Red Velvet Sandwich Cookies
User Reviews
5.0
3 reviews
Excellent
Red Velvet Sandwich Cookies
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If you love chocolate and vanilla then red velvet is the perfect flavor for you! And, what better way to try it out than with these delicious Red Velvet Sandwich Cookies! They are soft and fluffy vanilla cocoa cookies with vanilla cream stuffed in the center.
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Ingredients
- 2 sticks butter unsalted, cubed
- 1 ½ cup sugar
- 2 large eggs room temp
- 1 tsp pure vanilla extract
- 2 tsp super red food coloring
- ¼ cup cocoa powder unsweetened
- 1 tsp baking soda
- 1 tsp cornstarch
- ½ tsp kosher salt
- 1 cup cake flour
- 1 ¾ cup all-purpose flour
- 1 ½ cup white chocolate chips
- 1 cup candy canes crushed
- ½ cup sanding sugar
Vanilla Cream Filling
- 1/2 cup butter unsalted, softened to room temperature
- 1 1/2 cups powdered sugar
- 2 tsp. vanilla extract
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Instructions
- Line 2 baking sheets with silicone liners. Set aside. In the bowl of a stand mixer add the butter and sugar. Using a paddle attachment, cream the butter and sugar on medium for 3 minutes. The butter/sugar mixture will appear light in color and fluffy. Add one egg at a time, beating directly after adding. After adding each egg, add the peppermint extract, and vanilla to the mixture. Mix on low speed until combined. Add in the red food coloring, on low speed until combined.
- In a large bowl add both types of flour, cocoa, baking soda, cornstarch, and salt, and whisk to combine. Slowly add the flour mixture to the butter mixture while the mixer is on low speed. Continue beating the mixture until a soft dough is made. With the mixer on low beat in the white chocolate chips and crushed candy canes, and mix on low until combined. Place the dough in the refrigerator, covered, until chilled for about 20 minutes.
- Preheat the oven to 410 degrees. Place the dough on a well-floured surface. Using a rolling pin, roll out the dough to ½ inch of thickness. With a small-sized circle cookie cutter, cut out 24 circles and place them on a baking parchment-covered baking pan. In a small bowl add the sanding sugar and crushed candy canes, and mix to combine. Dip each cookie into the sugar candy cane mixture and lightly press the mixture into the cookie. Place on the baking sheet.
- Bake for 10 minutes or until golden brown on the top. Remove the cookies from the oven and let them cool for 5 minutes. Then transfer the cookies to wire racks to cool completely
Vanilla cream icing:
- Add the butter, powdered sugar, peppermint extract, and vanilla to a large mixing bowl. Whip using a hand mixer until pale, and fluffy. Fill a piping bag outfitted with a round piping tip, with the vanilla icing.
- Flip half of the cookies over. Gently squeeze icing onto the cookie. Top the cookie with the cookie for the other half of the cookie sandwich. Gently push the cookie down to push the icing to the edges.
- Repeat with the remaining cookies.
Nutrition Information
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Calories
603kcal
(30%)
Carbohydrates
76g
(25%)
Protein
6g
(12%)
Fat
32g
(49%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
97mg
(32%)
Sodium
404mg
(17%)
Potassium
142mg
(4%)
Fiber
1g
(4%)
Sugar
53g
(106%)
Vitamin A
759IU
(15%)
Vitamin C
0.1mg
(0%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 76g | 25% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 404mg | 17% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 53g | 106% |
| Vitamin A | 759IU | 15% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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