Red Velvet Rose Sandwich Cookies are a delightful treat that combines the rich, chocolatey flavor of red velvet cake with a beautiful rose shape that’s almost too pretty to eat. These cookies are soft and tender, with a hint of cocoa, and are sandwiched together with a sweet, creamy frosting that adds just the right amount of sweetness.
I love making these cookies for special occasions or just because I want to brighten up an ordinary day. There’s something about the delicate rose design that always brings a smile to my face, and I enjoy taking my time to pipe the frosting just so. If you’re like me, you’ll find the process as fun as the cookies are tasty!
These sandwich cookies are perfect for sharing with friends over a cup of tea or packing into a lunchbox for a lovely surprise. They also make a charming gift when wrapped up in a pretty box or tied with a ribbon. I find that everyone loves them, both for how they look and how they taste, and I hope you enjoy making and eating them as much as I do.
Key Ingredients & Substitutions
All-purpose flour: This gives the cookies structure. If you want a gluten-free option, try a 1-to-1 gluten-free baking flour blend.
Cocoa powder: Unsweetened cocoa adds that mild chocolate flavor. Dutch-processed cocoa can deepen the color but may change the flavor slightly.
Butter: Use unsalted and softened butter for a creamy texture. You can substitute with vegan butter for a dairy-free version.
Red food coloring: This is key for that classic vibrant red color. Liquid, gel, or powder forms work; gel is strong and uses less.
Cream cheese: Gives the filling its tangy, smooth taste. Try vegan cream cheese if you need a dairy-free alternative.
Powdered sugar: It sweetens and smooths the filling. Sift it to prevent lumps for a silky frosting.
How Do You Pipe Perfect Red Velvet Rose Shapes?
Creating rose-shaped cookies means controlling your piping and dough consistency.
- Use the right piping tip: A large star tip (Wilton 1M or similar) shapes the petals beautifully.
- Dough texture: After mixing, chilling the dough helps it hold its shape during piping and baking.
- Start in the center: Begin piping in the middle, then spiral outward in a steady, circular motion to mimic rose petals.
- Practice makes perfect: Try piping a few test roses on parchment before shaping your cookie dough.
- Chill before baking: Let the piped roses sit in the fridge for about 10 minutes to firm up so they keep their defined edges while baking.
Equipment You’ll Need
- Mixing bowls – I use these for whisking dry ingredients and mixing the dough and frosting easily.
- Electric mixer – makes creaming butter and sugar, and whipping the filling quick and smooth.
- Silicone baking mats or parchment paper – prevents sticking and makes cleanup easier.
- Piping bags and tips – a round tip for cookie bases and a star tip (like Wilton 1M) for roses give the perfect shapes.
- Cooling racks – allow the cookies to cool completely so the frosting stays neat and tidy.
Flavor Variations & Add-Ins
- Swap cream cheese with mascarpone or buttercream for different frosting textures and flavors.
- Add a dash of vanilla or almond extract in the frosting for extra aroma and flavor.
- Incorporate crushed freeze-dried raspberries or strawberries into the frosting for fruity notes.
- Use white chocolate or milk chocolate chips in the dough or sprinkle on top for added richness.
Red Velvet Rose Sandwich Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 1/4 cups (155g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 tsp white vinegar
For the Cream Cheese Filling:
- 4 oz (115g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 1 to 1 1/2 cups (120-180g) powdered sugar, sifted
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 1 hour to chill the dough, 8-10 minutes to bake, plus some cooling time. So, plan for around 1.5 to 2 hours total from start to finish.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this aside for later.
2. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
3. Add Wet Ingredients:
Beat in the egg until fully mixed. Then add the vanilla extract, red food coloring, and white vinegar. Mix well so the batter turns a rich red color.
4. Combine Wet and Dry Ingredients:
Slowly add the dry mixture to the wet ingredients. Mix on low speed just until everything comes together. Avoid over-mixing to keep the dough tender.
5. Chill the Dough:
Wrap the dough with plastic wrap and refrigerate for at least one hour. This helps the dough firm up, making it easier to pipe and hold shape.
6. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats so your cookies won’t stick.
7. Pipe the Cookie Bases:
Fill a piping bag fitted with a round tip with half of the dough. Pipe small, flat circles about 1.5 inches wide on the prepared baking sheets. These will be the bottom of your sandwich cookies.
8. Pipe the Rose Tops:
Fill another piping bag fitted with a large star tip (like Wilton 1M) with the remaining dough. On a silicone mat or parchment paper, pipe rose shapes using a circular motion starting from the center. Make each rose about 2 to 2.5 inches wide. Chill these rose shapes in the fridge for 10 minutes before baking to help them keep their details.
9. Bake the Cookies:
Bake both cookie bases and rose tops for 8 to 10 minutes until they are set but still soft. Let them cool completely on wire racks before assembling.
10. Make the Cream Cheese Filling:
Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract while mixing until the filling is creamy and spreadable.
11. Assemble the Sandwich Cookies:
Pipe or spread a generous amount of cream cheese filling onto each cookie base. Carefully place a rose-shaped cookie on top, pressing lightly to sandwich them together.
12. Serve or Store:
These pretty sandwiches are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days. Remember to bring them to room temperature before serving for the best texture and flavor.
Can I Use Frozen Dough for These Cookies?
Yes! You can freeze the dough after mixing. Thaw it overnight in the fridge before piping and baking to ensure it holds its shape well.
How Do I Store Red Velvet Rose Sandwich Cookies?
Store them in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving so the filling softens nicely.
Can I Substitute Food Coloring with Natural Alternatives?
Absolutely! Beet juice or powder can be used for a natural red color, but expect a milder hue and slight flavor difference.
What If I Don’t Have Piping Bags or Tips?
You can use a zip-top plastic bag with a small corner snipped off for basic piping. To create the rose shapes, take your time swirling the dough slowly for the best effect.