Red Velvet Cookie Sandwiches Recipe
Indulge your sweet tooth with these mouthwatering red velvet cookie sandwiches, a delightful twist on the classic flavor that dessert lovers adore. These cookies not only boast a striking appearance but deliver irresistible taste, perfect for special occasions or a simple self-treat. In the following post, we will go through a cherished family recipe that is both simple and rewarding.
Every holiday season, I remember my grandma baking a batch of these decadent treats. Her cookie sandwiches were always the highlight of our family gatherings. As the rich aroma filled the kitchen, I knew something special was about to be created. Now, I’m excited to share this beloved tradition with all of you, hoping it brings as much joy to your home as it has to ours.
Why You’ll Love This Recipe
These red velvet cookie sandwiches are perfect for multiple reasons. Firstly, they combine the soft, buttery texture of cookies with the smooth and creamy filling, giving each bite a satisfying contrast. Secondly, they are remarkably easy to prepare, making them accessible even for novice bakers looking to impress their guests. Lastly, their eye-catching red hue and luscious filling make them a picturesque addition to any dessert spread.
Ingredients Notes
Let’s discuss the key ingredients that make these cookie sandwiches stand out. Use high-quality cocoa powder to ensure a deep chocolaty flavor. If you prefer a natural approach, consider using a beetroot powder for the signature red color. Cream cheese creates a rich filling, but mascarpone can be a delightful alternative for a milder taste.
Recipe Steps
Step 1
Gather all your ingredients and preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
Step 2
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by vanilla extract and red food coloring.
Step 3
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 4
Drop spoonfuls of dough onto the prepared baking sheet, spacing them evenly. Bake for 10-12 minutes or until the edges are set. Allow cookies to cool completely before assembling.
Step 5
For the filling, beat together cream cheese and powdered sugar until smooth. Pair similar-sized cookies and fill them with the cream cheese mixture using a piping bag or spoon.
Storage Options
Store leftover cookie sandwiches in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze them wrapped individually for up to three months. Thaw cookies in the refrigerator overnight and enjoy as if they were freshly made.
Variations & Substitutions
If you’re catering to dietary restrictions, consider using gluten-free flour or a sugar substitute like erythritol. For a flavor twist, add a hint of peppermint extract to the filling for a festive flair, or sprinkle nuts between the cookies for added crunch.
Frequently Asked Questions
Can I make the dough in advance?
Yes, you can prepare the dough a day ahead. Simply wrap it tightly in plastic wrap and store it in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 30 minutes for easier handling.
What if I don’t have red food coloring?
No worries! You can use beetroot powder as a natural alternative to achieve that vibrant red hue. It will subtly change the flavor, adding a slight earthiness to the cookies.
How can I prevent cookies from spreading too much?
Ensure your butter is at the right temperature—a bit cooler than room temperature. Additionally, thoroughly chilling the dough before baking will help it retain its shape during cooking.
Frequently Asked Questions
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Red Velvet Cookie Sandwiches Recipe
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 tablespoons cocoa powder unsweetened
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup butter softened
- 2 eggs large
- 2 tablespoons red food coloring
- 1.5 teaspoons vanilla extract
- 0.5 cup buttermilk
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In another bowl, cream together the butter and sugar until fluffy. Add eggs one at a time, mixing well after each. Mix in the vanilla and red food coloring.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Drop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 minutes or until the edges are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
