Red Velvet Sandwich Cookies
While on school break I found myself wanting to create something different. Something I had not done before. Like some of you, I typically spend my down time scouring social media (which I may or may not be addicted to - but I'm not telling... LOL!).
You'll know I lean towards French inspired desserts, but on this particular day I came across one of my favorite food bloggers, John Kanell. He was creating his version of Red Velvet Cookies. While I have made several Red Velvet Cakes in my time, I had not thought about Red Velvet Cookies. I was intrigued and thought maybe I would give them a try.
After looking over the recipe and seeing that it was pretty straight forward and simple - I decided to go for it. I am here to tell you, these cookies are amazing! Their velvety red color, cake like texture, luscious cream cheese filling and hidden chocolate surprise left me wanting more. I am confident that once you give them a try you will love them too!
Red Velvet Cookie Recipe
Cream Cheese Filling Recipe
Sheet pan fitted with silpat or parchment paper
White Chocolate (optional)
Red Velvet Cookie Recipe | Yield: approx 12 sandwiched cookies
1 cup (226g) Butter, unsalted, room temperature
1 cup (200g) Granulated Sugar
1 (50g) Egg
2 teaspoon (10g) Vanilla Bean Paste
2 cups (240g) All-purpose Flour
1/4 cup (25g) Cocoa Powder
1/2 teaspoon (2.5g) Baking Soda
1/2 teaspoon (2g) Baking Powder
1/4 teaspoon (1.25g) Salt
1 tablespoon (15g) Brewed Coffee
2 teaspoon (10g) Super Red Gel Food Color
3/4 cup (130g) Chocolate Chips (any flavor)
In mixing bowl of stand mixer fitted with paddle attachment or hand mixer, beat butter and sugar until creamy. Add in egg and vanilla, continue to beat until combined.
Sift together flour, cocoa, baking soda, baking powder and salt. On low speed, gradually add flour mixture to butter mixture and beat just until combined.
Add coffee and food coloring. Then fold in chocolate chips. Cover and refrigerate dough for 30 minutes.
Scoop dough and roll into 2 tablespoon (30g) balls and place on lined sheet pan approximately 2" apart. Bake at 350° for 10-12 minutes or until edges are firm. Cool in pan 10 minutes then transfer to wire rack to cool completely.
Cream Cheese Filling Recipe | Yield: n/a
1 1/2 cups (339g) Cream Cheese, room temperature
1 cup (100g) Confectioners Sugar
1 tablespoons (15g) Heavy Whipping Cream
In mixing bowl of stand mixer fitted with paddle attachment or hand mixer, beat cream cheese and confectioners sugar until smooth. Add heavy cream and continue to beat until combined.
Fill piping back with cream cheese filling and pipe approximately 1 tablespoon of filling onto bottom side of half the cookies. Top with remaining cookies, bottom-side down.
For optional White Chocolate Garnish - Microwave white chocolate in a small bowl in 30 second intervals until smooth. Drizzle onto tops of sandwiched cookies.
For a cleaner look, using a piping bag, drizzle white chocolate garnish onto tops of half the cookies before sandwiching with the bottoms.
Cookies are GREAT without being sandwiched together. Enjoy plain or drizzled!