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)
- 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.