Red Velvet Rose Cookies Recipe

If you’re after a cookie that’s as charming to look at as it is delicious to eat, then you’re in for a real treat with this Red Velvet Rose Cookies Recipe. I absolutely love how these little floral beauties turn out — tender, slightly chocolatey, and dipped in the perfect pop of red. Whenever I make these, they not only brighten up my cookie platter, but my family goes crazy for their delicate texture and subtle flavor. Trust me, you’re going to want to stick around for these beauties!

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Ingredients You’ll Need

The magic of these red velvet rose cookies comes from a few simple ingredients working harmoniously — shortening for tenderness, buttermilk for a slight tang, and cocoa powder to deepen the velvet flavor. I recommend using gel food coloring here because it provides intense color without altering your dough’s texture.

• Shortening: I prefer shortening over butter for this recipe since it helps the cookies keep their shape better during baking.
• White Sugar: Standard granulated sugar sweetens and balances the cocoa’s richness.
• Eggs: They act like glue, holding everything together, and adding moisture.
• Vanilla Extract: This adds a warm depth to the flavor — don’t skip it.
• Buttermilk: It gives a subtle tang and really keeps the cookies soft; if you don’t have buttermilk, I’ll share a substitution tip later.
• Red Gel Food Coloring: Gel type works best to get those vibrant, true red hues without thinning your dough.
• All-Purpose Flour: The base of our cookies, providing structure.
• Unsweetened Cocoa Powder: Look for a good quality powder to get that classic red velvet taste.
• Salt: Just a pinch, but it helps enhance all the flavors.

Variations

I love that this Red Velvet Rose Cookies Recipe is flexible enough to tweak however you’d like. Whether you’re aiming for richer chocolate flavor or want to accommodate dietary needs, I’ve played with a few versions that turned out fantastic.

• Dairy-Free: I’ve swapped the buttermilk for almond milk mixed with a teaspoon of vinegar, and it still gave me tender cookies without losing that subtle tang.
• Vegan: Replace shortening with coconut oil and eggs with flax eggs — just keep an eye on baking time as textures change slightly.
• Flavor Twist: Adding a pinch of instant espresso powder upfront intensified the chocolate notes beautifully; gave the roses a grown-up flair that my friends adored.

How to Make Red Velvet Rose Cookies Recipe

Step 1: Cream the Fat and Sugar Until Fluffy

Start by heating your oven to 350°F, so it’s ready when your dough is prepped. In your stand mixer, cream together the shortening and sugar until the mixture looks light and fluffy—this usually takes about 2-3 minutes. This step is crucial because creaming properly traps air, translating into light, tender cookies.

Step 2: Add Eggs One by One

With the mixer running on medium-low, add eggs one at a time. This helps incorporate each egg evenly and prevents your dough from splitting. Once combined, blend in the vanilla extract, buttermilk, and red gel food coloring slowly to keep that vibrant color consistent throughout.

Step 3: Mix Dry Ingredients Separately, Then Combine

In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Then, turn your mixer to low and gradually add the dry ingredients into the wet. You want to avoid overmixing here since that can toughen up the dough. If your dough looks a bit dry, feel free to add up to 1/4 cup more buttermilk — but don’t go over that, or the cookies may spread too much.

Step 4: Pipe Your Beautiful Rose Shapes

This is the fun and artistic part! Using a piping bag fitted with a 1M or 2D tip, pipe very small amounts of dough onto parchment-lined baking sheets in the shape of rose rosettes. Don’t worry if you’re not Michelangelo; I learned that uneven roses still taste amazing! Just try to keep them roughly uniform so they bake evenly.

Step 5: Bake and Cool

Bake the cookies for 6-8 minutes. You might notice the cookies still look a bit wet on top when they’re done, and that’s totally normal. Let them cool completely on the sheet so the texture sets and they firm up just right.

Step 6: Assemble the Cookie Sandwiches

For a showstopper, try making cookie sandwiches with marshmallow buttercream. Spread about a tablespoon of the buttercream on the bottom of one cookie, then gently press another cookie on top. The sweet, fluffy filling complements the mild cocoa flavor and looks downright adorable. I’ll never forget how my kids’ faces lit up when they saw these at our last family gathering!

How to Serve Red Velvet Rose Cookies Recipe

Garnishes

I love dusting a light sprinkle of powdered sugar right before serving — it adds a whimsical touch like fresh morning dew on rose petals. Sometimes, I also top the assembled cookie sandwiches with a tiny edible pearl or rose gold sprinkles to elevate the elegance for special occasions.

Side Dishes

These cookies pair beautifully with a simple cup of tea or freshly brewed coffee. When hosting, I often serve them alongside a plate of mixed berries or a light fruit salad — the freshness cuts through the richness nicely.

Creative Ways to Present

For birthdays or bridal showers, I like arranging these on a tiered cake stand with fresh rose sprigs nestled between cookies. Another fun idea is putting a single cookie atop mini cupcakes as a floral garnish — it never fails to wow guests!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature — they keep their tender texture for up to 3 days. If you’re sandwiching with buttercream, I suggest refrigerating them to keep the filling fresh, but bring to room temp before serving for the best flavor.

Freezing

Want to make these ahead in bulk? Freeze the piped cookie dough on a baking sheet first, then transfer to a freezer bag. Bake straight from frozen, adding an extra minute or two. Assembled cookie sandwiches freeze best without the filling; add marshmallow buttercream fresh when ready to serve.

Reheating

If your cookies get a bit firm in storage, just pop them in a warm (not hot) oven for 3-4 minutes or microwave for 10 seconds to revive that soft texture. I avoid reheating cookies with buttercream filling, though, as it can melt and get messy.

FAQs

Final Thoughts

This Red Velvet Rose Cookies Recipe has genuinely become my go-to when I want to impress without spending hours in the kitchen. Their graceful appearance combined with rich, tender flavor makes them a crowd-pleaser every single time. I hope you enjoy making these as much as I do, and be prepared to get asked for the recipe again and again — after all, who can resist roses you can eat?

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