Description
Delight in these charming Red Velvet Rose Sandwich Cookies, featuring soft red velvet cake mix cookies filled with a fragrant rose-flavored cream. Perfect for Valentine’s Day or any special occasion, these sandwich cookies combine classic red velvet flavors with a subtle floral twist for a unique and elegant treat.
Ingredients
Scale
For the cookies:
- 1 box red velvet cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
For the rose cream filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon heavy cream or milk
- 1/2 teaspoon rose water
- Pink or red gel food coloring (optional)
Instructions
- Preheat and prepare baking sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking.
- Mix cookie dough: In a large bowl, combine the red velvet cake mix, eggs, vegetable oil, and vanilla extract. Stir the mixture until a thick dough forms, ensuring even consistency throughout.
- Portion and shape cookies: Use a small cookie scoop or a tablespoon to portion the dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading. Slightly flatten each cookie dough ball using the back of a spoon for even baking.
- Bake the cookies: Place the baking sheets in the oven and bake for 9 to 11 minutes or until the cookie edges are set but the centers remain soft. This keeps the cookies tender yet sturdy enough to hold the filling.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before filling.
- Prepare the rose cream filling: In a mixing bowl, beat the softened unsalted butter until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition to create a fluffy and smooth texture.
- Flavor and color the filling: Stir in the rose water and heavy cream or milk. Add pink or red gel food coloring if desired to enhance the filling’s color. Continue beating until the mixture is light and fluffy.
- Assemble the sandwich cookies: Transfer the rose cream filling to a piping bag for neat application, or use a knife to spread the filling onto the flat side of half the cookies. Top with the remaining cookies to form sandwich cookies.
- Set the filling: Chill the assembled sandwich cookies in the refrigerator for 15 to 20 minutes to allow the filling to firm up and set before serving.
Notes
- Adjust the amount of rose water to your preference, as it has a strong flavor; start with less and add more if desired.
- For extra decoration, you can add sprinkles around the edges of the filled cookies or roll the edges in crushed freeze-dried raspberries for a colorful, textured finish.
- Store cookies in an airtight container in the refrigerator for up to 3 days for best freshness.
