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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.

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 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

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