Happy Valentine’s Day, friends! I have some killer red velvet sandwich cookies happening today. They’re stuffed with a delicious cream cheese frosting that’s been piped with my favorite tip, the Wilton 1M! You can easily just spread the frosting on the cookies with a knife if you don’t feel like messing with the piping bags and tips. The piping just adds a little embellishment. I do it mostly for the photos, if I’m honest.
Since my wedding anniversary is at the beginning of February, we celebrate Valentine’s day and our anniversary together. My hubby got me some copper mule mugs to represent the copper for the traditional 7th year anniversary gift. If you don’t know what I’m talking about, here’s a pretty neat chart that he likes to follow. Last year I got a box of tasty chocolates with a beautiful diamond necklace in the center.
Anyway, tucked inside the mugs was a ticket for my very first food blogging conference that I’ll be attending in May and it’s in Chicago. I had a little melt down. I’m an introvert with some severe anxiety. After the initial shock where I said “I can’t do this, I can’t do this,” I settled down and looked into it. He picked out a conference that has a limited number of people because he knows crowds horrify me. Seriously, I have the sweetest husband ever. He’s even driving me the 11 1/2 hours there so I don’t have to fly.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, add in the butter, brown sugar and granulated sugar. Mix with a hand mixer on medium speed until light and fluffy. It will take about two minutes.
- Add in the egg, vanilla extract, and red velvet bakery emulsion. Mix until incorporated.
- Add in the baking soda, salt, cocoa powder, and flour and mix on low until almost all the flour is incorporated. Turn the mixer on high and beat for 20 seconds until the dough forms a ball.
- Add in 1 cup of chocolate chips. I saved out the ¼ of a cup to add to the tops of my cookies.
- Using a medium sized cookie scoop, scoop out the cookie dough. I did 6 at a time to give them room to fill out.
- I pressed 3-4 chips into the tops of the cookie dough.
- Place into the oven and bake for 12 minutes. Remove from the oven and let cool about 10 - 15 minutes until cool. They will cook a little more on the baking sheet.
- Place onto a cooling rack and let cool completely.
- In a mixing bowl, add in the cream cheese and butter. Mix until light and fluffy. This will take about 2 minutes.
- Add in the vanilla extract, powdered sugar and milk. Mix until incorporated. Turn the mixer on high and beat for another 2 minutes until the frosting is fluffy.
- Add the frosting into a piping bag with a 1M tip and pipe swirls on the cooled cookies. Add the top cookie and give it a gentle squeeze.