Description
Delicate red velvet rose sandwich cookies blend romantic French patisserie with Southern American charm. Delicate rose-flavored cream filling nestles between crimson cocoa cookies, promising sweet sophistication with each elegant bite.
Ingredients
Scale
Main Ingredients (Cookies):
- 2 ½ cups (315 grams) all-purpose flour
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- ½ cup (110 grams) brown sugar, packed
- 1 large egg
Flavor and Color Ingredients:
- 2 tablespoons cocoa powder
- 2 teaspoons red food coloring
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
Binding and Seasoning Ingredients:
- 1 teaspoon baking soda
- ½ teaspoon salt
Cream Cheese Filling Ingredients:
- 4 ounces (113 grams) cream cheese, softened
- ¼ cup (57 grams) unsalted butter, softened
- 2 cups (240 grams) powdered sugar, sifted
- 1 teaspoon rose water
- 12 drops pink food coloring (optional)
Instructions
- Craft a vibrant cocoa-based dough by whisking together flour, cocoa powder, baking soda, and salt in a mixing bowl, creating a dry ingredient foundation.
- In a separate large bowl, cream butter with granulated and brown sugars until the mixture transforms into a light, airy texture.
- Incorporate egg, vanilla extract, vivid red food coloring, and a splash of vinegar into the butter mixture, stirring until fully integrated.
- Gradually fold the dry ingredients into the wet mixture, gently working until a soft, malleable dough emerges.
- Encase the dough in plastic wrap and refrigerate for a minimum of 60 minutes, allowing it to firm and develop deeper flavors.
- Heat the oven to 350F (175C) and line baking sheets with parchment paper, creating a pristine baking surface.
- Shape the chilled dough into compact 1-inch spheres, positioning them with ample spacing on the prepared sheets.
- Delicately flatten each dough ball using the bottom of a glass, creating uniform circular shapes.
- Bake for 10-12 minutes until the cookie edges become slightly crisp and set, revealing a perfect crimson hue.
- Allow cookies to rest on baking sheets for 5 minutes, then transfer to a wire rack for complete cooling.
- Whip cream cheese and butter together until smooth and velvety in texture.
- Gradually sift powdered sugar into the mixture, blending until achieving a luxurious, creamy consistency.
- Infuse the filling with rose water and optional pink food coloring, beating until light and fluffy.
- Match cookies of similar sizes, preparing to construct delicate sandwich treats.
- Generously pipe or spread the rose-scented cream cheese filling onto one cookie’s flat surface.
- Gently press a matching cookie on top, creating an elegant sandwich.
- Refrigerate the assembled cookies for 15-20 minutes, allowing the filling to set and flavors to meld.
- Serve chilled or at room temperature, presenting a delightful rose-infused dessert.
Notes
- Perfectly measure ingredients using kitchen scale for consistent cookie size and texture.
- Chill dough thoroughly to prevent spreading and maintain rose-shaped cookie structure during baking.
- Use gel food coloring for more vibrant red color without adding extra liquid to the dough.
- Experiment with rose water intensity by adjusting quantity to personal taste preference.
- Prep Time: 30 minutes (+1 hour chilling)
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 210
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg