Can I freeze Red Velvet Sandwich Cookies?

Absolutely! To freeze your Red Velvet Sandwich Cookies, place them in an airtight container, separating layers with parchment paper to prevent sticking. They can be kept in the freezer for up to three months. To enjoy, simply let them thaw at room temperature for a few hours. This makes them a convenient treat for holiday gatherings!

What can I use as a substitute for the egg?

You can replace the egg with a flaxseed meal mix or a store-bought egg replacer. For a flaxseed mix, combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water, let it sit for about 5 minutes until thickened, and use it in place of one egg.

How can I make the cookies even more festive?

You can add festive sprinkles to the cookie dough or use colorful icing to decorate the cookies once filled. Additionally, consider adding crushed peppermint candies on top of the buttercream for that extra holiday flair.

Can I use different extracts for flavor?

Certainly! If peppermint isn’t your favorite, feel free to experiment with vanilla, almond, or even orange extract for a unique twist. Each variation will give the cookies a distinct flavor profile, perfect for personalizing the treat.

What’s the best way to store these cookies?

Store your Red Velvet Sandwich Cookies in an airtight container at room temperature for up to five days, or in the refrigerator for a more extended shelf life. If separating layers, use parchment paper to keep them from sticking together.

Red Velvet Sandwich Cookies: 3 Steps to Delicious Treats!

Ingredients

Scale

2 cups all-purpose flour
1 tablespoon cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tablespoon red food coloring
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 cup powdered sugar (for frosting)
1/2 cup peppermint buttercream frosting
Red sanding sugar (for coating, as needed)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a bowl, whisk together the flour, cocoa powder, baking soda, and salt until well mixed.
In a separate bowl, beat together the softened butter and granulated sugar until creamy. Add in the egg, red food coloring, vanilla extract, and peppermint extract, mixing until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Scoop tablespoon-sized amounts onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes until the edges are set but the centers remain soft. Let cool on a wire rack.
Once cooled, spread peppermint buttercream on the flat side of one cookie, sandwiching it with another cookie, and roll the edges in red sanding sugar.

Notes

For a gluten-free version, you can swap all-purpose flour for gluten-free flour. Customize flavors by adding orange or almond extract instead of peppermint.

Author: Isabella Moreno
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 2 cookies
Calories: 150
Sugar: 14g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg