Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Velvet Cookie Sandwiches Recipe

★★★★★

4.7 from 80 reviews
  • Author: Sarah
  • Total Time: 45 minutes
  • Yield: 12 cookie sandwiches 1x

Description

These Tasty Red Velvet Cookie Sandwiches feature a soft and tender red velvet cookie filled with a smooth, rich cream cheese frosting. Perfectly balanced between the subtle cocoa-spiced cookies and the sweet, luscious filling, these cookie sandwiches make an irresistible treat for any occasion.

Ingredients

Scale

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 (I use AmeriColor Super Red for the most vibrant color)

For the filling:

  • 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

Instructions

  1. Prepare the Dry Ingredients and Mise en Place: Whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon in a medium bowl, breaking up any cocoa lumps for even color and texture. Set this dry mixture aside. Measure out the butter, sugars, egg, vanilla extract, and red gel food coloring so everything is ready when you start mixing the dough.
  2. Cream Butter and Sugars Until Light and Fluffy: In a large bowl, beat the softened butter with the granulated sugar and brown sugar on medium speed for about 3 minutes until the mixture is pale and fluffy. This incorporates air into the dough, helping cookies rise slightly and achieve a tender crumb. Scrape down the sides of the bowl halfway through to ensure even mixing.
  3. Incorporate Egg, Vanilla, and Food Coloring: Add the egg to the creamed butter mixture and beat for about 1 minute until fully combined. Then, add the vanilla extract and red gel food coloring, mixing for 30-45 seconds on medium speed until the batter is evenly colored a vibrant red, with a smooth, uniform appearance and no streaks.
  4. Combine Wet and Dry Ingredients into Dough: Add the dry ingredient mixture to the wet mixture, folding and stirring on low speed just until combined—do not overmix to avoid tough cookies. The dough should come together, holding its shape. Chill the dough in the refrigerator for 15-20 minutes; this rest prevents excessive spreading during baking.
  5. Bake the Red Velvet Cookies: While the dough chills, preheat the oven to 350°F and line baking sheets with parchment paper. Roll the chilled dough into 1-inch balls and place them about 2 inches apart on the prepared pans. Bake for 8-10 minutes, until the edges are set but the centers look slightly underbaked. Remove from oven and cool on the pan for 2-3 minutes before transferring to a wire rack to cool completely.
  6. Prepare the Cream Cheese Frosting Filling: In a clean bowl, beat the cream cheese and butter together on medium speed for about 3 minutes until smooth and fluffy. Gradually add the sifted powdered sugar and vanilla extract, mixing for another 1-2 minutes until the filling is spreadable and creamy. Using block cream cheese and Kerrygold unsalted butter enhances the richness and stability of the filling.
  7. Assemble the Cookie Sandwiches: Spread or pipe a generous amount of cream cheese frosting onto the flat side of one cooled cookie, then press a second cookie flat-side down on top to form a sandwich. Repeat for the remaining cookies and frosting. Serve immediately or refrigerate in an airtight container for up to 3 days to maintain freshness.

Notes

  • Use block cream cheese instead of tub cream cheese for a firmer, more stable filling.
  • Chilling the dough before baking prevents excessive cookie spread and results in thicker cookies.
  • Do not overmix the dough after adding dry ingredients to maintain tender cookies.
  • If desired, use a piping bag to fill the sandwiches neatly.
  • Store assembled cookie sandwiches in an airtight container in the refrigerator for up to 3 days.
  • Softened butter should be around 70°F for optimal creaming texture.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: red velvet cookies, cookie sandwiches, cream cheese frosting, red velvet dessert, homemade cookies, sandwich cookies

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://everydaytastes.com/red-velvet-cookie-sandwiches-recipe/