Red Velvet Sandwich Cookies
These cookies are soft and chewy, with a deep cocoa flavor, sandwiched together with a creamy, sweet filling that perfectly complements the rich red velvet flavors of the cookie. Whether you're baking them for a special occasion or just to treat for yourself, these cookies are sure to be a hit.
Ingredients
For the cookie dough:
- ¾ cup salted butter softened
- ¾ cup white sugar
- ½ cup brown sugar
- 1 large egg
- 2 tsp vanilla
- 1 ½ cup all purpose flour
- ¾ cup cocoa powder
- 2 tsp baking soda
- 2 tsp white vinegar
- 1 tsp salt
- 2 tbsp red food coloring
- ½ cup powdered sugar
For the filling:
- ⅓ cup salted butter
- ¾ cup cream cheese
- 1 tsp vanilla
- 1 tsp salt
- 3 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer, add the ¾ cup salted butter, ¾ cup white sugar, and ½ cup brown sugar and cream together on medium speed until light and fluffy, about 2 minutes. Add the 1 large egg and beat until combined. Add the 2 tbsp red food coloring and 2 tsp vanilla, mix on low speed until the red coloring is even throughout the mixture.¾ cup salted butter, ¾ cup white sugar, ½ cup brown sugar, 1 large egg, 2 tsp vanilla, 2 tbsp red food coloring
- In a separate bowl, whisk together the 1 ½ cup all purpose flour, ¾ cup cocoa powder, and 1 tsp salt.1 ½ cup all purpose flour, ¾ cup cocoa powder, 1 tsp salt
- Add the flour mixture to the butter mixture and mix on low speed until almost fully combined.
- In a small bowl, whisk together the 2 tsp baking soda and 2 tsp white vinegar. This combination will enhance the vibrancy of the red coloring. Add the mixture to the mixer and mix just until a dough forms.2 tsp baking soda, 2 tsp white vinegar
- Use your hands to form 16 even sized pieces of dough into balls. Rolls each ball in the ½ cup powdered sugar until completely coated.½ cup powdered sugar
- Place the balls two inches apart on a large cookie sheet or two smaller ones lined with parchment paper. Bake for 10-12 minutes.
- Meanwhile, start the filling by beating the ⅓ cup salted butter and ¾ cup cream cheese in an electric mixer on medium-high speed for about 2 minutes. Add the 1 tsp vanilla and 1 tsp salt and mix to combine. Add the 3 cups powdered sugar 1 cup at a time, beating on low speed and fully combining between cup.⅓ cup salted butter, ¾ cup cream cheese, 1 tsp vanilla, 1 tsp salt, 3 cups powdered sugar
- When the cookies are done, let them cool at room temperature for at least 30 minutes or until they are no longer warm to the touch.
- Fill a piping bag fitted with a 1 inch tip with the cream cheese filling. Pipe about 2 tbsp of filling onto half of the cookies in a circular motion. Sandwich each with a corresponding bare cookie, slightly pressing down until the filling fills the the edge.