Have you ever attempted to whip up a dessert masterpiece only to end up with something that looks like a modern art exhibit? Been there, done that. My first attempt at making Red Velvet Rose Sandwich Cookies turned out more like crimson blobs than picture-perfect treats. But, hey, we live, laugh, and learn, right? After many experiments and a few kitchen disasters, I finally stumbled upon a recipe that doesn’t just work—it wows. These red velvet cookie sandwiches are everything you want in a dessert: soft, chewy cookies paired with luscious filling that’s just sweet enough to balance the cocoa-rich goodness.
Whether you’re baking for a birthday, impressing friends, or just treating yourself (because self-care is real), these cookies have your back. And guess what? You don’t need to be a pro baker to pull them off. The recipe is straightforward, uses pantry staples, and comes with plenty of tips to guarantee success.
Why You’ll Fall in Love with These Red Velvet Rose Sandwich Cookies
There are a million reasons to love red velvet desserts, but let me tell you why these cookies deserve a spot in your heart—and your oven.
- Soft and Chewy Texture: The cookies bake up tender with just the right chewiness, creating a delightful contrast to the creamy filling.
- Rich Cocoa Flavor: A hint of cocoa adds depth, making these cookies taste indulgent without being overpoweringly sweet.
- Eye-Catching Appearance: That vibrant red color? It’s a showstopper. Perfect for festive occasions or when you just want to impress.
- Endless Filling Options: From classic cream cheese frosting to chocolate buttercream, you can tailor the filling to your taste.
Trust me, these cookies aren’t just desserts—they’re conversation starters.
The Perfect Bake: Timing, Yield, and Nutrition
Before diving into the recipe, here’s a quick overview to help you plan:
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Servings: Approximately 8 sandwich cookies (16 single cookies)
- Calories Per Cookie Sandwich: Around 250 calories (filling-dependent)
With these cookies, you’ll get maximum deliciousness for minimal effort.
Gather Your Ingredients
Here’s what you’ll need to create these gorgeous treats. Each ingredient plays a key role, so let’s break it down:
- 2/3 cup shortening: Ensures a soft, melt-in-your-mouth texture.
- 1¾ cups white sugar: Adds sweetness and helps create that beautiful cookie structure.
- 2 large eggs: The glue that holds everything together.
- 1 teaspoon vanilla extract: For warmth and flavor depth.
- 1/4 cup buttermilk: A touch of tanginess that enhances the red velvet flavor.
- 1 teaspoon red gel food coloring: For that classic bold hue. Gel is preferred for its vibrancy.
- 2 cups all-purpose flour: The backbone of the cookie dough.
- 1/2 cup unsweetened cocoa powder: Adds the subtle chocolatey undertone red velvet is known for.
- 1/2 teaspoon salt: Balances sweetness and enhances flavors.
Optional fillings include cream cheese frosting, marshmallow buttercream, or chocolate ganache. Feel free to get creative!
Step-by-Step Instructions for Success
Let’s get baking! Follow these steps, and you’ll be serving up bakery-worthy cookies in no time.
Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly and consistently. Line a baking sheet with parchment paper to prevent sticking.
Cream the Shortening and Sugar
In a stand mixer (or using a handheld mixer), beat the shortening and sugar together until the mixture is light and fluffy. This step is key for creating a soft cookie base.
Add the Eggs and Wet Ingredients
Crack in the eggs one at a time, beating well after each addition. This gradual incorporation helps maintain the dough’s structure. Then, mix in the vanilla extract, buttermilk, and red gel food coloring. The dough should take on a vibrant red hue that screams “red velvet.”
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Overmixing can lead to tough cookies, so stop as soon as the dough comes together.
If your dough looks dry, don’t panic. Add buttermilk a teaspoon at a time until it’s smooth and pliable—but don’t go overboard!
Pipe Your Cookies
Transfer the dough to a piping bag fitted with a 1M or 2D tip. Pipe small rosettes onto your prepared baking sheet, spacing them about 2 inches apart. This step might feel fancy, but it’s actually super easy and makes your cookies look professional.
Bake to Perfection
Pop the baking sheet into your preheated oven and bake for 6–8 minutes. The cookies should look slightly “wet” when they’re done—that’s your cue to take them out. Overbaking will result in dry cookies, so keep a close eye on them. Let the cookies cool completely on a wire rack before assembling the sandwiches.
Time to Fill and Assemble
Once your cookies are cool, it’s time to make the magic happen.
- Choose your filling: Cream cheese frosting is a classic choice, but marshmallow buttercream or chocolate ganache work beautifully too.
- Spread about a tablespoon of filling on the flat side of one cookie.
- Top with another cookie, flat side down, and press gently to create a sandwich.
Voila! You now have Instagram-worthy red velvet cookie sandwiches.
Tips for the Perfect Red Velvet Rose Sandwich Cookies
- Don’t Skip the Parchment Paper: It makes removing the cookies a breeze and ensures they don’t stick.
- Use Gel Food Coloring: Liquid food coloring can thin out your dough and make it hard to pipe.
- Room Temperature Ingredients: For the best results, make sure your eggs and buttermilk are at room temperature.
- Pipe, Don’t Scoop: Using a piping bag gives your cookies a uniform shape and a pretty rosette design.
- Cool Completely: Warm cookies will melt the filling, so patience is key!
Variations to Try
Want to switch things up? Here are a few fun twists on the classic recipe:
- Gluten-Free: Swap the all-purpose flour for a gluten-free baking mix.
- Extra Chocolatey: Add mini chocolate chips to the dough for bursts of chocolate in every bite.
- Holiday Flair: Sprinkle crushed candy canes on the filling for a festive touch.
- Nutty Goodness: Add chopped pecans or walnuts for texture and flavor.
Serving Suggestions
These cookies are delightful on their own, but pairing them with a little something extra takes them to the next level:
- With a Beverage: Serve with a cold glass of milk, hot cocoa, or your favorite coffee.
- As a Dessert Platter: Pair with other cookies or bite-sized treats for a variety-filled spread.
- For Celebrations: Dress them up with sprinkles or edible glitter for special occasions.
Storing and Freezing
If you have leftovers (unlikely, but possible), here’s how to keep them fresh:
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze the baked cookies (without filling) for up to 2 months. Thaw at room temperature before assembling the sandwiches.
FAQ
Can I use butter instead of shortening?
Yes, but the texture will be slightly different. Butter will make the cookies softer and less structured.
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 24 hours before piping and baking.
What’s the best filling option?
Cream cheese frosting is classic, but marshmallow buttercream adds a fun twist.
Wrap It Up
There you have it: a Red Velvet Rose Sandwich Cookies recipe that’s as delicious as it is easy to make. These cookies are perfect for any occasion—or no occasion at all. Whether you’re sharing them with friends or treating yourself, they’re sure to bring a smile to your face.
If you try this recipe, I’d love to hear about it! Snap a photo, tag me on Instagram, or share your personal twists in the comments. Let’s spread the red velvet love!
Print
Red Velvet Rose Sandwich Cookies – Soft and Delicious Recipe
- Total Time: 18 minutes
- Yield: 8 sandwich cookies 1x
- Diet: Vegetarian
Description
Soft, chewy, and vibrantly red, these red velvet cookie sandwiches are filled with creamy frosting for a decadent treat that’s perfect for any occasion.
Ingredients
- 2/3 cup shortening
- 1¾ cups white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
- 1 teaspoon red gel food coloring
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together shortening and sugar until smooth.
- Add eggs one at a time, then mix in vanilla, buttermilk, and food coloring.
- In a separate bowl, whisk flour, cocoa, and salt. Gradually mix into the wet ingredients.
- Transfer dough to a piping bag with a 1M or 2D tip and pipe rosettes onto the baking sheet.
- Bake for 6–8 minutes, let cool on a wire rack, then fill with your preferred frosting.
Notes
- Ensure the cookies cool completely before adding the filling.
- Use gel food coloring for the best red hue.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American