Red Velvet Heart Sandwich Cookies

A little kitchen magic transforms Pillsbury® refrigerated sugar cookie dough into red velvet for these peekaboo dessert sandwiches.

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  • prep time 45 min
  • total time 1 hr 30 min
  • ingredients 7
  • servings 15
Recipe by Inspired Taste
January 18, 2013
 

Ingredients

1
roll Pillsbury™ refrigerated sugar cookies
1/4
cup unsweetened baking cocoa, sifted
1
tablespoon red food color
3
ounces cream cheese, room temperature
1/4
cup unsalted butter, room temperature
1/2
teaspoon vanilla
1
cup powdered sugar, sifted

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, break up cookie dough. Stir or knead in cocoa and food color until well blended. Shape dough into flat disc; wrap tightly with plastic wrap. Refrigerate 30 minutes.
  • 2 Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
  • 3 Lightly dust work surface with additional baking cocoa. With rolling pin, roll out dough to 1/4-inch thickness. With 2-inch round cookie cutter, cut out 20 rounds. Combine leftover dough into ball; roll out and cut out 10 more rounds.
  • 4 With small heart-shaped cutter, cut heart shapes from half (15) of the dough rounds. (These will be the tops of each cookie sandwich.)
  • 5 Place all dough rounds 2 inches apart on cookie sheets.
  • 6 Bake 10 to 12 minutes or until set. Cool on cookie sheets 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • 7 In medium bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed until creamy. On low speed, beat in powdered sugar one-third at a time until well blended.
  • 8 Spread 1 heaping teaspoon frosting onto each cookie round without heart-shaped cutouts. Place 1 cookie round with heart-shaped cutouts on top.
  • 1 In large bowl, break up cookie dough. Stir or knead in cocoa and food color until well blended. Shape dough into flat disc; wrap tightly with plastic wrap. Refrigerate 30 minutes.
  • 2 Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
  • 3 Lightly dust work surface with additional baking cocoa. With rolling pin, roll out dough to 1/4-inch thickness. With 2-inch round cookie cutter, cut out 20 rounds. Combine leftover dough into ball; roll out and cut out 10 more rounds.
  • 4 With small heart-shaped cutter, cut heart shapes from half (15) of the dough rounds. (These will be the tops of each cookie sandwich.)
  • 5 Place all dough rounds 2 inches apart on cookie sheets.
  • 6 Bake 10 to 12 minutes or until set. Cool on cookie sheets 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • 7 In medium bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed until creamy. On low speed, beat in powdered sugar one-third at a time until well blended.
  • 8 Spread 1 heaping teaspoon frosting onto each cookie round without heart-shaped cutouts. Place 1 cookie round with heart-shaped cutouts on top.

EXPERT TIPS

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Expert Tips

Use different shaped cookie cutters to match your occasion.

Make the red velvet dough a day in advance and store in the refrigerator. Then roll out when ready.

When working baking cocoa and food color into the dough, it may be helpful to wear food-safe gloves to prevent the food color from staining your skin.

Nutritional information

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