Red velvet crinkle cookie sandwiches

Red velvet crinkle cookies with a chocolate coffee cream cheese frosting – the ultimate treat!

I’ve been wanting to make crinkle cookies for a long time, and also a red velvet cake (not yet done, but watch this space!) so I decided to combine the two as Valentine’s Day is approaching (at the time of writing). Although these cookies can be eaten any time of the year really, they’re so addictive!

The texture is just awesome too. Crunchy on the outside and oh so soft on the inside – the perfect cookie texture for me. The hint of coffee flavour with the chocolate is just delicious!

And the cream cheese filling! I opted for a cream cheese filling as I find it much less heavy than a buttercream, and with the cocoa powder and coffee extract added in, it cuts the sweetness and really brings out the chocolate flavour of the cookies.

These little cookie sandwiches are so quick, easy and fun to make and so pretty too!

Recipe is below, hope you enjoy!

RECIPE (makes around 16 cookies):

INGREDIENTS:
 
Crinkle cookies (recipe adapted from marshasbakingaddiction):
250g plain flour
2 tbsps cocoa powder
1 tsp baking powder
Pinch of salt teaspoon salt
2 large eggs
150g sugar
55g butter (melted)
1 tsp coffee extract
90g white chocolate (melted)
Red food colouring
150g icing sugar for coating
 
Chocolate and coffee cream cheese filling (recipe adapted from sallysbakingaddiction):
170g full fat cream cheese, softened to room temperature
90g butter, softened to room temperature
210g icing sugar
25g unsweetened coca powder
1 tsp coffee extract
1 tbsp heavy cream
Pinch of salt
 
METHOD:

Crinkle cookies:

1. Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
2. In a separate large bowl, whisk together the eggs and sugar. Add the butter, coffee extract, and melted chocolate, and whisk until combined.
3. Add enough red food colouring to reach desired shade.
4. Add the dry ingredients, and mix until just combined. You’ll get a very soft and sticky dough.
5. Freeze the mixture for 30 – 45 minutes, or until firm and chilled completely through.
6. Preheat the oven to 180C, and line a baking tray with baking paper. Set aside.
7. Roll the dough into 35g balls. Add the icing sugar to a small bowl, and generously coat each ball. Roll once again, then place onto the prepared baking tray.
8. Bake for 10 – 12 minutes. The cookies will be very soft, but will firm up as they cool.
9. If you wish to use shape cutters on your cookies, do it now while the cookies are still warm out of the oven. Slice the cookies in half while warm.
10. Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.
 
Chocolate and coffee cream cheese filling:

1. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy.
2. Beat in the butter until combined. Add the icing sugar, cocoa powder, coffee extract, 1 cream, and salt and beat on medium-high speed until combined and creamy.
3. Pour the filling into a piping bag fitted with the nozzle of your choice and leave to firm up in fridge for 30 minutes .

Assembly:

1. Once the cookies are completely cool, pipe the chocolate filling on to the bottom half of the cookie and then place the top half back on top to complete the sandwich.

And it’s done! Hope you enjoy these cookies 🙂

Did you try out this recipe? Any questions? Any feedback? Would love to hear from you!

Keep up with my latest Instagram posts by following @dessertsbyine!

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