Description of this recipe: These Red Velvet Sandwich Cookies are a delightful twist on the classic red velvet cake. They feature soft, chewy red velvet cookies filled with a luscious cream cheese frosting. The vibrant color, combined with the tangy frosting, makes them a perfect treat for any occasion.
Why you will love this recipe: These cookies are incredibly easy to make, and the results are simply irresistible. The red velvet flavor is rich and satisfying, while the cream cheese frosting adds a creamy, tangy counterpoint that perfectly complements the cookies. They are a crowd-pleaser, perfect for parties, holidays, or just a special treat for yourself. You’ll love the soft, chewy texture and the vibrant color that makes them stand out. These cookies are not only delicious but also visually appealing, making them a hit with both kids and adults.
Ingredients:
For the Cookies:
- 1 2/3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons pure vanilla extract
- 1 tablespoon red food coloring (gel food coloring recommended for a more vibrant color)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract (optional, but recommended to enhance the flavor)
Preparation:
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Ensure your oven is properly calibrated for even baking. Line two large baking sheets with parchment paper or silicone baking mats. Parchment paper prevents the cookies from sticking and makes cleanup easier, while silicone mats provide even heat distribution.
Step 2: Combine Dry Ingredients
In a medium-sized mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisking ensures that the ingredients are evenly distributed, which is crucial for the cookies to rise properly and have a consistent texture. The cocoa powder adds depth of flavor, while baking soda helps the cookies achieve a soft, chewy texture.
Step 3: Cream Butter and Sugars
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy. Use an electric mixer (either a stand mixer or a handheld mixer) for best results. Creaming the butter and sugars incorporates air into the mixture, which helps the cookies become light and tender. The brown sugar adds a hint of molasses flavor, which complements the red velvet beautifully.
Step 4: Add Wet Ingredients
Add the large egg, milk, pure vanilla extract, and red food coloring to the creamed butter and sugar mixture. Mix well until all ingredients are thoroughly combined. The egg acts as a binder, while the milk adds moisture to the dough. The vanilla extract enhances the overall flavor profile, and the red food coloring gives the cookies their signature vibrant red hue. Be sure to use gel food coloring for a more intense color without adding excess liquid to the dough.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. Mix until a smooth dough forms, but avoid excessive stirring.
Step 6: Chill the Dough
Cover the dough and chill it in the refrigerator for at least 30 minutes. Chilling the dough prevents the cookies from spreading too much during baking and allows the flavors to meld together. This step is crucial for achieving the desired texture and shape of the cookies.
Step 7: Scoop and Bake
Using a cookie scoop or a spoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. This ensures that the cookies have enough room to spread without sticking together. Bake in the preheated oven for 10–12 minutes, or until the edges are set and the centers are still slightly soft. Avoid overbaking the cookies, as they will continue to set as they cool.
Step 8: Cool the Cookies
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents the cookies from breaking apart while they are still warm and delicate.
Step 9: Prepare the Cream Cheese Frosting
While the cookies are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy. Ensure that both the cream cheese and butter are at room temperature to avoid lumps in the frosting.
Step 10: Add Powdered Sugar and Vanilla
Gradually add the powdered sugar to the cream cheese mixture, mixing on low speed until fully incorporated. Add the vanilla extract (if using) and mix until the frosting is smooth and fluffy. Be careful not to add the powdered sugar all at once, as this can create a cloud of dust.
Step 11: Assemble the Sandwich Cookies
Once the cookies are completely cool, spread a generous tablespoon of cream cheese frosting on the bottom of one cookie and top with another cookie, pressing gently to create a sandwich. Repeat with the remaining cookies and frosting.
COOKING Rating:
- Ease of Preparation: Easy
- Flavor Complexity: Medium
- Visual Appeal: High
- Overall Deliciousness: High
Serving Suggestions:
- Serve these Red Velvet Sandwich Cookies with a glass of cold milk or a cup of hot coffee.
- They make a wonderful addition to a dessert platter for parties or gatherings.
- Package them in decorative boxes or bags for a thoughtful homemade gift.
- Pair them with other red velvet treats, such as red velvet cupcakes or cake, for a themed dessert table.
- Enjoy them as a sweet treat after a meal or as a midday pick-me-up.
Tips:
- Use gel food coloring for a more vibrant red color without adding excess liquid to the dough.
- Chill the dough for at least 30 minutes to prevent the cookies from spreading too much during baking.
- Do not overbake the cookies; they should be slightly soft in the center when you remove them from the oven.
- Ensure that the cream cheese and butter are at room temperature for a smooth and creamy frosting.
- If the frosting is too thick, add a tablespoon of milk or cream until you reach the desired consistency.
- Store the sandwich cookies in an airtight container in the refrigerator to keep the frosting fresh.
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 1 hour (includes chilling time)
Nutritional Information (per cookie):
- Calories: Approximately 250
- Protein: 2 grams
- Sodium: 100 milligrams
Conclusion:
These Red Velvet Sandwich Cookies are a delightful and visually stunning treat that combines the classic flavors of red velvet cake with a creamy cream cheese frosting. The soft, chewy cookies and the tangy frosting create a perfect balance of flavors and textures that will leave you craving more. Whether you’re baking for a special occasion or simply want to indulge in a delicious homemade treat, these cookies are sure to be a hit. Their vibrant color and irresistible flavor make them a memorable addition to any dessert spread. Enjoy the process of baking these cookies and savor the wonderful results with your family and friends.
Questions and Answers about this recipe:
Question 1: Can I use regular liquid food coloring instead of gel food coloring?
Answer: Yes, you can use regular liquid food coloring, but keep in mind that it may not produce as vibrant of a red color as gel food coloring. Liquid food coloring is less concentrated, so you may need to use more to achieve the desired hue. However, be careful not to add too much liquid, as this can affect the consistency of the dough. Gel food coloring is recommended for a richer, more intense color without altering the dough’s texture.
Question 2: What can I do if my cream cheese frosting is too thin?
Answer: If your cream cheese frosting is too thin, you can gradually add more powdered sugar, a tablespoon at a time, until you reach the desired consistency. Be sure to mix on low speed to prevent the powdered sugar from creating a cloud of dust. Additionally, chilling the frosting in the refrigerator for about 15-20 minutes can help it thicken up.
Question 3: Can I freeze the Red Velvet Sandwich Cookies?
Answer: Yes, you can freeze the Red Velvet Sandwich Cookies for longer storage. To freeze them, place the cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to an airtight container or freezer bag. They can be stored in the freezer for up to 2-3 months. When ready to serve, thaw the cookies in the refrigerator for a few hours or at room temperature for about 30 minutes.
Question 4: What is the best way to soften cream cheese and butter for the frosting?
Answer: The best way to soften cream cheese and butter for the frosting is to leave them at room temperature for about 30-60 minutes before you plan to make the frosting. Cut the cream cheese and butter into smaller pieces to help them soften more quickly and evenly. Avoid microwaving them, as this can cause them to melt and alter the texture of the frosting.
Question 5: Can I substitute the all-purpose flour with another type of flour?
Answer: While all-purpose flour is the recommended flour for this recipe, you can substitute it with gluten-free all-purpose flour if needed. However, keep in mind that gluten-free flours may have different absorption properties, so the texture of the cookies may vary slightly. If using gluten-free flour, consider adding a binder like xanthan gum to help improve the structure of the cookies.
