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:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, buttermilk, vanilla extract, and red food coloring. Mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Flatten each ball slightly with the bottom of a glass.
- 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:
- In a medium bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing until smooth and fluffy.
- Add rose water, one drop at a time, until the desired flavor is achieved.
- Adjust the consistency with heavy cream or milk, and tint with pink gel food coloring if desired.
3. Assemble the Sandwich Cookies:
- Pair the cookies by size and shape.
- Pipe or spread the rose cream filling onto the flat side of one cookie.
- Top with another cookie, gently pressing to create a sandwich.
- 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
Red Velvet Rose Sandwich Cookies
- 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
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)
- 1–2 drops pink food coloring (optional)
Instructions
- 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.
- Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.
- 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.
- 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.
- 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.
- 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.