Red Velvet Sandwich Cookies (Print Version)
Soft cocoa cookies with vanilla cream, white chocolate chips, and a festive candy cane crunch.
# Ingredients:
01 -
2 sticks unsalted butter, cubed
02 -
1 ½ cups sugar
03 -
2 large eggs, room temperature
04 -
1 tsp pure vanilla extract
05 -
2 tsp super red food coloring
06 -
¼ cup unsweetened cocoa powder
07 -
1 tsp baking soda
08 -
1 tsp cornstarch
09 -
½ tsp kosher salt
10 -
1 cup cake flour
11 -
1 ¾ cups all-purpose flour
12 -
1 ½ cups white chocolate chips
13 -
1 cup crushed candy canes
14 -
½ cup sanding sugar
→ Vanilla Cream Filling
15 -
½ cup unsalted butter, softened to room temperature
16 -
1 ½ cups powdered sugar
17 -
2 tsp vanilla extract
# Steps:
01 -
Line two baking sheets with silicone liners and set aside.
02 -
In the bowl of a stand mixer, add the butter and sugar. Using the paddle attachment, cream on medium speed for 3 minutes until the mixture appears light and fluffy.
03 -
Add one egg at a time, beating after each addition. Mix in the vanilla extract and red food coloring on low speed until combined.
04 -
In a large bowl, whisk together the cake flour, all-purpose flour, cocoa powder, baking soda, cornstarch, and kosher salt.
05 -
Slowly add the dry ingredient mixture to the butter mixture while mixing on low speed. Beat until a soft dough forms.
06 -
Stir in the white chocolate chips and crushed candy canes on low speed until evenly distributed.
07 -
Cover the dough and refrigerate for 20 minutes until firm.
08 -
Preheat the oven to 210°C (410°F).
09 -
Roll the chilled dough on a floured surface to ½ inch thickness. Use a small circular cookie cutter to cut out 24 circles and place them on a baking sheet lined with parchment paper.
10 -
In a small bowl, mix the sanding sugar and additional crushed candy canes. Dip each cookie into the mixture, pressing lightly to adhere.
11 -
Bake for 10 minutes or until the tops are golden brown. Let the cookies cool for 5 minutes on the baking sheet before transferring them to wire racks to cool completely.
12 -
In a mixing bowl, whip the softened butter, powdered sugar, and vanilla extract using a hand mixer until pale and fluffy.
13 -
Fill a piping bag with the vanilla cream and pipe onto the flat side of half of the cookies. Top with the remaining cookies, pressing gently to spread the filling to the edges.