Updated: Feb 13, 2020
Valentine's Day isn't complete without a new cookie recipe! Our cookie is a soft, crisp and tasty take on the traditional red velvet cake.
We took our Red Velvet Cookie recipe and turned it into heart sandwich cookies and filled them with our own White Chocolate Cream Cheese frosting.
In today's blog, we want to give you some top notch pointers for making your best-ever cut out cookie. We also added the White Chocolate Cream Cheese frosting recipe here for you as well.
Let's get started!
Use our Red Velvet Cookie recipe for this project.
We use LorAnn Red Velvet Bakery Emulsion in our cookie. You can purchase it directly from LorAnn Oils by visiting their site https://www.lorannoils.com. Be sure to use promo code EPIC10 to get 10% off your order with LorAnn!
LorAnn's Red Velvet Bakery Emulsion adds the rich taste and color of classic red velvet cake in one easy step!
Once you're done mixing, you want your dough to be soft but not sticky.
Let the dough rest for five to ten minutes on a floured surface.
Now you're ready to roll out the dough!
The key to a successful cut out cookie is making sure that your dough is rolled out evenly. We suggest you roll your dough to 1/8" thick.
We roll out the dough on parchment paper and use dough thickness guides to ensure we have a consistent thickness.
Even if your rolling pressure isn't consistent, these guides will make sure you get an even dough thickness.
There are many brands to choose from and honestly, you can make your own.
If you're in the market to buy them, just Google 'dough thickness guides'. You won't be sorry!
Using a heart shaped cookie cutter, cut your cookies out and bake on a parchment lined cookie sheet.
Why do we use parchment paper?
Using parchment paper makes it easier to remove the cookies and you don't have any residue on the cookie sheet.
This means no cookie sheet clean up. Nice!
While cookies are cooling prepare your frosting.
White Chocolate Cream Cheese Frosting
6 ounces pasteurized egg whites
9 ounces granulated sugar
8 ounces cream cheese, room temperature
12 ounces unsalted butter
1/2 pound of powdered sugar (or more if you want the frosting firmer)
4 ounces of melted white chocolate
Splash of vanilla
Place egg whites and granulated sugar into a double boiler pan and heat until sugar has dissolved into the egg whites. Place into the bowl of a stand mixer and whisk until med peaks.
Next, add room temperature cream cheese to the mixture, along with the unsalted butter and mix on low speed until incorporated.
Place the white chocolate in a small bowl and microwave to melt. Set the power to 50 percent. Heat for 30 seconds, then take out and stir. Continue microwaving in 30 second intervals until melted.
Add the white chocolate. Make sure it has cooled down but is still pourable before adding.
Add a splash of vanilla. Beat in the powdered sugar until you get a medium consistency.
Use a piping bag fitted with a 1M tip.
Pipe a star or a rosette of icing onto one half of the cookie.
Place another cookie on top and you have your Red Velvet White Chocolate Cream Cheese Sandwich cookie!
You can do a single version as well. Just pipe a rosette on top of a single cookie.
Eat as many as you desire. Yum!