Red Velvet Cookie Sandwiches Recipe

Introduction

Red Velvet Cookie Sandwiches are a delightful twist on the classic red velvet cake, combining soft, cocoa-infused cookies with a rich cream cheese frosting. These treats are perfect for celebrations or anytime you want a sweet, colorful dessert that feels special and homemade.

Ingredients

• 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
• 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. Step 1: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. Step 3: In a large mixing bowl, cream the butter, sugar, and brown sugar on medium speed until light in color and fluffy, about 2-3 minutes.
4. Step 4: Add the egg and mix until well combined.
5. Step 5: Mix in the vanilla extract, vinegar, and red food coloring until evenly combined.
6. Step 6: Gradually add the dry ingredients and mix just until combined. Avoid overmixing.
7. Step 7: Scoop 1 1/2 tablespoon-sized balls of dough, roll gently into balls, and place on prepared baking sheets about 2 inches apart.
8. Step 8: Bake for 7-9 minutes until cookies have spread and centers look soft but set. Do not overbake; cookies will firm as they cool.
9. Step 9: Allow cookies to cool on the baking sheet for 4-5 minutes before transferring to a wire rack to cool completely.
10. Step 10: For the frosting, beat cream cheese and butter together until smooth and well combined.
11. Step 11: Add half the powdered sugar and mix until smooth, then add vanilla extract. Mix again until combined.
12. Step 12: Add the remaining powdered sugar and beat until smooth and fluffy.
13. Step 13: Transfer frosting to a piping bag fitted with a tip. Pipe frosting onto the flat side of one cookie, then sandwich with a second cookie.
14. Step 14: Optionally, press sprinkles gently onto the frosting edges. Refrigerate sandwiches until ready to serve, and bring to room temperature before enjoying.

Tips & Variations

• For best results, measure your flour accurately by spooning it into the cup and leveling off with a knife.
• Use natural unsweetened cocoa powder for a balanced chocolate flavor without bitterness.
• Substitute vinegar with lemon juice if preferred; it helps enhance the red color and tender texture.
• Add a pinch of espresso powder to deepen the cocoa flavor without adding coffee taste.
• Try using gel food coloring for a vibrant color without altering the dough’s consistency.

Storage

Store the cookie sandwiches in an airtight container in the refrigerator for up to 4 days. Before serving, allow them to sit at room temperature for about 20 minutes to soften the frosting and enhance the flavors. You can freeze the unassembled cookies or the complete sandwiches for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular red food coloring instead of gel?

Yes, regular liquid food coloring works, but you might need to add a bit more to achieve a vibrant red color. Be cautious not to add too much liquid or it can affect the dough texture.

What makes these cookies soft instead of crunchy?

The combination of vinegar, cocoa powder, and slightly underbaking the cookies helps keep them soft. The cream cheese frosting also adds moisture, making these sandwiches tender and chewy rather than crunchy.

Red Velvet Cookie Sandwiches Recipe

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★★★★★

4.9 from 165 reviews

These Red Velvet Cookie Sandwiches combine rich, cocoa-infused red velvet cookies with a creamy, smooth cream cheese frosting, creating a delightful treat perfect for any occasion. The cookies are soft and slightly chewy, baked to perfection, and sandwiched with luscious frosting sprinkled for an extra festive touch.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 9 minutes
• Total Time: 45 minutes
• Yield: 24 cookie sandwiches 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 your oven to 350°F (180°C) and prepare baking sheets by lining them with parchment paper or silicone baking mats. This ensures the cookies don’t stick and bake evenly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this mixture aside for later use.
3. Cream Butter and Sugars: Using a mixer on medium speed, cream the room temperature unsalted butter with the white and light brown sugars until the mixture becomes light in color and fluffy, about 2-3 minutes. This step is key for a tender, airy cookie texture.
4. Add Wet Ingredients: Beat in the large egg until fully incorporated. Then add the vanilla extract, vinegar, and red food coloring, mixing until the batter is smooth and the color is even throughout.
5. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients and mix just until combined. Be careful not to overmix to keep the cookies tender.
6. Shape Cookies: Using 1 1/2 tablespoon-sized portions, roll the dough into balls and place them on the prepared baking sheets about 2 inches apart to allow for spreading.
7. Bake Cookies: Bake in the preheated oven for 7-9 minutes. The centers will still look soft and slightly underbaked, which is perfect as they firm up while cooling.
8. Cool Cookies: Remove cookies from oven and cool on the baking sheets for 4-5 minutes, then transfer them to a wire rack to cool completely before frosting.
9. Prepare Frosting: In a large bowl, beat together the cream cheese and butter until smooth and creamy. Add half of the powdered sugar and beat until well combined. Stir in the vanilla extract. Add the remaining powdered sugar and beat again until the frosting is smooth and fluffy.
10. Assemble Sandwiches: Fit a piping bag with a decorative tip (such as Ateco 844) and fill it with the cream cheese frosting. Pipe frosting onto one cookie and top it with a second cookie to create a sandwich. Optionally, roll the edges in sprinkles for a festive look.
11. Chill and Serve: Refrigerate the cookie sandwiches until ready to serve. They are best enjoyed at room temperature for maximum flavor and softness.

Notes

• Do not overbake the cookies; the centers should look slightly underbaked to ensure softness after cooling.
• Use accurate measurements of flour to maintain cookie texture.
• For vibrant red color, use gel or liquid red food coloring.
• The sandwiches can be stored in the refrigerator for up to 3-4 days.
• Bring refrigerated cookie sandwiches to room temperature before serving for best taste and texture.

Keywords: Red velvet cookies, cookie sandwiches, cream cheese frosting, dessert, holiday treats, red velvet