It’s February and time for another Blog All About It post about RED. And there is a ton of red out there right now – it’s Valentine’s Month – so red roses and red hearts are everywhere!
In keeping with the red theme – but wanting something just a bit different – I’m going to talk about Red Velvet. Yes – the cake (or in this case, the ice cream sandwich cookie) and share a recipe for that “something different” that will soon be a household favorite!
Red Velvet – a moist and light cake, red in color (from vibrant to just touched), with a slight chocolate flavor and usually topped with a cream cheese frosting. There are tons of recipes out there – and coming from the north (where these are rare) to the south meant that after my first taste – I wanted to make it. Now, not being a huge fan of sweets and desserts in my house – we do have some ‘I could go for that’ sweets that often make an appearance. This ice cream sandwich cookie (or cookie alone) is light, chewy and tasty – and NOT too sweet.
Red Velvet Sandwich Cookies
2 1/4 c. all-purpose flour
2 1/2 Tbsp. unsweetened cocoa powder
1 1/2 tsp. cornstarch
3/4 tsp. baking soda
1/2 tsp. salt
7 Tbsp. unsalted butter, room temperature
6 Tbsp. shortening
1 1/2 c. sugar
1 egg
1 egg yolk
1 1/2 tsp. white vinegar
1 1/2 tsp. vanilla
1 tsp. red food coloring (can use more for ‘redder’ color
Good Vanilla Ice Cream – (I like Talenti Tahitian Vanilla Bean Gelato) softened
Plastic sandwich bags
Preheat oven to 375 degrees.
Sift together flour, cocoa powder, cornstarch, baking soda and salt; set aside.
In another bowl (I use a stand mixer), beat together the butter, shortening and sugar at medium speed until very pale, light and fluffy; about 4 minutes. Add in the egg and egg yolk and incorporate it fully – then add (one at a time) the vinegar, vanilla and red food coloring being sure to mix each thoroughly into the batter before adding the next. Reduce speed to med-low, and slowly add dry ingredients and mix until just combined (no big lumps but don’t overwork).
Roll about 1 1/2 Tablespoons of dough into a ball and place on a lightly greased baking sheet – or place on parchment, ungreased. Leave a 3” space for each cookie to spread and bake. Bake for 9 minutes – allow to cool for a couple of minutes on the cookie sheet before removing them to a wire cooling rack. Cool completely. You should have 3 dozen (36) cookies.
Once the cookies are cool (about 30 minutes) pull out your vanilla ice cream, and let it sit to soften for 5 – 10 minutes (don’t make soup – just easy to scoop) Next – using a small ice-cream scoop *I use an Oxo Good Grips scoop* that holds about 2 ounces. Hold the cookie – bottom side up – place the scoop of ice cream in the center. Top with a second cookie, bottom side down and using the palm of your hand – press down gently to distribute the ice cream evenly. Take that completed cookie, slide into a sandwich bag and place in the freezer. Repeat. When you have all 18 sandwiches complete – I transfer the small bags to a stand-up freezer bag or freezable container and close.
Other options: roll the cookie sides in cookie crumbs, mini chocolate chips or nuts to give another flavor. You can also fill with more ice cream (up to 1/2 inch thick) and smooth the edges of the ice cream with a butter knife warmed in hot water, even with edge of cookie.
Hide a couple away for YOU – because these will go fast!
Reading this book contributed to these challenges:
Awesome that you provided a recipe. I actually don’t like red velvet cake much, but I have to admit, you make those sandwich cookies look tempting!
These are more chocolate-y than red velvet – and when you add the ice-cream they are less red-velvet-y than a cupcake / cookie would be without being too sweet or dry!
Gaele recently posted…The Little Cottage on the Hill by Emma Davies
These sound SO good. They are non-caloric, right? 🙂 I also went with a recipe for this month.
Always calorie-free if you make em yourself – that’s the trick. LOL
Gaele recently posted…The Single Girl’s Calendar by Erin Green
Now this is definitely a great prompt for red. I’ve actually never tasted red velvet cake. I need to get on that. 🙂
Get a recommendation from someone who knows it, likes it and can set you up with a cupcake-sized treat. It took me a handful of cupcakes before I decided to make one – and then it just made sense to do ice cream sandwiches since I’m not a frosting fan.
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Love your post. Definetly unique. I’d love to make that cake, it looks delicious. Unfortunatly, I’m vegan so I don’t eat dairy or eggs. Perhaps I shall change your recipe to my liking…
I’ve tried a vegan version – and found that it tended to be overly dry – and since I’m not wholly invested in that lifestyle, it was more an experiment to see if the adjustment was as easy and seamless as purported by some, while retaining the same taste – I found it wasn’t the option for me. And since vegan isn’t how I bake -I didn’t want to play about too much when others will, most probably, have better options.
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Thank you for this. Although the recipe looks heavenly, I’m unlikely to cook it. Sad, but I’m too busy anyways!
O.M.G that looks amazing
They are good!
omg looks so yummy. i might have to actually attempt to make this!
Make a double batch – one just never works! (And I’m not one who eats many sweets!)
Hi,
Those Red Velvet Cookies look so gooooood! I can almost
taste them. Thanks for sharing the recipe. Have a
great day!
they are yummy – and they taste better than they look (honestly – they do)
Gaele recently posted…The Little Cottage on the Hill by Emma Davies