Description
These delightful red velvet rose sandwich cookies feature soft, velvety centers with a cream cheese filling, perfect for special occasions.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For filling: 8 oz cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in food coloring and vanilla.
- Alternate adding dry ingredients and buttermilk to the wet mixture, mixing until just combined.
- Scoop dough onto prepared sheets and shape into rose forms using a piping bag or hands.
- Bake for 10-12 minutes, then cool on a wire rack.
- For filling: Beat cream cheese and powdered sugar until smooth, then spread between cooled cookies.
Notes
Store in an airtight container for up to 3 days. These cookies can be frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 14g
- Fat: 9g
- Carbohydrates: 22g
- Protein: 2g