Red Velvet Cookie Sandwiches

These red velvet cookie sandwiches are soft and chewy and filled with everyone’s favourite cream cheese frosting! These heart shaped cookies are perfect to share - anytime!

Red Velvet Cookie Sandwiches

I am so excited to share this recipe with you. When I started planning what I wanted to make for Valentine’s Day this year cookie sandwiches immediately came to mind. I knew I wanted my cookies to be heart shaped, so I needed a dough that would hold its shape and since everyone loves cream cheese frosting I knew it would be the perfect filling.

Red Velvet Cake has that hint of cocoa flavour and is incredibly moist. I wanted to make sure that my cookies shared the same characteristics while still holding their shape. The cookies have a true red velvet flavour. They have just enough cocoa powder and the addition of sour cream really helps to bring home that red velvet flavour and texture.

There are a few key things that you can do to keep the cookies from spreading while baking. It all comes down to properly chilling your cookies. Chilling them before you roll them out and before they go into the oven really helps them keep their shape.

The cookies are delicious straight from the oven but they taste even better the next day in my opinion. The cream cheese frosting keeps the cookies nice and soft, and that extra day gives all the flavours a chance to meld together.

Red Velvet Cookie Sandwiches

Red Velvet Cookie Sandwiches

Makes: 2-3 dozen individual cookies or 1-1.5 dozen sandwich cookies

Ingredients

For the Cookies

1 c butter

1 c sugar

1 tsp vinegar

1 egg

Red Gel Food Colouring

2 c flour

¼ c cocoa powder

½ tsp baking soda

2 tbsp sour cream

For the Frosting

8oz cream cheese, at room temperature

½ c butter, at room temperature

3 c icing sugar

1 tsp vanilla extract

1-3 tbsp heavy cream (optional)


Directions

For the Cookies: In the bowl of a stand mixer fitted with a paddle attachment, on medium speed, beat together butter and sugar until light and fluffy. Add egg, vinegar and food colouring  to butter mixture. Mix until combined. Sift together flour, cocoa powder and baking soda. On slow speed, add in flour mixture. Finally, mix in sour cream. Mix until just combined. Wrap dough in plastic wrap and chill in fridge for minimum 1 hour

Preheat oven to 350F. On a lightly floured surface roll out dough to desired thickness. Cut out cookies using desired cookie cutters and transfer to parchment lined baking tray. Chill cut cookies in fridge for 15 minutes before baking. Bake for 8-12 minutes or until cookie edges are light golden brown.  Transfer to wire rack to cool completely.

For the Frosting: In the bowl of a stand mixer, over medium to high speed, beat together butter and cream cheese until light and creamy. On low speed, mix in icing sugar, one cup at a time, until incorporated. Mix in vanilla. Whip on medium to high speed for 1-2minutes or until light and fluffy. Add heavy cream until desired frosting consistency is reached.

To assemble: Pair up similar sized cookies. Pipe frosting onto cookies and sandwich together. Store cookies in an airtight container. Enjoy!

 
Red Velvet Cookie Sandwiches

Brown Butter Oatmeal Chocolate Chip Cookies

After just one bite everyone will be asking you for the recipe for these chewy brown butter oatmeal chocolate chip cookies! 

Chewy Brown Butter Oatmeal Chocolate Chip Cookies

So I can't believe that I don't already have a chocolate chip cookie recipe on my blog, well actually I can. I try to avoid making chocolate chip cookies  because they are my kryptonite . I mean who doesn't love a good warm gooey chocolate chip cookie straight from the oven? It is absolutely the greatest thing on earth you can't convince  me otherwise. 

These brown butter oatmeal chocolate chip cookies take chocolate chip cookies to a whole new level. Brown butter has a delicious almost nutty caramel flavour. I really wanted to highlight that flavour, so I used mostly brown sugar in these cookies. The oats add a wonderful chewy texture to these cookies. The hint of cinnamon plays to the nutty flavour of the cookies and makes people stop mid bite to try and figure out what that mystery flavour is. It's not over powering - just enough so that you notice its there.

Chewy Brown Butter Oatmeal Chocolate Chip Cookies

Brown Butter Oatmeal Chocolate Chip Cookies

Makes 24 cookies

Ingredients

1 c butter
1 ½ c brown sugar
½ c sugar
2 eggs
1 tsp vanilla
1 1/2 c oatmeal
½ tsp cinnamon
½ tsp salt
1 ¾  c flour
1 tsp baking powder  
1 tsp baking soda
1 c chocolate chips

Directions

Pre-heat oven to 350F. 

In a medium saucepan, over medium to high heat, melt butter. Once melted allow the butter to brown and caramelize in colour (3-4 minutes). Caramelized bits should start to form at the bottom of the pan. Take care not to let the butter burn. Transfer browned butter to the bowl of a stand mixer fitted with a paddle attachment, be sure to scrape all the browned bits from the pan (they are full of flavour!). Mix on low-medium speed for about 5 minutes to allow butter to cool slightly.

While the butter is cooling, in a large bowl, whisk together, flour, salt, baking soda, baking powder and cinnamon.

Mix sugars into the butter until combined. Mixture should resemble wet sand. Mix in eggs one at a time, scraping down the side of the bowl after each addition. Mix in vanilla. Mix in oats until just combined. Stir in flour mixture until just combined.  

Cover bowl with plastic wrap and let dough chill for at least two hours. 

Line two baking sheets with parchment paper.  Drop rounded table spoon of cookie dough onto lined cookie sheet. Space cookies evenly, leaving 1-2 inches between cookies. 

Bake at 350 F for 11-13 mins or until lightly browned on the bottom.

 
Chewy Brown Butter Oatmeal Chocolate Chip Cookies