Wednesday, December 7, 2016

Red Velvet Crinkle Cookies


"This cookie sandwich is a crowd-pleaser for the holidays," says The Kitchen co-host Geoffrey. "It satisfies the chocolate lover and someone looking for more than your average cookie." And anyone who can't resist a crimson cookie stuffed with cream cheese frosting, of course.




Cookies:
1 1/2 cups all-purpose flour, scooped and leveled
1/4 cup unsweetened cocoa powder, scooped and leveled
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 1/4 cups granulated sugar
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon buttermilk
1 teaspoon red food coloring
1 teaspoon vanilla extract
2 large eggs
Confectioners' sugar, for coating

Filling:
1 cup confectioners' sugar, sifted
One 8-ounce package cream cheese, softened
4 tablespoons (1/2 stick) unsalted butter, softened
1 vanilla bean, split lengthwise and seeds scraped


For the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl, then set aside. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).

Preheat the oven to 375 degrees F; line 2 baking sheets with parchment.

Put some confectioners' sugar in a shallow bowl. Scoop the chilled dough with a tablespoon and drop into the confectioners' sugar to completely coat. Transfer to one of the prepared baking sheets and position the dough balls about 3 inches apart; they will spread to about 3 inches in diameter once done. Bake until the cookies are slightly firm to the touch with no dark spots and dry on top, 12 to 14 minutes. Let cool on the baking sheet about 10 minutes; the bottoms should just barely lift off the baking sheet and the cookies will still be slightly soft.

While the first batch of cookies are baking, scoop and coat another batch of dough and transfer to the second baking sheet. Bake the second batch while the first batch is cooling. Repeat with the remaining dough.

For the filling: Using a stand mixer with the paddle attachment, cream the confectioners' sugar, cream cheese, butter and vanilla until no lumps remain and the filling is smooth.

When the cookies are cool, spread 1 tablespoon of cream cheese filling on the bottom (flat sides) of half of the cookies. Top each with one of the remaining cookies, bottom (flat side) facing in.

Recipe courtesy of Geoffrey Zakarian
Yum 

3 comments:

Christine Graves said...

Love this recipe, I am going to post it on my FB page, because others need to see this. Thanks so much for sharing it at the DI & DI Link Party.

Linda Bass said...

Thank you Christine, you are awesome. I hope they enjoy.

Miz Helen said...

Your Red Velvet Crinkle Cookies look so festive and will be perfect for the holidays! Hope you have a very special week and thanks so much for sharing with us at Full Plate Thursday.
Come Back Soon!
Miz Helen