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! 🙂
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.
Prep time: 25 minutes
Cook time: 12 minutes
200g 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 caster sugar
1 tablespoon milk
2 teaspoons vanilla extract
Red food colouring (use gel!)
1/2 cup white chocolate chips
1 225g package cream cheese, softened
1/4 cup butter, softened
2 teaspoons evaporated milk
1 teaspoon vanilla
1/2 cup dessicated coconut
4 cups icing sugar
- Combine the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
- Using an electric mixer, beat the butter until creamy then beat in the brown sugar and caster sugar until combined. Beat in the egg, milk, and vanilla extract. Once mixed, add the food coloring and beat until combined.
- Pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Fold in the chocolate chips.
- Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour.
- Preheat oven to 180ºC. Line two large baking sheets with baking paper. Set aside.
- Scoop a tablespoon of dough and mold into a ball. Place 9 balls onto each baking sheet. Bake each batch for 12 minutes.
- Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
- In a large bowl combine cream cheese, butter, evaporated milk, vanilla, and coconut. Add the icing sugar 1 cup at a time, mixing well with each addition. If consistency is too dry, add more milk.
- 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.
- Enjoy! 🙂