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Preheat oven to 375°F. Line baking sheets with parchment paper; set aside. In a medium bowl, combine flour, cocoa powder, baking soda and salt; set aside.
In large bowl, combine vegetable oil spread and brown sugar; beat with an electric mixer on medium speed until light and fluffy. Beat in egg, red food coloring and vanilla. Alternately add flour mixture and buttermilk (or sour milk) to egg mixture, beating on low speed after each addition just until combined.
Using a rounded measuring teaspoon (about 2 level teaspoons), spoon batter on prepared pans, leaving 1 inch between rounds. Bake for 5 to 7 minutes or until tops are set. Cool cookies for 1 minute on pans. Transfer cookies to wire racks; cool completely.
In a small bowl, stir together 1/4 cup whipped topping and the sour cream. Fold in the remaining 3/4 cup whipped topping. If desired, tint with green or blue food coloring.
Spread filling on the flat sides of half of the cookies. Top with the remaining cookies, flat-sides down. If desired, sprinkle tops with confectioners’ sugar.