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Red Velvet Sandwich Cookies

Bright red velvet sandwich cookies filled with a white chocolate bourbon ganache are perfect for the holidays or anytime you want a treat.
Course cookies
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 3
Author Marye Audet

Ingredients

Cookies

  • 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

Ganache

  • 3/4 cup heavy cream
  • 2 tablespoons bourbon , optional
  • 1 /2 pound quality white chocolate , chopped small

Instructions

Cookies

  • 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.

Ganache

  • 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.

Assembly

  • 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.