Red Velvet Sandwich Cookies
Red Velvet Sandwich Cookies are a fun twist on the classic cookie, with their deep red color and a soft, cake-like texture. These cookies are sandwiched together with a creamy,…
Tip: save now, cook later.Red Velvet Sandwich Cookies are a fun twist on the classic cookie, with their deep red color and a soft, cake-like texture. These cookies are sandwiched together with a creamy, sweet frosting that melts in your mouth. The hint of cocoa in the cookie pairs perfectly with the rich, smooth filling, making each bite a little celebration of flavor and color.
I love making these cookies when I want something special but still easy to share. The bright red makes them perfect for holidays, parties, or just a little treat to brighten the day. One tip I always follow is to chill the cookie dough before baking — it helps keep the cookies from spreading too much and keeps that nice, round shape that makes the sandwiches look extra pretty.
These cookies are wonderful with a cup of milk or a cozy cup of tea. I often find myself making a big batch and giving them to friends because they’re just too good not to share. Plus, they bring smiles with their cheerful color and soft, sweet taste — perfect for any occasion where a little happiness is needed.
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies, giving them structure. For a gluten-free version, try a 1-to-1 gluten-free flour blend that’s good for baking.
Cocoa Powder: Adds a subtle chocolate flavor that defines red velvet. Unsweetened cocoa is best here. If needed, Dutch-processed cocoa can be used but may change the color slightly.
Butter: It gives richness and moisture. I like using unsalted butter so I can control the salt amount. You can swap for margarine or coconut oil if dairy-free, but the flavor will differ.
Red Food Coloring: This gives the cookies their signature look. Gel food coloring works better than liquid because it doesn’t thin out the dough. You can try natural beet juice powder, but color may be less vibrant.
Cream Cheese: Essential for the creamy filling with a slight tang. Full-fat cream cheese works best for smooth texture and flavor. Light or dairy-free versions can be used but might be less creamy.
How Do You Get Soft, Perfectly Shaped Red Velvet Cookies?
Softness and shape depend on a few steps:
- Chill the dough: Refrigerate for at least 1 hour to firm the dough and prevent spreading in the oven.
- Shape evenly: Use a cookie scoop or spoon to make uniform balls and gently press them flat to help cookies bake evenly.
- Don’t overbake: Bake until the cookies just spring back when touched, keeping them soft and tender inside.
- Cool properly: Let cookies cool on the baking sheet for a few minutes before moving to a rack. This helps them set without breaking.
Following these tips will give you moist, soft cookies with a round, even shape – perfect for sandwiching that creamy frosting.
Equipment You’ll Need
- Baking sheets – you’ll bake the cookies here; choose rimmed ones to keep the dough contained.
- Parchment paper or silicone baking mat – prevents cookies from sticking and makes cleanup easy.
- Mixing bowls – a few sizes help separate wet and dry ingredients for smoother mixing.
- Electric mixer or hand mixer – makes creaming butter and sugar simple and ensures a fluffy filling.
- Cookie scoop or tablespoon – helps shape even cookie dough balls for uniform baking.
- Wire cooling rack – cools the cookies evenly and prevents sogginess.
Flavor Variations & Add-Ins
- Use white chocolate chips in the filling for a sweeter, creamier twist that pairs well with red velvet.
- Add a teaspoon of instant espresso powder to the dough to boost the cocoa flavor subtly.
- Swap cream cheese filling for marshmallow fluff for a lighter, sweeter sandwich cookie.
- Mix chopped pecans or walnuts into the dough for added crunch and a nutty taste.
How to Make Red Velvet Sandwich Cookies
Ingredients You’ll Need:
For the Red Velvet Cookies:
- 1 1/4 cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1/2 tsp white vinegar
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 1 hour chilling time for the dough and about 10 minutes baking time per batch. Cooling and assembling will take another 15-20 minutes. Overall, plan for around 1 hour and 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Dough:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set this dry mixture aside for now.
2. Cream the Butter and Sugar:
In a large bowl, use a hand or stand mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy—this takes about 3 minutes.
3. Add Wet Ingredients:
Beat in the egg, red food coloring, vanilla extract, and white vinegar until everything is well combined and smooth.
4. Combine Dry and Wet Ingredients:
Slowly add the dry flour mixture to the wet ingredients, mixing just until all the flour is incorporated. Avoid overmixing to keep the cookies tender.
5. Chill the Dough:
Cover the dough with plastic wrap and refrigerate it for at least 1 hour. Chilling helps the dough firm up and stops the cookies from spreading too much when baking.
6. Preheat Oven and Prepare Baking Sheet:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
7. Shape the Cookies:
Use a tablespoon or small cookie scoop to drop rounded balls of dough onto the baking sheets, spacing each about 2 inches apart. Flatten each ball slightly with your fingers or the bottom of a glass to form a cookie disc.
8. Bake the Cookies:
Bake for 9–11 minutes, or until the cookies gently spring back when pressed. They should remain soft inside. Remove from the oven, let them cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Make the Cream Cheese Filling:
In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract while beating until the filling is creamy and fluffy.
10. Assemble the Sandwich Cookies:
Pair up cookies of similar sizes. Spread or pipe a generous amount of cream cheese filling onto the flat side of one cookie, then gently press the matching cookie on top to make a sandwich.
11. Serve and Enjoy:
Optionally, dust the finished cookie sandwiches lightly with powdered sugar for a pretty touch. Serve and enjoy your delicious Red Velvet Sandwich Cookies!
Can I Use Frozen Cookie Dough?
Yes! You can freeze the cookie dough balls before baking. Thaw them in the fridge overnight before baking as directed. This can help with timing and keeps the dough fresh.
Can I Substitute the Cream Cheese Filling?
Absolutely! You can swap the cream cheese filling for a simple buttercream or marshmallow fluff if you prefer a different flavor or texture.
How Should I Store These Cookies?
Store the assembled sandwich cookies in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a sealed container for up to 2 months and thaw in the fridge before serving.
Can I Make the Cookies Ahead of Time?
Yes, you can bake the cookies a day ahead and keep them in an airtight container at room temperature. Add the cream cheese filling right before serving for the best texture.