Red Velvet Rose Sandwich Cookies

Red velvet rose sandwich cookies are an exquisite treat that pairs soft, velvety cookies with a luxurious rose-flavored cream filling. With their stunning appearance and indulgent taste, these cookies are perfect for Valentine’s Day, weddings, or any romantic occasion.

Why You’ll Love This Recipe

  • Soft, chewy cookies with a rich red velvet flavor.
  • A unique rose-flavored filling for an elegant twist.
  • Perfect for gifting or sharing at special events.
  • Easy to customize with different fillings or decorations.
  • A beautiful, eye-catching dessert that’s sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Red Velvet Cookies:

  • All-purpose flour
  • Unsweetened cocoa powder
  • Baking soda
  • Salt
  • Unsalted butter (softened)
  • Granulated sugar
  • Light brown sugar
  • Egg
  • Buttermilk
  • Vanilla extract
  • Red food coloring

For the Rose Cream Filling:

  • Unsalted butter (softened)
  • Powdered sugar
  • Rose water (adjust to taste)
  • Heavy cream or milk (for desired consistency)
  • Optional: pink gel food coloring for a blush-colored filling

Directions

1. Prepare the Red Velvet Cookies:

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the egg, buttermilk, vanilla extract, and red food coloring. Mix until fully combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  6. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  7. Flatten each ball slightly with the bottom of a glass.
  8. Bake for 8–10 minutes, or until the edges are set. Let the cookies cool completely on wire racks.

2. Make the Rose Cream Filling:

  1. In a medium bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar, mixing until smooth and fluffy.
  3. Add rose water, one drop at a time, until the desired flavor is achieved.
  4. Adjust the consistency with heavy cream or milk, and tint with pink gel food coloring if desired.

3. Assemble the Sandwich Cookies:

  1. Pair the cookies by size and shape.
  2. Pipe or spread the rose cream filling onto the flat side of one cookie.
  3. Top with another cookie, gently pressing to create a sandwich.
  4. Optional: Dust the assembled cookies with powdered sugar or drizzle with melted white chocolate for decoration.

Servings and Timing

  • Servings: 12–15 sandwich cookies
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes

Variations

  • Different fillings: Try cream cheese frosting, white chocolate ganache, or raspberry buttercream for a new flavor.
  • Chocolate drizzle: Drizzle melted dark or white chocolate over the assembled cookies for added decadence.
  • Nutty addition: Add finely chopped pecans or walnuts to the cookie dough for texture.
  • Spiced rose: Mix a pinch of cardamom into the filling for a hint of spice.
  • Heart shapes: Use a heart-shaped cookie cutter for a romantic touch.

Storage/Reheating

  • Storage: Store the assembled cookies in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Freeze the unassembled cookies and filling separately for up to 3 months. Thaw before assembling.
  • Reheating: These cookies are best served chilled or at room temperature and do not require reheating.

FAQs

1. Can I use liquid food coloring instead of gel?

Yes, but gel food coloring provides more vibrant color without altering the dough’s consistency.

2. How do I make sure the cookies stay soft?

Avoid overbaking and store the cookies in an airtight container to retain their moisture.

3. Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days or frozen for longer storage.

4. How do I ensure the rose flavor isn’t overpowering?

Add rose water gradually and taste as you go to avoid an overly strong flavor.

5. Can I use natural food coloring?

Yes, natural food coloring can be used, but the red hue may be less vibrant.

6. What’s a good substitute for rose water?

Try using a small amount of vanilla or almond extract for a different flavor profile.

7. Are these cookies suitable for gifting?

Absolutely! Package them in decorative boxes or wrap them individually for a stunning presentation.

8. Can I make these cookies gluten-free?

Yes, use a gluten-free 1:1 flour substitute for a gluten-free version.

9. How do I make the filling thicker?

Add more powdered sugar or chill the filling for 10–15 minutes before piping.

10. Can I make smaller cookies?

Yes, adjust the portion size and reduce the baking time slightly for smaller cookies.

Conclusion

Red velvet rose sandwich cookies are a sophisticated and delicious dessert that will elevate any special occasion. With their rich red velvet flavor and delicate rose cream filling, these cookies are sure to be a showstopper. Try this recipe for a treat that’s as beautiful as it is irresistible!

Print
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Red Velvet Rose Sandwich Cookies

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  • Author: clara
  • Prep Time: 30 minutes (+1 hour chilling)
  • Cook Time: 12 minutes
  • Total Time: 1 hour 42 minutes
  • Yield: 12 sandwich cookies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

These elegant Red Velvet Rose Sandwich Cookies feature soft red velvet cookies filled with a luscious rose-flavored cream cheese filling. Perfect for Valentine’s Day, weddings, or anytime you want a romantic and delicious treat!


Ingredients

Units Scale

For the Red Velvet Cookies:

  • 2 1/2 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 teaspoons red food coloring
  • 1 teaspoon white vinegar

For the Rose Cream Cheese Filling:

  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon rose water (adjust to taste)
  • 12 drops pink food coloring (optional)

Instructions

  1. Prepare the Cookie Dough:
    • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
    • In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
    • Add the egg, vanilla extract, red food coloring, and vinegar, mixing until combined.
    • Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  2. Chill the Dough:
    • Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.
  3. Bake the Cookies:
    • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
    • Roll the dough into 1-inch balls and place them on the baking sheets about 2 inches apart.
    • Flatten each ball slightly with the bottom of a glass.
    • Bake for 10–12 minutes, or until the edges are set. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  4. Make the Rose Cream Cheese Filling:
    • In a bowl, beat the cream cheese and butter until smooth and creamy.
    • Add the powdered sugar gradually, mixing until well combined.
    • Stir in the rose water and pink food coloring, if using, and beat until fluffy.
  5. Assemble the Sandwich Cookies:
    • Pair similar-sized cookies. Pipe or spread a generous amount of rose cream cheese filling onto the flat side of one cookie.
    • Top with another cookie, flat side down, and press gently to form a sandwich. Repeat with remaining cookies and filling.
  6. Chill and Serve:
    • Place the assembled cookies in the refrigerator for 15–20 minutes to allow the filling to set. Serve chilled or at room temperature.

Notes

  • Rose water varies in strength, so start with a small amount and adjust to taste.
  • Store cookies in an airtight container in the refrigerator for up to 5 days.
  • For a decorative touch, roll the edges of the filling in pink or red sprinkles.

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