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Red Velvet Cookie Sandwiches Recipe

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★★★★★

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.

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

  1. 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.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Mix well and set aside.
  3. 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.
  4. 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.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Flavor and Finish Frosting: Stir in the vanilla extract, then add the remaining powdered sugar, beating until the frosting is smooth and fluffy.
  11. 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.
  12. Add Decorative Sprinkles: Roll the edges of the frosting in sprinkles if desired for a festive touch.
  13. 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

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