Red Velvet Double Doozie


1 1/3 cups all-purpose flour
1 tablespoon plus 1 teaspoon cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, room temperature
1 cup sugar
2 eggs
2 tablespoons buttermilk
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring

For the Cream Cheese Frosting:
1-8 ounce block cream cheese, softened
1 stick butter, softened
1 teaspoon vanilla extract
1 box (approx 4 1/2 cups sifted) powdered sugar


Preheat oven to 375 degrees F. In a small bowl, mix together the flour, cocoa powder, baking powder, baking soda and salt. In a larger separate bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time. Beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to the wet. Mix until thoroughly combined.

Onto a parchment lined sheet tray, drop batter using a small ice cream scoop(or a heaping tablespoon). Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely. (I just slide the parchment from my baking sheet onto the wire rack).

In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Sift in the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Carefully spread the cream cheese frosting between 2 cooled cookies. Makes approximately 12 sandwich cookies.
Yes I am planning on making these
I made these for my husbands birthday party and everybody loved it!
Just take a note on making the scoops small since they can become very big while baking.
And place them far apart or you will end up with one big cookie.

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