Red Velvet Sandwich Cookies

Step 1

Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder until well combined. Set aside.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, cream butter with the Redpath® Golden Yellow Sugar on medium speed until fluffy and pale in colour; about 3 minutes. Add the egg, vanilla extract, and 3 to 5 drops of red gel food colouring and mix until fully incorporated into the batter. Scrape down sides of bowl.

Step 4

On low speed, add about half of the dry mixture to the bowl until barely combined. Add the remaining dry ingredients. If necessary, add a drop or two more of red food colouring to get the desired colour. Mix until it forms a dough; do not overmix.

Step 5

Transfer dough onto a flat work surface and form the dough into a flat disc. Wrap dough in plastic wrap and chill in the fridge for at least 30 minutes.

Step 6

When ready to use, allow dough to come to room temperature; about 10 minutes.

Step 7

Place dough between 2 sheets of parchment. Roll dough to between ¼- to ⅛-inch thickness.

Step 8

Using desired cookie cutters, cut out cookies. Scraps can be gathered, rerolled, and cut. If desired, use a small cookie cutter to cut out a shape in the centre of half of the cookies. These will be the tops.

Step 9

Transfer cookies onto prepared baking sheet. Place sheet into the fridge to chill before baking; about 10 minutes.

Step 10

Place cookies in the preheated oven for 8 to 12 minutes (see Chef’s Tips) or until surfaces are no longer shiny; do not overbake.

Step 11

Remove from oven and cool for 5 minutes on the baking sheet. Carefully transfer cookies to a wire cooling rack to cool completely.

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth and creamy on medium speed. Scrape down sides of the bowl, and sift in the Redpath® Icing Sugar and cornstarch. Sprinkle in the salt. Beat on low speed until butter is coated with the icing sugar. Increase speed to medium-high speed and mix until mixture looks like wet fine sand.

Step 2

Add in the cubed cream cheese, vanilla extract, and lemon juice and beat on low speed until cream cheese is coated. Increase speed to medium-high and whip until creamy and no lumps remain.

Step 3

If the filling is too soft, place into the fridge to firm up slightly before using.

Step 1

Ensure cookies are completely cooled before filling. Flip half of the cookies over; if a cut-out was used, flip the plain cookies over.

Step 2

Pipe or spoon a small amount of cream cheese filling onto the flipped cookies. Top with another cookie (or a cookie that has a cut-out).

Step 3

Leftovers can be layered between parchment paper and kept in the fridge in an airtight container for up to a week. Alternatively, they can be frozen for up to 1 month.

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