Red Velvet Rose Sandwich Cookies

There’s something undeniably charming about cookies shaped like roses — they transform an ordinary sweet treat into a work of art, perfect for special occasions or just brightening up an ordinary day. Red Velvet Rose Sandwich Cookies elevate the classic red velvet flavor into an elegant bite-sized delight, enchanting both the eyes and the palate. Rich, velvety, and with a hint of chocolate, these cookies are sandwiched with a luscious cream cheese filling, marrying textures and flavors beautifully.

Red velvet baked goods have long been beloved for their moist texture and distinctive mild cocoa flavor paired with a slight tang from buttermilk or vinegar. This recipe captures that essence in a cookie form, plus the rose design adds a touch of sophistication and whimsy. Whether you’re hosting a tea party, looking for an impressive dessert to gift, or simply want to indulge in a dreamy treat, these Red Velvet Rose Sandwich Cookies are a delightful choice. Let me guide you through crafting these stunning, delicious cookies right in your own kitchen!

Ingredients

For the Red Velvet Cookies:

1 cup (125g) all-purpose flour
1 tablespoon unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
2/3 cup (135g) granulated sugar
1 large egg
1 tablespoon red food coloring
1 teaspoon vanilla extract
1/2 teaspoon white vinegar
1/4 cup (60ml) buttermilk

For the Cream Cheese Filling:

8 ounces (225g) cream cheese, softened
1/4 cup (60g) unsalted butter, softened
2 cups (250g) powdered sugar, sifted
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cookie removal and even baking.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set this dry mixture aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy — this usually takes about 3-5 minutes using an electric mixer.
Add the egg, red food coloring, vanilla extract, and white vinegar to the butter-sugar mixture. Mix until all ingredients are well incorporated and the batter has a deep red hue.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined — avoid overmixing to keep the cookies tender.
Transfer the dough to a piping bag fitted with a large star tip or rose piping tip. On the prepared baking sheets, pipe rose shapes about 2 inches in diameter, leaving space between each cookie as they may spread slightly.
Bake the cookies for 10-12 minutes. The edges should be set while the centers remain soft. Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack.
Meanwhile, prepare the cream cheese filling. Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the filling is fluffy and smooth.
Once the cookies are completely cooled, pipe or spread a generous dollop of the cream cheese filling onto the flat side of one cookie, then sandwich it with another cookie, pressing gently to adhere without squeezing out the filling.
For a finishing touch, you can lightly dust the assembled sandwich cookies with powdered sugar or decorate with edible pearls or rose petals for an elegant presentation.

Recipe Information

Prep time: 20 minutes
Cook time: 12 minutes
Total time: 32 minutes
Serving size: Makes about 20 sandwich cookies (40 individual cookies)
Difficulty level: Intermediate

Tips & Variations

Use softened butter and cream cheese for a smooth batter and filling — this prevents lumps.
If you want more vibrant red cookies, increase the red food coloring slightly or use gel food coloring for deeper color without extra liquid.
When piping the rose shapes, practice on parchment before piping on the baking sheet to perfect your technique.
Store assembled cookies in an airtight container in the refrigerator for up to 5 days.
For a dairy-free variation, substitute vegan butter and cream cheese alternatives.

Nutritional Information (approximate per serving)

Calories: 180
Protein: 2g
Carbohydrates: 24g
Fat: 8g
Fiber: 1g

Conclusion

These Red Velvet Rose Sandwich Cookies are not only a feast for the eyes but also a delicious treat that delivers the classic red velvet flavors with a delightful cream cheese filling. They’re perfect for gifting, special celebrations, or anytime you want to feel fancy with your baking. The rose design adds a whimsical and elegant touch that’s sure to impress your friends and family.

Feel free to pair these cookies with a cup of tea or a glass of milk for a comforting snack. I’d love to hear how your cookies turn out—share your pictures and thoughts in the comments below! Happy baking!