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Red Velvet Cookie Sandwiches Recipe

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★★★★★

4.5 from 56 reviews

These Red Velvet Cookie Sandwiches combine soft, chewy red velvet cookies with a rich and creamy cream cheese frosting, creating a delightful treat that’s perfect for any occasion. The cookies are subtly chocolatey with a classic red hue, while the frosting is smooth and sweet, enhanced with vanilla. Finished with colorful sprinkles, these sandwich cookies are as fun to eat as they are to make.

Ingredients

Scale

Cookies

  • 2 1/4 cups + 1 tbsp (300g) all-purpose flour (measured accurately)
  • 2 tbsp (14g) natural unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1/2 cup (104g) sugar
  • 1/2 cup (112g) light brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 2 tsp vinegar
  • 1 1/2 tbsp red food coloring

Frosting

  • 8 oz (226g) cream cheese, room temperature
  • 6 tbsp (86g) unsalted butter, room temperature
  • 4 cups (460g) powdered sugar
  • 1 tsp vanilla extract
  • Sprinkles (optional)

Instructions

  1. Make the cookies: Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
  2. Mix dry ingredients: In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
  3. Cream butter and sugars: In a large mixer bowl, cream the unsalted butter, sugar, and light brown sugar on medium speed for 2-3 minutes until light in color and fluffy.
  4. Add wet ingredients: Mix in the egg until well combined. Then add vanilla extract, vinegar, and red food coloring and mix until fully incorporated.
  5. Combine dry and wet ingredients: Add the dry ingredients to the wet mixture and mix just until blended, taking care not to overmix.
  6. Shape cookies: Using about 1 1/2 tablespoons of dough, roll into balls and place them on the prepared baking sheets approximately 2 inches apart.
  7. Bake cookies: Bake for 7-9 minutes until the cookies spread and the centers appear soft but set. Avoid overbaking as cookies will firm up while cooling.
  8. Cool cookies: Remove from the oven and allow cookies to cool on the baking sheets for 4-5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare frosting: In a large bowl, beat cream cheese and butter together until smooth and creamy.
  10. Add powdered sugar and vanilla: Add half of the powdered sugar and mix until smooth. Then add vanilla extract and mix well. Finally, add the remaining powdered sugar and blend until fully combined and fluffy.
  11. Assemble cookie sandwiches: Transfer frosting to a piping bag fitted with a piping tip. Pipe frosting onto the flat side of one cookie, then top with a second cookie to form a sandwich. Optionally, press sprinkles onto the frosting edges.
  12. Chill and serve: Refrigerate the cookie sandwiches until ready to serve. Allow them to come to room temperature before eating for the best texture and flavor.

Notes

  • Measure flour accurately by spooning into your measuring cup and leveling off with a knife for best results.
  • Don’t overbake the cookies; they should look slightly soft in the center as they will firm up when cooled.
  • If red food coloring is unavailable, you can use natural alternatives like beet juice, but the color may be less vivid.
  • Use room temperature butter and cream cheese to ensure a smooth, lump-free frosting.
  • Store the sandwich cookies in the refrigerator as the cream cheese frosting is perishable. They can be served at room temperature by allowing them to sit out briefly.

Keywords: red velvet cookies, cookie sandwiches, cream cheese frosting, holiday desserts, red velvet recipe, sandwich cookies

Find it online: https://bitesizedbenny.com/red-velvet-cookie-sandwiches-recipe/