Red Velvet Rose Sandwich Cookies

Red Velvet Rose Sandwich Cookies feature delicate piped rose-shaped cookies with subtle cocoa tang sandwiching creamy frosting, perfect for Valentine’s Day elegance.

These stunning 2-inch treats yield 24 sandwiches in 45 minutes plus chilling, ideal romantic gifting tea parties or Instagram-worthy dessert trays.

Why This Recipe Works

Piping bag creates perfect rose petals with controlled dough release. Buttermilk vinegar tenderize for melt-in-mouth texture. Cocoa powder delivers authentic red velvet without chocolate dominance. Cream cheese frosting provides classic tangy contrast preventing overly sweet cookies.

Ingredients & Prep

Cookies: 1¼ cups flour, ¼ cup cocoa powder, ½ tsp baking powder, ¼ tsp baking soda, ¼ tsp salt, ½ cup butter softened, ¾ cup sugar, 1 egg, 1 tbsp buttermilk, 1 tbsp red gel coloring, 1 tsp vanilla, 1 tsp white vinegar.
Filling: 4 oz cream cheese softened, ¼ cup butter softened, 1½ cups powdered sugar, ½ tsp vanilla.

Step-by-Step Instructions

Whisk flour cocoa baking powder soda salt. Beat butter sugar fluffy 3 minutes. Add egg buttermilk coloring vanilla vinegar mix uniform red. Gradually dry ingredients form soft dough. Chill 30-60 minutes firm. Preheat 350°F line sheets parchment. Fill piping bag large star tip 1M. Pipe 2½-inch roses starting center spiral outward. Bake 10-12 minutes edges set centers soft. Cool completely. Beat cream cheese butter smooth. Gradually powdered sugar vanilla fluffy. Pipe dollop bottom cookies top matching pairs gently press.

Flavor Variations

Storage Tips

Room temperature airtight 3 days. Refrigerate frosted 5 days. Freeze unfilled cookies 2 months.

FAQs

Dough too soft? Chill extra 15 minutes. Roses spreading? Pipe smaller chill between batches. Frosting runny? Extra powdered sugar chill piping bag.

Conclusion

Red Velvet Rose Sandwich Cookies transform cookie dough into edible flowers delicate stunning celebratory perfection.

Red Velvet Rose Sandwich Cookies

Print Recipe

Elegant red velvet sandwich cookies infused with delicate rose flavor, featuring soft cocoa-kissed cookies filled with a smooth, lightly floral buttercream for a romantic and visually stunning dessert.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 mins
• Yield: 12 sandwich cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp rose water
• 1 tbsp red food coloring
• 1 1/4 cups all-purpose flour
• 2 tbsp cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
•  
• Filling:
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract
• 1/2 tsp rose water
• 1–2 tbsp milk

Instructions

• 1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
• 2. In a bowl, cream butter and sugar until light and fluffy.
• 3. Beat in egg, vanilla extract, rose water, and red food coloring.
• 4. In a separate bowl, whisk flour, cocoa powder, baking soda, and salt.
• 5. Gradually mix dry ingredients into wet ingredients until dough forms.
• 6. Scoop small portions of dough and roll into balls; place on baking sheet and flatten slightly.
• 7. Bake for 9–11 minutes until set; cool completely.
• 8. For the filling, beat butter until smooth, then add powdered sugar, vanilla, rose water, and milk until creamy.
• 9. Spread filling onto half the cookies and sandwich with remaining cookies.

Notes

• Rose water is strong use sparingly and adjust to taste.
• Chill cookies briefly before filling for cleaner sandwiching.
• Cookies keep well refrigerated for up to 4 days.

Nutrition

• Serving Size: 1 sandwich cookie
• Calories: 310
• Sugar: 24g
• Sodium: 130mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg

Keywords: red velvet sandwich cookies, rose cookies, romantic dessert, filled cookies