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+ servings
Red velvet cookies piled high on a white plate

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!

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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 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!


Serving: 1sandwich cookie, Calories: 206kcal, Carbohydrates: 35g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Cholesterol: 28mg, Sodium: 89mg, Sugar: 27g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!