Red Velvet Sandwich Cookies with Cream Cheese Filling Recipe

Red Velvet Sandwich Cookies with Cream Cheese Filling Recipe

RED VELVET SANDWICH COOKIES with CREAM CHEESE FILLING

Makes 14 individual cookies/7 sandwiched cookies

For the cookies:

  • 1½ cups all-purpose flour
  • 3 tablespoons cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 8 tablespoons (4 ounces) unsalted butter, room temperature
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons red food coloring
  • ½ cup buttermilk

Preheat the oven to 350˚ F

  1. Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl; set aside.
  1. In the bowl of an electric mixer using the paddle attachment cream together the butter, granulated sugar and light brown sugar on medium speed until light and fluffy, about 10 minutes.
  1. On medium speed, add the egg and mix until well combined, about 1 minute.
  1. Add the vanilla and the red food coloring and mix until just blended.
  1. Turn the mixer off and add half of the flour mixture and mix on low until just incorporated. While mixer is still on low, slowly pour in the buttermilk. Turn off the mixer and scrape down the sides of the bowl.
  1. Add the remaining flour and mix on low just until combined.
  1. Using a large ice cream scoop, scoop the batter (batter should be level in the scoop) and place on a cookie sheet lined with parchment paper, about 2 inches part.
  1. Bake for about 12 minutes or until cookies spring back when touched. Remove from oven and allow to cool completely before filling.

Cream Cheese Filling:

  • 8 ounces cream cheese, room temperature
  • 8 tablespoons (4 ounces) unsalted butter, room temperature
  • 3 cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  1. In the bowl of an electric mixer, using the paddle attachment, cream together the cream cheese and butter until light and fluffy, about 5 minutes.
  1. Gradually add in the confectioners’ sugar, about ½ cup at a time and mix until combined.
  1. Add in vanilla extract and mix until combined.

To assemble:

Spread the filling onto the flat side of one cookie using an offset spatula. Top with another cookie.

Optional:

  • Chocolate Sauce:
  • 6 ounces semi or bittersweet chocolate, finely chopped
  • 4 ounces heavy cream
  • 1 tablespoon unsalted butter
  • 1 tablespoon dark rum
  • Large pinch salt
  1. Place chocolate in a small heatproof bowl. Set aside.
  2. Place heavy cream in a medium saucepan over medium high heat and bring to a boil. Remove from heat and immediately pour over chocolate. Allow to stand one minute. Whisk until smooth.
  3. Add in butter, rum and salt and whisk just until combined.

Drizzle over sandwich cookies or serve on the side for dipping.