There are always those recipes that you find that you love. No matter how many times you make it or the time in between when you haven’t, it’s whenever you do make it again, that you remember why you loved it in the first place. This cookie recipe from Paula Deen is just that. A couple years ago I made this recipe after seeing it on one of Paula Deen’s shows and I feel in love with it. At the time is was the perfect dessert for every occasion and it was also a crowd pleaser.

Fast forward to now and it’s still as good as the first time I made it. Although Paula has now faded to black ( no pun intended) I still put some respek on her name for this fabulous recipe. It really is one of my favorites. We had a holiday cookie exchange at work recently and I knew I wanted to bake something special with the holiday season in mind. These red velvet sandwich cookies were perfect to make for my job and we also had a great time eating them at home.

These whoopie pie like cookies can be made large or small depending on your preference, and in true red velvet cake like form, pecans are optional.

Red Velvet Sandwich Cookes w. Cream Cheese Frosting

1 1/3 cups all purpose flour

2 Tablespoons cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 stick butter, room temperature

1 cup sugar

2 eggs

2 Tablespoons buttermilk

2 teaspoons apple cider vinegar

1 teaspoon vanilla extract

1 Tablespoon red food coloring

3/4 cup pecans, finely chopped, optional

Cream Cheese Frosting:

1 lb cream cheese, softened

2 sticks butter, room temperature

1 teaspoon vanilla extract

4 cups powdered sugar

Preheat oven to 300 °F.

Cream Cheese Frosting - In a large mixing bowl, beat the cream cheese, 2 sticks butter and 1 teaspoon vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until frosting is fluffy.

Red Velvet Cookies - Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.

In a large mixing bowl cream together butter and sugar until light and fluffy. Add the eggs 1 at a time and when fully incorporated, beat in the buttermilk, vinegar, 1 teaspoon vanilla extract and the red food coloring. Once mixed, add the dry ingredients to batter and mix until thoroughly combined.

Drop small spoonfuls of batter onto a parchment lined sheet tray, and place in the oven and bake for 9 minutes. Your cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet.

Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired.