Red Velvet Sandwich Cookies
- Level: Easy
- Yield: 16 sandwich cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 233
- Total Fat
- 13
- Saturated Fat
- 9
- Carbohydrates
- 27
- Dietary Fiber
- 1
- Sugar
- 16
- Protein
- 2
- Cholesterol
- 31
- Sodium
- 122
- Total: 45 min
- Prep: 35 min
- Cook: 10 min
Ingredients
For the cookies:
1 cup all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
1/4 teaspoon baking soda
Pinch of salt
6 tablespoons unsalted butter, softened
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 teaspoon red food coloring
For the filling:
3/4 cup sweetened shredded coconut
4 ounces cream cheese, softened
1/3 cup confectioners' sugar
Pinch of salt
1/2 teaspoon vanilla extract
Directions
- Make the cookies: Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the butter, confectioners' sugar and vanilla in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. Reduce the mixer speed to low and beat in the flour mixture in 2 additions. Add the food coloring and beat until combined. Transfer the dough to a clean surface and knead a few times. Roll into a 10-inch-long, 1-inch-diameter log; wrap in plastic wrap and freeze until firm, about 2 hours.
- Meanwhile, make the filling: Pulse the coconut, cream cheese, confectioners' sugar, salt and vanilla in a food processor until combined. Refrigerate until ready to use.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Remove the dough from the freezer and unwrap. Slice the dough into 1/4-inch-thick rounds and arrange about 1 inch apart on the prepared baking sheets. Bake until the cookies are firm around the edges, 8 to 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
- Spread about 1 teaspoon of the filling on the flat side of half of the cookies, then sandwich with the remaining cookies.
- Cook's Note: If the dough feels dry after you beat in the food coloring, beat in up to 2 more tablespoons softened butter until the dough stays together when pinched and is kneadable.