Red velvet sandwich cookies are chewy and filled with cream cheese frosting. Try this dessert recipe for Christmas or Valentine’s Day!
This recipe was originally published July 2017. It was last updated February 2021.
Who here is a red velvet cake fan? You’re in luck. I have made delicious red velvet sandwich cookies that taste just like the cake. Filled with smooth cream cheese frosting, these chewy cookies are unbelievably good.
Why this recipe works: These cookies have the same taste as red velvet cake, but have a chewy texture. They are easy to make with a hand mixer and pair perfectly with rich cream cheese frosting.
Overview: How to make red velvet sandwich cookies
- Make the cookie dough: Whisk the dry ingredients together in one bowl and set aside. Beat the butter, sugar and brown sugar in a separate bowl. Add egg and vanilla, and mix until combined. Mix in red food dye until thoroughly incorporated. Finally mix in the dry ingredients just until combined. Chill the dough for 15 to 20 minutes.
- Bake the cookies: Scoop cookie dough into balls and place on a parchment lined baking sheet. Bake at 350 F for 10 minutes. Cool completely.
- Make the cream cheese frosting: Beat butter and cream cheese together until fluffy. Add the confectioners’ sugar and mix until combined. Add vanilla and mix until incorporated. Transfer frosting to a piping bag with a large tip.
- Assembly: Turn one cookie over and pipe frosting onto the bottom. Top with another cookie and gently press down. Repeat with remaining cookies.
Make ahead tips
Red velvet sandwich cookies can be made ahead of time. The dough can be refrigerated for up to 48 hours or frozen for up to 1 month. Defrost in the refrigerator before rolling into balls and baking.
Baked cookies may be kept in an airtight container at room temperature for a day before assembly. Cream cheese frosting may be kept in the refrigerator a day before assembly. Let the frosting rest at room temperature until soft enough to pipe.
How to store sandwich cookies
Red velvet sandwich cookies should be stored in an airtight container in the refrigerator for up to 5 days. These sandwich cookies are safe to serve at room temperature as the sugar helps preserve the dairy in the butter and cream cheese.
More red velvet recipes
Red velvet is a unique flavor popular among desserts. My personal favorite way to enjoy red velvet is in cupcake form. Try my fluffy red velvet cupcakes topped with cream cheese frosting. Another popular cookie is red velvet crinkle cookies. They are soft and sweet thanks to the powdered sugar! I also love red velvet cheesecake bars!
Red velvet sandwich cookies are one of my favorite ways to enjoy red velvet. I love how chewy the cookies are next to the rich, smooth cream cheese frosting. This is a great recipe to try for Valentine’s Day or Christmas. What occasion are you baking these cookies for? Let me know in the comments and please leave a review if you try the recipe!
Red Velvet Sandwich Cookies
Red Velvet Cookies:
- 1 1/3 cup (170 g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 to 3 teaspoons red gel food coloring¹
Cream Cheese Filling:
- 1/2 cup (110 g or half block) cream cheese, room temperature
- 1/4 cup (57 g) unsalted butter, room temperature
- 2 1/2 cups (312 g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
Red Velvet Cookies
- In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat together butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and add the egg, mixing on low speed until combined. Beat in the vanilla and red food coloring until well incorporated.
- With the mixer on low, slowly add the flour mixture and beat until just combined, scraping down the sides of the bowl as necessary. Chill the dough in the refrigerator for 15 to 20 minutes.
- Preheat the oven to 350° F. Line cookie sheets with parchment paper. Remove the chilled dough from the refrigerator, and use a cookie scoop or spoon to make balls of dough 1-inch in diameter. Place on the prepared baking sheet 2-inches apart. Bake on the middle rack of the oven for 8 to 10 minutes, or until the cookies appear dry on top. Cool on a wire rack for 3 minutes, then remove the cookies from the pan and cool completely on the wire rack.
Cream Cheese Frosting
- In the bowl of a stand mixer (or using a hand mixer), beat cream cheese and butter on medium high until light and fluffy, about 3 minutes. Lower the mixer speed to low and slowly add the sifted powdered sugar and beat until combined. Add the vanilla extract and increase the speed to medium high and beat for 20 seconds until incorporated.
- Transfer the cream cheese filling to a frosting bag fitted with desired tip and pipe the filling onto the bottom of half of the cookies, and top with the other half. Alternatively, the filling can be spread on the cookie with a knife. Serve at room temperature and enjoy!
Inspired by Flavor the Moments.