Recipe Video


0.50 cup
100 g
3.50 oz
3.30 fl oz
1 cup
230 g
8.05 oz
7.59 fl oz
1 pc
egg yolk
1 pc
1 cup
240 g
8.40 oz
7.92 fl oz
vegetable oil
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
1.50 cup
370 g
12.95 oz
12.21 fl oz
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
baking soda
1/2 tsp
2.46 ml
leavening agent
1 tsp
4.92 ml
red food dye
0.50 cup
120 g
4.20 oz
3.96 fl oz
cream cheese
1.50 cup
350 g
12.25 oz
11.55 fl oz
powdered sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz



  1. Combine the softened butter and sugar. Whisk until smooth.
  2. One at a time, beat in the egg and egg yolk. Whip until fluffy.
  3. Add the buttermilk and vegetable oil. Whisk until soft.
  4. Combine flour, baking soda, baking powder, and cocoa in a separate bowl. Stir well.
  5. Add 1/2 of the dry ingredients to the egg mixture and stir them. Add the rest of the flour mixture, stir.
  6. Add red food dye. Stir until smooth.
  • Preheat the oven to 347°F (175°C).
  • Pipe the resulting dough onto prepared baking sheets using a pastry bag, or you can do it with a spoon. The main thing is to make even circles with a diameter of 6cm (2.36 inch).
  • Bake in an already preheated oven for 12-15 minutes. Let the cookies cool.


  1. Combine room temperature butter and powdered sugar. Whisk for 2-3 minutes.
  2. Add the cream cheese. Whisk for another minute.
  3. Put filling on one cookie, sandwich the second cookie on top. Repeat with each pair and place in the refrigerator for 2 hours.