beet powder or juice, but the color will be softer.
Buttermilk: Adds moisture and tang, helping keep cookies soft. If you don’t have it, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
Cream cheese: This gives a rich, tangy filling. For dairy-free, use plant-based cream cheese alternatives like cashew cream cheese—just make sure it’s well softened.
How Can I Perfectly Pipe the Rose Shapes?
Piping the cookies into rose shapes takes practice but here’s how to get it nice and neat:
- Use a piping bag fitted with a large closed star or rose tip—this helps create the ridges that look like petals.
- Start piping from the center of your parchment paper circle. Slowly swirl outward in a spiral, moving steadily to form the rose shape.
- Keep even pressure on the bag so the dough flows smoothly.
- If the dough gets too soft, chill it a bit longer, so it holds shape better on the baking sheet.
- Bake just until edges set; overbaking can make the shapes lose definition and get dry.
With a little patience and steady hands, you’ll have beautiful, delicate rose cookies that look impressive but are really fun to make!
Equipment You’ll Need
- Piping bag with large star or rose piping tip – I love using this because it helps shape those beautiful rose designs easily.
- Mixing bowls – for whisking and mixing the cookie dough and filling; I keep a few handy to stay organized.
- Measuring cups and spoons – accurate measurements make baking much easier and more consistent.
- Parchment paper and baking sheets – essential for lining your trays so the cookies don’t stick and bake evenly.
- Electric mixer or whisk – helps beat the butter, cream cheese, and sugar to fluffy perfection.
- Refrigerator – to chill the dough, making it easier to pipe and shape.
Flavor Variations & Add-Ins
- Swap cream cheese filling for vanilla buttercream for a sweeter, milder taste.
- Add chopped nuts or mini chocolate chips into the dough for extra crunch and flavor.
- Make a chocolate version by adding melted chocolate to the cream cheese filling.
- Use different food colors to create multi-colored or pastel roses for special occasions.
Red Velvet Rose Sandwich Cookies
Ingredients You’ll Need:
For the Red Velvet Rose Cookies:
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 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 teaspoon white vinegar
- 1/4 cup buttermilk
For the Cream Cheese Filling:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 1 hour for chilling the dough. Baking takes about 8-10 minutes per batch, and assembling the sandwiches should take another 10-15 minutes. Overall, expect around 1 hour and 40 minutes, including cooling time.
Step-by-Step Instructions:
1. Preparing the Cookie Dough
Start by sifting the flour, cocoa powder, baking soda, and salt in a medium bowl; set that aside. In a large bowl, beat the softened butter with granulated sugar until it’s light and fluffy. Next, add in the egg, red food coloring, vanilla extract, and white vinegar; mix well. Slowly add the dry ingredients and buttermilk alternately, beginning and ending with the dry mix. Stir gently until everything is just combined. Cover the dough with plastic wrap and pop it in the fridge to firm up for at least one hour.
2. Shaping and Baking the Cookies
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Fit a piping bag with a large closed star or rose-shaped tip and fill it with chilled dough. On the prepared sheets, pipe the dough into rose shapes by starting from the center and swirling outward to mimic rose petals. Bake the cookies for 8-10 minutes until the edges are set but the centers stay soft. Let the cookies cool completely on a wire rack before moving on.
3. Making the Cream Cheese Filling
In a clean bowl, beat the softened cream cheese and butter together until the mixture is smooth and creamy. Gradually mix in the powdered sugar and vanilla extract, beating until the filling becomes light and fluffy. Transfer this delicious filling into a piping bag with your preferred tip.
4. Assembling the Sandwich Cookies
Pair cookies of similar size. Pipe a generous amount of cream cheese filling on the flat side of one cookie and gently press a matching rose cookie on top to form a sandwich. Repeat this step for all your cookies.
5. Serving and Storing
Serve the cookies right away or chill them in an airtight container. They stay fresh for up to three days when refrigerated. For the best taste and texture, let them come to room temperature before serving.
Can I Use Frozen Butter for the Dough?
It’s best to use softened butter for this recipe to get the right cookie texture and to pipe the dough easily. If your butter is frozen, let it thaw at room temperature until soft but not melted before mixing.
Can I Substitute the Buttermilk?
Yes! If you don’t have buttermilk, you can make a quick substitute by mixing 1/4 cup milk with 1 teaspoon lemon juice or white vinegar. Let it sit for 5 minutes before using.
How Should I Store the Sandwich Cookies?
Store the assembled cookies in an airtight container in the refrigerator for up to 3 days. To enjoy, bring them to room temperature for about 15-20 minutes so the filling softens slightly.
Can I Make the Dough Ahead of Time?
Absolutely! Make the dough, shape the cookies on parchment, and freeze them on the tray. Once frozen, transfer to a freezer bag and bake directly from frozen just adding an extra minute or two to the baking time.