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Red Velvet Cookie Sandwiches Recipe

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★★★★★

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.

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

  1. 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.
  2. Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside.
  3. 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.
  4. Add wet ingredients: Beat in the large egg until fully incorporated. Then add vanilla extract, vinegar, and red food coloring, mixing until combined thoroughly.
  5. Add dry ingredients: Gradually add the flour mixture to the wet ingredients and mix just until combined; avoid overmixing to keep cookies tender.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Add sprinkles: Roll or decorate the sides of the frosting with sprinkles if desired for a festive touch.
  11. 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

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