A recipe for Red Velvet Sandwich Cookies - cake-like cookies sandwiched together with a cream cheese filling.
Course
Dessert
Cuisine
American
Prep Time20minutes
Cook Time10minutes
Total Time30minutes
AuthorRenee
Ingredients
For the Red Velvet Cookies:
1 1/3cupsall-purpose flour
2tablespoonsunsweetened cocoa powder
1teaspoonbaking powder
1/4teaspoonbaking soda
1/2teaspoonsalt
1/4cupunsalted butter1/2 stick, at room temperature
1cupgranulated sugar
2eggs
2tablespoonsbuttermilkat room temperature
2teaspoonswhite vinegar
1teaspoonvanilla extract
1tablespoonliquid red food coloring
For the Cream Cheese Filling:
8ouncescream cheeseat room temperature
1/2cupunsalted butter1 stick, at room temperature
Pinch of salt
1teaspoonvanilla extract
3cupspowdered sugarmeasured then sifted
Instructions
For the Red Velvet Cookies:
Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a bowl. Whisk to thoroughly combine.
In a large bowl, beat the butter and sugar using a hand mixer on medium high, until light and fluffy, about 3 to 4 minutes. Add eggs one at a time beating well after each addition. Add the buttermilk, vinegar, vanilla, and red food coloring. Beat until combined. Add the dry ingredients and beat on low speed until just combined. Do not over-mix.
Use a cookie scoop or a small ice cream scoop to drop batter onto baking sheets. Bake for 10 minutes. The cookies should look cooked through and cake-like. Allow to cool 2 minutes on the baking sheet then transfer to a cooling rack. Cool completely.
For the Cream Cheese Filling:
In a medium bowl, add the cream cheese, butter, and salt. Beat using an electric hand mixer until smooth and combined. Beat in the vanilla. Add the powdered sugar and beat on low until combined. Increase speed to medium and beat until lighter in consistency, about 1 to 2 minutes.
For the Sandwich Cookies:
Spread or pipe filling on the bottom of a cookie. Top with another cookie. Repeat with remaining cookies and filling. Serve immediately or refrigerate. Refrigerate leftovers.
Recipe Notes
Cream cheese filling will be soft at room temperature. You can make it a thicker consistency by adding more powdered sugar. Note the filling will become more firm once it is refrigerated.