Name: Tasty Red Velvet Cookie Sandwiches Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 35 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 (AmeriColor Super Red recommended); 1/2 cup cream cheese (block preferred); 1/4 cup butter (unsalted, Kerrygold preferred); 2.75 cups powdered sugar (sifted); 1.5 tsp vanilla extract

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 (such as AmeriColor Super Red)

1/2 cup cream cheese (blocks preferred)

1/4 cup butter (unsalted, such as Kerrygold preferred)

2.75 cups powdered sugar (sifted)

1.5 tsp vanilla extract (for filling)

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. Set aside. Prepare the butter, sugars, egg, vanilla, and food coloring.

Step 2: In a large bowl, beat the softened butter and sugars on medium speed for about 3 minutes until pale and fluffy, scraping down the bowl halfway through.

Step 3: Add the egg and beat for 1 minute until combined. Stir in vanilla extract and red gel food coloring for 30-45 seconds until the mixture is evenly colored.

Step 4: Add the dry ingredients to the wet mixture and fold on low speed until just combined. Chill the dough in the refrigerator for 15-20 minutes.

Step 5: Preheat oven to 350°F and line baking sheets with parchment paper. Roll dough into 1-inch balls, spacing them 2 inches apart. Bake 8-10 minutes until edges are set but centers are slightly underbaked. Cool on pans for 2-3 minutes, then transfer to wire racks to cool completely.

Step 6: Beat cream cheese and butter together on medium speed for about 3 minutes until smooth. Gradually add sifted powdered sugar and vanilla extract; beat until spreadable.

Step 7: Spread or pipe filling onto the flat side of one cookie and sandwich with another cookie. Repeat with remaining cookies and filling. Serve immediately or refrigerate.

Tips & Variations

Use block-style cream cheese rather than tub cream cheese for a firmer, more stable filling that’s easier to pipe or spread.

For an extra festive touch, add a pinch of espresso powder to the dry ingredients to enhance the chocolate flavor.

Try using different gel food coloring brands for a variety of vibrant red hues.

Chilling the dough helps prevent excessive spreading for perfectly shaped cookies.

For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.

FAQs

Can I freeze these cookie sandwiches?

Yes, you can freeze the unfilled cookies in a single layer on a baking sheet, then transfer them to a freezer bag for up to 3 months. Thaw completely before filling. The assembled sandwiches are best enjoyed fresh and not frozen to preserve the filling texture.

Why use red gel food coloring instead of liquid dye?

Gel food coloring provides a more vibrant color without thinning the dough, ensuring the cookies hold their texture and appearance. AmeriColor Super Red is a popular choice for rich, consistent red velvet color.