Red Velvet Rose Cookies Recipe

If you’re looking for a show-stopping treat that’s as delightful to eat as it is beautiful to behold, you’re going to love this Red Velvet Rose Cookies Recipe. These are not your everyday cookies—they’re little rose-shaped gems that bring a touch of elegance and a burst of classic red velvet flavor in every bite. Trust me, once you try this recipe, you’ll want to make these for every special occasion, or honestly, just because.

this …

Ingredients You’ll Need

The ingredients in this Red Velvet Rose Cookies Recipe are straightforward, but each one plays a crucial role in creating that soft texture and vibrant red hue that make these cookies so special. I always keep a good quality cocoa powder and gel food coloring on hand for the best results.

• Shortening: Gives these cookies their tender, melt-in-your-mouth texture and helps maintain the shape when piping.
• White sugar: Sweetens and helps the cookies develop that slight crisp edge.
• Eggs: They bind everything together and add richness to the dough.
• Vanilla extract: Adds warm, aromatic depth that complements the cocoa beautifully.
• Buttermilk: Provides gentle acidity for tenderness and helps intensify the classic red velvet flavor.
• Red gel food coloring: Use gel, not liquid, for vibrant color without affecting dough consistency.
• All-purpose flour: The structure base of the cookies, ensuring they’re sturdy yet soft.
• Unsweetened cocoa powder: For that unmistakable chocolate note without overpowering the red velvet taste.
• Salt: Balances sweetness and enhances all the flavors.

Variations

I love making these Rose Cookies every which way depending on the occasion. Feel free to play around with flavors and fillings—making this recipe truly yours is half the fun. Here are a few ideas that have worked well for me:

• Flavor Swap: Sometimes I add a teaspoon of espresso powder to the dry ingredients for a mocha twist that’s subtle but adds complexity.
• Dairy-Free Version: You can swap the buttermilk for a mix of almond milk and a splash of lemon juice, which works surprisingly well.
• Filling Options: Instead of marshmallow buttercream, try cream cheese frosting or even raspberry jam for a fruitier flare.
• Festive Colors: Change up the red gel food coloring with pink or purple shades for themed parties or holidays.

How to Make Red Velvet Rose Cookies Recipe

Step 1: Cream and Combine Like a Pro

Start by preheating your oven to 350°F (175°C), then cream together the shortening and sugar in a stand mixer. This step is key—you want the mixture light and fluffy, which sets the stage for tender cookies. Once they’re nicely combined, add the eggs one at a time on medium-low speed to avoid curdling.

Step 2: Mixing the Wet and Dry Ingredients

Turn the mixer to low, then mix in the vanilla, buttermilk, and that gorgeous red gel food coloring. In a different bowl, whisk together the flour, cocoa powder, and salt to make sure everything is evenly distributed. Gradually add your dry ingredients to the wet—keep the mixer on low to avoid overworking the dough. If you notice the dough feeling dry, don’t hesitate to add a little more buttermilk (up to 1/4 cup), but add it slowly—it’s easy to go overboard!

Step 3: The Art of Piping Rosettes

This is where it gets fun and a bit fancy—you’ll pipe the dough into delicate rose shapes using a piping bag fitted with a 1M or 2D tip. I like using very small amounts of dough for each rosette, so they bake evenly and keep their shape. Pipe them onto a parchment-lined baking sheet, spacing them apart so they don’t stick together while baking.

Step 4: Bake and Cool with Care

Bake these beauties for 6-8 minutes—you’ll notice the dough still looks a little wet when they’re done, and that’s totally normal. Let the cookies cool completely at room temperature before handling. This helps them firm up just enough without losing their soft, tender crumb.

Step 5: The Ultimate Cookie Sandwich

For an unforgettable treat, spread about a tablespoon of marshmallow buttercream on the bottom of one cookie, then gently press another cookie on top. This sandwich combo is a crowd-pleaser—you’ll see why my family goes crazy for these every time!

How to Serve Red Velvet Rose Cookies Recipe

Garnishes

I love to dust these cookies lightly with powdered sugar for a delicate, snow-kissed look, or sometimes I add tiny edible pearls right in the center of each rosette for a touch of sparkle—makes them perfect for gifting or special occasions.

Side Dishes

Serve these with a cup of rich hot chocolate or a creamy latte. They also pair beautifully alongside fresh strawberries or a simple fruit salad to balance the sweetness.

Creative Ways to Present

For holiday parties or bridal showers, arranging Red Velvet Rose Cookies Recipe sandwiches on a tiered cake stand makes a stunning centerpiece. I sometimes wrap individual cookies in cellophane tied with a ribbon as delightful edible favors—guests always ask for the recipe!

Make Ahead and Storage

Storing Leftovers

Store your cookies in an airtight container at room temperature. They stay fresh for up to 3 days, though honestly, they rarely last that long! Placing a slice of bread in the container helps keep them soft by maintaining moisture balance.

Freezing

I’ve freeze-dried the cookie dough piped into rosettes ahead of time. Just pop the piped shapes on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake them straight from frozen, adding a minute or two to the baking time—this is a life-saver for busy days.

Reheating

To refresh leftovers, give them 10-15 seconds in the microwave or a quick 2-minute warm-up in a 300°F oven. This brings back that soft, freshly-baked texture without drying them out.

FAQs

Final Thoughts

This Red Velvet Rose Cookies Recipe has quickly become one of my go-to recipes when I want to impress guests or make a special treat for my family. It’s so gratifying to see how these delicate, pretty cookies brighten any dessert table—and the taste doesn’t disappoint. I highly encourage you to give this recipe a try; with a little practice, you’ll master the piping and wow everyone with your homemade edible roses. Plus, the marshmallow buttercream sandwich filling might just become your new favorite indulgence, like it did for me!

Print