Red Velvet Rose Sandwich Cookies are a charming treat that’s as pretty as they are tasty. They’re soft red velvet cookies shaped like delicate roses, sandwiched together with a creamy, sweet filling that melts in your mouth. These cookies are perfect for anyone who loves a little elegance in their sweets, with a lovely pop of color and a smooth, rich flavor.
I love making these cookies when I want to impress friends or just treat myself to something special. The rose shape always sparks compliments, and it’s so satisfying to see the swirled layers come together like a little flower. A helpful tip: chilling the dough before baking helps keep the rose details nice and sharp. Plus, the red velvet flavor with the creamy filling is just a classic combo that feels cozy and special at the same time.
These sandwich cookies are great for sharing during holidays, birthdays, or tea time! I like serving them with a warm cup of tea or coffee, and they always brighten up the room. Whenever I make these, it feels like a small celebration, even if it’s just a regular day. They’re a fun way to enjoy a little sweet art and share some smiles.
Key Ingredients & Substitutions
Red Food Coloring: The vibrant red color is key for that classic red velvet look. You can use gel or liquid food coloring. If you prefer natural options, beet juice powder makes a nice substitute, though the color may be less intense.
Buttermilk: Buttermilk adds moisture and tang, making the cookies tender. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before use.
Cream Cheese for Filling: Cream cheese gives a smooth, tangy contrast to the sweet cookies. For a dairy-free option, try vegan cream cheese or a cashew-based frosting, but expect a slight flavor change.
Unsweetened Cocoa Powder: Cocoa adds depth to the flavor and helps balance the sweetness. You can use Dutch-processed cocoa for a richer taste or natural cocoa for a bit more acidity.
How Do You Pipe Perfect Rose-Shaped Cookies?
Shaping the cookies into a rose uses a piping bag with a large star tip. The key is steady hands and starting from the center, spiraling outward. Here’s how to get it right:
- Fill a sturdy piping bag with dough fitted with a star tip (Wilton 1M works well).
- Start piping from the middle of your parchment paper, squeezing gently and moving in a smooth spiral outward, making “petal” ridges.
- Keep consistent pressure to create even swirls; practice on parchment first if new to this.
- If dough gets soft, chill it briefly to firm up before piping again.
Patience is key here—each rose gets better with practice, and the visual payoff is lovely!
Equipment You’ll Need
- Piping bag with large star tip – I like using a Wilton 1M because it helps create the beautiful swirl shape of the roses.
- Mixing bowls – for mixing dry ingredients and preparing the filling, these keep everything organized.
- Electric mixer – makes creaming butter and sugar, and mixing the filling much easier and faster.
- Baking sheets and parchment paper – to bake the cookies without sticking and make cleanup quick.
- Cooling rack – allows cookies to cool completely before assembling, keeping their shape sharp.
Flavor Variations & Add-Ins
- Swap cream cheese filling for vanilla buttercream or mascarpone — for a richer or sweeter flavor.
- Add chopped nuts or mini chocolate chips to the filling for extra texture and flavor.
- Color the dough with different gel colors for fun variations, like pink or purple roses.
- Use a different extract, like almond or lemon, in the filling to give a unique flavor twist.
Red Velvet Rose Sandwich Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/2 cups (315g) all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (liquid or gel)
- 1 teaspoon white vinegar
- 1 cup buttermilk, at room temperature
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (56g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take about 25 minutes for preparation, 10-12 minutes for baking, plus cooling and assembly time. Overall, plan on around 1 to 1 1/2 hours including cooling and chilling time if you want the filling to set perfectly.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheets:
Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent cookies from sticking.
2. Mix Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set this mixture aside for later use.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture looks light and fluffy, about 3 to 4 minutes.
4. Add Eggs and Flavorings:
Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Then stir in vanilla extract, red food coloring, and white vinegar. Mix well to combine.
5. Combine Dry Ingredients and Buttermilk:
With the mixer on low speed, add the dry mixture and buttermilk alternately to the butter mixture. Start and finish with the dry ingredients. Mix gently until just combined; avoid overmixing to keep cookies tender.
6. Pipe Rose-Shaped Cookies:
Fit a piping bag with a large star tip (like Wilton 1M). Fill it with cookie dough and pipe spirals onto the prepared sheets to form rose shapes. Begin from the center and move outward in a circular motion to create petal-like swirls. If new to this, practice first on a spare sheet.
7. Bake and Cool:
Bake the cookies for 10-12 minutes until the edges are set but the centers still feel soft. Let them cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack until completely cool.
8. Make Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and keep beating until light and fluffy. Mix in vanilla extract for flavor.
9. Assemble the Cookies:
Make some plain round cookies from the dough by piping simple circles or using a small cookie cutter. Once all cookies have cooled, spread about 1 tablespoon of the cream cheese filling on a plain cookie, then gently press a rose-shaped cookie on top to form a sandwich.
10. Serve and Store:
Arrange your beautiful sandwich cookies on a platter. For best results, refrigerate for 30 minutes before serving to help the filling set. Store them in an airtight container in the fridge for up to 5 days.
These Red Velvet Rose Sandwich Cookies are perfect for special occasions or just a fancy treat. Enjoy the delicious combination of soft red velvet roses and creamy filling!
Can I Use Frozen Butter or Cream Cheese?
It’s best to use softened, room-temperature butter and cream cheese for this recipe to achieve a smooth dough and creamy filling. If frozen, thaw them in the fridge overnight and then let them sit at room temperature for about 30 minutes before using.
How Can I Store Leftover Cookies?
Store the assembled sandwich cookies in an airtight container in the refrigerator for up to 5 days. To keep cookies fresh before filling, store baked cookies in an airtight container at room temperature for up to 3 days.
Can I Make the Cookies or Filling Ahead of Time?
Yes! You can bake the cookies ahead and store them in an airtight container. Prepare the filling separately and assemble the cookies a few hours before serving for the freshest texture and flavor.
What If I Don’t Have a Star Piping Tip?
No worries! You can pipe simple round cookies using a plain round tip or even a spoon to form rounds. While the rose shape is a beautiful touch, the cookies will still taste delicious as sandwich cookies in any shape.