I can’t believe it’s the last day of February. It feels like it’s been a long cold winter and everyone I know, including, me, has been sick. But now that I’m feeling better and ready to write like the wind again, I’m also feeling the urge to bake the Valentine’s Day cookies that I wanted to make but didn’t (again, because I was sick).
These cookies aren’t hard to make, but they take a bit of time. Still, they’re definitely worth the effort, especially when you share them with those you love. I hope you all have a wonderful weekend and enjoy these last few weeks of winter.
Red Velvet Sandwich Cookies
Ingredients
Cookies
- 3/4 cup butter softened
- 1 cup sugar
- 2 large eggs room temperature
- 1/2 cup sour cream
- 1 Tablespoon red food coloring
- 1 1/2 teaspoons white vinegar
- 1 teaspoon pure vanilla extract
- 2 1/4 cups flour
- 1/4 cup baking cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 ounces semisweet chocolate melted and cooled
Filling:
- 1 package 8 ounces cream cheese, softened
- 1/2 cup butter softened
- 2 1/2 cups confectioners’ sugar
- 2 teaspoons pure vanilla extract
Toppings:
- White baking chips melted
- Finely chopped pecans
Instructions
Cookies
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Preheat the oven to 375℉ and line two baking sheets with parchment paper.
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In a large bowl of an electric mixer, cream together the butter and sugar until fluffy, about 6-8 minutes. Beat in the eggs, sour cream, red food coloring, vinegar, and pure vanilla.
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In another large bowl, whisk together the flour, cocoa, baking powder, salt, and baking soda.
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Slowly beat the flour mixture into the batter. Then stir in the cooled semi-sweet chocolate.
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Drop the dough (about 1 Tablespoon per cookie) onto the baking sheets, at least 2" apart. Bake for 8-10 minutes or until the edges are set but the middle is still spongy. Remove from the oven and allow the cookies to cool on the pans for 2 minutes. Then move the cookies to wire racks to cool completely.
Make sure you have an even number of cookies to make the sandwiches!!
Filling
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in another large bowl, beat together the cream cheese and butter until fluffy. Beat in the confectioners' sugar and pure vanilla. Mix until smooth. spread the filling on the bottom halves of the cookies. Cover with remaining cookies.
Toppings (optional)
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Drizzle the cookies with the melted chocolate and top with the chopped pecans.
Refrigerate the cookies until serving and afterwards.
