Tasty Red Velvet Cookie Sandwiches
High-protein, indulgent red velvet cookie sandwiches with a tangy cream cheese filling.
Ingredients
Ingredients
- 5 cups all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg room temperature
- 5 tsp vanilla bean paste divided
- 1/2 cup cream cheese softened
- 7 1/2 cups powdered sugar sifted
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until well combined, then set aside.
- In a separate large mixing bowl beat the softened butter, granulated sugar, and brown sugar together on medium speed for 3 to 4 minutes until light and slightly fluffy.
- Add the egg and 3 teaspoons of the vanilla bean paste to the butter mixture and beat until smooth, scraping down the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients in 2 to 3 additions, mixing on low speed just until the flour is incorporated and a soft dough forms.
- If the dough feels sticky or very soft, chill it in the refrigerator for 20 minutes to firm slightly.
- Scoop the dough into balls about 1 to 1 1/2 tablespoons each and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten the tops of the dough balls with your fingers or the bottom of a glass to create slightly flattened disks.
- Bake for 8 minutes, or until the edges are set and the centers look just slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cookies cool, place the cream cheese and remaining 2 teaspoons vanilla bean paste in a medium bowl and beat until smooth and creamy.
- Gradually add the powdered sugar, about 1 cup at a time, beating after each addition until you have a thick, smooth, pipeable filling that holds soft peaks.
- Once the cookies are completely cool, pair them by similar size and place one cookie from each pair flat side up.
- Pipe or spoon a generous dollop of cream cheese filling onto the flat side of each bottom cookie.
- Gently press the remaining cookies on top, flat side down, to form sandwiches, pressing just until the filling reaches the edges.
- Chill the assembled cookie sandwiches in the refrigerator for at least 20 minutes before serving to help the filling firm and the flavors meld.
Notes
- For more pronounced red velvet flavor and color, you can add red gel food coloring to the dough along with the egg and vanilla.
- If the filling becomes too stiff, beat in 1 to 2 teaspoons of milk or cream until it reaches a smooth, spreadable consistency.
- If the filling becomes too stiff, beat in 1 to 2 teaspoons of milk or cream until it reaches a smooth, spreadable consistency.