Red Velvet Sandwich Cookies
Red Velvet Sandwich Cookies are a sweet little treat that combines the rich, chocolatey flavor of red velvet cake with a creamy, dreamy filling sandwiched right in the middle. These…
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Red Velvet Sandwich Cookies are a sweet little treat that combines the rich, chocolatey flavor of red velvet cake with a creamy, dreamy filling sandwiched right in the middle. These cookies are soft and tender, with just the right amount of sweetness, making them perfect for any time you want a bite-sized dessert with a little something special inside.
I love making these cookies because they’re as fun to bake as they are to eat. The bright red color always brings smiles, and the cream cheese filling adds a nice tang that balances out the sweetness. I usually make a big batch to share with friends or family because everyone seems to agree these cookies disappear way too fast!
My favorite way to enjoy Red Velvet Sandwich Cookies is with a cold glass of milk or a warm cup of tea. They’re great for sharing at parties, packing in lunchboxes, or just treating yourself whenever you need a little pick-me-up. Trust me, once you try these, they’ll quickly become one of your go-to cookie recipes.
Key Ingredients & Substitutions
All-purpose flour: This gives structure to the cookies. You can use gluten-free all-purpose flour if needed, but make sure it includes xanthan gum to help the cookies hold together.
Unsweetened cocoa powder: Adds that subtle chocolate flavor typical of red velvet. Dutch-processed cocoa works best for a smoother taste.
Butter: Softened butter gives a tender, rich texture. You can swap for margarine or a dairy-free butter substitute if you want a vegan version.
Red food coloring: This is what makes the cookies bright red. If you avoid artificial colors, natural beet juice powder or freeze-dried raspberry powder can provide color with a twist in flavor.
Buttermilk: Adds moisture and slight tang. You can make a substitute by mixing 1 tbsp of vinegar or lemon juice with milk and letting it sit for 5 minutes.
Cream cheese in the filling: It brings tang and creaminess. For a dairy-free choice, try vegan cream cheese made from nuts.
How Do You Get the Soft, Tender Texture in Red Velvet Cookies?
The soft texture is key to these cookies, and a few simple steps help get it just right:
- Don’t overmix the dough: Mix until just combined to avoid tough cookies.
- Chill the dough: Refrigerating for at least an hour firms up the dough, which prevents spreading and keeps cookies thick and soft.
- Bake just until set: Cookies will look soft and slightly underdone when you take them out. They finish cooking while cooling and stay tender.
Pat the cookie dough balls gently to flatten before baking so they spread evenly without becoming crispy around the edges.
Equipment You’ll Need
- Baking sheets – sturdy pans help your cookies bake evenly without warping.
- Parchment paper – keeps cookies from sticking and makes cleanup easy.
- Mixing bowls – you’ll need one for dry and one for wet ingredients to mix smoothly.
- Hand mixer or stand mixer – makes creaming butter and sugar effortless and the filling silky.
- Cookie scoop or tablespoon – for evenly sized cookies that bake consistently.
- Wire cooling rack – lets your cookies cool evenly without sogginess.
Flavor Variations & Add-Ins
- Swap cream cheese filling for a rich chocolate ganache for a fudgier taste.
- Add a teaspoon of instant espresso powder to the cookie dough to deepen the chocolate flavor.
- Mix mini white chocolate chips into the dough for little bursts of sweetness.
- Replace red food coloring with natural beetroot powder for a subtle earthy flavor and color.
Red Velvet Sandwich Cookies
Ingredients You’ll Need:
For the Red Velvet Cookies:
- 1 ½ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tablespoon buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 1 hour for chilling the dough. Baking and cooling together take around 20 minutes. After assembling, you can enjoy immediately or chill the cookies for better texture, making the total time roughly 1 hour 40 minutes.
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this aside for later.
2. Mix the Wet Ingredients:
In a large bowl, beat the softened butter and granulated sugar together until creamy. Then add the egg, buttermilk, red food coloring, vanilla extract, and vinegar. Beat everything until smooth and fully combined.
3. Combine Wet and Dry:
Gradually add the dry ingredients to the wet mix, stirring until just combined. Be careful not to overmix, as this will make the cookies tough.
4. Chill the Dough:
Cover the dough with plastic wrap and put it in the fridge for at least 1 hour to firm up. This helps the cookies keep their shape while baking.
5. Preheat the Oven and Prepare Baking Sheets:
Heat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
6. Shape and Bake the Cookies:
Scoop tablespoon-sized balls of dough and place them 2 inches apart on the baking sheets. Flatten them slightly with your hand or a glass bottom. Bake for 8-10 minutes, or until edges are set and the tops look matte. They’ll be soft when hot but will firm up as they cool.
7. Cool the Cookies:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
8. Make the Cream Cheese Filling:
Using a mixer, beat the softened cream cheese and butter together until smooth and fluffy. Slowly add the powdered sugar and vanilla extract, then continue beating until the filling is light and creamy.
9. Assemble the Sandwich Cookies:
Match cookies by size. Spread or pipe a generous amount of cream cheese filling onto the flat side of one cookie, then top it with its pair. Press gently so the filling spreads evenly but doesn’t spill out.
10. Serve and Enjoy:
Serve your Red Velvet Sandwich Cookies right away, or keep them covered in the fridge for up to 3 days. For best texture, bring chilled cookies to room temperature before eating.
Can I Use Frozen Cookie Dough?
Yes! You can freeze the shaped dough balls on a baking sheet, then transfer them to a freezer bag once solid. When ready to bake, bake them straight from frozen, adding a minute or two to the baking time.
Can I Substitute the Cream Cheese Filling?
Absolutely! Try swapping the cream cheese filling for buttercream or chocolate ganache for a different but equally delicious twist.
How Should I Store Leftover Cookies?
Store assembled sandwich cookies in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture.
Can I Make These Cookies Ahead of Time?
Yes! You can bake the cookies and prepare the filling a day ahead. Store cookies and filling separately, then assemble just before serving to keep them fresh.
