Red Velvet Sandwich Cookies
Soft red velvet cookies sandwiched with tangy cream cheese frosting for the perfect handheld version of red velvet cake.
Ingredients
Ingredients
- 1 2/3 cups all-purpose flour
- 1 1/2 tbsp unsweetened cocoa powder
- 2 tsp cornstarch
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/3 cup lightly packed brown sugar
- 1 large egg
- 1 tsp vanilla bean paste
- 1 tsp white vinegar
- 2 tsp red food coloring liquid or gel
- 1/4 cup unsalted butter softened (for filling)
- 2 tbsp vegetable shortening for filling
- 3 oz cream cheese softened (for filling)
- 1 1/2 cups powdered sugar plus up to 1/2 cup more to taste (for filling)
- 1/4 tsp salt for filling
- 1 tbsp heavy cream if needed (for filling)
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or silicone baking mats.
- In a medium bowl whisk together the flour, cocoa powder, cornstarch, baking soda, and salt until well combined.
- In a large mixing bowl beat 1/2 cup softened butter, granulated sugar, and brown sugar with a hand or stand mixer on medium speed until light and slightly fluffy.
- Add the egg, vanilla bean paste, vinegar, and red food coloring to the butter mixture and beat until smooth and evenly colored.
- With the mixer on low speed, add the dry ingredients to the wet ingredients in 2 additions, mixing just until the flour disappears and a thick, scoopable dough forms.
- Scoop the dough into balls about 1 tablespoon each and place them 2 inches apart on the prepared baking sheets.
- Bake for 7 to 9 minutes, until the tops look just set and no longer glossy, then remove from the oven and let the cookies cool on the baking sheets for 5 minutes.
- Transfer the cookies to a wire rack and cool completely before filling.
- For the filling, beat 1/4 cup softened butter, vegetable shortening, and cream cheese together in a large bowl until smooth and creamy.
- Add the 1/4 teaspoon salt and 1 1/2 cups powdered sugar gradually, beating on low speed at first, then increasing to medium until the frosting is smooth and spreadable; add up to 1/2 cup more powdered sugar if you prefer a sweeter or thicker filling.
- If the filling seems too thick, beat in the heavy cream 1 teaspoon at a time just until it is soft and pipeable or easily spreadable.
- Arrange the cooled cookies in pairs of similar size, turning half of them flat-side up.
- Spread or pipe a generous layer of cream cheese frosting onto the flat side of one cookie in each pair.
- Gently press a second cookie, flat-side down, on top of the filling to form a sandwich, repeating with the remaining cookies and filling.
- Chill the assembled sandwich cookies for 20 to 30 minutes to help the filling set, then serve or store covered in the refrigerator.
Notes
- For the deepest red color, use gel food coloring and add a drop more if needed after mixing the dough.
- Do not overbake; the cookies should look just set in the center so they stay soft and cake-like.
- If the dough feels too sticky to roll, chill it for 20 minutes before scooping.
- Store assembled red velvet sandwich cookies in an airtight container in the refrigerator for up to 4 days; bring to room temperature for 15 to 20 minutes before serving.
- Do not overbake; the cookies should look just set in the center so they stay soft and cake-like.
- If the dough feels too sticky to roll, chill it for 20 minutes before scooping.
- Store assembled red velvet sandwich cookies in an airtight container in the refrigerator for up to 4 days; bring to room temperature for 15 to 20 minutes before serving.