Description
These Red Velvet Sandwich Cookies are a delightful holiday treat featuring vibrant red velvet dough studded with white chocolate chips and crushed candy canes. Perfectly soft and lightly flavored with cocoa and vanilla, these cookies are rolled in a festive sanding sugar and candy cane mixture before baking. Filled with a smooth vanilla buttercream frosting made with powdered sugar and butter, they make a festive and delicious sandwich cookie that’s sure to impress.
Ingredients
Scale
Cookie Dough
- 2 sticks unsalted butter, cubed
- 1 ½ cups sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 2 tsp super red food coloring
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp cornstarch
- ½ tsp kosher salt
- 1 cup cake flour
- 1 ¾ cups all-purpose flour
- 1 ½ cups white chocolate chips
- ½ cup crushed candy canes
- ½ cup sanding sugar
Frosting
- ½ cup unsalted butter, softened to room temperature
- 1 ½ cups powdered sugar
- 2 tsp vanilla extract
Instructions
- Prepare baking sheets and cream butter & sugar: Line 2 baking sheets with silicone liners and set aside. In a stand mixer fitted with the paddle attachment, cream together the cubed butter and sugar on medium speed for 3 minutes until the mixture is light in color and fluffy.
- Add eggs and vanilla: Add one egg at a time, beating well after each addition. After both eggs are incorporated, add the vanilla extract and mix on low speed until combined. Then add the red food coloring and mix again on low speed until evenly mixed.
- Combine dry ingredients: In a separate large bowl, whisk together the cake flour, all-purpose flour, cocoa powder, baking soda, cornstarch, and kosher salt until well blended.
- Mix dry ingredients into wet mixture: With the mixer on low speed, slowly add the dry flour mixture to the butter mixture. Continue mixing until a soft dough forms.
- Add white chocolate chips and crushed candy canes: Beat in the white chocolate chips and crushed candy canes on low speed until just combined. Cover the dough and refrigerate for at least 20 minutes to chill.
- Preheat oven and roll out dough: Preheat the oven to 410°F (210°C). On a well-floured surface, roll out the chilled dough to approximately ½ inch thickness.
- Cut and coat cookies: Using a small round cookie cutter, cut out 24 circles. Place them on baking sheets lined with parchment paper or silicone liners. In a small bowl, mix sanding sugar and crushed candy canes together. Dip each cookie lightly into the sugar-candy cane mixture and lightly press the coating onto the cookie surface.
- Bake the cookies: Bake the cookies for about 10 minutes or until the tops are golden brown. Remove from oven and let cool on the baking sheets for 5 minutes.
- Cool completely: Transfer the cookies to wire racks and allow them to cool completely before frosting.
- Make the frosting and assemble cookies: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and vanilla extract, continuing to mix until smooth and fluffy. Spread frosting on the underside of one cookie and sandwich with another to form a sandwich cookie. Repeat for all cookies.
Notes
- Make sure eggs are at room temperature for better mixing and texture.
- Chilling the dough is important to ensure cookies hold their shape during baking.
- Use a small cookie cutter to create perfectly sized sandwich cookies.
- If you don’t have sanding sugar, regular granulated sugar mixed with crushed candy canes can be used as a substitute.
- Cookies should be cooled completely before frosting to prevent melting the buttercream.
- Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
