Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.1 cup unsalted butter, softened, 1.5 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and unsweetened cocoa powder.2.5 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt, 1 teaspoon unsweetened cocoa powder
- In a small bowl or measuring cup, whisk together the red food coloring, white vinegar, and buttermilk. The vinegar will react with the buttermilk, creating a slightly curdled appearance which is normal.1 tablespoon red food coloring, 1 teaspoon white vinegar, 0.5 cup buttermilk
- Gradually add the dry ingredients to the butter mixture, alternating with the red velvet liquid mixture. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This will make the dough easier to handle and prevent excessive spreading during baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets. You can gently flatten the tops with the palm of your hand or the bottom of a glass for a more uniform shape.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. They will firm up as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.8 ounces cream cheese, softened, 0.5 cup unsalted butter, softened
- Gradually beat in the sifted powdered sugar until well combined and smooth. Stir in the rose water, starting with 1 teaspoon and adding more to taste. If desired, add a tiny amount of pink food coloring for a delicate hue.3 cups powdered sugar, sifted, 1-2 teaspoons rose water, Pinch pink food coloring
- Once the cookies are completely cool, spread a dollop of rose cream cheese frosting onto the flat side of one cookie. Top with another cookie, flat side down, to create a sandwich. Gently press to spread the frosting to the edges.
- For an extra touch, you can sprinkle the edges of the frosting with edible rose petals or a dusting of powdered sugar.
Notes
Store assembled cookies in an airtight container in the refrigerator for up to 3-4 days. Unbaked cookie dough balls can be frozen for up to 3 months. Baked and cooled cookies can also be frozen for up to 3 months.