RED VELVET OREO COOKIES
Indulgence begins with two red velvet cookies, but reaches its pinnacle when sandwiched together with luscious white chocolate frosting in the middle. Undoubtedly, it's the epitome of deliciousness.
Ingredients
FOR THE COOKIES
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla
- 2 tsp red food coloring
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup cocoa powder
- 1 1/2 cup all-purpose flour
- 1/2 cup granulated sugar for coating
FOR THE FROSTING
- 3 tbsp unsalted butter room temperature
- 3 ounces cream cheese
- 1/2 tsp vanilla
- 1 1/2 cup powdered sugar
Instructions
FOR THE COOKIES
- In a large mixing bowl fitted with the paddle attachment, cream the butter and sugars at medium speed for about 2 minutes until well combined. Beat in the egg, vanilla, and red food coloring until well combined.
- Gradually add the baking soda, salt, cocoa powder, and flour until well combined. Shape the dough into tablespoon-sized balls and refrigerate for a few hours, making about 20 cookies.
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Roll the cooled dough balls in sugar and place 10 to 12 cookies per sheet. Bake for 8 to 9 minutes or until the edges are set. Let the cookies cool.
FOR THE FROSTING
- For the buttercream, beat the butter, cream cheese, and vanilla until smooth. Add the powdered sugar and beat until light and fluffy, adjusting the consistency with more powdered sugar or a little milk if necessary.
- Using the same 1½ cookie scoop, spread buttercream on the bottom of 10 cookies. Lightly press the remaining 10 cookies together to create a sandwich or "Oreo" effect.
Notes
- Make sure to let the cookies cool down before adding the frosting.
- Make sure to chill the dough before baking.