Red Velvet Cookie Sandwich (Printer-Friendly)
Soft, cocoa-infused red velvet cookies with smooth, creamy frosting layers and optional sprinkles.
# The Ingredients You'll Need:
→ Dry Ingredients
01 -
2 1/4 cups + 1 tbsp (300g) all-purpose flour
02 -
2 tbsp (14g) natural unsweetened cocoa powder
03 -
3/4 tsp baking soda
04 -
3/4 tsp salt
→ Cookie Dough
05 -
3/4 cup (168g) unsalted butter, room temperature
06 -
1/2 cup (104g) granulated sugar
07 -
1/2 cup (112g) light brown sugar
08 -
1 large egg
09 -
1 1/2 tsp vanilla extract
10 -
2 tsp vinegar
11 -
1 1/2 tbsp red food coloring
→ Frosting
12 -
8 oz (226g) cream cheese, room temperature
13 -
6 tbsp (86g) unsalted butter, room temperature
14 -
4 cups (460g) powdered sugar
15 -
1 tsp vanilla extract
→ Optional
16 -
Sprinkles for garnish
# Step-by-Step Instructions:
01 -
Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats. Set aside.
02 -
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly distributed.
03 -
Using a mixer on medium speed, cream unsalted butter, granulated sugar, and light brown sugar until light and fluffy, approximately 2-3 minutes.
04 -
Add the large egg to the creamed mixture and blend until combined. Then add vanilla extract, vinegar, and red food coloring; mix thoroughly.
05 -
Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Avoid overmixing.
06 -
Portion the dough into 1 1/2 tablespoon-sized balls. Gently roll each portion into a smooth ball and space them about 2 inches apart on the prepared baking sheets.
07 -
Bake in the preheated oven for 7-9 minutes. Cookies should spread slightly with soft centers but appear fully baked.
08 -
Remove cookies from the oven and allow them to cool on the baking sheets for 4-5 minutes before transferring to wire racks to cool completely.
09 -
In a large bowl, beat cream cheese and unsalted butter until smooth. Gradually add powdered sugar in two additions, mixing well after each. Stir in vanilla extract until homogeneous and creamy.
10 -
Using a piping bag, apply frosting onto the flat side of one cookie, then top with a second cookie to create a sandwich. Roll the edges in sprinkles if desired.
11 -
Refrigerate assembled sandwiches until firm. Serve at room temperature and consume within 3-4 days for optimal freshness.
# Extra Tips:
01 -
Cookies will firm up as they cool—avoid overbaking to maintain softness.
02 -
Best enjoyed within 3-4 days after preparation.