Ingredients
For the Red Velvet Cookies
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 3 Tablespoons (15g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light brown sugar
- 1 large egg, room temperature
- 2/3 cup (160ml) buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- Gel red food coloring (about 1 teaspoon or to deep red hue)
For the Cream Cheese Filling
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (180g) confectioners’ sugar, sifted (plus more for topping)
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat and prepare baking sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure a nonstick surface for the cookies.
- Mix dry ingredients: Whisk together the flour, cocoa powder, baking soda, and salt in a bowl to evenly incorporate all components.
- Cream butter and sugars: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium-high speed for 1 minute until smooth and creamy. Add the light brown sugar and continue beating until fluffy and combined.
- Add wet ingredients: Beat in the large egg on high speed, scraping bowl sides as needed. Then beat in vanilla and buttermilk. The mixture may look curdled—this is normal.
- Incorporate dry ingredients and color: Mix the dry ingredients into the wet mixture on low speed until just combined. Add gel red food coloring gradually to achieve a deep red color, usually about 1 teaspoon.
- Scoop and bake cookies: Spoon or scoop 1 and 1/2 Tablespoons of batter per cookie onto the prepared baking sheets, spacing them about 3 inches apart. Bake for 10-12 minutes or until centers appear set, typically 11 minutes. Let cookies cool completely on the baking sheets.
- Prepare cream cheese filling: Beat the softened cream cheese in a large bowl with a paddle or whisk attachment on high speed for 1 minute until smooth and creamy. Add softened butter and beat until combined. Gradually add sifted confectioners’ sugar and vanilla extract, beating on medium-high until creamy and smooth.
- Assemble the pies: Pair the cookies by size. Spread a generous amount of cream cheese filling onto the flat side of one cookie, then sandwich with its pair. Use a small offset spatula for easier spreading if available.
- Finishing touch and storage: Optionally, sprinkle confectioners’ sugar over the assembled cream pies. Store leftover pies covered in the refrigerator for up to one week to maintain freshness.
Notes
- Use a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
- Room temperature ingredients (butter, egg, buttermilk, cream cheese) are essential for smooth, well-incorporated batter and filling.
- The batter may appear curdled after adding buttermilk; this is expected and does not affect the cookie texture.
- Gel food coloring is preferred for vibrant red without thinning the batter.
- Cookies should be completely cooled before sandwiching to avoid melting the cream cheese filling.
- Store the cream pies in the refrigerator to keep the filling firm and fresh.
- The recipe yields approximately 12 cream pies, depending on cookie size.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
