Red Velvet Sandwich Cookies
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.
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.