These red velvet sandwich cookies feature chewy cocoa-scented cookies and a cream cheese buttercream filling!
For the cookies:
½ cup unsalted butter, at room temperature
½ cup brown sugar
¼ cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon red food coloring
1 teaspoon white vinegar
1 ½ cups all-purpose flour
2 tablespoons cocoa powder
½ teaspoon baking soda
½ teaspoon salt
For the buttercream:
1/4 cup butter, at room temperature
2 ounces cream cheese, at room temperature
3/4 cups powdered sugar
1/2 teaspoon vanilla extract
Pinch of salt
To make the cookies:
Preheat the oven to 350 degrees and line two pans with sheets of parchment paper. Set aside.
In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, and sugar on medium speed until well combined, about 2 minutes. Add the egg, vanilla extract, red food coloring, and vinegar, and stir until well combined. Toss in the flour, cocoa powder, baking soda, and salt and stir on low to integrate.
Use a small cookie scoop or a spoon to portion our 2 teaspoon-sized rounds of dough. Roll each briefly in your hands to smooth and set out 2” apart on the prepared sheet pan. Bake the pans one at a time, about 10-11 minutes or until the edges of the cookies are barely set- the insides make still look soft and underdone. Set aside to cool while you cook the second pan. Allow the cookies to cool completely.
To assemble the cookies:
When you’re ready to assemble the cookies, prepare the frosting. Beat the butter and cream cheese together on medium speed just until combined, about 1 minutes. Add in the remaining ingredients and stir to combine.
Put the cookies in same-sized pairs and spoon the frosting into a piping bag fitted with a large round tip. Pipe a circle of buttercream onto one cookie from each pair and gently press the two cookies together to make a sandwich. Allow them to set up briefly before enjoying!