Red Velvet Crinkle Cookie Sandwiches
- Serves 12 sandwiches
- Prep time 20 minutes
- Refrigeration 2 hours
- Cook time 15 minutes
Nutrition facts
Per sandwich: Calories 275; Protein 4 g; Fat 11 g; Carbohydrates 40 g; Fibre 1 g; Iron 1 mg; Calcium 29 mg; Sodium 141 mg
Red Velvet Crinkle Cookie Sandwiches
These little red velvet crinkle cookie sandwiches are as cute and tasty as they come! Whether it’s for a potluck or simply to end a lovely night on a sweet note, these deep red delicacies never fail to steal the show!
These mini macaroon look-alikes are inspired by the classic American dessert red velvet cake, which gets its name from its distinctive colour and rich texture. Traditionally, red velvet cake is made of cocoa powder, butter, vinegar and flour. The red colour comes from adding red food colouring or beets to the batter. The result is a cake that’s as moist as can be, usually frosted with cream cheese icing.
Our crinkle sandwiches achieve their red colour from red food colouring. The icing used as the filling, made of cream cheese, icing sugar and a little vanilla extract, is a nod to the traditional recipe. The result is impressive, decadent and simply exquisite!
Ingredients
- 310 ml (1¼ cups) flour
- 30 ml (2 tbsp) cocoa powder
- 5 ml (1 tsp) baking powder
- 1 pinch salt
- 2 eggs
- 180 ml (¾ cup) sugar
- 45 ml (3 tbsp) margarine or butter, softened
- 5 ml (1 tsp) vanilla extract
- 5 ml (½ tsp) white vinegar
- 15 ml (1 tbsp) red food colouring
- 125 ml (½ cup) icing sugar
For the icing:
- 1 container (250 g) cream cheese, softened
- 250 ml (1 cup) icing sugar
- 5 ml (1 tsp) vanilla extract
Preparation
- Preheat the oven to 160°C (320°F).
- In a bowl, mix the flour with the cocoa powder, baking powder and salt.
- In another bowl, whisk together the eggs, sugar, margarine, vanilla, vinegar and food colouring.
- Mix the dry ingredients into the wet ingredients and stir until evenly mixed. Cover with plastic wrap and refrigerate for 2 hours.
- Form 24 balls, using 15 ml (1 tbsp) of cookie dough for each.
- Place the icing sugar in a bowl. Coat the balls in icing sugar.
- Place the balls on one or two baking sheets lined with parchment paper, spacing them 5 cm (2 in.) apart. Bake for 15 to 18 minutes. Remove the baking sheet from the oven and let cool on a rack.
- Use an electric mixer to whip the cream cheese with the icing sugar and vanilla until smooth.
- Fill a pastry bag fitted with a star tip with the icing.
- Top the flat part of half of the cookies with an icing rosette. Cover with the rest of the cookies, flat side in. Set aside in a cool place.
Leave a comment