Crimson and Cream Cookie Sandwiches
Cookies
1 1/2 cups all-purpose flour
2 T unsweetened cocoa powder
1 t baking soda
1/4 t baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 unsalted butter - softened
1 large egg
1 T red food coloring
Filling
1 package cream cheese softened
4 cups powdered sugar
1 T vanilla
1 container of Cool Whip
Directions
Preheat oven 375 degrees
In a mixing bowl whisk together flour, cocoa powder, baking soda, baking powder and salt to combine. With either a hand mixer or standing mixer beat together the sugar and butter until pale and fluffy. Mix in egg and food coloring. Slowly add in the dry ingredients and then mix until combined.
Shape the dough into balls, about 1 heaping tablespoon each. Place on cookie sheet lined with parchment paper and place the dough balls 3 inches apart. Use your hand to slightly pat the dough to flatten it. Bake for 7-8 minutes until the edge of the cookie starts to set.
For the Filling
Beat the cream cheese and vanilla together until smooth and fluffy. Slowly add in the powdered sugar while continuing to mix the cream cheese mixture. On a low speed add in the cool whip. Let the filling sit in the fridge for a while to let it firm up.
Place filling in between two cookies.
Cookies
1 1/2 cups all-purpose flour
2 T unsweetened cocoa powder
1 t baking soda
1/4 t baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 unsalted butter - softened
1 large egg
1 T red food coloring
Filling
1 package cream cheese softened
4 cups powdered sugar
1 T vanilla
1 container of Cool Whip
Directions
Preheat oven 375 degrees
In a mixing bowl whisk together flour, cocoa powder, baking soda, baking powder and salt to combine. With either a hand mixer or standing mixer beat together the sugar and butter until pale and fluffy. Mix in egg and food coloring. Slowly add in the dry ingredients and then mix until combined.
Shape the dough into balls, about 1 heaping tablespoon each. Place on cookie sheet lined with parchment paper and place the dough balls 3 inches apart. Use your hand to slightly pat the dough to flatten it. Bake for 7-8 minutes until the edge of the cookie starts to set.
For the Filling
Beat the cream cheese and vanilla together until smooth and fluffy. Slowly add in the powdered sugar while continuing to mix the cream cheese mixture. On a low speed add in the cool whip. Let the filling sit in the fridge for a while to let it firm up.
Place filling in between two cookies.
