These Red Velvet Sandwich Cookies are the epitome of homemade indulgence. These Creamy Red Velvet Treats boast a vibrant red hue, rich cocoa flavor, and soft, chewy texture, perfectly balanced by the creamy tang of luscious cream cheese frosting. The moment you sandwich them together, they become more than just cookies—they transform into show-stopping treats ideal for birthdays, holidays, or just because.
Why You’ll Love Red Velvet Sandwich Cookies
This Red Velvet Sandwich Cookies recipe is a standout Creamy Red Velvet Treats:
- Stunning Visuals: Vibrant red cookies make every occasion festive.
- Perfect Texture: Chewy centers with lightly crisp edges.
- Tangy Frosting: Cream cheese filling complements the cocoa base.
- Versatile Delight: Ideal for gifting, parties, or cozy moments.
- I baked these for a holiday gathering, and they were the ultimate Creamy Red Velvet Treats hit!
Ingredients for Red Velvet Sandwich Cookies
Here’s what you’ll need for Red Velvet Sandwich Cookies (makes 8 sandwiches):
- For the Cookies:
- 1⅔ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 tbsp milk
- 2 tsp pure vanilla extract
- 1 tbsp red gel food coloring
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 3½ cups powdered sugar
- 1 tsp vanilla extract (optional)
Ingredient Tips:
- Food Coloring: Gel gives vibrant color without excess liquid.
- Cocoa Powder: Unsweetened for balanced flavor; avoid Dutch-processed.
- Cream Cheese: Full-fat for rich frosting; soften for smooth blending.
- Butter: Room temperature for proper creaming.
- Equipment: Mixer, baking sheets, parchment paper, cookie scoop, piping bag.
Directions for Red Velvet Sandwich Cookies
Let’s bake these irresistible Red Velvet Sandwich Cookies!
Prepare Dough
- I preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a bowl, I whisk 1⅔ cups flour, ¼ cup cocoa powder, 1 tsp baking soda, and ¼ tsp salt.
- In another bowl, I cream ½ cup softened butter, ½ cup granulated sugar, and ½ cup brown sugar until fluffy, about 2 minutes.
- I add 1 egg, 1 tbsp milk, 2 tsp vanilla extract, and 1 tbsp red gel food coloring, mixing well.
- I gradually add the dry ingredients, mixing until a smooth dough forms for vibrant Red Velvet Sandwich Cookies.
Chill and Shape
- I chill the dough in the refrigerator for 30 minutes to prevent spreading. Using a cookie scoop, I form 1 tbsp dough balls, placing them 2 inches apart on the prepared sheets.
Bake Cookies
- I bake for 10–12 minutes until the tops are set but centers remain soft.
- I cool the cookies on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Make Frosting
- I beat 8 oz softened cream cheese and ¼ cup softened butter until smooth.
- I gradually add 3½ cups powdered sugar, mixing until fluffy.
- I stir in 1 tsp vanilla extract if desired.
Assemble Sandwiches
- Once cooled, I pipe or spread 1 tbsp frosting onto the flat side of one cookie and top with another, pressing gently to create Red Velvet Sandwich Cookies.
- I repeat for all cookies.
Nutrition
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Servings: 8 sandwich cookies
- Calories: ~410 kcal per sandwich cookie
- Macros per Serving: 55g carbs, 4g protein, 20g fat, 1g fiber
Variations for Red Velvet Sandwich Cookies
Try these twists on Red Velvet Sandwich Cookies:
- Filling Swap: Use white chocolate ganache or marshmallow cream.
- Spiced Up: Add ½ tsp cinnamon to the dough for warmth.
- Festive Touch: Roll frosting edges in sprinkles or crushed candy canes.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend.
- Mini Cookies: Make smaller cookies for bite-sized treats, reducing bake time to 8–10 minutes.
Storage
I store Red Velvet Sandwich Cookies in an airtight container in the refrigerator for up to 1 week due to the cream cheese frosting. For make-ahead, I refrigerate cookie dough for up to 48 hours or freeze for 1 month, thawing before baking. I prepare frosting 1–2 days in advance, chilling until needed. To freeze assembled cookies, I wrap each individually in plastic wrap to prevent freezer burn and freeze for up to 1 month, thawing in the fridge before serving.
Serving Ideas
Make your Red Velvet Sandwich Cookies a star Creamy Red Velvet Treats:
- Classic: Serve as Creamy Red Velvet Treats with cold milk or coffee.
- Garnish: Dust with powdered sugar or add festive sprinkles.
- Pairing: Enjoy with vanilla ice cream, hot chocolate, or dessert wine.
- Presentation: Arrange on a tiered stand with berries for elegance.
- Occasion: Perfect for Valentine’s Day, Christmas, or bake sales.
FAQs
Can I use liquid food coloring instead of gel?
Yes, but use 1½ tbsp liquid food coloring for Red Velvet Sandwich Cookies and reduce milk to ½ tbsp to avoid a wet dough.
Why chill the dough?
Chilling prevents spreading and ensures a thick, chewy texture in Crimson Cream-Filled Cookies.
Can I make the cookies without frosting?
Yes, but the cream cheese frosting adds the classic tang that defines Crimson Cream-Filled Cookies. Enjoy plain or dust with powdered sugar.
How do I prevent overbaking?
Check Crimson Cream-Filled Cookies at 10 minutes; they should be soft in the center and firm up as they cool.
Can I freeze the frosting?
Yes, freeze the frosting for up to 1 month, thaw in the fridge, and re-whip before using for Crimson Cream-Filled Cookies.
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Conclusion
These Red Velvet Sandwich Cookies are more than just a treat—they’re an experience. These Creamy Red Velvet Treats hit every note of what a dessert should be with their eye-catching color, pillowy texture, and creamy center. Versatile, beginner-friendly, and endlessly customizable, they’re perfect for any occasion. Bake them to share joy and savor the sweet moments they create.
Red Velvet Sandwich Cookies
Ingredients
For the Cookies:
- 1⅔ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 tbsp milk
- 2 tsp pure vanilla extract
- 1 tbsp red gel food coloring
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ¼ cup unsalted butter softened
- 3½ cups powdered sugar
- 1 tsp vanilla extract optional
Instructions
Prepare Dough
- I preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper. In a bowl, I whisk 1⅔ cups flour, ¼ cup cocoa powder, 1 tsp baking soda, and ¼ tsp salt. In another bowl, I cream ½ cup softened butter, ½ cup granulated sugar, and ½ cup brown sugar until fluffy, about 2 minutes. I add 1 egg, 1 tbsp milk, 2 tsp vanilla extract, and 1 tbsp red gel food coloring, mixing well. I gradually add the dry ingredients, mixing until a smooth dough forms for vibrant Red Velvet Sandwich Cookies.
Chill and Shape
- I chill the dough in the refrigerator for 30 minutes to prevent spreading. Using a cookie scoop, I form 1 tbsp dough balls, placing them 2 inches apart on the prepared sheets.
Bake Cookies
- I bake for 10–12 minutes until the tops are set but centers remain soft. I cool the cookies on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Make Frosting
- I beat 8 oz softened cream cheese and ¼ cup softened butter until smooth. I gradually add 3½ cups powdered sugar, mixing until fluffy. I stir in 1 tsp vanilla extract if desired.
Assemble Sandwiches
- Once cooled, I pipe or spread 1 tbsp frosting onto the flat side of one cookie and top with another, pressing gently to create Red Velvet Sandwich Cookies. I repeat for all cookies.
Notes
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