Belfonte Dairy | From the Heart of Kansas City

Red Velvet Cookie Sandwiches


For the Red Velvet Cookies:
1/3 cup (74g) unsalted butter, melted
1/3 cup (80g) light brown sugar, packed
1/3 cup (70g) granulated sugar
1 large egg (50g), room temperature
1 teaspoon (4g) vanilla extract
1/2 teaspoon red food coloring
1 cup (140g) all purpose flour
1/3 cup (30g) unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt

For the Buttercream:
3⁄4 cup (165g) unsalted butter
2 cups (240g) powdered sugar
1-2 tablespoons (15-30g) Belfonte Vitamin D milk


For the Red Velvet Cookies:
Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the trays cleanly.

In a large bowl, whisk melted and slightly cooled unsalted butter, light brown sugar, granulated sugar, room temperature egg, and red food dye together until smooth. Scrape down the sides of the bowl to ensure the ingredients are combined throughout the batter.

Carefully, add all purpose flour, unsweetened cocoa powder, baking soda, and salt together until combined.. Whisk slowly to avoid making a mess. Do not overmix the batter. Mix just until you see the dry ingredients disappear and the batter becomes smooth.

Roll the dough into 1 tablespoon-sized balls, about 25g of batter per dough ball.

Bake cookies for 7-9 minutes until the cookies have a firm dome, the edges are beginning to
crack, and the tops look just slightly wet and shiny.

After removing the cookies from the oven, allow them to fully cool before filling and storing.

For the Buttercream:
In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat butter and powdered sugar on low speed until combined.

Pour Belfonte Vitamin D milk into the frosting and beat on high speed for 3-5 minutes until light, bright white, and creamy.

If desired, transfer the frosting to a piping bag or zippable plastic bag with the corner snipped off for additional control.

Top half of the cooled cookies with frosting before sticking and unfrosted cookie on top to create a sandwich.

Store the cookies tightly covered or in an airtight container at room temperature for up to 4 days or the freezer for up to 4 months.

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