Homemade Red Velvet Sandwich Cookies

Homemade Red Velvet Sandwich Cookies taste like cake mix cookies but they’re homemade!  These cookies are the perfect balance of crispy and chewy, while still maintaining a soft, cake-like interior.  Spread some tangy cream cheese filling in between, and you’ve got yourself the perfect red velvet dessert.

homemade red velvet sandwich cookies1

I think you all know that I’m a red velvet fanatic, right?  Well, I most certainly am.  It’s probably the only dessert that I will use an ungodly amount of food coloring in.  I normally steer clear from food coloring, but somehow it seems ok to achieve this beautiful red hue…which is not only perfect for Valentine’s Day, Christmas, and 4th of July, but it’s my favorite color, too. 🙂

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Truth be told, I was working on my own homemade red velvet cookie recipe over the holidays, and twice they weren’t quite up to snuff.  I’m very particular about my red velvet, you see, so the cookies had to be just right — meaning completely reminiscent of a cupcake.  I kept wondering if I should add buttermilk or vinegar as those ingredients are always in the cupcakes.  Turns out I didn’t have to at all. 🙂

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Now, the exterior of these cookies are a bit crispy, while the cookie itself has a nice chewiness, but it’s soft like a cake mix cookie, too.  These cookies hit all the marks.  I slapped some cream cheese frosting in between them, too, because it’s not red velvet without it.  I had frosting leftover because I was afraid I was going to run out, so pipe generously.  You can make these double stuffed if you want to. 🙂

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I added 2 tablespoons of cocoa powder to this recipe to give it just a little more than a hint of chocolate flavor.  I suppose if I had used 1 tablespoon instead, the cookies would’ve been less brown, which means you can use less food coloring.  I ended up using 1 1/2 tablespoons of food coloring (wince!), but like I said, we want a serious red color here, and I’m very serious about my red velvet. 🙂

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In case you need more Valentine’s Day treat ideas, here are a few links below that might interest you:

 Black Bottom Cupcakes {All Dressed Up}

Chocolate Croissants {Pain au Chocolate}

Chocolate Nutella Rockslide Bars with Hazelnuts

Chocolate Toffee Truffle Cookies

Chocolate Dipped Coconut Macaroon Thumbprints

Espresso Cream Cheese Brownie Cupcakes

Healthier Chocolate Strawberry Banana Muffins

No Bake Nutella Oatmeal Cookies

Nutella Espresso Ganache

Oreo Cheesecake Truffles

Red Velvet Cream Cheese Brownies

Red Velvet Cupcakes

Roasted Strawberries

Roasted Strawberry Milkshakes with Nutella Espresso Ganache

Salted Chocolate Sables

Strawberries and Cream Red Velvet Cake

Strawberry Greek Yogurt Cheesecake Dip

Homemade Red Velvet Sandwich Cookies
 
Prep time
Cook time
Total time
 
Homemade Red Velvet Sandwich Cookies taste like cake mix cookies but they're homemade! These cookies are the perfect balance of crispy and chewy, while still maintaining a soft, cake-like interior. Spread some tangy cream cheese filling in between, and you've got yourself the perfect red velvet dessert.
Serves: 40 cookies, or 20 sandwich cookies
Ingredients
For the cookies:
  • 1⅓ cup all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 stick (8 tablespoons) unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1½ tablespoons red food coloring*
For the filling:
  • 4 ounces ⅓ less fat Neufchatel cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 2½ cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
Instructions
Prepare the cookies:
  1. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
  2. Place the stick of butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and add the egg, mixing on low speed until combined, then beat in the vanilla and red food coloring until well incorporated. Add the flour mixture and beat on low speed until just combined, scraping down the sides of the bowl as necessary. Chill the dough in the refrigerator for 30 minutes.
  3. Preheat the oven to 350 degrees. Line (2) rimmed baking sheets with parchment paper. Remove the chilled dough from the refrigerator, and roll it into teaspoon sized balls and place on the prepared baking sheet 2" apart. Bake on the middle rack of the oven for 6-8 minutes, or until the cookies appear dry on top. Cool on a wire rack for 3 minutes, then remove the cookies from the pan and cool completely on the wire rack.
Prepare the filling:
  1. Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high until light and fluffy, about 5 minutes. Add the sifted powdered sugar and beat on low speed until combined. Add the vanilla extract and increase the speed to medium high and beat for 3 minutes until the filling is nice and creamy. Spread or pipe the filling onto the bottom of half of the cookies, and top with the other half. Cookies should be stored in an airtight container in the refrigerator for up to one week. Enjoy!
Notes
Total time above includes the 30 minutes for chilling the dough, and cooling the cookies.

*You can add more or less food coloring depending on how red you like your cookies.

Recipe by Flavor the Moments.

 

Homemade Red Velvet Sandwich Cookies
 
Prep time
Cook time
Total time
 
Homemade Red Velvet Sandwich Cookies taste like cake mix cookies but they're homemade! These cookies are the perfect balance of crispy and chewy, while still maintaining a soft, cake-like interior. Spread some tangy cream cheese filling in between, and you've got yourself the perfect red velvet dessert.
Serves: 40 cookies, or 20 sandwich cookies
Ingredients
For the cookies:
  • 1⅓ cup all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 stick (8 tablespoons) unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1½ tablespoons red food coloring*
For the filling:
  • 4 ounces ⅓ less fat Neufchatel cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 2½ cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
Instructions
Prepare the cookies:
  1. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
  2. Place the stick of butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and add the egg, mixing on low speed until combined, then beat in the vanilla and red food coloring until well incorporated. Add the flour mixture and beat on low speed until just combined, scraping down the sides of the bowl as necessary. Chill the dough in the refrigerator for 30 minutes.
  3. Preheat the oven to 350 degrees. Line (2) rimmed baking sheets with parchment paper. Remove the chilled dough from the refrigerator, and roll it into teaspoon sized balls and place on the prepared baking sheet 2" apart. Bake on the middle rack of the oven for 6-8 minutes, or until the cookies appear dry on top. Cool on a wire rack for 3 minutes, then remove the cookies from the pan and cool completely on the wire rack.
Prepare the filling:
  1. Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high until light and fluffy, about 5 minutes. Add the sifted powdered sugar and beat on low speed until combined. Add the vanilla extract and increase the speed to medium high and beat for 3 minutes until the filling is nice and creamy. Spread or pipe the filling onto the bottom of half of the cookies, and top with the other half. Cookies should be stored in an airtight container in the refrigerator for up to one week. Enjoy!
Notes
Total time above includes the 30 minutes for chilling the dough, and cooling the cookies.

*You can add more or less food coloring depending on how red you like your cookies.

Recipe by Flavor the Moments.