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Red Velvet Sandwich Cookies

There are some treats that are so good store-bought you wouldn’t think that a homemade version could be any better. Well these red velvet sandwich cookies are the exception.

Oreos are delicious no matter what flavor they are, chocolate or vanilla, but make them at home and include a red velvet flavor and you’ve got the perfect treat.

  • For the Cookies:
  • 1 cup All Purpose Flour
  • 2 tablespoon Cocoa Powder
  • 3/4 cup Sugar
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted Butter, at Room Temperature
  • 3 tablespoon Milk
  • 1 tablespoon Red Food Coloring
  • 1 tablespoon Apple Cider Vinegar
  • 1 teaspoon Baking Soda
  • 2-inch Round Cookie Cutter
  • For the Cream Filling:
  • 1/2 cup Shortening
  • 1/2 cup Butter
  • 2 cups Confectioners Sugar
  • 2 teaspoons Pure Vanilla Extract

In the bowl of a stand mixer, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Add the butter and milk and beat until incorporated. Mix in the red food coloring. Combine the vinegar and baking soda in a small bowl, and then mix into the batter.

Transfer the batter to the prepared sheet pan. Using an offset spatula spread the batter until it reaches the edges of the pan and has evened out.

Bake the large cookie until it has set, about 7-10 minutes. Allow the cookie to cool completely in the pan.

While the cookie is cooling, make the cream filling. In the bowl of a stand mixer, beat together the shortening and butter. Add the confectioners sugar and beat until smooth and fluffy, about 3 minutes. Mix in the vanilla.

Transfer the filling to a piping bag filled with a large round tip.

Carefully transfer the large cookie to a clean surface. Using the 2-inch round cookie cutter cut out the cookies leaving as little scraps as possible. Place the cookies in pairs, side-by-side. Pipe small rounds of cream filling on one cookie of each pair, top with the other cookie. Serve and enjoy!

These cookies last up to 5 days in a sealed container.


About 15 Cookies

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