Peppermint and cream cheese fill these rich red velvet cookies.

Source: Midwest Living

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Recipe Summary

prep:
40 mins
bake:
7 mins
total:
47 mins
Yield:
about 40 sandwich cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until combined. Stir in food coloring.

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  • Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake for 7 to 9 minutes or until edges are set. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool.

  • Spread Peppermint and Cream Cheese Filling onto bottoms of half of the cookies. Top with remaining cookies, bottom sides down. If desired, sprinkle with peppermint candies before serving.

To Store:

Place sandwich cookies in layers separated by waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days. Let stand at room temperature for 15 minutes before serving.

Nutrition Facts

126 calories; fat 5g; cholesterol 18mg; saturated fat 3g; carbohydrates 20g; mono fat 1g; sugars 14g; protein 1g; vitamin a 145.8IU; riboflavin 0.1mg; niacin equivalents 0.4mg; folate 12.1mcg; vitamin b12 0.1mcg; sodium 79mg; potassium 28mg; calcium 20.2mg; iron 0.4mg.
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