Red Velvet Crack Cookies

Votes: 2

Time: 2 hours 35 minutes
Complexity: easily
Quantity: 20 double cookies

It's hard to resist these cookies, whose snow-white powdered sugar contrasts with the intricate crimson crackle pattern. The layers are rich in chocolate flavor, soft on the inside and slightly crisp on the outside. Before baking, it's a good idea to flatten the dough balls slightly to prevent the sandwich cookies from becoming too tall. It's also important to evenly coat the cookies with powdered sugar to achieve the most beautiful crackle pattern.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

1.5 cups premium flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 tsp salt
1/4 teaspoon of baking soda
1 and 1/4 cups sugar
55 g butter, melted
1 tbsp. l. curdled milk
1 teaspoon red food coloring
1 tsp vanilla extract
2 large eggs
Powdered sugar, for rolling

Curd cream

1 cup icing sugar, sifted
230 g cream cheese, softened
55 g softened butter
1 vanilla bean, split lengthwise and scrape out the seeds

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

CookieSift the flour, cocoa powder, baking powder, salt, and baking soda into a medium bowl. In another bowl, beat the sugar and butter together, then add the buttermilk, food coloring, vanilla, and eggs. Using a rubber spatula, fold the flour mixture into the sugar mixture until smooth. Cover the bowl with plastic wrap and refrigerate until set, about 30 minutes (the mixture will still be soft).
Preheat oven to 190°C. Line 2 baking sheets with parchment paper.

Place a small amount of powdered sugar in a shallow bowl. Scoop out portions of the chilled dough with a tablespoon and roll them in. The powdered sugar should completely coat the balls. Transfer them to one of the prepared baking sheets. Space the dough balls about 8 cm apart; they will expand and will be about 8 cm in diameter when finished.
Bake until the cookies are slightly firm to the touch, slightly dry on top but without dark spots (12-14 minutes). Let cool on the baking sheet for about 10 minutes. The cookies should still be slightly soft and just lifting away from the baking sheet on the bottom.
While baking the first batch of cookies, scoop out and dust the next batch of dough with powdered sugar, then place it on a different baking sheet. Bake the second batch while the first one cools. Repeat with the remaining dough.
Curd creamUsing a stand mixer fitted with the paddle attachment, beat the powdered sugar, cream cheese, butter and vanilla until smooth and free of lumps.
Once the cookies have cooled, spread 1 tablespoon of the cream cheese filling over the bottom (flat) side of each half. Top with the remaining cookies, with the bottom (flat) side facing in. Cookies can be stored in the refrigerator in an airtight container for up to 5 days..