Red velvet sandwich cookies are chewy and filled with cream cheese frosting. Try this dessert recipe for Christmas or Valentine’s Day!
Keyword Red Velvet, Red Velvet Cookies, Red Velvet Sandwich Cookies
Prep Time 25minutes
Cook Time 10minutes
Total Time 35minutes
Servings 20sandwich cookies
Author Haley D Williams
Red Velvet Cookies:
1 1/3cup (170 g) all-purpose flour
2tablespoonsunsweetened cocoa powder
1/2cup (113 g or 1 stick) unsalted butter,room temperature
1/2cup (100 g) granulated sugar
1/4cup (50 g) light brown sugar,packed
1teaspoonpure vanilla extract
2 to 3teaspoonsred gel food coloring¹
Cream Cheese Filling:
1/2cup (110 g or half block) cream cheese, room temperature
1/4cup (57 g) unsalted butter,room temperature
2 1/2cups (312 g) powdered sugar,sifted
1teaspoonpure 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!
Red food dye: 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.Cream cheese frosting: Cream cheese and butter should be at room temperature for 1 hour in a mild climate. If they are too warm the frosting will be too thin to pipe. If this happens, place the mixing bowl in the refrigerator for 15 to 20 minutes then mix again for 10 seconds.Store red velvet cookie sandwiches in an airtight container in the refrigerator for up to five days.Make ahead tips: Chill dough and frosting (separately) for up to 48 hours. Bring to room temperature before baking cookies and piping frosting.Recommended tools: kitchen scale, hand mixer or stand mixer, baking sheet, piping bag and tip.