Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
1 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar
Beat in egg, vanilla extract, red food coloring, and rose water.
1 large egg, 1 teaspoon vanilla extract, 1 teaspoon red food coloring, 1 teaspoon rose water
Gradually add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients; mix until just combined. Stir in white chocolate chips(optional).
1/2 cup buttermilk, 1 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup white chocolate chips
Drop by rounded tablespoons onto prepared baking sheets.
Bake for 9-11 minutes, or until edges are set.
Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
In a medium bowl, beat together cream cheese and butter until smooth.
4 ounces cream cheese, softened, 1/4 cup unsalted butter, softened
Gradually add powdered sugar, vanilla extract, and rose water; beat until light and fluffy.
2 cups powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon rose water
Spread cream cheese filling onto the bottom of one cookie and top with another cookie to create a sandwich.
4 ounces cream cheese, softened, 1/4 cup unsalted butter, softened, 2 cups powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon rose water
Serve immediately or chill for later. Enjoy your Red Velvet Rose Sandwich Cookies!
