Red Velvet Crinkle Sandwich

I love baking! And I'm really glad my hiatus has ended. I guess those Chocolate Chip Cookies set the mood back.

Since the ber  months have started, I think anything Red Velvet will be a good idea. Thus this Red Velvet Crinkles with Cream Cheese Filling.

Crinkle recipe is from Cooking Classy while the cream cheese frosting is adapted from Martha Stewart.

The first batch failed. Lol. I think they stayed a little too long inside the oven. But the following batch turned out better. It was the perfect pair to a jar of hot chocolate in this kind of weather. It's a bit tedious to make so I don't think I'll be making another batch soon. Lol. Glad the first try turned out ok already. :D

Ingredients

Red Velvet Crinkles

3 cups all-purpose flour

1/4 cup unsweetened cocoa powder

2 tsp baking powder

1/4 tsp baking soda

3/4 tsp salt

3/4 cup unsalted butter, softened

1 1/3 cups granulated sugar

3 large eggs

1 Tbsp milk or buttermilk

1 1/2 tsp vanilla bean paste or vanilla

2 tsp lemon juice

5 tsp red food coloring

1 cup white chocolate chips

1 cup powdered sugar

Cream Cheese Filling

4 ounces cream cheese, room temperature

1/4 cup confectioners' sugar

1/4 cup heavy cream

Directions:

1. Crinkles. In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
2. Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each). Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. 
3. Filling. Beat cream cheese on medium until smooth. Beat in sugar then fold in cream. Spread onto the bottom of half the cookies, sandwich with another cookie.