Red Velvet Heart Sandwich Cookies
Inspired Taste
Created Jan 18, 2013
A little kitchen magic transforms Pillsbury™ refrigerated sugar cookie dough into red velvet for these peekaboo dessert sandwiches.
Red Velvet Heart Sandwich Cookies
- Prep Time 45 min
- Total 1 hr 30 min
- Ingredients 7
- Servings 15
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 1/4 cup unsweetened baking cocoa, sifted
- 1 tablespoon red food color
- 3 ounces cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1/2 teaspoon vanilla
- 1 cup powdered sugar, sifted
Instructions
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Step1In large bowl, break up cookie dough. Stir or knead in cocoa and food color until well blended. Shape dough into flat disc; wrap tightly with plastic wrap. Refrigerate 30 minutes.
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Step2Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
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Step3Lightly dust work surface with additional baking cocoa. With rolling pin, roll out dough to 1/4-inch thickness. With 2-inch round cookie cutter, cut out 20 rounds. Combine leftover dough into ball; roll out and cut out 10 more rounds.
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Step4With small heart-shaped cutter, cut heart shapes from half (15) of the dough rounds. (These will be the tops of each cookie sandwich.)
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Step5Place all dough rounds 2 inches apart on cookie sheets.
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Step6Bake 10 to 12 minutes or until set. Cool on cookie sheets 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
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Step7In medium bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed until creamy. On low speed, beat in powdered sugar one-third at a time until well blended.
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Step8Spread 1 heaping teaspoon frosting onto each cookie round without heart-shaped cutouts. Place 1 cookie round with heart-shaped cutouts on top.
Nutrition
No nutrition information available for this recipe
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