Small Batch Red Velvet Cookie Sandwiches
Soft, brownie-like red velvet cookies sandwiched with a creamy vanilla frosting, perfect for a small batch treat.
Servings: 2 sandwiches
Calories: 250kcal
Ingredients
Cookie Ingredients
- 4 tablespoons butter, softened
- 1/4 cup granulated sugar
- 1 tablespoon milk mixed with 1 teaspoon white vinegar if buttermilk is unavailable
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons light cocoa powder
- 1/4 teaspoon cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3-4 drops red gel food coloring adjust to desired color
Frosting Ingredients
- 2 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- a pinch salt
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- In a mixing bowl, cream together softened butter and granulated sugar until fluffy.
- Mix in the egg yolk, milk (with vinegar), and vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture until combined.
- Add red gel food coloring and mix until the desired color is achieved.
- Chill the dough for 15-20 minutes.
Baking
- Scoop small amounts of dough (about a tablespoon) onto a lined baking sheet.
- Bake for 8-10 minutes, until edges are set, but centers look slightly underbaked.
- Let cookies cool completely on the baking sheet.
Filling
- While cookies cool, prepare the frosting by beating together cream cheese, butter, powdered sugar, vanilla, and salt until smooth and fluffy.
- Once cookies are cooled, spread a generous amount of frosting on the flat side of one cookie and top with another to form a sandwich.
Notes
Store the cookie sandwiches in an airtight container in the fridge. To keep them soft, add a piece of bread to the container. Let them sit at room temperature for 10 minutes before eating.