Red Velvet Sandwich Cookies

Introduction

Red Velvet Sandwich Cookies offer a delightful fusion of rich red velvet cake and sweet, creamy filling. The soft, velvety cookies feature the perfect balance of cocoa and buttermilk, while the luscious cream cheese frosting sandwiched between them adds a tangy sweetness. This indulgent treat is ideal for special occasions, dessert tables, or a simple afternoon snack.

I bake these cookies, and the scent of the soft, cocoa-infused dough fills the air, making my kitchen feel like a cozy haven. As the cookies cool, I prepare the velvety cream cheese frosting, carefully spreading it between the cookies to create the perfect sandwich. With each bite, the richness of the red velvet complements the smooth, tangy frosting, creating a blissful balance of flavors.

What makes this recipe so special is its versatility. You can adjust the frosting to your liking by adding a touch of vanilla, or even a hint of lemon zest for an added zing. Red Velvet Sandwich Cookies aren’t just a treat—they’re a celebration of flavor and texture that leave you craving more.

Perfect For

Red Velvet Sandwich Cookies are my go-to for celebrations, parties, or when I want to impress with a homemade dessert. They make great gifts too, especially during the holiday season or for a sweet pick-me-up.

Why You’ll Love This Recipe

• Soft and Chewy: The cookies come out perfectly soft with a slight chewiness, making each bite a treat.
• Cream Cheese Filling: I stuff these cookies with a rich, tangy cream cheese filling that balances the sweetness of the red velvet.
• Eye-Catching: The striking red color makes them as beautiful as they are delicious.
• Customizable: I can adjust the cream cheese filling to suit my taste, adding more vanilla or a hint of lemon zest.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes

Serving Portion

• This recipe makes about 12 sandwich cookies, serving 6-12 people depending on serving size.

Calories and Key Nutrients

• Calories: Approximately 220 per cookie
• Protein: 2g
• Fat: 12g
• Carbohydrates: 26g
• Fiber: 1g

Ingredients

For the Cookies:

• 2 1/2 cups all-purpose flour
• 1 tbsp cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tbsp red food coloring
• 1 tsp vanilla extract
• 1/2 cup buttermilk

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Ingredient Highlights

• Red Food Coloring: It gives the cookies their signature bold red color, making them visually stunning.
• Cream Cheese: The cream cheese filling adds a smooth, tangy contrast to the sweet cookies.
• Buttermilk: I use buttermilk for extra tenderness and moisture in the cookie dough.

Step-by-Step Instructions

Make the Cookie Dough

1. I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, I whisk together flour, cocoa powder, baking soda, and salt.
3. In a separate large bowl, I beat the softened butter and granulated sugar together until light and fluffy.
4. I add the egg, red food coloring, and vanilla extract, beating until smooth and well-combined.
5. I gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing until a soft dough forms.

Shape the Cookies

6. I scoop tablespoon-sized portions of dough and roll them into balls, placing them about 2 inches apart on the baking sheets.
7. I flatten each ball slightly with the back of a spoon or my fingers to form a round shape.

Bake the Cookies

8. I bake the cookies for 8-10 minutes, or until the edges are set and the centers are soft. I let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Prepare the Cream Cheese Filling

9. While the cookies cool, I make the cream cheese filling by beating the softened cream cheese and butter together until smooth and creamy.
10. I gradually add powdered sugar, beating until the filling is light and fluffy. I stir in the vanilla extract.

Assemble the Sandwich Cookies

11. Once the cookies have cooled, I spread a generous amount of cream cheese filling onto the flat side of one cookie, then sandwich it with another cookie. I gently press down to seal the sandwich.

How I Serve It

I serve these Red Velvet Sandwich Cookies as a sweet treat for any gathering or enjoy them myself with a glass of milk or a hot cup of coffee. They’re perfect for sharing or indulging in one at a time.

Additional Tips

• If I prefer a thicker filling, I simply add more powdered sugar until I reach the desired consistency.
• I can make these cookies ahead of time and store them in an airtight container at room temperature for up to 3 days.
• For a fun twist, I can dip the edges of the cookies in white chocolate or sprinkle them with festive sprinkles.

Recipe Variations

• Nutty Add-In:
  • To elevate the texture and flavor, I can add chopped pecans or walnuts to the cookie dough. The nuts provide a satisfying crunch and a rich, earthy taste that complements the sweetness of the cookies. Pecans give a buttery, slightly sweet flavor, while walnuts offer a bit of bitterness, balancing the sweetness perfectly. I can toast the nuts beforehand for an extra depth of flavor or leave them raw for a more subtle, milder taste. This variation is great for those who love a nutty crunch in their cookies, adding both flavor and a bit of variety to each bite.
• Chocolate Twist:
  • For a more indulgent and decadent version, I swap out the traditional vanilla cream cheese frosting for a chocolate cream cheese frosting. The chocolate frosting adds a rich, velvety cocoa flavor that pairs beautifully with the soft cookies, creating a luscious, dessert-like treat. To make the frosting, I simply mix cocoa powder or melted dark chocolate into the cream cheese base. This twist takes the cookies from simple to extravagant, and the chocolatey richness perfectly complements the sweetness of the dough. For an extra touch, I can also drizzle a little extra melted chocolate on top or sprinkle chocolate chips.
• Mini Cookies:
  • If I want to make the cookies more bite-sized or perfect for parties and lunchboxes, I can create mini versions by using a smaller cookie scoop or simply shaping the dough by hand. Mini cookies are ideal for serving at gatherings, as guests can enjoy several without feeling overwhelmed by the sweetness of a large cookie. They’re also great for portion control, especially for snacks or treats in a packed lunch. Since the mini cookies bake faster than regular-sized ones, I can adjust the baking time accordingly, checking for a golden edge to ensure they’re perfectly baked. This version is also fantastic for kids, as the smaller size makes them easy to eat and share!

Freezing and Storage

• Storing:
  • After making a batch of sandwich cookies, I store the leftovers in an airtight container at room temperature for up to 3 days. This keeps the cookies fresh and prevents them from becoming dry or stale. I make sure the container is sealed tightly to retain their moisture and texture. If I have more cookies than I can finish in a few days, I separate layers of cookies with parchment paper inside the container to avoid them sticking together. If the room is particularly warm or humid, I may choose to store them in a cool, dry place to maintain their freshness for longer.
• Freezing:
  • If I want to preserve the sandwich cookies for a longer time, I freeze the cookies individually before assembling them with the cream cheese filling. First, I bake the cookies, then let them cool completely. I place each cookie on a baking sheet lined with parchment paper and freeze them until firm. Once frozen, I transfer the cookies to a resealable freezer bag or airtight container, where they can stay for up to 2 months. When I’m ready to enjoy them, I thaw the cookies at room temperature, and then add the cream cheese filling. This method helps maintain the freshness of the cookies while keeping the filling from freezing or becoming too firm. Freezing the cookies before filling them also prevents the filling from absorbing moisture from the cookies, ensuring a smooth and creamy texture when assembled.

Special Equipment

• Baking sheets
• Parchment paper
• Electric mixer or stand mixer
• Cooling racks

FAQ Section

Q: Can I make the dough ahead of time?
A: Yes, I can wrap the dough in plastic wrap and refrigerate it for up to 24 hours before baking.

Q: Can I use gel food coloring instead of liquid food coloring?
A: Yes, gel food coloring works great for a more vibrant red hue. I just need to use a little less than the liquid version.

Q: How do I keep the cookies from spreading too much while baking?
A: I chill the dough for about 15 minutes before baking, which helps control spreading.

Print

Conclusion

Whip up Red Velvet Sandwich Cookies and enjoy a decadent, festive treat that’s perfect for any occasion. These cookies offer a delightful combination of soft, pillowy red velvet cookies paired with a rich, creamy filling. The vibrant color and melt-in-your-mouth texture make them irresistible to both kids and adults. They’re an excellent choice for parties, special events, or a sweet snack.

Get creative with the filling by adding a touch of flavor, like vanilla, cream cheese, or even a hint of peppermint, to make these cookies your own. Enjoy them fresh out of the oven or let them set for a day for an even richer flavor.

Bake a batch today, share the love, and delight in these beautiful treats. Snap a picture of your delicious cookies and post it in social media and be sure to tag me! Let us show off your baking skills. Happy baking!