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!
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
Makes: 2-3 dozen individual cookies or 1-1.5 dozen sandwich cookies
For the Cookies
1 c butter
1 c sugar
1 tsp vinegar
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)
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!