Red Velvet Cookie Sandwich

These red velvet cookie sandwiches filled with creamy frosting bring a fun twist to classic red velvet treats. Perfect for celebrations or simply satisfying a sweet craving, they combine soft, tender cookies with smooth, luscious cream cheese frosting. Making these at home gives you that bakery-quality dessert experience that always feels special.

I first baked these for a friend’s birthday party and they disappeared in no time. Now they are my go-to when I want a show-stopping dessert with minimal fuss.

Ingredients

• All-purpose flour: provides structure spoon into the cup and level for accurate measuring
• Natural unsweetened cocoa powder: adds subtle chocolate notes that deepen red velvet flavor
• Baking soda: helps the cookies rise just right for a tender crumb
• Salt: enhances all the other flavors without stealing the show
• Unsalted butter: key to richness and moist texture room temperature for easy creaming
• Granulated and light brown sugar: the combo gives sweetness plus chewiness and moisture
• Large egg: adds moisture and binds ingredients together
• Vanilla extract: rounds out the flavor with warm aromatic notes
• Vinegar: a classic in red velvet recipes to react with baking soda for lift and brightness
• Red food coloring: brings the iconic vibrant hue choose gel or liquid depending on availability
• Cream cheese: creates a tangy, smooth frosting that pairs perfectly with the cookies
• Powdered sugar: sweetens and stabilizes the frosting
• Optional sprinkles: add playful color and texture to the edges of your sandwiches

Step-by-Step Instructions

Sift the Dry Ingredients:

Combine the flour cocoa powder baking soda and salt in a medium bowl. Whisk lightly to ensure even distribution which helps even rising and consistent color

Cream Butter and Sugars:

In a large bowl use a mixer on medium speed to beat the butter granulated and brown sugars until light fluffy and pale in color This aerates the mixture for tender cookies

Incorporate Egg and Flavors:

Add the egg vanilla extract vinegar and red food coloring Mix on medium speed until everything is fully blended and uniform red color is achieved

Add Dry Ingredients:

Add the dry ingredients to the wet mixture Mix gently just until combined to avoid tough cookies

Portion and Shape Dough:

Use a cookie scoop or tablespoon to create balls about one and a half tablespoons each Roll gently to smooth out shape Place on prepared baking sheets spaced about two inches apart to allow for spreading

Bake the Cookies:

Place the baking sheets in the preheated 350 degree oven Bake for seven to nine minutes Cookies will spread and centers will look soft but done

Cool Cookies:

Remove the cookies from oven Let them rest on the baking sheets for four to five minutes This helps them firm up slightly Transfer to wire racks to cool completely before frosting

Make the Frosting:

Beat cream cheese and butter in a large bowl until smooth and fully combined Add half the powdered sugar mix well Add vanilla extract Mix Add remaining powdered sugar and beat until frosting is creamy and smooth

Assemble the Sandwiches:

Fill a piping bag with frosting Pipe a generous amount onto the flat side of one cookie Layer with another cookie Press gently to secure Optionally press edges into sprinkles refrigerate until firm and serve at room temperature

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My favorite part of this recipe is the smooth tangy frosting which gives these sandwiches their signature bite I remember making these during a holiday get-together and how everyone fought over the last cookie sandwich it was delightful watching them enjoy every bite

Storage Tips

Store cookie sandwiches in an airtight container in the refrigerator to maintain the cream cheese frosting's freshness and firmness Chill them before serving but bring to room temperature for best flavor and texture If you want to keep them longer wrapping individually and freezing works well Just thaw at room temperature before serving

Ingredient Substitutions

You can swap cocoa powder with Dutch-processed cocoa for a slightly richer flavor though the color may darken If cream cheese is unavailable mascarpone cheese works as a creamy alternative in the frosting Natural or beet red food coloring may replace artificial dyes for a more natural approach but the color might be less vivid Butter can be substituted with margarine but the flavor will be less rich and texture slightly different

Serving Suggestions

Serve alongside a hot cup of coffee or tea for an afternoon treat Offer these cookie sandwiches at parties with other bite-sized desserts for variety Sprinkle some chopped nuts or fruit zest into the frosting for added texture and flavor variation

Cultural Context

Red velvet as a dessert originated in the United States and became popular for its striking color and velvety texture The use of vinegar cocoa and buttermilk all play roles in its unique taste and texture Red velvet is often associated with elegant occasions and holidays but these cookie sandwiches give it a playful casual vibe fitting for many occasions

Frequently Asked Questions

→ What ingredients give these cookies their red velvet color?

The vibrant red hue comes primarily from the red food coloring combined with cocoa powder, which also adds a subtle chocolate flavor.

→ How do I keep the cookies soft after baking?

Bake the cookies until just set and allow them to cool completely on a wire rack. Avoid overbaking, as this will firm up the cookies.

→ Can I substitute the cream cheese frosting with another filling?

While cream cheese frosting complements the cocoa flavor perfectly, alternatives like buttercream or whipped ganache can be used depending on preference.

→ What is the role of vinegar in the dough?

Vinegar reacts with baking soda to help with leavening, improving the cookies' texture and enhancing the red velvet character.

→ How should I store these cookie sandwiches?

Store them in an airtight container in the refrigerator to maintain freshness and structure. Allow them to come to room temperature before serving.