I’m on a complete cookie craze right now! 🙂 I’ve been brain storming a bunch of different flavours and varieties and these gems right here are the first 🙂
These red velvet cookies were declared “the best cookie I’ve made” by all members of my family so yay 🙂 I really did love them so much too! They’re probably the softest cookies you’ll ever eat!
And they’re super easy to make! It’s just basic cookie dough ingredients, we’ll be creaming the butter and sugars like you do most cookies then adding the egg, food colouring and flour mix. A note about the sugar, I actually based these red velvets of off my favourite double chocolate chip cookies and what I did was just switch up some of the ingredients. The amount of brown sugar in my original chocolate cookie is lovely because it makes them moist and fudgy but I didn’t want these red velvets to be like that so I decreased the amount to 1/4 cup. This amount is perfect because it makes the cookies soft enough without being to flavourful especially since these cookies are going to be smeared with a luscious cream cheese filling 😉 which completes the whole thing!
For the dry mix, I only added 2 tablespoons cocoa powder because I wanted to give these cookies that authentic red velvet flavour and this amount worked out great giving the perfect balance of red velvetyness 😉
I used a splash of buttermilk to moisten and bind the dough together but obviously I don’t want you guys buying a whole carton of buttermilk for half a tablespoon or even making your own at home so regular milk works just as well. I just happened to have some buttermilk left over in the fridge and the addition was wonderful giving a nice slight tang to the cookies. 🙂
Once you’ve made the dough, it MUST be chilled for a couple of hours or overnight which is what I do because it really brings out the flavour in cookies. When your’re to bake them, roll into small balls and flatten each one slightly like so:
The cookies will spread a little becoming soft and delicious and making a perfect base and top for the cream cheese filling.
Make sure you only bake for about 6 to 7 minutes because these cookies are small since we’re making double layers, you don’t want them drying out or becoming hard. These are soft style cookies.
Let the cookies cool a little on the hot baking tray then remove to wire rack to cool completely. The cookies come out looking soft and puffy but will shrink down ever so slightly giving a lovely looking top.
Oh one other thing, I developed these cookies to be made with the cream cheese filling, it’s an important part of the cookie but I’ve added some notes at the bottom for some variations to make regular cookies and red velvet Oreos too 😉
Fill these babies with the cream and try your best not to eat them all in one sitting 😂
Tag me @dutchbakerblog on Instagram or Twitter/Facebook so I can see all your dutch baker bakes 💜
Red Velvet Cookie Sandwiches
Makes 15 to 16 cookie sandwiches (30 to 32 small single cookies)
- 1/2 cup (100gms) softened butter
- 1/4 cup (50gms) soft brown sugar
- 1/2 cup (100gms) white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food colouring
- 1 1/2 cups (190gms) flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon corn flour
- 2 tablespoons cocoa powder*
- 1 tablespoon milk, I use buttermilk
For the cream cheese filling (makes enough to properly fill the cookie sandwiches)
- 1/4 cup (50gms) butter,
- 1/4 cup (50gms/2oz) cream cheese
- 1 – 1 1/4 cups (125 – 155gms) icing sugar
- 1/4 teaspoon vanilla extract
- Pinch of salt
- In a bowl, whisk together the flour, baking soda, salt, corn flour and cocoa powder.
- In a large bowl, whisk the butter for about a minute until creamy. Add the sugars and cream until paled and fluffy, 4 to 5 minutes.
- Add in the egg and vanilla and whisk until just combined. Add in food colouring and whisk smooth.
- Using a wooden spoon, add half of the flour mix then the milk then the rest of the flour mix folding only until JUST combined. Don’t over mix the dough. Cover with plastic wrap and refrigerate for minimum 2 hours.
- Once chilled, divide the dough into 30 to 32 small balls. Flatten each ball slightly (visual above) and bake in a preheated 170C oven for 6 to 7 minutes until just cooked. Allow to cool slightly on the hot tray then cool completely on the wire rack before filling.
To make the filling
- Whisk butter and cream cheese until smooth. Add in icing sugar and whisk.
- Add vanilla and salt to taste. Filling will be thick.
Take 2 cookies and smear a generous amount of filling between each. Store in an air tight container.
*You can add 2 1/2 tablespoons cocoa powder to up the flavour.
*To make regular red velvet cookies, add 1/2 cup/100gms soft brown sugar and 1/4 cup white sugar instead of the amounts stated above and 1/2 cup semi sweet or white chocolate chips. Make 12 cookies by rolling into balls or flatten if desired.
*To make red velvet Oreos, substitute the cream cheese in the filling for shortening and use the cookie recipe as is.
Recipe by the dutch baker.