Description
Red Velvet Cookie Sandwiches are soft, chewy red velvet cookies filled with a creamy, smooth cream cheese frosting. Featuring a hint of cocoa and a classic red hue, these cookies are perfect for celebrations or any time you crave a decadent treat. The sandwich style makes them fun to eat and perfect for sharing.
Ingredients
Scale
Cookies
- 2 1/4 cups + 1 tbsp (300g) all-purpose flour (measured accurately)
- 2 tbsp (14g) natural unsweetened cocoa powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (104g) sugar
- 1/2 cup (112g) light brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 tsp vinegar
- 1 1/2 tbsp red food coloring
Frosting
- 8 oz (226g) cream cheese, room temperature
- 6 tbsp (86g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 1 tsp vanilla extract
- Sprinkles (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt. Mix them together and set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter, sugar, and light brown sugar on medium speed until the mixture becomes light in color and fluffy, about 2-3 minutes. This step is crucial for texture and aeration of the cookies.
- Add Wet Ingredients: Mix in the large egg until fully incorporated. Then add the vanilla extract, vinegar, and red food coloring, mixing well to distribute the color and flavor evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix just until the dough is well combined, being careful not to overmix to maintain tender cookies.
- Form Cookie Dough Balls: Use about 1 1/2 tablespoons of dough per cookie. Roll gently into balls and place on prepared baking sheets about 2 inches apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for 7-9 minutes. The cookies will spread and centers should look slightly soft but set. Avoid overbaking as cookies will firm up upon cooling.
- Cool Cookies: Remove from oven and allow cookies to cool on baking sheets for 4-5 minutes. Then transfer them to a wire rack to cool completely to ensure they hold together when assembling.
- Prepare the Frosting: In a large bowl, beat cream cheese and unsalted butter together until smooth and combined. Gradually add half the powdered sugar and beat until smooth.
- Add Flavor and Sweetness to Frosting: Mix in the vanilla extract, then add the remaining powdered sugar. Continue beating until the frosting is creamy, smooth, and spreadable.
- Assemble Cookie Sandwiches: Fill a piping bag fitted with a piping tip (such as Ateco 844) with the cream cheese frosting. Pipe frosting onto the flat side of one cookie, then sandwich with another cookie. Press gently to spread frosting evenly.
- Decorate and Chill: Roll the sides of the frosting in sprinkles if desired. Refrigerate the assembled cookie sandwiches until ready to serve to set the frosting.
- Serve and Store: Serve the cookie sandwiches at room temperature. Store in the refrigerator and consume within 3-4 days for best freshness and flavor.
Notes
- Ensure butter and cream cheese are at room temperature for smooth mixing.
- Do not overbake the cookies; they’ll firm as they cool.
- Use a piping bag for clean and uniform frosting application.
- Refrigerate after assembling to help frosting set and maintain sandwich shape.
- These cookies are best enjoyed within 3-4 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet cookies, cookie sandwiches, cream cheese frosting, holiday cookies, dessert sandwich
