Step 1
Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder until well combined. Set aside.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, cream butter with the Redpath® Golden Yellow Sugar on medium speed until fluffy and pale in colour; about 3 minutes. Add the egg, vanilla extract, and 3 to 5 drops of red gel food colouring and mix until fully incorporated into the batter. Scrape down sides of bowl.
Step 4
On low speed, add about half of the dry mixture to the bowl until barely combined. Add the remaining dry ingredients. If necessary, add a drop or two more of red food colouring to get the desired colour. Mix until it forms a dough; do not overmix.
Step 5
Transfer dough onto a flat work surface and form the dough into a flat disc. Wrap dough in plastic wrap and chill in the fridge for at least 30 minutes.
Step 6
When ready to use, allow dough to come to room temperature; about 10 minutes.
Step 7
Place dough between 2 sheets of parchment. Roll dough to between ¼- to ⅛-inch thickness.
Step 8
Using desired cookie cutters, cut out cookies. Scraps can be gathered, rerolled, and cut. If desired, use a small cookie cutter to cut out a shape in the centre of half of the cookies. These will be the tops.
Step 9
Transfer cookies onto prepared baking sheet. Place sheet into the fridge to chill before baking; about 10 minutes.
Step 10
Place cookies in the preheated oven for 8 to 12 minutes (see Chef’s Tips) or until surfaces are no longer shiny; do not overbake.
Step 11
Remove from oven and cool for 5 minutes on the baking sheet. Carefully transfer cookies to a wire cooling rack to cool completely.
Step 1
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth and creamy on medium speed. Scrape down sides of the bowl, and sift in the Redpath® Icing Sugar and cornstarch. Sprinkle in the salt. Beat on low speed until butter is coated with the icing sugar. Increase speed to medium-high speed and mix until mixture looks like wet fine sand.
Step 2
Add in the cubed cream cheese, vanilla extract, and lemon juice and beat on low speed until cream cheese is coated. Increase speed to medium-high and whip until creamy and no lumps remain.
Step 3
If the filling is too soft, place into the fridge to firm up slightly before using.
Step 1
Ensure cookies are completely cooled before filling. Flip half of the cookies over; if a cut-out was used, flip the plain cookies over.
Step 2
Pipe or spoon a small amount of cream cheese filling onto the flipped cookies. Top with another cookie (or a cookie that has a cut-out).
Step 3
Leftovers can be layered between parchment paper and kept in the fridge in an airtight container for up to a week. Alternatively, they can be frozen for up to 1 month.
*Redpath® Dark Brown Sugar can be used instead of Redpath® Golden Yellow Sugar. Note that the resulting cookie may be darker in colour and have a more pronounced caramel flavour.
*If rolled cookies are thinner than ¼-inch, check at the 8-minute mark to ensure they are not over-baking.
*For variety, you can fill the cookies with buttercream or decorate them with Royal Icing instead.
