Red Velvet Sandwich Cookies
Soft, festive red velvet cookies filled with creamy vanilla frosting. These stunning sandwich cookies feature white chocolate chips and candy cane coating, perfect for holidays and celebrations.
Ingredients
- For the Cookies:
- 2 sticks unsalted butter cubed
- 1½ cups granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 tsp super red food coloring gel type
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp cornstarch
- ½ tsp kosher salt
- 1 cup cake flour
- 1¾ cups all-purpose flour
- 1½ cups white chocolate chips
- 1 cup crushed candy canes
- For the Coating:
- ½ cup sanding sugar
- Additional crushed candy canes
- For the Vanilla Cream Filling:
- ½ cup unsalted butter softened
- 1½ cups powdered sugar
- 2 tsp pure vanilla extract
Instructions
- Prepare the Cookie Dough:
- Line two baking sheets with silicone liners or parchment paper. Set aside.
- In a stand mixer with paddle attachment, cream cubed butter and granulated sugar on medium speed for 3 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Add 1 tsp vanilla extract and super red food coloring. Mix on low speed until color is evenly distributed.
- In a separate bowl, whisk together cake flour, all-purpose flour, cocoa powder, baking soda, cornstarch, and salt.
- Gradually add dry ingredients to wet ingredients on low speed. Mix just until a soft dough forms.
- Add white chocolate chips and 1 cup crushed candy canes. Mix on low until evenly distributed.
- Chill and Shape:
- Transfer dough to a covered container and refrigerate for 20 minutes.
- Preheat oven to 410°F (210°C).
- On a lightly floured surface, roll chilled dough to ½-inch thickness.
- Use a 2-inch circular cookie cutter to cut out 24 circles.
- Coat and Bake:
- Combine sanding sugar and additional crushed candy canes in a small bowl.
- Roll each cookie circle in sugar mixture, coating both sides. Press gently to adhere.
- Place coated cookies on prepared baking sheets, spacing 2 inches apart.
- Bake for 10 minutes or until tops are lightly browned.
- Cool on baking sheet for 5 minutes, then transfer to wire rack. Cool completely (15-20 minutes).
- Make the Filling:
- In a large mixing bowl, beat softened butter, powdered sugar, and 2 tsp vanilla extract on medium-high speed for 3-4 minutes until light and fluffy.
- Assemble:
- Transfer filling to a piping bag fitted with a large round tip.
- Flip half the cookies upside down. Pipe about 2 tablespoons of filling onto the flat side of each cookie.
- Top with remaining cookies, flat side down. Press gently to spread filling to edges.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers.
Make Ahead: Bake cookies up to 3 days in advance. Store unfilled and add filling before serving. Freeze unfilled cookies for up to 2 months.
Cake Flour Substitute: If you don't have cake flour, measure 1 cup all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons cornstarch. Sift several times.
Food Coloring: Gel food coloring works best for vibrant color without adding excess moisture. Liquid coloring requires more and can affect dough consistency.
Variations: Omit candy canes for classic red velvet flavor. Use cream cheese frosting instead of vanilla filling for authentic red velvet taste. Add ½ tsp peppermint extract to dough and filling for extra mint flavor.
Troubleshooting: If cookies spread too much, chill dough longer. If filling is too runny, beat longer or add more powdered sugar. Make sure cookies are completely cool before filling.Claude can make mistakes. Please double-check responses.
Make Ahead: Bake cookies up to 3 days in advance. Store unfilled and add filling before serving. Freeze unfilled cookies for up to 2 months.
Cake Flour Substitute: If you don't have cake flour, measure 1 cup all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons cornstarch. Sift several times.
Food Coloring: Gel food coloring works best for vibrant color without adding excess moisture. Liquid coloring requires more and can affect dough consistency.
Variations: Omit candy canes for classic red velvet flavor. Use cream cheese frosting instead of vanilla filling for authentic red velvet taste. Add ½ tsp peppermint extract to dough and filling for extra mint flavor.
Troubleshooting: If cookies spread too much, chill dough longer. If filling is too runny, beat longer or add more powdered sugar. Make sure cookies are completely cool before filling.Claude can make mistakes. Please double-check responses.
