Red Velvet Rose Sandwich Cookies are a charming treat that combines soft, red velvet cookies with a creamy filling, all shaped like delicate roses. The rich, slightly chocolatey taste of the red velvet pairs perfectly with a sweet, smooth cream cheese or buttercream center. These cookies not only taste great but also look beautiful, making them a fun and festive dessert for any occasion.
I love making these cookies when I want to impress friends or add a special touch to a holiday gathering. The rose shape adds a little wow factor, and they always get compliments for both their taste and appearance. I find it helpful to chill the dough before baking so the cookies keep their pretty shape and don’t spread too much in the oven.
These sandwich cookies are perfect to share with loved ones over a cup of tea or coffee. I like to package them up in a cute box or tin as a thoughtful homemade gift. They remind me of the joy that comes from baking something by hand and sharing sweetness with the people around me.
Key Ingredients & Substitutions
Red Velvet Cookies: The red food coloring is key for that rich red hue but you can use natural alternatives like beet juice for a subtle color. Unsweetened cocoa powder adds a mild chocolate flavor without making the cookies bitter.
Butter: Use unsalted butter to control salt levels. If you prefer dairy-free, try a plant-based butter substitute with a similar fat content for the same texture.
Cream Cheese Filling: Cream cheese gives the filling its tangy, smooth texture. For a lighter option, mix cream cheese with mascarpone or use vegan cream cheese for dairy-free diets.
Powdered Sugar: Powdered sugar is best for a silky filling, but you can blend regular granulated sugar to a powder if you don’t have any on hand. Just be sure to sift it well to avoid lumps.
How Do I Shape Perfect Rose Cookies Without a Mold?
Getting the rose shape can feel tricky but it’s all about gentle forming and patience.
- Chill the dough well so it’s firmer and easier to shape without sticking.
- Roll small balls of dough and press them softly into your mold or onto parchment paper.
- If no mold is available, use your fingertips or the back of a spoon to gently pinch and curl edges, layering petal shapes carefully.
- Work slowly and don’t worry if the shape isn’t perfect; the bake will soften edges and create a natural look.
- Chill shaped cookies before baking to help maintain the rose details.
With practice, shaping roses becomes easier, and these little details make the cookies special and impressive!
Equipment You’ll Need
- Mixing bowls – I use different sizes to organize the dough and filling ingredients easily.
- Whisk and hand mixer – helps blend ingredients smoothly for the cookie dough and filling.
- Measuring cups and spoons – precise measurements make sure everything turns out just right.
- Baking sheet with parchment paper – keeps the cookies from sticking and makes cleanup easier.
- Small rose cookie cutter or silicone mold – essential for shaping the cookies into beautiful roses; if you don’t have one, shaping by hand works too.
- Cooling rack – cool the cookies completely before filling to keep the shape perfect.
Flavor Variations & Add-Ins
- Swap cream cheese for mascarpone or whipped buttercream for a different texture or flavor profile.
- Add chopped nuts like pecans or pistachios to the filling for crunch and extra flavor.
- Mix in a teaspoon of vanilla, almond, or citrus extract into the dough for a little extra aroma.
- Use white or pink food coloring instead of red for a softer, pastel look while keeping the rose shape charming.
Red Velvet Rose Sandwich Cookies
Ingredients You’ll Need:
For the Red Velvet Cookies:
- 1 1/4 cups (160g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (57g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon white vinegar
For the Cream Cheese Filling:
- 4 oz (113g) cream cheese, softened
- 1/4 cup (57g) unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time, plus 1 hour of chilling the dough before baking. Baking and cooling will add another 20-25 minutes. Plan on about 2 hours total from start to finish, including assembly and chilling the filled cookies if desired.
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this aside. In a large bowl, beat the softened butter and granulated sugar until light and fluffy for about 2-3 minutes. Add the egg, red food coloring, vanilla extract, and white vinegar, mixing well to combine. Gradually add the dry ingredients to the wet, stirring just until combined—avoid overmixing to keep the cookies tender. Cover the dough and chill it in the fridge for at least 1 hour to help cookies keep their shape when baked.
2. Shape and Bake the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the chilled dough into small balls, about 1 tablespoon each. Using a rose cookie cutter or silicone mold, gently press each ball into the shape of a rose. If you don’t have one, carefully shape petals by hand using your fingers or a small cookie cutter. Place the shaped cookies onto the baking sheet and bake for 8-10 minutes. The cookies should be set but soft in the center. Let them cool completely on the baking sheet before moving.
3. Make the Cream Cheese Filling:
In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Slowly add the powdered sugar and continue beating until light and fluffy. Stir in the vanilla extract. This filling is sweet and tangy, perfect for sandwiching the cookies.
4. Assemble the Sandwich Cookies:
Once the cookies are fully cool, spread or pipe a generous layer of the cream cheese filling onto the flat side of half the cookies. Top with the remaining cookies, pressing gently to create sandwiches. For a fancy touch, pipe the filling into a rose shape instead of spreading it flat. This makes the sandwiches look extra special!
5. Serve and Store:
Serve your Red Velvet Rose Sandwich Cookies right away or chill them to let the filling firm up. Store them in an airtight container in the refrigerator for up to 3 days to keep them fresh and tasty.
Can I Use Homemade Buttercream Instead of Cream Cheese Filling?
Absolutely! Buttercream works well as a filling if you prefer a sweeter, less tangy flavor. Just make sure it’s firm enough to hold its shape for sandwiching.
How Can I Make These Cookies Ahead of Time?
You can bake the cookies up to 3 days in advance and store them in an airtight container at room temperature. Prepare the filling and assemble the sandwiches just before serving for the freshest taste.
What’s the Best Way to Store Leftover Cookies?
Keep assembled cookies in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 10-15 minutes before eating to soften the filling.
Can I Freeze These Sandwich Cookies?
Yes! Freeze the cookie halves and filling separately in airtight containers. When ready, thaw fully and assemble. This prevents sogginess and keeps the cookies fresh longer.