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Two Red Velvet Sandwich Cookies stacked on eachother.
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Red Velvet Sandwich Cookies

If you love chocolate and vanilla then red velvet is the perfect flavor for you! And, what better way to try it out than with these delicious Red Velvet Sandwich Cookies! They are soft and fluffy vanilla cocoa cookies with vanilla cream stuffed in the center.
Prep Time25 minutes
Cook Time11 minutes
Total Time36 minutes
Course: Dessert
Cuisine: American
Keyword: Red Velvet Sandwich Cookies
Servings: 12 cookies
Author: Jill

Ingredients

Vanilla Cream Filling

Instructions

  • Line 2 baking sheets with silicone liners. Set aside. In the bowl of a stand mixer add the butter and sugar. Using a paddle attachment, cream the butter and sugar on medium for 3 minutes. The butter/sugar mixture will appear light in color and fluffy. Add one egg at a time, beating directly after adding. After adding each egg, add the peppermint extract, and vanilla to the mixture. Mix on low speed until combined. Add in the red food coloring, on low speed until combined.
  • In a large bowl add both types of flour, cocoa, baking soda, cornstarch, and salt, and whisk to combine. Slowly add the flour mixture to the butter mixture while the mixer is on low speed. Continue beating the mixture until a soft dough is made. With the mixer on low beat in the white chocolate chips and crushed candy canes, and mix on low until combined. Place the dough in the refrigerator, covered, until chilled for about 20 minutes.
  • Preheat the oven to 410 degrees. Place the dough on a well-floured surface. Using a rolling pin, roll out the dough to ½ inch of thickness. With a small-sized circle cookie cutter, cut out 24 circles and place them on a baking parchment-covered baking pan. In a small bowl add the sanding sugar and crushed candy canes, and mix to combine. Dip each cookie into the sugar candy cane mixture and lightly press the mixture into the cookie. Place on the baking sheet.
  • Bake for 10 minutes or until golden brown on the top. Remove the cookies from the oven and let them cool for 5 minutes. Then transfer the cookies to wire racks to cool completely

Vanilla cream icing:

  • Add the butter, powdered sugar, peppermint extract, and vanilla to a large mixing bowl. Whip using a hand mixer until pale, and fluffy. Fill a piping bag outfitted with a round piping tip, with the vanilla icing. Flip half of the cookies over. Gently squeeze icing onto the cookie. Top the cookie with the cookie for the other half of the cookie sandwich. Gently push the cookie down to push the icing to the edges. Repeat with the remaining cookies