Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
1 ½ cups all-purpose flour, ¼ cup unsweetened cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
Cream: In a large bowl, cream together butter and both sugars until light and fluffy.
½ cup unsalted butter, softened, ¾ cup granulated sugar, ½ cup packed light brown sugar
Add: Beat in egg, vanilla, and red food coloring until well combined.
1 large egg, 1 teaspoon vanilla extract, 1 teaspoon red food coloring
Alternate: Gradually add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
½ cup buttermilk
Drop: Drop by rounded tablespoons onto the prepared baking sheets.
Bake: Bake for 8-10 minutes, or until edges are set.
Cool: Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Filling Prep: While cookies are cooling, make the filling. In a medium bowl, beat cream cheese and butter until smooth.
4 ounces cream cheese, softened, ¼ cup unsalted butter, softened
Add: Gradually add powdered sugar, beating until smooth.
2 cups powdered sugar
Flavor: Stir in rose water and salt.
1 teaspoon rose water, 1 salt
Assemble: Once cookies are completely cool, spread or pipe filling onto the bottom of one cookie and top with another cookie.
Serve: Enjoy your decadent Red Velvet Rose Sandwich Cookies immediately, or store in an airtight container.
