Red Velvet Cookies

Instructions

Preheat and Prep:

Preheat your oven to 375°F. Line two cookie sheets with parchment paper.

Mix Dry Ingredients:

In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

Cream Butter and Sugar:

In a separate mixing bowl, beat the butter and sugar until light and fluffy. Add the egg and red food coloring, mixing until combined.

Combine Ingredients:

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Shape Cookies:

Scoop tablespoon-sized balls onto the prepared cookie sheets, making about 24 cookies. Gently flatten each ball slightly with the palm of your hand or a measuring cup.

Bake:

Bake the cookies for 8-10 minutes, until the edges start to set. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Make Cream Cheese Filling:

In a bowl, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla, mixing until smooth. Adjust consistency with more powdered sugar or a splash of milk if needed.

Assemble Sandwiches:

Once the cookies are completely cooled, spread a small spoonful of cream cheese filling onto the flat side of one cookie. Top with another cookie, pressing them together gently to form a sandwich.

Store:

Store the cookies in an airtight container in the refrigerator for up to one week.