Introduction

Red Velvet Cookie Sandwiches are a delightful twist on the classic cake, combining soft, cocoa-infused cookies with rich cream cheese frosting. These treats are perfect for sharing at parties or enjoying as a special dessert any time of year.

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
Sprinkles (optional)

Instructions

Step 1: Preheat the 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 mixer bowl, cream together the butter, sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
Step 4: Add the egg and mix until well combined.
Step 5: Mix in the vanilla extract, vinegar, and red food coloring until the mixture is smooth and evenly colored.
Step 6: Gradually add the dry ingredients and mix just until combined. Avoid overmixing.
Step 7: Scoop 1 1/2 tablespoon-sized balls of dough and roll them gently into smooth balls. Place on the prepared baking sheets about 2 inches apart.
Step 8: Bake for 7-9 minutes. The cookies should spread slightly and look soft in the center but set. Do not overbake.
Step 9: Allow the cookies to cool on the baking sheet for 4-5 minutes, then transfer to a wire rack to cool completely.
Step 10: For the frosting, beat the cream cheese and butter together in a large bowl until smooth.
Step 11: Add half of the powdered sugar and mix until combined and creamy.
Step 12: Stir in the vanilla extract until smooth.
Step 13: Add the remaining powdered sugar and mix until the frosting is smooth and spreadable.
Step 14: Fill a piping bag fitted with a tip (such as Ateco 844) with frosting. Pipe frosting onto one cookie, then sandwich with a second cookie on top.
Step 15: If desired, press sprinkles gently onto the sides of the frosting for decoration.
Step 16: Refrigerate the assembled cookies until ready to serve. Bring to room temperature before enjoying.

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, try using beet juice as a substitute for red food coloring.
For a different twist, add a pinch of cinnamon or espresso powder to the dry ingredients to enhance the chocolate flavor.
Ensure the cream cheese and butter are at room temperature to make frosting smooth and easy to pipe.
Try swapping sprinkles for chopped nuts or mini chocolate chips for added texture.

Storage

Store the cookie sandwiches in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best flavor and texture. You can also freeze the unfrosted cookies for up to one month; thaw completely before frosting and assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies without cream cheese frosting?

Yes, you can frost these cookies with a simple buttercream or even enjoy them plain as soft red velvet cookies. The cream cheese frosting adds rich tanginess but is optional.

How do I prevent the cookies from spreading too much?

Make sure your butter is at room temperature but not overly soft or melted. Chilling the cookie dough for 15-30 minutes before baking can also help maintain their shape.

Red Velvet Cookie Sandwiches Recipe

Print Recipe

★★★★★

4.6 from 163 reviews

Delightfully soft and vibrant red velvet cookie sandwiches filled with a creamy, smooth cream cheese frosting. These cookies are perfect for special occasions or as a festive treat, combining the classic flavors of red velvet with a luscious frosting and a fun sprinkle finish.

Author: zara
Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 35 minutes
Yield: About 24 cookie sandwiches 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cookie 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

Frosting Ingredients

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

Instructions

Make the cookies: Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats and set aside to prepare for baking.
Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside.
Cream butter and sugars: In a large mixing bowl, using a mixer on medium speed, cream the unsalted butter, granulated sugar, and light brown sugar together for 2-3 minutes until the mixture is light in color and fluffy. You’ll notice the color change signaling it’s ready.
Add wet ingredients: Beat in the large egg until fully incorporated. Then add vanilla extract, vinegar, and red food coloring, mixing until combined thoroughly.
Add dry ingredients: Gradually add the flour mixture to the wet ingredients and mix just until combined; avoid overmixing to keep cookies tender.
Shape the cookies: Scoop about 1 1/2 tablespoon-sized portions of dough and gently roll each into balls. Place them spaced about 2 inches apart on the prepared baking sheets.
Bake: Bake the cookies in the preheated oven for 7-9 minutes. The cookies will spread and have soft centers but should appear just done. Avoid overbaking. Let cookies cool on the baking sheet for 4-5 minutes before transferring them to a wire rack to cool completely.
Make the frosting: In a large bowl, beat the cream cheese and butter together until smooth and combined. Add half the powdered sugar and mix until well blended and smooth. Add vanilla extract and mix. Incorporate the remaining powdered sugar and mix until the frosting is smooth and fluffy.
Assemble the sandwich cookies: Fill a piping bag fitted with a piping tip (such as Ateco 844) with frosting. Pipe frosting onto the flat side of one cookie, then sandwich with another cookie on top. Press gently to spread the frosting evenly.
Add sprinkles: Roll or decorate the sides of the frosting with sprinkles if desired for a festive touch.
Chill and serve: Refrigerate the cookie sandwiches until ready to serve. Bring to room temperature before eating for the best texture and flavor. Enjoy your red velvet cookie sandwiches fresh for optimal taste.

Notes

Be careful not to overbake the cookies; they should be soft in the center when removed from the oven and will firm up as they cool.
For best results, measure flour accurately using a kitchen scale or spoon and level method to avoid dry cookies.
Room temperature butter and cream cheese ensure smoother mixing and better frosting texture.
Use a piping bag fitted with a wide star tip for an attractive frosting look.
Store the cookie sandwiches refrigerated and consume within 3-4 days for optimal freshness.
If you prefer a less sweet frosting, adjust powdered sugar to taste.

Keywords: Red velvet cookies, cookie sandwiches, cream cheese frosting, holiday dessert, red velvet recipe