Red Velvet Rose Cookies Recipe

If you’re looking for a stunning, delicious treat that’s as fun to make as it is to eat, you’ve got to try this Red Velvet Rose Cookies Recipe. These little rossettes are elegantly charming, rich with cocoa, and have that classic red velvet flavor we all adore—plus, the way they pipe out into delicate roses makes your cookie platter look like a work of art. Trust me, once you try these, you’ll find yourself dreaming up every excuse to bake them again!

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Ingredients You’ll Need

The ingredients for this Red Velvet Rose Cookies Recipe come together to create a tender, flavorful dough that’s easy to pipe and bake. Each element plays a role in texture and taste, so picking quality ingredients really pays off!

• Shortening: I prefer shortening over butter here for a tender crumb and dough that holds its shape when piped.
• White sugar: Granulated sugar balances sweetness and helps the cookies crisp a bit on the edges.
• Eggs: Eggs bind everything, giving structure but keeping the cookies soft.
• Vanilla extract: Always use pure vanilla for the best flavor—it’s a subtle but critical touch.
• Buttermilk: This adds moisture and slight tang that defines red velvet’s signature flavor.
• Red gel food coloring: Gel coloring gives vivid color without extra liquid that might throw off the dough.
• All-purpose flour: The base of the dough for body and chewiness.
• Unsweetened cocoa powder: A little cocoa for that chocolate hint—don’t skimp here!
• Salt: Just a dash to balance the sweetness and enhance all the flavors.

Variations

One of the best things about this Red Velvet Rose Cookies Recipe is how you can make it your own. Whether you swap fillings, tweak the flavor, or adjust the piping tip, you’ll enjoy making it fit your style.

• Marshmallow Buttercream Filling: This is my go-to for sandwiching the cookies—I love how fluffy and sweet it pairs with the subtle cocoa.
• White Chocolate Ganache: For a richer twist, drizzle or sandwich with white chocolate ganache; my guests couldn’t get enough!
• Dairy-Free Version: Use dairy-free shortening and a non-dairy milk like almond with vinegar instead of buttermilk, and swap buttercream for coconut-based frosting.
• Colored Tips: Try different piping tips or add sprinkles for a playful look if you’re making these with kids.

How to Make Red Velvet Rose Cookies Recipe

Step 1: Cream the Shortening and Sugar

Start by heating your oven to 350°F and grabbing your stand mixer. Cream together the shortening and white sugar until the mixture is light and fluffy—that’s the key to tender cookies! I find mixing for about 3-4 minutes on medium speed does the trick. This step is important because it incorporates air, making the cookies delicate and soft.

Step 2: Add Eggs, Then Flavorings

Slowly add the eggs one at a time into the creamed mixture on medium-low speed. This ensures the dough doesn’t break and stays silky. Then turn the mixer on low and add the vanilla, buttermilk, and that gorgeous red gel food coloring. Using gel coloring is my favorite because it gives rich color without watering down the dough.

Step 3: Mix Dry Ingredients and Combine

In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add these dry ingredients to the wet mixture on low speed so you don’t overwork the dough. If the dough feels too dry and crumbly, add a bit more buttermilk—but be careful to not exceed an extra 1/4 cup. You want the dough just moist enough to pipe but firm enough to hold its rose shape.

Step 4: Pipe Your Rose Cookies

Here’s where the magic happens. Fit a piping bag with a 1M or 2D tip (my favorite for this recipe) and spoon in the dough in very small amounts. Pipe out individual rosettes onto a parchment-lined baking sheet by swirling from the center outward. The dough will look a bit wet when placed, but that’s exactly what you want—it will bake up beautifully.

Step 5: Bake and Cool

Bake for 6 to 8 minutes, keeping a close eye so they don’t overbake. The edges will be set but the cookies will still have a slightly glossy appearance—that means perfect softness inside. Let them cool completely before moving to the next step.

Step 6: Assemble Your Cookie Sandwiches

If you want to make cookie sandwiches (and who doesn’t?), spread about a tablespoon of marshmallow buttercream on the bottom of one cookie, top with another, and press gently. The contrast of the fluffy filling against the tender cookie is what my whole family goes crazy for.

How to Serve Red Velvet Rose Cookies Recipe

Garnishes

I like to keep the roses pure and simple, but a light dusting of powdered sugar or edible pearl dust adds a magical sparkle without overpowering. Sometimes a tiny fresh mint leaf or a single edible flower next to the plate makes them look extra fancy for guests.

Side Dishes

These cookies pair perfectly with a crisp cup of black coffee or a creamy chai latte. For parties, I like arranging them on a dessert tray alongside fresh berries or chocolate-dipped strawberries for a colorful spread.

Creative Ways to Present

One fun idea I tried was placing each cookie sandwich inside a mini cupcake liner, then arranging them like a bouquet in a pretty cake stand. You could also tie a bunch together with a little ribbon for edible gift-giving or a bridal shower favor. The rose shapes really lend themselves to creating edible floral arrangements!

Make Ahead and Storage

Storing Leftovers

I store leftover Red Velvet Rose Cookies in an airtight container at room temperature for up to 3 days. If I’ve sandwiched them with buttercream, I separate layers with parchment paper to keep them from sticking together. They stay wonderfully soft and flavorful this way.

Freezing

Freezing these cookies works great, especially before sandwiching. I freeze the piped and baked cookies flat on a tray, then transfer to a sealed bag for up to 3 months. When you’re ready, just thaw at room temp before adding your filling.

Reheating

If you want to revive a cookie that feels a bit firm, give it a 5-10 second zap in the microwave to soften it up—just watch carefully so it doesn’t melt the filling. I find this little trick brings back that fresh-baked feel perfectly.

FAQs

Final Thoughts

This Red Velvet Rose Cookies Recipe is one of those special finds that brings a little joy every time I make it. I love how easily the dough pipes into such elegant shapes, and the flavor is that perfect balance of sweet, chocolatey, and a little tangy from the buttermilk. If you’re looking to wow friends, celebrate a special moment, or just treat yourself, these cookies are a delightful choice. Give them a try—you’ll thank me later!

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