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Wednesday, December 21, 2011

Red Velvet Sandwich Cookies {Small Batch - Yield: 6-8}

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A twist on the classic red velvet cupcake, perfect for Christmas, Valentines Day, 4th of July, or any special occasion. These soft red velvet cookies with crisp edges are filled with a smooth cream cheese frosting, which can also be tinted with food coloring or rolled in festive sprinkles to match any occasion or holiday!



Red Velvet Sandwich Cookies

Yield: 6-8 cookie sandwiches

Ingredients

Red Velvet Cookies:
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (4 oz/1 stick) unsalted butter, softened
  • 1 cup granulated white sugar
  • 1 large egg, room temperature
  • 1 tablespoon red food coloring
  • 1 teaspoon pure vanilla extract
Cream Cheese Filling:
  • 4 ounces unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract

Directions

For the cookies:

Preheat oven to 350°. Line baking sheets with parchment paper.

Combine flour, cocoa, baking soda, and salt; set aside. In a large bowl, beat butter and sugar at medium speed with an electric mixer until light and fluffy, 3-5 minutes. Add egg, food coloring and vanilla until well incorporated. Gradually add flour mixture a little bit at a time until combine. Refrigerate for 1 hour until dough if firm enough to roll into balls.

Roll dough into 12-16 balls. and place 1-2 inches apart on prepared baking sheet. Bake 8-12 minutes, or until centers are soft and edges are set. Let cool on baking sheets for a few minutes. Transfer cookies to wire rack to cool completely.

For the filling:

With an electric mixer, beat butter and cream cheese on medium speed until smooth (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy. Spread on flat side of one cooled cookie. Top with another cookie, flat side down. Repeat with remaining cookies and filling.Roll edges in crushed candy cane, coconut flakes, sprinkles, or mini chocolate chips if desired.

Give them a try, and be sure to share a picture on our Facebook page, or email a photo to MyCreation@dollhousebakeshoppe.com!

Happy Baking, 
Lindsay Ann

Check out our Valentine's Day  and  Christmas roundups for more fun recipes and inspiration!




Give it a try and be sure to share a picture of your creation with me on Facebook, Instagram, Twitter, or email a photo to MyCreation@dollhousebakeshoppe.com to have your recreation featured in the Fan Photo album!

PS: Have you heard the news? Drumroll please...

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If you enjoyed this post I'd love for you to share it using the share buttons below, or spread the word on your blog/website by posting one of the photos above with a link back to this page for the complete post. Thanks so much. Enjoy!

  
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2 comments:

  1. Sue {munchkin munchies}May 16, 2012 at 9:06 PM

    Hi Lindsay, Did you use a liquid food coloring, or a gel/paste version? I really like your red velvet cookies because they actually look like COOKIES. A lot of the red velvet cookie recipes end up more like whoopie pies(cake-like). Thanks for your time! I really want to try these:)
    suesue121255@hotmail.com
    ~Sue
    http://www.munchkinmunchies.com

    ReplyDelete
  2. Thanks Sue! I always prefer the taste of a chewy, buttery cookie with crisp edges over a cakey whoopie pie, so that is exactly why I came up with these! For the coloring, you can really just eyeball it until you have reached your desired color, but gel colorings always yield a more vibrant color and don't add too much extra liquid to the batter. Be sure to post a photo on our facebook wall and let us know how they turned out!

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