Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
- 2 cups cream cheese frosting
Special Equipment Needed:
- 2 large baking sheets
- Electric mixer
- Parchment paper
- 2 cookie cutters (one 2-inch round and one 1-inch round)
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar together with an electric mixer until light and fluffy.
4. Add eggs, one at a time, and beat until combined.
5. Add vanilla extract and red food coloring and beat until combined.
6. Slowly add the dry ingredients to the wet ingredients and mix until combined.
7. Roll out the dough on a lightly floured surface to ¼-inch thickness.
8. Using the cookie cutters, cut out 2-inch and 1-inch circles and place on the prepared baking sheets.
9. Bake for 10-12 minutes, or until the edges are lightly browned.
10. Let cool completely before assembling the sandwich cookies.
11. To assemble, spread a thin layer of cream cheese frosting on the bottom of one 2-inch cookie and top with a 1-inch cookie. Repeat with remaining cookies.
Time:
Preparation Time: 20 minutes
Cooking Time: 10-12 minutes
Temperature: 350°F
Serving Size: 24 sandwich cookies
Nutritional Information (per serving):
Calories: 220
Fat: 11 g
Carbohydrates: 28 g
Protein: 2 g
Substitutions for Ingredients:
- Butter: You can substitute vegan butter or coconut oil for the butter in this recipe.
- Sugar: You can substitute coconut sugar or maple syrup for the granulated sugar.
- Eggs: You can substitute flax eggs or chia eggs for the eggs in this recipe.
Variations:
- You can add chopped nuts or dried fruit to the cookie dough for added flavor and texture.
- You can use different flavors of frosting for the sandwich cookies, such as chocolate or peanut butter.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Roll out the dough between two pieces of parchment paper to prevent sticking.
- Let the cookies cool completely before assembling the sandwich cookies.
Storage Instructions:
The cookies can be stored in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
The cookies can be reheated in the oven at 350°F for 3-5 minutes.
Presentation Ideas:
The sandwich cookies can be arranged on a platter and decorated with sprinkles or edible flowers.
Garnishes:
The sandwich cookies can be garnished with chopped nuts, dried fruit, or sprinkles.
Pairings:
The sandwich cookies pair well with a cup of tea or a glass of cold milk.
Suggested Side Dishes:
The sandwich cookies can be served with a side of fresh fruit or a salad.
Troubleshooting Advice:
- If the cookie dough is too sticky, add a little more flour.
- If the cookies are too soft, bake them for a few minutes longer.
Food Safety Advice:
- Make sure to wash your hands before and after handling the cookie dough.
- Make sure to use a clean surface when rolling out the cookie dough.
Food History:
Red velvet cake is believed to have originated in the United States in the early 20th century. The cake was popularized in the 1940s and 1950s and is now a classic dessert.
Flavor Profiles:
The cookies have a rich and buttery flavor with a hint of cocoa and sweetness from the cream cheese frosting.
Serving Suggestions:
The sandwich cookies can be served as a dessert or as a snack.
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Taste: Rich, Creamy, Sweet, Tangy, Chocolatey