Description
Delight in these elegant Red Velvet Rose Sandwich Cookies featuring soft, cocoa-infused red velvet cookies sandwiched with a luscious rose-flavored cream cheese filling. Perfect for Valentine’s Day or holiday celebrations, these cookies combine classic flavors with a romantic floral twist.
Ingredients
Scale
Cookies
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
Filling
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon rose water
- 1 to 2 drops pink food coloring (optional)
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ease cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and cocoa.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add wet ingredients: Beat in the egg, milk, vanilla extract, white vinegar, and red food coloring to the creamed mixture until fully combined and smooth, giving the dough its characteristic red velvet color.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms that’s easy to handle but not too sticky.
- Roll and cut dough: Lightly flour a clean surface and roll out the dough to approximately 1/4-inch thickness. Use cookie cutters to cut into your preferred shapes for an attractive presentation.
- Bake the cookies: Place the cut cookies on the prepared baking sheets and bake for 8 to 10 minutes, until the edges are set but the centers remain soft.
- Cool cookies: Remove cookies from the oven and let them cool completely on wire racks. This prevents the filling from melting when assembled.
- Prepare the filling: In a bowl, beat together the softened cream cheese and butter until smooth. Gradually mix in powdered sugar until creamy and fluffy. Stir in rose water for floral notes and add pink food coloring if desired for a pretty tint.
- Assemble sandwiches: Spread or pipe the rose cream cheese filling onto the flat side of one cookie and top with another cookie to create a sandwich.
- Chill for best texture: Refrigerate the assembled sandwich cookies for about 20 minutes before serving to allow the filling to firm up for a perfect bite.
Notes
- If the dough becomes too soft to handle, chill it in the refrigerator for about 30 minutes before rolling out.
- Adjust the amount of rose water to your taste preference as it can be quite potent.
- Store the sandwich cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness and texture.
