Name: Red Velvet Cookie Sandwiches Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1.5 cups all-purpose flour; 3 tbsp cocoa powder; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1/4 tsp ground cinnamon; 1/2 cup butter (softened to room temperature, about 70°F); 1/2 cup sugar; 1/4 cup brown sugar; 1 egg; 1.5 tsp vanilla extract; 3 tsp red gel food coloring (I use AmeriColor Super Red for the most vibrant color); 1/2 cup cream cheese (blocks work better than tubs for a stiffer filling); 1/4 cup butter (I prefer Kerrygold unsalted for a richer taste); 2.75 cups powdered sugar (sifted to remove lumps); 1.5 tsp vanilla extract

Ingredients

For the cookies:

1.5 cups all-purpose flour
3 tbsp cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1/2 cup butter, softened to room temperature (about 70°F)
1/2 cup sugar
1/4 cup brown sugar
1 egg
1.5 tsp vanilla extract
3 tsp red gel food coloring (such as AmeriColor Super Red)

For the filling:

1/2 cup cream cheese (blocks work better than tubs for a stiffer filling)
1/4 cup butter (unsalted, Kerrygold preferred for richer taste)
2.75 cups powdered sugar (sifted to remove lumps)
1.5 tsp vanilla extract

Instructions

Step 1: Whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon in a medium bowl, breaking up any cocoa lumps for even color distribution. Set aside. Measure out the butter, sugars, egg, vanilla, and food coloring so all ingredients are ready when you start mixing.

Step 2: In a large bowl, beat the softened butter, sugar, and brown sugar for about 3 minutes on medium speed until pale and fluffy. Scrape down the bowl halfway through to ensure even mixing.

Step 3: Add the egg to the creamed butter mixture and beat for about 1 minute until fully incorporated. Then add the vanilla extract and red gel food coloring, mixing for 30-45 seconds until the batter is smooth and uniformly red.

Step 4: Gradually add the dry ingredient mixture to the wet mixture and fold on low speed until just combined. Do not overmix. Chill the dough in the refrigerator for 15-20 minutes to prevent spreading during baking.

Step 5: Preheat oven to 350°F and line baking sheets with parchment paper. Roll chilled dough into 1-inch balls and place them 2 inches apart on the baking sheets. Bake for 8-10 minutes until edges are set but centers look slightly underbaked. Cool cookies on the pan for 2-3 minutes before transferring to a wire rack to cool completely.

Step 6: For the filling, beat cream cheese and butter together on medium speed for about 3 minutes until smooth and fluffy. Sift powdered sugar to remove lumps and gradually add it along with vanilla extract, mixing until spreadable.

Step 7: Spread or pipe a generous amount of cream cheese frosting onto the flat side of one cookie, then sandwich with another cookie. Repeat with remaining cookies and filling.

Tips & Variations

Using block cream cheese instead of tub cream cheese creates a firmer, more stable filling that holds its shape well.

Chilling the dough before baking prevents excessive spreading and ensures a tender, thick cookie.

For a more intense red color, use a high-quality gel food coloring like AmeriColor Super Red.

Try adding a pinch of espresso powder to the dry ingredients to enhance the chocolate flavor.

Storage

Store the cookie sandwiches in an airtight container in the refrigerator for up to 3 days to keep both the cookies and filling fresh. Before serving, let them sit at room temperature for 10-15 minutes to soften slightly. These sandwiches also freeze well—wrap individually and freeze for up to 1 month. Thaw overnight in the fridge before enjoying.

FAQs

Can I use regular food coloring instead of gel?

Yes, but gel food coloring gives a more vibrant color without affecting the dough’s consistency. Regular food coloring may require more drops and can thin the batter slightly.