Red Velvet Sandwich Cookies

Red velvet sandwich cookies are chewy and filled with cream cheese frosting. Try this dessert recipe for Christmas or Valentine’s Day!
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 20 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

  1. In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. Set aside.
  2. 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.
  3. 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.
  4. 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 Filling

  1. 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 2 minutes until the filling is creamy and thick.
  2. 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!

Recipe Notes

¹ I recommend using gel food coloring. If you are using liquid, up the amount to 1 1/2 tablespoons or use slightly more or less for desired color. The dough will become slightly darker when flour and cocoa are added.
² Store cookie sandwiches in an airtight container in the refrigerator for up to five days.