Make these soft and chewy Red Velvet Sandwich Cookies filled with homemade cream cheese frosting. Simple, beautiful, and full of flavor.
These Red Velvet Sandwich Cookies are soft, chewy, and filled with a luscious cream cheese frosting. With their deep red color and rich cocoa flavor, theyโre as beautiful as they are delicious. Each bite delivers the perfect balance of sweetness and tang, making them a crowd-pleasing treat for any occasion.
The vibrant red cookies paired with the creamy white filling create a bakery-quality treat you can make right at home. Whether youโre baking for friends, family, or just yourself, these red velvet sandwich cookies never disappoint.
For more delicious red velvet flavor, try Red Velvet Trifle and Red Velvet Fudge. If you are doing holiday baking, try 12 Days of Christmas Cookies.
Table of contents
Why We Love This
- Soft and Chewy Texture โ Each cookie has that perfect bakery-style softness with just the right amount of chew.
- Creamy Filling โ The smooth cream cheese frosting adds a rich, tangy sweetness that pairs perfectly with the red velvet flavor.
- Festive and Beautiful โ The deep red color makes these cookies perfect for holidays, special occasions, or gifting.
- Easy to Make โ No complicated steps or fancy equipment. Just simple ingredients and delicious results from scratch.
- Make Ahead Friendly โ You can bake the cookies in advance and assemble them later, making them great for parties or busy schedules.
Ingredients
Cookies
- All-purpose flour โ The base of the cookies, giving them structure and a soft, chewy texture.
- Unsweetened cocoa powder โ Adds that subtle chocolate flavor classic to red velvet desserts.
- Baking soda โ Helps the cookies rise and stay light.
- Salt โ Enhances the flavor and balances the sweetness.
- Unsalted butter (softened) โ Creates a rich, buttery flavor and soft texture.
- Granulated sugar โ Sweetens the cookies and helps them bake evenly.
- Brown sugar โ Adds moisture and a hint of caramel flavor.
- Egg โ Binds the ingredients together and adds richness.
- Pure vanilla extract โ Enhances flavor and gives a warm, sweet aroma.
- Vinegar โ Reacts with the baking soda for a tender, soft cookie texture.
- Red food coloring โ Gives the cookies their signature red velvet color.
Filling
- Cream cheese (room temperature) โ Creates a smooth, creamy base with a slight tang that perfectly complements the red velvet cookies.
- Unsalted butter (room temperature) โ Adds richness and helps make the frosting light and fluffy.
- Powdered sugar โ Sweetens the frosting and gives it a smooth, spreadable consistency.
- Vanilla extract โ Enhances the flavor and adds a warm, sweet aroma to the frosting.
Step By Step Instructions
- Step 1. Stary by preheating the oven to 350ยฐF. Then prepare the baking sheets with parchment paper or silicone baking mats.
Step 2. Use a medium bowl and mix together the flour, cocoa powder, baking soda, and salt.
Step 3. Get out a separate large mixing bowl. Beat together the butter and both types of sugar on medium speed. It should be light and fluffy. This will take about 2โ3 minutes.
Step 4. Next, add the egg until combined. Then mix in the vanilla extract, vinegar, and red food coloring until blended together.
Step 5. Slowly add the dry ingredients to the wet mixture.
Step 6. Stir together until just combined and don’t overmix.
Step 7. Form the dough into balls using a 1 ½ tablespoon-sized cookie scoop. Then place on the prepared baking sheet about 2 inches apart.
Step 8. Allow the cookies to bake for 13 minutes. They should cool for 4โ5 minutes on the baking sheet. Then move to a cooling rack to cool completely.
Step 9. While the cookies cool, make the frosting. Use a large mixing bowl and beat the cream cheese and butter until smooth. Then add half of the powdered sugar and mix until incorporated. Mix in the vanilla extract, then add the remaining powdered sugar. Blend until smooth.
Step 10. Place the frosting in a piping bag and pipe onto half of the cookies.
Step 11. Then top with a second cookie to create a sandwich. You can also use a spatula to spread the frosting on if you prefer.
Storage
Refrigerator: For longer freshness, refrigerate the cookies in an airtight container for up to 5 days. Let them sit at room temperature for about 15โ20 minutes before serving for the best texture.
Freezer: You can freeze the cookie shells (without filling) for up to 2 months. Thaw completely before adding the frosting. Assembled cookies can also be frozen for up to 1 month if wrapped tightly.
Make Ahead: Both the cookies and frosting can be made ahead. Store the frosting covered in the refrigerator and assemble when ready to serve.
Pro Tips
- Room Temperature Ingredients: Make sure your butter, cream cheese, and egg are all at room temperature for a smooth, even batter and frosting.
- Measure Flour Correctly: Spoon and level your flour rather than scooping it straight from the bag to avoid dense cookies.
- Donโt Overmix: Once you add the dry ingredients, mix just until combined to keep the cookies soft and tender.
- Even Cookie Sizes: Use a cookie scoop to make uniform cookies so they bake evenly and match well when sandwiching.
- Cool Completely: Let cookies cool fully before adding the frosting. Otherwise, it will melt and slide off.
- For a Firmer Filling: Chill the frosting slightly before piping or spreading to make it easier to work with.
More Delicious Red Velvet Desserts
- Red Velvet Brownies
- Red Velvet Popcorn
- โโRed Velvet Trifle Cups
- Red Velvet Cake Pops
- Best Red Velvet Cake Recipe
If you made these Red Velvet Sandwich Cookies, weโd love to hear how they turned out! Leave a comment and star rating below to share your baking experience.
Red Velvet Sandwich Cookies
Ingredients
For the Cookies:
- 2 1/4 cups + 1 tablespoon all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup unsalted butter softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 2 teaspoons vinegar
- 1 1/2 tablespoons red food coloring
For the Filling:
- 8 oz cream cheese room temperature
- 6 tbsp unsalted butter room temperature
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
For the Cookies:
- Preheat the oven to 350ยฐF . Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and both sugars on medium speed until light and fluffy, about 2โ3 minutes.
- Mix in the egg until fully incorporated. Add the vanilla extract, vinegar, and red food coloring, mixing until evenly combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid over mixing to keep the cookies tender.
- Scoop 1 ½ tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet about 2 inches apart.
- Bake for 13 minutes. The cookies will spread, and the centers will look soft but set. Do not over bake. They will firm up as they cool.
- Allow the cookies to cool on the baking sheets for 4โ5 minutes before transferring to a wire rack to cool completely.
For the Filling:
- In a large mixing bowl, beat the cream cheese and butter until smooth and well combined.
- Add half of the powdered sugar and mix until incorporated.
- Mix in the vanilla extract, then add the remaining powdered sugar and blend until smooth.
To Assemble:
- Use a piping bag to pipe the frosting onto half of the cookies.
- Pipe frosting onto one cookie at a time, then top with a second cookie to create a sandwich. You can also use a spatula to spread the frosting on if desired.
- Refrigerate the cookie sandwiches until ready to serve. Bring to room temperature before eating.
