Description
Indulge in these delightful Red Velvet Cookie Sandwiches, featuring soft, velvety cookies filled with sweet cream cheese frosting.
Ingredients
Scale
- 2 1/4 cups + 1 tbsp (300g) all-purpose flour
- 2 tbsp (14g) natural unsweetened cocoa powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (104g) granulated sugar
- 1/2 cup (112g) light brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 tsp vinegar
- 1 1/2 tbsp red food coloring
- 8 oz (226g) cream cheese, room temperature
- 6 tbsp (86g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 1 tsp vanilla extract
- Sprinkles (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
- Cream the unsalted butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy.
- Beat in the egg, vanilla extract, and vinegar.
- Add the red food coloring and mix until evenly incorporated.
- Gradually add the dry ingredient mixture, mixing until just combined.
- Drop dough balls onto prepared baking sheets, spacing them about two inches apart.
- Bake for 10-12 minutes or until the edges are set.
- Cool the cookies on the baking sheet for about 5 minutes before transferring to a cooling rack.
- Beat the cream cheese and unsalted butter until creamy for the frosting.
- Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
- Pair the cookies for assembly and spread a dollop of frosting on one cookie, topping it with another.
- Press down gently to secure the sandwich.
Notes
Use room temperature ingredients for better mixing. You can freeze cookies and frosting separately for later use.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 30g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg