Red velvet sandwich cookies feature soft and chewy cookies with just a hint of cocoa, perfectly complemented by a lusciously thick cream cheese filling.
The recipe is straightforward but yields impressive, bakery-worthy results. I made a batch yesterday, and let me tell you, they disappeared in no time!
They’re perfect for any occasion, whether you’re hosting a Valentine’s Day party or just want to treat yourself.
Why You’ll Love These Red Velvet Sandwich Cookies
Crowd-Pleasing Taste: The notes of bold chocolate and tangy cream cheese create an irresistible taste sure to delight anyone who tries them. They’re every red velvet cake lover’s dream.
Vibrant Red Hue: The brilliant red color of the cookies makes them very festive. They fit right in for Valentine’s Day, Mother’s Day, Christmas, and more.
Easy to Make: The recipe is super simple and you need plantry staples to pull it off. So, it’s perfect for beginners.
Ingredients
- Unsweetened Cocoa Powder: The key to the cookies’ rich, chocolatey flavor. Choose a high-quality brand for the best results.
- All-Purpose Flour & Baking Soda: For structure and lift.
- Salt: Add a pinch to enhance all the other flavors in the recipe.
- Unsalted Butter: When creamed with sugar, it forms the rich base of the cookie dough.
- Granulated & Powdered Sugars: For sweetness and a crisp exterior, and a smooth, creamy filling, respectiely.
- Egg and Yolk: The binding agents that holds everything together. The extra yolk makes these super chewy.
- Buttermilk: Activates the baking soda and makes the cookies rise. It also adds that signature tangy red velvet flavor.
- Vanilla Extract: Another flavor enhancer.
- Red Gel Food Coloring: For that show-stopping vibrant hue.
- Cream Cheese: It complements the sweet, chocolatey cookies perfectly.
How to Make Red Velvet Sandwich Cookies
These cookies are not only delicious but also visually stunning with their vibrant red color.
They’re one of my go-to treats when I need a sweet pick-me-up. And they’re so easy to pull off:
1. MIX. Whisk the dry ingredients in one bowl and the wet in another. Very gently combine the two, mixing by hand, until no streaks of flour are visible.
2. CHILL. Cover the dough and refrigerate it for at least 1 hour. This keeps them from spreading too far, so don’t skip this step!
3. PREP EQUIPMENT. Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
4. BAKE. Portions the dough into 1-inch balls, place them on the baking sheets, and bake for 8-10 minutes until the edges set.
5. COOL. Let the cookies cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to finish cooling.
6. FILLING. Beat the cream cheese and butter until smooth. Then, beat in the powdered sugar and vanilla until light and fluffy.
7. ASSEMBLE. Pipe about 1 tablespoon of filling over half of the cookies and sandwich the other half on top. Press gently to spread the filling to the edge.
For the best results, cover and chill the cookies to set the filling before serving.
Tips for the Best Red Velvet Sandwich Cookies
There’s something magical about biting into these soft cookie and getting a taste of the luscious filling.
Plus, they’re really fun to make! The kitchen always ends up looking like a bit of a red velvet war zone, but it’s totally worth it.
Check out these tips to ensure your cookies are the best!
- Use high-quality cocoa. The flavor is mild, but you should taste it. So, get a brand you know and enjoy.
- Use gel food coloring only. Liquid food coloring can affect the dough’s consistency. With gel, you only need a little, so don’t add too much.
- Scoop evenly. Use a mini cookie scoop to portion the dough. Doing so will ensure all the cookies are the same size for evenly shaped sandwiches.
- Don’t overbake. Remember, red velvet cookies should be soft and chewy. If you bake them too long, they’ll become tough and crunchy, which is not the texture you want.
- Cool before frosting. Be sure the cookies have fully cooled before you add the cream cheese filling. Otherwise, the hot cookies will melt the filling.
- Swap the filling. Cream cheese filling isn’t your only option. You can use buttercream, chocolate ganache, marshmallow fluff, or something else.
- Decorate the edges. Roll the edges of the cookie sandwiches in sprinkles, chopped nuts, etc., for a more festive look.
How to Store
Whether you’re planning to share them with friends and family or keep them all to yourself, these cookies are sure to impress.
Luckily, storing them is a simple process. You can also make them ahead of time.
To Make Ahead: Make, cover, and chill the cookie dough for up to 3 days or freeze the unbaked dough balls for up to 3 months. Bake directly from frozen, adding an extra minute or two to the baking time.
To Store: Place the cookies in an airtight container in the fridge for up to 5 days.
To Freeze: Freeze the unfrosted cookies on a tray until solid then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight then fill with fresh frosting.
More Soft and Chewy Cookies You Need to Try
Double Chocolate Chip Cookies
Peanut Butter Sandwich Cookies
Chocolate Sandwich Cookies
Chocolate Espresso Cookies
Red Velvet Sandwich Cookies
12
servings20
minutes10
minutes425
kcalRed velvet sandwich cookies feature soft and chewy cookies with just a hint of cocoa, perfectly complemented by a lusciously thick cream cheese filling.
Ingredients
- For the Cookies
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg + 1 egg yolk
2 tablespoons buttermilk
1 teaspoon vanilla extract
1-2 teaspoons red gel food coloring
- For the Filling
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
- Make the cookies: In a medium bowl, whisk the flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
- In a separate large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Turn the mixer to low and blend in the egg, yolk, buttermilk, vanilla, and red food coloring, one by one, until combined.
- Gradually stir the flour mixture into the butter mixture by hand with a spatula until just combined. Cover and refrigerate the dough for at least 1 hour.
- Preheat the oven to 350 degrees Fahrenheit (175°) and line two baking sheets with parchment paper.
- Portion the dough with a mini (1-ounce) cookie scoop or spoon into 1 tablespoonful-sized balls. Place them on the prepared baking sheets about 2 inches apart.
- Bake for 8 – 10 minutes, until the edges are set. Cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Make the cream cheese filling: In a large bowl, beat the cream cheese and butter until smooth. Gradually beat in the powdered sugar and vanilla until light and fluffy.
- Transfer the filling to a piping bag and then pipe about 1 tablespoon in the center of half of the cooled cookies. Top with another cookie and gently press them together to spread the filling to the edges.
- Cover and chill the cookie sandwiches until ready to serve. Then enjoy!
Notes
- Chill the dough to help prevent the cookies from spreading too much.
- Ensure the cream cheese and butter are at room temperature for a smooth, lump-free filling. For the best taste and texture, chill the filling before serving.
