Red Velvet Sandwich Cookies Recipe

Introduction

Red velvet sandwich cookies are a delightful twist on classic red velvet cake, featuring soft cocoa-infused cookies filled with creamy cream cheese frosting. Perfect for holidays or special occasions, these treats combine rich flavors and a beautiful red hue that’s sure to impress.

Ingredients

• 1 2/3 cups all-purpose flour
• 1 1/2 tbsp cocoa powder
• 2 tsp cornstarch
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, soft
• 1/2 cup white sugar
• 1/3 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp vinegar
• 2 tsp red food coloring (liquid or gel)
• 1/4 cup unsalted butter, softened (for frosting)
• 2 tbsp vegetable shortening
• 3 oz cream cheese, softened
• 1 1/2 – 2 cups powdered sugar
• 1/4 tsp salt (for frosting)
• 1 tbsp heavy cream (if needed for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt.
2. Step 2: In another bowl, beat the softened butter with both the white and brown sugars until creamy. Then add the egg, vanilla extract, vinegar, and red food coloring, mixing until combined.
3. Step 3: Gradually add the dry ingredients to the wet mixture in two parts, beating well after each addition to form a smooth dough.
4. Step 4: Using a cookie scoop or spoon, form balls of dough about 1 tablespoon each. Place them 2 inches apart on a baking sheet lined with parchment paper or a silicone mat.
5. Step 5: Bake the cookies for 7-9 minutes, until the tops appear set but not crisp. Remove from oven and allow to cool completely on a wire rack.
6. Step 6: For the cream cheese frosting, beat together the softened butter, vegetable shortening, and cream cheese in a large bowl until smooth.
7. Step 7: Slowly add the salt and powdered sugar, continuing to beat until you reach your desired sweetness and consistency. If the frosting is too thick, mix in 1 tablespoon of heavy cream for a creamier texture.
8. Step 8: Once the cookies are fully cooled, spread a generous amount of frosting on the bottom of one cookie and sandwich it with another cookie on top. Repeat with remaining cookies.

Tips & Variations

• Use gel food coloring for a more vibrant red without altering the dough’s moisture.
• Chill the dough for 30 minutes if it feels too soft; this helps maintain shape while baking.
• Swap the cream cheese frosting for chocolate ganache or a simple vanilla buttercream for different flavor profiles.
• For stronger cocoa flavor, add an extra 1/2 tablespoon of cocoa powder.

Storage

Store the filled sandwich cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture. Alternatively, unfilled cookies can be frozen for up to 2 months; thaw completely and then fill with frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. It may slightly affect the texture but will still yield delicious results.

Why do the cookies need vinegar?

The vinegar reacts with the baking soda to help the cookies rise and enhances the characteristic tangy flavor of traditional red velvet desserts.

Red Velvet Sandwich Cookies Recipe

Print Recipe

★★★★★

4.6 from 121 reviews

Delight in these irresistible Red Velvet Sandwich Cookies featuring soft, cocoa-infused red velvet cookies sandwiched with a rich and creamy cream cheese frosting. Perfect for special occasions or an indulgent treat, this recipe combines classic flavors with a fun sandwich cookie format.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 30 minutes
• Yield: Approximately 24 sandwich cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Red Velvet Cookies

• 1 2/3 cups all-purpose flour
• 1 1/2 tbsp cocoa powder
• 2 tsp cornstarch
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, soft
• 1/2 cup white sugar
• 1/3 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp vinegar
• 2 tsp red food coloring, liquid or gel

For the Cream Cheese Frosting

• 1/4 cup unsalted butter, softened
• 2 tbsp vegetable shortening
• 3 oz cream cheese, softened
• 1 1/2 – 2 cups powdered sugar
• 1/4 tsp salt
• 1 tbsp heavy cream, if needed

Instructions

1. Preheat Oven: Begin by preheating your oven to 350°F to ensure it reaches the perfect temperature for baking the cookies.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, baking soda, and salt to create the dry base for the cookies.
3. Cream Butter and Sugars: In a separate large bowl, beat together the softened butter, white sugar, and brown sugar until smooth and creamy, which will help create the light texture of the cookies.
4. Add Wet Ingredients: Mix in the egg, vanilla extract, vinegar, and red food coloring to the butter and sugar mixture, ensuring the red velvet flavor and signature color develop well.
5. Combine Mixtures: Gradually incorporate the dry flour mixture into the wet ingredients, beating about half at a time until a smooth dough forms.
6. Form Cookie Dough Balls: Using a cookie scoop or tablespoon measure, roll the dough into balls about 1 tablespoon in size, and place them 2 inches apart on a parchment paper or baking mat-lined cookie sheet.
7. Bake Cookies: Bake in the preheated oven for 7-9 minutes or until the tops are just set. Remove the cookies and allow them to cool completely to ensure they hold their shape in the next step.
8. Prepare Cream Cheese Frosting: In a large bowl, beat together the softened butter, vegetable shortening, and cream cheese until smooth and creamy.
9. Add Powdered Sugar and Salt: Slowly beat in salt and powdered sugar, adjusting quantity to reach your desired sweetness and consistency.
10. Adjust Frosting Consistency: If the frosting is too thick, add 1 tablespoon of heavy cream and beat until smooth and spreadable.
11. Assemble Sandwich Cookies: Once the cookies are completely cooled, spread a generous layer of cream cheese frosting on the bottom of one cookie, then sandwich it with a second cookie on top.
12. Finish: Repeat this frosting and sandwiching process with the remaining cookies. Enjoy or store them in an airtight container.

Notes

• Ensure cookies are fully cooled before sandwiching to prevent frosting from melting.
• For more vibrant red color, use gel food coloring rather than liquid.
• If frosting is too soft, chill it for 10-15 minutes before assembling.
• Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• Use parchment paper or silicone baking mats for easy cookie removal and clean up.

Keywords: Red Velvet Cookies, Sandwich Cookies, Cream Cheese Frosting, Red Velvet Dessert, Homemade Cookies, Holiday Cookies