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Ingredients
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Steps
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1
Preheat the oven to 350°F.
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2
Line 2 large baking sheets with silicone mats or parchment paper and set aside.
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3
Whisk together flour, cocoa powder, baking soda, baking powder, and fine sea salt and set aside.
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Using a stand mixer with the paddle attachment, beat butter on medium for 1 minute or until smooth and creamy.
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Add the granulated sugar and beat on medium high for 2 minutes or until smooth and creamy.
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Scrape down the sides and add the egg. Beat until fully combined and mixture looks smooth.
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Add vanilla and buttermilk and beat on low, scraping down the sides as needed. It is OK if the mixture looks curdled.
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Spoon in dry mixture and continue beating on low until just combined.
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Add beet juice and continue mixing until the color has just mixed through.
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Cover bowl and refrigerate for 15 minutes.
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Using a cookie scoop, scoop out 8 portions per baking sheet, allowing 2 inches around each cookie.
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Bake 1 sheet at a time for 10-12 minutes. Repeat for remaining cookies.
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Cool on a wire rack.
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Using the stand mixer with the paddle attachment, beat the cream cheese and butter on high speed for 2-3 minutes or until light and fluffy.
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Turn to low and add the powdered sugar one spoon at a time. Scrape down sides as needed.
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Once all the sugar is added, turn the mixer to medium high and continue to beat for 3 minutes or until fully combined and smooth.
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Pair up fully cooled cookies based on their size.
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Use a decorative tip and fill a piping bag with the cream cheese filling.
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Take one cookie and pipe filling onto the bottom of the cookie. Top with the matching pair and repeat for remaining cookies.
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Top with some sprinkled powdered sugar. Serve and enjoy!
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