Description
Delicious Tasty Red Velvet Cookie Sandwiches featuring soft, vibrant red velvet cookies layered with a creamy, rich cream cheese frosting, perfect for any occasion or indulgent treat.
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 (AmeriColor Super Red recommended)
For the Filling:
- 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
Instructions
- Prepare Dry Ingredients: Whisk together the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon in a medium bowl, breaking up any cocoa lumps to ensure even color distribution. Set aside.
- Cream Butter and Sugars: In a large bowl, beat softened butter, sugar, and brown sugar for about 3 minutes on medium speed until pale and fluffy, scraping the bowl halfway through for even mixing.
- Add Egg and Coloring: Beat in the egg for about 1 minute until fully incorporated. Add vanilla extract and red gel food coloring, mixing for 30-45 seconds until the mixture is smooth and uniformly vibrant red.
- Combine Dry and Wet: Add dry mixture to the wet ingredients, folding and stirring on low speed until just combined. Avoid overmixing to keep cookies tender. Chill dough for 15-20 minutes to prevent spreading during baking.
- Shape and Bake Cookies: Preheat oven to 350°F and line baking sheets with parchment paper. Roll dough into 1-inch balls, spacing 2 inches apart. Bake for 8-10 minutes until edges are set but centers remain slightly soft. Cool on pan for 2-3 minutes, then transfer to wire racks to cool completely.
- Make Cream Cheese Filling: Beat cream cheese and unsalted butter on medium speed for 3 minutes until smooth and fluffy. Gradually add sifted powdered sugar and vanilla extract, mixing for 1-2 minutes until spreadable.
- Assemble Sandwiches: Spread or pipe cream cheese frosting onto the flat side of one cooled cookie, then sandwich with another cookie, flat side down. Repeat with remaining cookies and filling. Serve immediately or refrigerate in an airtight container for up to 3 days.
Notes
- Use block cream cheese instead of tub style for a firmer filling.
- Sift powdered sugar to avoid lumps in the frosting.
- Chill dough before baking to prevent excessive spreading.
- Remove cookies from oven when centers are slightly underbaked to ensure soft texture.
- Store assembled sandwiches in airtight container refrigerated for up to 3 days for best freshness.
- AmeriColor Super Red gel food coloring provides the most vibrant red hue.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cookies, Cookie Sandwiches, Cream Cheese Filling, Dessert, Red Velvet Dessert, Holiday Cookies, Soft Cookies, Homemade Cookies