Red Velvet Sandwich Cookies
Red Velvet Sandwich Cookies taste like cake mix cookies but they’re homemade. They’re soft and chewy, with a luscious cream cheese frosting!
**The photos and text were updated in this post in January 2020.
I think you all know that I’m a red velvet fanatic by now. It’s probably the only dessert that I’ll use an ungodly amount of food coloring in.
Normally I steer clear from food coloring, but somehow it seems ok in order to achieve a beautiful red hue that’s perfect for Valentine’s Day and Christmas.
Red happens to be my favorite color, too. 🙂
I’ve enjoyed red velvet cake mix cookies in the past, but it was important to me to make this recipe completely from scratch as I try to use processed ingredients as little as possible.
I worked hard on this recipe, and I’m so happy with the results. These cookies are soft like cake mix cookies, with just the right amount of crispness.
They couldn’t be easier to make either, and they taste just like red velvet cake.
I wouldn’t have it any other way. 🙂
Red velvet sandwich cookies ingredients
There are only a few simple ingredients in this recipe
- All purpose flour
- Unsweetened cocoa powder
- Baking soda
- Butter, softened
- Granulated sugar
- Vanilla Extract
- Red gel paste or food coloring
- Cream cheese, softened
- Powdered sugar
How to make red velvet cookies
It’s essential that the butter is softened and all of the ingredients have been gathered before getting started as this recipe goes quickly.
Prepare the cookie dough:
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
- Beat the butter and sugar together at medium speed until light and fluffy, about 3 minutes.
- Scrape down the sides of the bowl and add the egg, mixing on low just until combined, then beat in the vanilla and red food coloring until well incorporated.
- Add the dry ingredients and beat on low just until combined, scraping down the sides of the bowl as necessary. Chill the dough for a minimum of 30 minutes.
Bake the red velvet cookies:
- Preheat the oven to 350 degrees and line (2) baking sheets with parchment paper.
- Form about 1/2 tablespoon of dough into a ball and place on the prepared baking sheet. Repeat with the remaining dough and place 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 10 minutes, then remove the cookies from the pan and cool completely.
Prepare the cream cheese frosting and assemble the cookies:
- Place the softened cream cheese and butter in a medium bowl and beat on high until light and fluffy.
- Add the sifted powdered sugar and beat on low until incorporated, then add the vanilla. Beat on high speed for about 3 minutes until fluffy.
- Pipe or spread the frosting on the bottom half of half of the cookies, then top with the other half.
- Looking for a grain and gluten free alternative? Try these Almond Flour Red Velvet Cookies by The Toasted Pine Nut.
- I used gel coloring paste for this recipe, which is linked below. I suggest starting with 1 tablespoon of coloring and adding more as desired.
- Store red velvet sandwich cookies in an air tight container in the refrigerator for up to one week.
More red velvet recipes you’ll love:
Red Velvet Cake by Live Well Bake Often
For the cookies:
- 1 1/3 cup all purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoons red gel paste or food coloring*
For the filling:
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 1/2 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
Prepare the cookies:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- Place the butter and granulated 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.
- Preheat the oven to 350 degrees. Line (2) rimmed baking sheets with parchment paper.
- Remove the chilled dough from the refrigerator. Scoop out about 1/2 tablespoon of the dough and roll into balls. Place the dough balls 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 10 minutes, then remove the cookies from the pan and cool completely on the wire rack.
Prepare the filling:
- 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 half of the cookies, and top with the other half. Enjoy!
- Total time above includes the 30 minutes for chilling the dough, and cooling the cookies.
- *I used gel coloring paste for this recipe, which is linked below. I suggest starting with 1 tablespoon of coloring and adding more as desired.
- Cookies should be stored in an airtight container in the refrigerator for up to one week. Enjoy!
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Serving Size:1 sandwich cookie
Amount Per Serving: Calories: 206Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 89mgCarbohydrates: 35gFiber: 0gSugar: 27gProtein: 2g