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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/3 cups all-purpose flour
2 tbsp cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup butter, room temperature
1 cup sugar
2 eggs
2 tbsp buttermilk
2 tsp apple cider vinegar
1 tsp vanilla extract
1 tbsp red food coloring
For the Cream Cheese Frosting:
1 lb cream cheese, softened
2 sticks butter, softened
1 tsp vanilla extract
4 cups powdered sugar
3/4 cup finely chopped pecans, optional
Preheat oven to 375. Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl. Set aside
Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.
Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.
Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
For the Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired.
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RED VELVET SANDWICH COOKIES (Paula Deen)
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/3 cups all-purpose flour
2 tbsp cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup butter, room temperature
1 cup sugar
2 eggs
2 tbsp buttermilk
2 tsp apple cider vinegar
1 tsp vanilla extract
1 tbsp red food coloring
For the Cream Cheese Frosting:
1 lb cream cheese, softened
2 sticks butter, softened
1 tsp vanilla extract
4 cups powdered sugar
3/4 cup finely chopped pecans, optional
Preheat oven to 375. Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl. Set aside
Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.
Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.
Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
For the Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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