I first made these Red Velvet Rose Sandwich Cookies for a small Valentine’s gathering and they vanished before I could finish the last cup of coffee. Tender red-hued cookies with a hint of cocoa, filled with bright cream cheese frosting — they look special but are surprisingly simple to make. Perfect for gifting, tea time, or a sweet finish to a holiday spread, these sandwiches balance nostalgic red velvet flavor with a pretty, sandwich-cookie format.
Why you’ll love this dish
These cookies hit a sweet spot: they’re festive without fuss and impressive without complicated technique. The dough comes together quickly, bakes into soft-but-stable rounds, and the cream cheese filling is tangy enough to cut the sweetness. They’re great for parties, school bake sales, or when you want a small homemade gift that reads “thoughtful.”
“Soft, tender cookies with the classic red velvet tang — everyone asked where I bought them.” — a quick note from a friend who promptly took the whole box
Beyond looks, they’re accessible. No advanced decorating skills required. If you’re short on time, the dough needs minimal chilling and the filling is a one-bowl beat. That’s why home bakers and cookie-exchange pros alike reach for recipes like this.
Step-by-step overview
Before you dive in, here’s the quick process so you know what to expect:
- Whisk the dry ingredients (flour, cocoa, leavener, salt).
- Cream butter and sugar, then add the egg, red coloring, and vanilla.
- Combine wet and dry into a soft dough.
- Scoop, flatten, and bake small rounds until set at the edges.
- Make a simple cream cheese frosting and sandwich two cookies together.
This recipe is straightforward: mix, bake, cool, fill, and enjoy.
What you’ll need
- 2 cups all-purpose flour (swap: 1:1 gluten-free flour blend — expect slightly crumblier cookies)
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup (1 stick) unsalted butter, softened (room temperature)
- 1 cup granulated sugar
- 1 large egg (for egg-free, try a commercial egg replacer per package instructions)
- 2 tablespoons red food coloring (gel gives richer color with less liquid)
- 1 teaspoon vanilla extract
Filling: - 1/2 cup cream cheese, softened
- 1 cup powdered (confectioners’) sugar
- 1 teaspoon vanilla extract
Notes: If you prefer a more intense chocolate note, increase cocoa to 1 1/2 tablespoons and reduce flour by 1 tablespoon. For a natural red color, substitute beet powder or concentrated beet juice (start with 1–1½ teaspoons powdered beet or 1 tbsp juice and adjust).
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly distributed.
- In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the egg, red food coloring, and 1 teaspoon vanilla extract to the butter mixture. Mix until smooth and uniformly colored.
- Gradually add the dry ingredients to the wet ingredients. Mix on low until a soft dough forms. Don’t overmix — stop when no streaks of flour remain.
- Use a tablespoon or small cookie scoop to portion the dough onto the prepared baking sheet. Leave about 1½ inches between portions. Gently flatten each mound with the back of a spoon or your fingers so they shape into discs.
- Bake for 10–12 minutes, until the edges look set and the center is slightly puffed. They should not brown deeply.
- Remove from oven and cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling: beat the softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth and spreadable. If it’s too thick, add 1–2 teaspoons milk; if too thin, chill for 10 minutes.
- Spread about 1 tablespoon of filling on the flat side of one cookie and sandwich with another. Repeat until all cookies are paired.
- Serve, refrigerate, or chill as desired.
How to serve Red Velvet Rose Sandwich Cookies
- Best plated on a tiered stand for tea or dessert tables. The red color pops against white or gold plates.
- Pair with strong coffee, black tea, or a vanilla latte — the cream cheese filling balances rich drinks.
- For parties, line a box with tissue paper and stack cookies in layers separated by parchment for a lovely edible gift.
- Dress them up: dust lightly with powdered sugar or pipe a small rosette of extra filling on top for a decorative touch.
Storage and reheating tips
- At room temperature: store in an airtight container for up to 24 hours (cream cheese filling prefers refrigeration).
- Refrigerated: place in an airtight container and keep for 4–5 days. Bring to room temperature 20–30 minutes before serving so the filling softens.
- Freezing: flash-freeze single cookies on a tray until firm, then transfer to a freezer bag or container. Freeze filled sandwiches up to 1 month; thaw overnight in the fridge, then bring to room temp before serving.
- Food safety: because the filling contains cream cheese and egg was used in the cookies, avoid leaving them at room temp for more than 2 hours when it’s warm (above 40°F/4°C) to reduce bacterial growth.
Helpful cooking tips
- Use room-temperature butter and cream cheese for smoother mixing and better texture.
- Prefer a vivid red without extra liquid? Use gel food coloring — less water keeps dough consistency correct.
- Don’t overflatten the scoops; modest flattening yields a nice domed cookie that sandwiches well.
- If dough feels too sticky, chill for 10–15 minutes — it firms up and is easier to scoop.
- To make uniformly sized cookies, use a 1-tablespoon scoop and weigh a test cookie if you want precision.
- Avoid overbaking: pull them when edges are set but centers still soft. They firm as they cool.
Creative twists
- Rose-flavored filling: add 1/4–1/2 teaspoon rose water to the cream cheese filling for a floral note — use sparingly.
- Chocolate cream filling: fold 2 tablespoons of sifted cocoa into the powdered sugar for a mocha-style center.
- Heart or rose shapes: roll the dough slightly thinner and cut with a small cutter for themed shapes; adjust bake time down by 1–2 minutes.
- Vegan/dairy-free: substitute vegan butter and vegan cream cheese, and replace the egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water, chilled).
- Spiced red velvet: add 1/4 teaspoon cinnamon and a pinch of ground cloves to the dry mix for a warm twist.
FAQ
How long does this recipe take from start to finish?
Active prep is about 20–25 minutes. Baking and cooling add roughly 30–40 minutes more. Plan for about 1 hour total, depending on cooling time.
Can I reduce or skip the red food coloring?
Yes — you can reduce to 1 tablespoon for a paler hue. For a natural option, try powdered beetroot (start small). Remember natural dyes may alter flavor slightly.
What if I don’t have cream cheese for the filling?
You can make a simple buttercream with 1/2 cup butter and 1½–2 cups powdered sugar, plus vanilla. Or stir mascarpone into the powdered sugar for a milder tang.
Can I make the dough ahead of time?
Yes. Refrigerate the dough tightly wrapped for up to 48 hours, or freeze for up to 1 month. If chilled, allow 10–15 minutes at room temp to soften slightly before scooping.
Why did my cookies spread too much?
Likely causes: butter too soft or dough too warm, too much liquid from coloring, or over-flattening before baking. Chill the dough briefly and use gel coloring if possible.
Conclusion
If you want inspiration for shaped or decorated red velvet sandwich cookies, this version pairs classic flavors with easy technique — and you can find a rose-specific shaped approach in this Red Velvet Rose Sandwich Cookies – i am baker guide. For another tutorial on heart-shaped red velvet sandwich cookies and shaping tips, see How to Make Heart-Shaped Red Velvet Sandwich Cookies|How to ….
Enjoy baking — and if you try a variation (rose water, natural color, or vegan swaps), drop a note on how it turned out.
Red Velvet Rose Sandwich Cookies
Ingredients
For the Cookies
- 2 cups all-purpose flour Swap: 1:1 gluten-free flour blend — expect slightly crumblier cookies.
- 1 tablespoon unsweetened cocoa powder Increase to 1 1/2 tablespoons for a more intense chocolate note.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened Use room temperature for better texture.
- 1 cup granulated sugar
- 1 large egg For egg-free, try a commercial egg replacer per package instructions.
- 2 tablespoons red food coloring Gel gives richer color with less liquid.
- 1 teaspoon vanilla extract
For the Filling
- 1/2 cup cream cheese, softened
- 1 cup powdered (confectioners’) sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly distributed.
- In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the egg, red food coloring, and 1 teaspoon vanilla extract to the butter mixture. Mix until smooth and uniformly colored.
- Gradually add the dry ingredients to the wet ingredients. Mix on low until a soft dough forms. Don’t overmix — stop when no streaks of flour remain.
Baking
- Use a tablespoon or small cookie scoop to portion the dough onto the prepared baking sheet. Leave about 1½ inches between portions. Gently flatten each mound with the back of a spoon or your fingers.
- Bake for 10–12 minutes, until the edges look set and the center is slightly puffed. They should not brown deeply.
- Remove from oven and cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Filling
- For the filling, beat the softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth and spreadable. Adjust consistency with milk if needed.
- Spread about 1 tablespoon of filling on the flat side of one cookie and sandwich with another. Repeat until all cookies are paired.
