Ingredients
For the Cookies:
- 2 1/4 cups + 1 tablespoon all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 2 teaspoons vinegar
- 1 1/2 tablespoons red food coloring
For the Filling:
- 8 oz cream cheese, room temperature
- 6 tbsp unsalted butter, room temperature
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and allow easy cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside for use later in the recipe.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar on medium speed until the mixture becomes light, fluffy, and well combined—about 2 to 3 minutes.
- Add Wet Ingredients: Mix in the egg thoroughly until fully incorporated. Then add the vanilla extract, vinegar, and red food coloring, mixing until the color and flavor are evenly blended throughout the dough.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Be careful to avoid over-mixing, which could result in tougher cookies.
- Shape Cookies: Using a tablespoon or cookie scoop, portion 1 ½ tablespoons of dough and roll into balls. Place the cookie dough balls onto the prepared baking sheets about 2 inches apart to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for 13 minutes. The cookies will spread and their centers will appear soft but set. Avoid overbaking to retain chewiness; cookies will firm up as they cool.
- Cool Cookies: Let the cookies cool on the baking sheets for 4 to 5 minutes before transferring them to a wire rack to cool completely, ensuring proper texture and firmness.
- Prepare the Cream Cheese Filling: In a large mixing bowl, beat cream cheese and unsalted butter until smooth and fully combined. Add half of the powdered sugar and mix until incorporated. Then add vanilla extract and the remaining powdered sugar, beating until the frosting is smooth and creamy.
- Assemble Sandwich Cookies: Use a piping bag or a spatula to spread the cream cheese frosting onto the flat side of half of the cookies. Top each frosted cookie with another cookie to form a sandwich.
- Chill and Serve: Refrigerate the assembled cookie sandwiches until ready to serve. Allow them to come to room temperature before eating for best flavor and texture.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
- Bring refrigerated cookies to room temperature before serving for optimal softness and flavor.
- Handle the cookies gently when assembling to avoid breaking or crumbling.
- Use room temperature ingredients for best mixing results and smooth frosting.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
