Red Velvet Rose Sandwich Cookies
Tender red-hued cookies with a hint of cocoa, filled with bright cream cheese frosting, perfect for gifting, tea time, or holiday spreads.
Ingredients
For the Cookies
- 2 cups all-purpose flour Swap: 1:1 gluten-free flour blend — expect slightly crumblier cookies.
- 1 tablespoon unsweetened cocoa powder Increase to 1 1/2 tablespoons for a more intense chocolate note.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened Use room temperature for better texture.
- 1 cup granulated sugar
- 1 large egg For egg-free, try a commercial egg replacer per package instructions.
- 2 tablespoons red food coloring Gel gives richer color with less liquid.
- 1 teaspoon vanilla extract
For the Filling
- 1/2 cup cream cheese, softened
- 1 cup powdered (confectioners’) sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly distributed.
- In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the egg, red food coloring, and 1 teaspoon vanilla extract to the butter mixture. Mix until smooth and uniformly colored.
- Gradually add the dry ingredients to the wet ingredients. Mix on low until a soft dough forms. Don’t overmix — stop when no streaks of flour remain.
Baking
- Use a tablespoon or small cookie scoop to portion the dough onto the prepared baking sheet. Leave about 1½ inches between portions. Gently flatten each mound with the back of a spoon or your fingers.
- Bake for 10–12 minutes, until the edges look set and the center is slightly puffed. They should not brown deeply.
- Remove from oven and cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Filling
- For the filling, beat the softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth and spreadable. Adjust consistency with milk if needed.
- Spread about 1 tablespoon of filling on the flat side of one cookie and sandwich with another. Repeat until all cookies are paired.
Notes
Best plated on a tiered stand. Store in an airtight container. For variations, try rose water, or replace egg and butter for vegan options.