Hello again! I have to apologize for missing a post last week (which I’ll talk about in a bit). But before that, let’s talk about these amazingly awesome Red Velvet Sandwich cookies! They are perfect for a certain up-and coming holiday in a few weeks. I just love the deep red colors these bad boys have that meshes well with bright white cream cheese icing stuffed in between! They have a soft but chewy consistency that makes them alllll the more welcoming. It’s honestly the perfect thing to served a loved one for Valentines or any other time of the year.
The cream cheese icing is what really gets these guys to shine. Don’t get me wrong, the cookie is chewy and chocolaty and sweet, but the smooth creamy icing that has the cream cheese umph to really make these guys jump to the next level. You can use any recipe that you prefer, but I’ll include a basic one down below that will get ya up and going. As far as placing the icing to make the sandwich I used a medium round tip and icing bag. If you don’t have any tips you can just dollop with a spoon onto the cookie to get the job done.
Also, I should iterate here, it really, really, reaalllly helps to chill this dough for like, at least 45 minutes, if not, your cookies may overspread and cause a disaster. Which brings me to why I didn’t get these cookies up this Sunday. You see I had made a first batch of these guys but they just totally fell apart. They overspread and were wayyyy to thing. I mean, they couldn’t even support their own weight. I know how working on baking recipes can be difficult to fine tune but these guys were simply disastrous. I had to re-group and spend some time researching my mistakes and hopefully to learn from them.
My first big mistake was not chilling the dough. I believe the butter in the dough was far too soft so it just instantly melted in the oven and over thinned the cookies. Secondly, I also learned that replacing some of the butter with shortening can actually help quite a bit in preventing over spreading. Lastly, I believe my oven was set just a tad bit too low. This again, melted the cookies more before it cooked them.
So, with a few moments of oh crap, and a moment of ‘why not just make them into cookie dough balls,’ I figured I needed to give it another shot (with some encouragement from Hayley of course). So I spent some time looking into it and I believe this recipe here really strikes the perfect balance of chewy to softness that I originally had gone for. I’m all up for making mistakes if the second round ends up turning out as good as these boys did. Let me know what ya think down below, and of course, if you have any questions, ask away!
Red Velvet Sandwich Cookies
Soft,chewy and sweet red velvet cookies filled with amazing cream cheese icing.
- 1 1/2 cup of All-purpose Flour
- 1 large egg
- 1 T milk
- 1/4 cup of softened butter
- 1.4 cup of vegetable shortening
- 1/2 cup white sugar
- 1/2 cup brown sugar, packed
- 1/4 tsp salt
- 1 tsp baking soda
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- Red Food coloring
- 1/4 cup white chocolate morsels
- 1 recipe of cream cheese frosting
- Step 1 Begin by creaming together the butter, shortening, white and brown sugar on a mixer at medium speed. Should take about 3-5 minutes.
- Step 2 Beat in egg, milk and vanilla extract into mixture until fully combined. Mix in red food coloring (start with a few drops at a time) until desired color. Keep in mind the cocoa and flour will change the color here (you can add more coloring later)
- Step 3 In separate container. sift together flour, salt, and baking powder.
- Step 4 Mix flour mixture into other mixture until well combined. Cover and chill at least 45 minutes.
- Step 5 Set oven to 350F. Lightly grease 2 baking sheet (or use parchment paper)
- Step 6 Take about 1.5 tablespoons of cookie dough and form into balls. Place 9 cookie dough balls per sheet, evenly spaced.
- Step 7 Bake both trays in oven for 5 minutes then flip and rotate trays. Cook for an additional 5 minutes then flip and rotate again. Cookie for 2-3 minutes or until toothpick in the center comes out mostly clean.
- Step 8 Top a few white chocolate chip morsels to half of the cookies. These will be the ‘top’ cookies. The remaining cookies without morsels are the ‘bottom’
- Step 9 Let cookies cool on tray for 5 minutes then move to cooling rack until cool.
- Step 10 Once cool, using a medium round tip and pastry bag, add a layer to the bottom of the ‘bottom’ cookie. Place the ‘top’ cookie on top to make a sandwich.
- Step 11 You can store these in an airtight container for a day or two and they will still be delicious.
- Step 12 Enjoy!
Cream Cheese Icing
Easy cream cheese icing
- 1/4 cup of softened butter
- 4 ounces of cream cheese softened
- 2 cups of powdered sugar
- 1 tsp vanilla extract
- 1-2 T milk
- Step 1 Cream butter and cream cheese on medium speed until smooth then slowly add the powdered sugar until incorporated.
- Step 2 Add milk (start with 1 tablespoon) and vanilla extract. Beat in until smooth and creamy. Add more milk if icing is too thick.
- Step 3 Finish by beating on high for a few minutes to incorporate some air to make more fluffy.
- Step 4 Keep chilled in airtight container