Red Velvet Sandwich Cookies - A Recipe from Scratch

      Delicate red velvet cookies encase a zesty cream cheese filling. A final coating in peppermint candies takes this delightful sandwich cookie into the festive spirit.

      **Yields approximately 20 sandwich cookies**

      - ½ cup (113 grams) plus 2 tablespoons (28 grams) unsalted butter, softened and divided

      - 1½ cups (300 grams) granulated sugar, divided

      - 1 large egg (50 grams)

      - 1½ teaspoons (6 grams) vanilla extract, divided

      - 1½ cups (188 grams) all-purpose flour

      - 1 tablespoon (5 grams) unsweetened cocoa powder

      - ½ teaspoon (2.5 grams) baking soda

      - ¼ teaspoon kosher salt

      - Red gel food coloring*

      - 4 ounces (113 grams) cream cheese, softened

      - 2 cups (240 grams) confectioners’ sugar

      - Garnish: crushed peppermint candies

      In the bowl of a stand mixer with the paddle attachment, cream together ½ cup (113 grams) of butter and 1 cup (200 grams) of granulated sugar at medium speed until fluffy, about 3 to 4 minutes, making sure to scrape down the sides of the bowl. Add in the egg and 1 teaspoon (4 grams) of vanilla, mixing until thoroughly combined. In a separate medium bowl, combine the flour, cocoa, baking soda, and salt. With the mixer on low speed, gradually incorporate the flour mixture into the butter mixture, mixing until combined. Mix in the food coloring until the dough achieves the desired shade. Cover the dough with plastic wrap and refrigerate for 1 hour.

      Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper. Shape the dough into 1½-inch balls and roll them in the remaining ½ cup (100 grams) of granulated sugar. Arrange the balls 2 inches apart on the prepared trays and flatten them slightly with a spatula. Bake until just set, about 7 to 9 minutes. Allow to cool on the pans for 5 minutes before transferring to wire racks to cool completely.

      In a large bowl, mix together the cream cheese and the remaining 2 tablespoons (28 grams) of butter with a mixer on medium speed until well combined. Gradually add the confectioners’ sugar, blending until smooth. Stir in the remaining ½ teaspoon (2 grams) of vanilla until incorporated. Spread the cream cheese mixture on the flat side of half the cookies. Sandwich them with the remaining cookies, flat side down. If desired, roll the edges of the cookies in the crushed candies. Store covered in the refrigerator for up to 2 days.

      *We used McCormick Red Food Color.

      We’d love to hear your feedback!