Introduction

Red Velvet Cookie Sandwiches are a delightful twist on classic red velvet cake, combining soft, cocoa-flavored cookies with a creamy, tangy cream cheese frosting. These treats are perfect for sharing at parties or enjoying as a special homemade snack.

Red Velvet Cookie Sandwiches Recipe - Recipe Image

Ingredients

2 1/4 cups + 1 tbsp (300g) all-purpose flour (measured accurately)
2 tbsp (14g) natural unsweetened cocoa powder
3/4 tsp baking soda
3/4 tsp salt
3/4 cup (168g) unsalted butter, room temperature
1/2 cup (104g) sugar
1/2 cup (112g) light brown sugar
1 large egg
1 1/2 tsp vanilla extract
2 tsp vinegar
1 1/2 tbsp red food coloring
8 oz (226g) cream cheese, room temperature
6 tbsp (86g) unsalted butter, room temperature
4 cups (460g) powdered sugar
1 tsp vanilla extract (for frosting)
Sprinkles (optional)

Instructions

Step 1: Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper or silicone baking mats. Set aside.
Step 2: In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, cream together the butter, sugar, and brown sugar on medium speed until the mixture is light in color and fluffy, about 2-3 minutes.
Step 4: Add the egg and mix until fully incorporated.
Step 5: Mix in the vanilla extract, vinegar, and red food coloring until well combined.
Step 6: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
Step 7: Using about 1 1/2 tablespoons of dough, roll into balls and place them on the prepared baking sheets about 2 inches apart.
Step 8: Bake for 7-9 minutes. The cookies will spread, and the centers will look soft but set. Do not overbake; they will firm up as they cool.
Step 9: Let the cookies cool on the baking sheets for 4-5 minutes before transferring them to a wire rack to cool completely.
Step 10: To make the frosting, beat together the cream cheese and butter until smooth.
Step 11: Add half of the powdered sugar and mix until smooth. Then add the vanilla extract and mix again.
Step 12: Add the remaining powdered sugar and beat until the frosting is smooth and creamy.
Step 13: Fill a piping bag fitted with a piping tip (such as Ateco 844) with the frosting. Pipe frosting onto the flat side of one cookie, then sandwich it with another cookie.
Step 14: Optionally, press sprinkles onto the sides of the frosting for a festive touch.
Step 15: Refrigerate the assembled cookie sandwiches until ready to serve. Bring to room temperature before eating for best flavor and texture.

Tips & Variations

Measure flour accurately by spooning it into your measuring cup and leveling it off to avoid dense cookies.
If you prefer natural food coloring, beet juice powder can be a great substitute for red food coloring.
For added flavor, try a pinch of cinnamon or espresso powder in the dry ingredients.
Store frosting in an airtight container in the fridge if not using immediately to keep it fresh.

Storage

Store the cookie sandwiches in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 1 month. To serve, thaw in the refrigerator and bring to room temperature for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies ahead of time?

Yes, you can bake the cookies ahead and store them in an airtight container at room temperature for up to 3 days or freeze them for later. Assemble with frosting when ready to serve.

What can I use instead of cream cheese in the frosting?

You can substitute mascarpone or a mixture of butter and powdered sugar for a different but still creamy frosting, though the classic tangy flavor of cream cheese is part of what makes this recipe special.

Red Velvet Cookie Sandwiches Recipe

Print Recipe

★★★★★

4.5 from 147 reviews

Delight in these classic Red Velvet Cookie Sandwiches featuring soft, cocoa-infused red velvet cookies paired with a smooth, creamy cream cheese frosting. Perfectly balanced in flavor and texture, these treats make an irresistible dessert or snack for any occasion.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 40 minutes
Yield: About 24 cookie sandwiches 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookies

2 1/4 cups + 1 tbsp (300g) all-purpose flour (measured accurately)
2 tbsp (14g) natural unsweetened cocoa powder
3/4 tsp baking soda
3/4 tsp salt
3/4 cup (168g) unsalted butter, room temperature
1/2 cup (104g) sugar
1/2 cup (112g) light brown sugar
1 large egg
1 1/2 tsp vanilla extract
2 tsp vinegar
1 1/2 tbsp red food coloring

Cream Cheese Frosting

8 oz (226g) cream cheese, room temperature
6 tbsp (86g) unsalted butter, room temperature
4 cups (460g) powdered sugar
1 tsp vanilla extract
Sprinkles (optional)

Instructions

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Mix well and set aside.
Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, sugar, and light brown sugar on medium speed for 2-3 minutes until light in color and fluffy. This step is crucial for the cookie’s texture.
Add Wet Ingredients: Beat in the large egg until fully incorporated. Then add the vanilla extract, vinegar, and red food coloring, mixing until evenly combined.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
Form Cookie Dough Balls: Using approximately 1 1/2 tablespoons of dough, roll each portion gently into balls. Place them spaced about 2 inches apart on the prepared baking sheets.
Bake Cookies: Bake the cookies for 7-9 minutes. They will spread and have soft centers but should look just set. Avoid overbaking to keep them tender.
Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
Prepare Cream Cheese Frosting: In a large bowl, beat together the cream cheese and unsalted butter until smooth and creamy. Add half of the powdered sugar and beat until well blended and smooth.
Flavor and Finish Frosting: Stir in the vanilla extract, then add the remaining powdered sugar, beating until the frosting is smooth and fluffy.
Assemble Cookie Sandwiches: Transfer the frosting to a piping bag fitted with a decorating tip (Ateco 844 recommended). Pipe frosting generously onto the bottom side of one cookie, then sandwich with a second cookie on top.
Add Decorative Sprinkles: Roll the edges of the frosting in sprinkles if desired for a festive touch.
Chill and Serve: Refrigerate the assembled cookie sandwiches until ready to serve. Bring to room temperature before enjoying for the best flavor and texture.

Notes

Do not overbake the cookies; they firm up as they cool and should remain soft inside.
For vibrant color, use gel-based red food coloring which won’t thin the dough.
Ensure butter and cream cheese are at room temperature for smooth frosting without lumps.
Cookie sandwiches can be refrigerated up to 3 days; bring to room temperature before serving.
Optional: Customize sprinkles to match seasonal themes or celebrations.

Keywords: red velvet, cookie sandwiches, cream cheese frosting, dessert, holiday treats, baked cookies, soft cookies, red velvet cookies