This easy recipe for red velvet sandwich cookies from scratch is filled with peppermint buttercream frosting for a wintery twist.
• Butter • Flour • Sugar • Brown Sugar • Vanilla • Egg • Buttermilk • Cocoa powder • Baking powder & soda • Red gel color • Red sanding sugar
First, whip the butter and sugars together, then add remaining wet ingredients, along with the red gel color. Beat until uniformly colored and fluffy. It will be very bright – don’t worry.
Slowly beat in the dry ingredients until you have a thick dough – it will be a little sticky. Use a DARK colored spatula – the food coloring will stain your white spatula.
Using a small cookie scoop, portion 36 balls of dough. THIS IS IMPORTANT! The balls of dough need to be the same size for the cookie tops and bottoms to matchup properly.
Roll them in sparkling sugar, then chill for an hour, then bake. While cookies are cooling, make the peppermint buttercream.
TOO SMALL
You want to use a scoop to make sure the cookies are all the same size so they line up properly when assembling.
Pair cookies on baking sheet and flip the bottom cookie over to hold the peppermint buttercream.
Fill piping bag (or use a small spatula) and pipe approximately 2 tablespoons of frosting on each bottom half. Place top cookie on buttercream.
Store in an airtight container in the fridge for up to 5 days, or in an airtight container at room temperature for 2 days.
Perfect for holiday gatherings A great addition to Christmas cookie platters or parties. These cookies will be the belle of the ball. They are so festive and sparkly!
These cookies are a festive, Christmassy red and they are very tasty. I hope you love this recipe for red velvet sandwich cookies as much as we do!