Red Velvet Sandwich Cookies
By Paula Deen
JUMP TO RECIPE
Difficulty: Medium
Prep time: 45 minutes
Cook time: 10 minutes
Servings: 12
Ingredients
Red Velvet Cookies
- 1 1/3 cups all purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 stick butter, room temperature
- 1 cup sugar
- 2 eggs
- 2 tablespoons buttermilk
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 3/4 cup pecans, finely chopped, optional
Cream Cheese Frosting
- 1 lb cream cheese, softened
- 2 sticks butter, room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Directions
Red Velvet Cookies
Preheat oven to 375 °F.
Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.
Cream together 1/4 cup butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, 1 teaspoon vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.
Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.
Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired.
Cream Cheese Frosting
In a large mixing bowl, beat the cream cheese, 2 sticks butter and 1 teaspoon vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.