Red Velvet Sandwich 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
1/4 cup 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
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
3/4 cup finely chopped pecans, optional
Preheat oven to 375 degrees F.
Mix together flour, cocoa powder, baking powder, baking soda and
salt in a small bowl.
Cream together the butter and sugar until light and fluffy, about 3
minutes. Add the eggs 1 at a time. Then beat in the buttermilk,
vinegar, 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.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter, and 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.
Spread the cream cheese frosting between 2 cooled
cookies and roll the edges in finely chopped pecans, if desired
12 to 15 sandwiches |