Red Velvet Sandwich Cookies
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
53
Sourness
44
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Baking Soda6 tbsps
Unsalted Butter (softened)1 cup
Sugar (confectioners')1 tsp
Vanilla Extract1 tsp
Red Food Coloring110 g
Cream Cheese (softened)Directions:
1
Make the cookies: Whisk the flour, cocoa powder, baking soda and salt in a medium bowl
2
Beat the butter, confectioners' sugar and vanilla in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute
3
Reduce the mixer speed to low and beat in the flour mixture in 2 additions
4
Add the food coloring and beat until combined
5
Transfer the dough to a clean surface and knead a few times
6
Roll into a 10-inch-long, 1-inch-diameter log; wrap in plastic wrap and freeze until firm, about 2 hours
7
Meanwhile, make the filling: Pulse the coconut, cream cheese, confectioners' sugar, salt and vanilla in a food processor until combined
8
Refrigerate until ready to use
9
Preheat the oven to 350 degrees F
10
Line 2 baking sheets with parchment paper
11
Remove the dough from the freezer and unwrap
12
Slice the dough into 1/4-inch-thick rounds and arrange about 1 inch apart on the prepared baking sheets
13
Bake until the cookies are firm around the edges, 8 to 10 minutes
14
Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely
15
Spread about 1 teaspoon of the filling on the flat side of half of the cookies, then sandwich with the remaining cookies
16
Cook's Note: If the dough feels dry after you beat in the food coloring, beat in up to 2 more tablespoons softened butter until the dough stays together when pinched and is kneadable
17
Photograph by Levi Brown