Serve up these soft sandwich cookies with a cold glass of milk or hot cup of coffee — either way, everyone’s sure to be sweet on these treats!
- 1 c. + 2 Tbs. all-purpose flour
- 1 tbsp. unsweetened cocoa powder
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. granulated sugar
- 2 tbsp. + 1/2 cup butter at room temp
- 2 tbsp. shortening at room temp
- 1 egg
- 1/4 c. buttermilk
- 2 tsp. red liquid food coloring
- 2 tsp. vanilla extract
- 2 oz. cream cheese at room temp
- 1 cm confectioners' sugar
Heat oven to 375°F. Coat 2 baking sheets with cooking spray.
Mix first 5 ingredients.
On medium speed, beat granulated sugar, 2 Tbs. butter and shortening 2 min.
On low, beat in egg, then buttermilk, food coloring, and 1 tsp. vanilla.
Beat in flour mixture until smooth.
Drop batter in 1 Tbs. amounts onto pans 2" apart to make 28 cookies. Bake 8-9 min. until baked through. Cool 5 min. Transfer to racks.
On medium, beat cream cheese with remaining butter 2 min.
On low, beat in confectioners' sugar and remaining vanilla; on medium-high, beat 2 min.
Transfer 1/4 cup of frosting to plastic sandwich bags; snip one corner.
Dividing equally, spread remaining frosting over flat sides of half of cookies; top with remaining cookies. Pipe reserved frosting over tops.