Valentine’s Day Red Velvet Sandwich Cookies

Happy Valentine’s Day! I hope you’re all having an amazing day with your loved ones. What did you all do today? I’d love to hear. In celebration of this holiday of love, I’m sharing this recipe for Red Velvet Sandwich Cookie which, if I’m being honest, turned out to be a bit of a fail.

I was debating whether or not to post this recipe, but eventually decided to because I thought it would be good to show that what I make doesn’t always turn out perfect and that’s totally fine. I’m also hoping you guys can give me some tips haha! šŸ™‚

Basically, the cookies were not only extremely flat, they also are incredibly soft/crumbly and they didn’t turn out very red for a red velvet cookie (I need to get some gel food colouring!!). They still taste amazing, they just don’t look so cute haha! If you guys have any tips for getting really thick, round cookies please let me know. I’m thinking maybe more flour is needed? I’m not sure.

Serves: 15

Prep time: 25 minutes

Cook time: 12 minutes

IMG_2265

Ingredients

COOKIES

200gĀ plain flour

1/4 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup packed light brown sugar

1/4 cup casterĀ sugar

1 egg

1 tablespoon milk

2 teaspoons vanilla extract

Red food colouring (use gel!)

1/2 cup whiteĀ chocolate chips

ICING

1 225gĀ package cream cheese, softened

1/4 cup butter, softened

2 teaspoons evaporated milk

1 teaspoon vanilla

1/2 cup dessicatedĀ coconut

4 cups icingĀ sugar

Method:

  1. CombineĀ the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
  2. Using an electric mixer, beat the butter until creamy thenĀ beat in the brown sugar and casterĀ sugar until combined. Beat in the egg, milk, and vanilla extract. Once mixed, add the food coloring and beat until combined.
  3. Pour the dry ingredients into the wet ingredients.Ā Turn the mixer on low and slowly beat until a very soft dough is formed. FoldĀ in the chocolate chips.
  4. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour.
  5. Preheat oven to 180ĀŗC.Ā Line two large baking sheets with bakingĀ paper. Set aside.
  6. Scoop a tablespoonĀ of dough and mold into a ball. Place 9 balls onto each baking sheet.Ā Bake each batch for 12Ā minutes.
  7. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
  8. In a large bowl combine cream cheese, butter, evaporated milk, vanilla, and coconut. Add the icingĀ sugar 1 cup at a time, mixing well with each addition. If consistency is too dry, add more milk.
  9. Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Repeat with the remaining cookies.
  10. Enjoy! šŸ™‚

Signature

 

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