Red velvet sandwich cookies are vibrant red and beautiful for the holidays. Crisp red velvet sugar cookies are sandwiched with a white chocolate bourbon ganache filling and dusted with confectioner’s sugar for a dessert that is just as good to look at as it is to eat.
Red is my color. I look good in it. It makes me happy. AND my husband spoils me with red things– my car, my computer, my phone, my iPad…
So it should come as NO surprise to see red velvet recipes popping up on Restless Chipotle. I love that bright crimson color that a good red velvet dish has and there is nothing like the flavor. Plus, when you dip these easy red velvet sandwich cookies in milk? It turns it pink.
If that doesn’t make you want to make the recipe I don’t know what will!!
Growing up the only sandwich cookie that we had at home was Oreos and we didn’t have those too often. My mom didn’t believe in eating too many sweets so snacks tended to be fresh fruit, celery and peanut butter, and things like that. I have always appreciated that I never really developed an addiction to snack foods like so many other kids I knew. I also never struggled with weight (until after my thyroid blew up) or breakouts. BUT when she bought Oreos?
Oh my gosh… heaven!
I am one of those people who unscrews the cookie, scrapes the filling off with my teeth, and then dips the denuded cookie in coffee. It’s one of those wonderful, simple yet comforting actions, like raking leaves. It just makes you feel good — or it does me. These sandwich cookies are perfect for dipping. They cool to a crunchy texture and you spread a thick layer of white chocolate ganache on one cookie before smashing down the other cookie on it. Yes, smashing down so that all of that creamy ganache oozes out the sides. That way you get to lick your fingers, duh.
And oh that ganache. It’s silky white chocolate with a little bourbon added to give it some depth. You don’t have to add the bourbon if you want to keep them alcohol free but it doesn’t really add much alcohol and the flavor is totally amazing with the red velvet sugar cookies.
The number of cookies you get depends on the size of your cutter. You can make them any shape you want – I used round because that’s the first cutter I picked up. Totally professional, right?
This dough is sticky. Divide it in fourths and keep the dough that you aren’t working with in the refrigerator. You’ll also do better if you roll the dough out on waxed paper or a silpat sheet and dust everything with flour — often!
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I don’t know what I would do without my silicone baking mat. It doesn’t scorch, cookies don’t stick, and it wipes off easily. If you haven’t used it yet you’ll be surprised at how much it improves your cookie making experience! I honestly haven’t seen any differences between the Silpat (somewhat expensive) and the less expensive brands.
Red Velvet Sandwich CookiesPrint Add to Collection Go to Collections
- 2 1/4 cups flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, , room temperature
- 8 ounces cream cheese, , room temperature
- 1 cup sugar
- 1 teaspoon vanilla bean paste
- 1 tablespoon red food color
- 3/4 cup heavy cream
- 2 tablespoons bourbon, , optional
- 1 /2 pound quality white chocolate, , chopped small
- Mix flour, cocoa powder, and baking soda in a medium bowl
- Set aside.
- Beat butter, cream cheese, sugar, vanilla, and food coloring until fluffy.
- With the mixer on low speed stir in the flour mixture until well mixed.
- Form dough into a disk. Wrap in waxed paper and chill for several hours or overnight.
- Preheat the oven to 350F.
- Cut the dough in 3 equal pieces.
- Place 2 of the pieces back in the refrigerator.
- Spread a piece of waxed paper on the counter.
- Sprinkle the waxed paper lightly with flour.
- Place the dough on top of the floured waxed paper.
- Sprinkle lightly with more flour.
- Put a piece of waxed paper over the top, covering it completely.
- Roll the chilled dough out to 1/8-inch thickness.
- Remove the top layer of waxed paper.
- Cut into desired shapes and place on a silicone or parchment covered baking sheet.
- Bake for 10 to 12 minutes.
- Cool completely.
- Cookies will crisp as they cool.
- Heat the heavy cream until bubbles form around the sides of the pan and it is almost ready to boil.
- Remove from heat.
- Add the bourbon if you are using it.
- Quickly stir in the white chocolate.
- Stir until the mixture is smooth and no pieces of white chocolate remain.
- Chill until thick and spreadable.
- If it gets too thick you can warm it back up a little in the microwave. If it doesn't get thick enough you can warm it up in the microwave and stir in a little more white chocolate.
- Match the cookies up by size, keeping them as close to the same size as possible.
- Place one cookie, bottom side up on the counter.
- Spread with a layer of the ganache.
- Place another cookie bottom side down over the filling.
- Press gently.
- Repeat with the remaining cookies.
- Dust with confectioner's sugar if desired.