Red Velvet Sandwich Cookies

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Featuring soft and chewy red velvet cookies filled with a creamy vanilla frosting, these festive Red Velvet Sandwich Cookies combine the classic flavor of red velvet cake in the cutest cookie form. Perfect for cookie exchanges, dessert tables, or gifting in Christmas Cookie Boxes, these easy-to-make cookies are a decadent addition to your holiday baking repertoire.

The Magic of Red Velvet:

Red velvet has long been synonymous with celebration and luxury. Its deep red hue creates a sense of both romance and festivity! Originally popularized in the early 20th century, red velvet desserts gained renewed fame in recent decades as a holiday favorite. I remember eating red velvet cake on Christmas when I was a child at my grandma’s house!

Red velvet cake is a trick of the senses, as it is really just chocolate cake with red food coloring. These Red Velvet Sandwich Cookies capture the rich, cocoa-infused flavor of red velvet cake, complemented by a luscious frosting that brings the whole experience together.

Why You’ll Love This Recipe:

• Festive Appearance: The bright red color and snowy white filling make these cookies visually stunning, especially for the winter holidays!

• Irresistibly Soft: These red velvet cookies are tender, chewy, and full of flavor.

• Perfect for Sharing: Each bite-sized sandwich is easy to serve and share during the holidays. They make an excellent cookie to gift in a Christmas Cookie Box or holiday dessert platter.

Gathering Ingredients:

• Flour. All-purpose flour works best for this recipe.

• Cocoa Powder. I suggest using Dutch processed cocoa powder for this recipe, but unsweetened cocoa powder also works.

• Baking Soda.

• Salt.

• Butter. For the best results, warm your butter to around 62° F (16° C) before mixing.

• Sugar.

• Eggs. Bring your eggs to room temperature before mixing the dough.

• Vanilla Extract.

• Buttermilk. For this recipe to work, buttermilk needs to be used to help activate the baking soda, which gives the cookies their lift. If you do not have buttermilk, you can replace it with 2 teaspoons (10 ml) of milk and 1 teaspoon (5 ml) distilled white vinegar.

• Red Gel Food Coloring. I highly suggest using gel food coloring, if you can, as you will not need as much to achieve the deep red hue!

• Cream Cheese. Make sure that your cream is room temperature before mixing the frosting.

• Powdered Sugar. Sift your powdered sugar after measuring, to prevent any lumps in your frosting.

How to Make Red Velvet Cookies:

Step One: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set this aside for now.

Step Two: In the bowl of a standing electric mixer fitted with a paddle attachment, or in a large bowl with a handheld electric mixer, cream together the butter and sugar until it is light in color and fluffy in texture, about 2 to 3 minutes. Then, beat in the eggs, vanilla, and buttermilk until well blended, another 2 minutes.

Step Three: Add the dry ingredients mixture to the wet ingredients, beating the dough on medium speed until it forms into a solid mass. Scrape down the sides and bottom of the bowl, mixing again, about 4 to 5 minutes total. Once the dough has come together, beat in the red food coloring until the dough is no longer streaky and is a deep red color.

Step Four: The dough will be soft and sticky. Transfer it from the bowl to a piece of plastic wrap with a silicone spatula. Wrap the dough tightly in the plastic wrap, shaping it into a disc, and then place it into the refrigerator to chill. Chill the dough for at least 2 hours and up to 2 days.

Step Five: Bring the dough out onto the counter and let it soften for about 10 minutes. Then, begin forming the dough into balls about the size 1 tablespoon in size. Arrange the cookies on the baking sheets about 2-inches (5-cm) apart.

Step Six: Bake the cookies for 10 to 12 minutes or until the edges are set. Remove the baking sheets from the oven and leave the cookies to rest on the trays for another 5 minutes before transferring them to a wire cooling rack. Repeat the baking process with the remaining dough.

Step Seven: While the cookies cool, make the Cream Cheese Frosting. In a large bowl or standing electric mixer, cream together the cream cheese and butter until softened and smooth, about 2 to 3 minutes. Add the powdered sugar, vanilla, and salt, if using. Beat the frosting on medium speed until it has become thickened but is still smooth and spreadable, about 2 to 4 minutes.

Step Eight: Transfer the frosting to a piping bag with the tip cut off. Taking one cookie, pipe about 1/2 to 1 tablespoon (15 ml) worth of frosting onto the bottom of the cookie. Then, press the bottom of a second cookie to the frosting creating a cookie sandwich. Repeat this process with the remaining cookies.

Step Nine: The finished cookies can be stored at room temperature for about 2 to 3 days, or they can be refrigerated for longer storage. They can also be frozen and enjoyed later!

Tips for Making Perfect Red Velvet Cookies:

• Use Gel Food Coloring: For a vibrant red color, opt for gel food coloring instead of liquid. It does not take as much coloring when using gel, and the pigment is much brighter and richer.

• Chill for Precision: Chilled dough prevents spreading, ensuring uniform cookies.

• Make Ahead: Prepare the cookies a day in advance and assemble them just before serving for optimal freshness.

• Alternative Fillings: Add a hint of peppermint extract or crushed candy canes to the frosting for a seasonal twist!

Serving Suggestions:

Serve these cookies with a mug of hot cocoa, mulled wine, or a glass of milk for a cozy holiday treat. They also make a beautiful addition to Christmas cookie boxes or dessert platters, bringing festive color and indulgent flavor to any celebration.

• My 2024 Christmas Cookie Box

Final Thoughts:

If you are looking for the perfect, easy Christmas cookie recipe then these Red Velvet Sandwich Cookies are the ultimate holiday indulgence! These adorable red cookies blend the classic flavors of chocolate and cream cheese with a festive presentation that’s sure to impress. Whether you’re baking for family, friends, or yourself, these cookies capture the joy and warmth of the season in every bite.

xoxo Kayla

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Yield: 36

Author: Kayla Lobermeier

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Red Velvet Sandwich Cookies with Cream Cheese Frosting

Soft and chewy red velvet cookies filled with a creamy vanilla frosting, these festive treats combine the classic flavor of red velvet cake with a delightful holiday twist.

Prep time: 1 HourCook time: 12 MinInactive time: 2 HourTotal time: 3 H & 12 M

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Ingredients

Red Velvet Cookies:

• 2 1/2 cups (312 g) all-purpose flour
• 1/4 cup (24 g) Dutch process or unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup (232 g) salted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 2 large eggs, room temperature
• 2 tsp (10 ml) vanilla extract
• 1 tbsp (15 ml) buttermilk, room temperature
• 1 to 2 tsp (10 ml) red gel food coloring

Cream Cheese Frosting:

• 8 oz (226 g) cream cheese, softened
• 1/4 cup (58 g) salted butter, softened
• 2 cups (230 g) powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch of kosher salt, optional

Instructions

To make the Red Velvet Cookies:

1. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set this aside for now.
2. In the bowl of a standing electric mixer fitted with a paddle attachment, or in a large bowl with a handheld electric mixer, cream together the butter and sugar until it is light in color and fluffy in texture, about 2 to 3 minutes. Then, beat in the eggs, vanilla, and buttermilk until well blended, another 2 minutes.
3. Add the dry ingredients mixture to the wet ingredients, beating the dough on medium speed until it forms into a solid mass. Scrape down the sides and bottom of the bowl, mixing again, about 4 to 5 minutes total. Once the dough has come together, beat in the red food coloring until the dough is no longer streaky and is a deep red color.
4. The dough will be soft and sticky. Transfer it from the bowl to a piece of plastic wrap with a silicone spatula. Wrap the dough tightly in the plastic wrap, shaping it into a disc, and then place it into the refrigerator to chill. Chill the dough for at least 2 hours and up to 2 days.
5. When you are ready to bake the cookies, preheat the oven to 350° F (177° C). Line 2 large baking sheets with parchment paper and set these aside for now.
6. Bring the dough out onto the counter and let it soften for about 10 minutes. Then, begin forming the dough into balls about the size 1 tablespoon in size. Arrange the cookies on the baking sheets about 2-inches (5-cm) apart.
7. Bake the cookies for 10 to 12 minutes or until the edges are set. Remove the baking sheets from the oven and leave the cookies to rest on the trays for another 5 minutes before transferring them to a wire cooling rack. Repeat the baking process with the remaining dough.

To make the Cream Cheese Frosting:

1. While the cookies cool, make the Cream Cheese Frosting. In a large bowl or standing electric mixer, cream together the cream cheese and butter until softened and smooth, about 2 to 3 minutes. Add the powdered sugar, vanilla, and salt, if using. Beat the frosting on medium speed until it has become thickened but is still smooth and spreadable, about 2 to 4 minutes.
2. Transfer the frosting to a piping bag with the tip cut off.
3. Taking one cookie, pipe about 1/2 to 1 tablespoon (15 ml) worth of frosting onto the bottom of the cookie. Then, press the bottom of a second cookie to the frosting creating a cookie sandwich. Repeat this process with the remaining cookies.
4. The finished cookies can be stored at room temperature for about 2 to 3 days, or they can be refrigerated for longer storage. They can also be frozen and enjoyed later!

Nutrition Facts

Calories

175

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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