Red Velvet Sandwich Cookies

Red velvet sandwich cookies are a festive twist on a classic treat, perfect for sharing or gifting during the holiday season. These cookies are soft, slightly chewy, and packed with the rich cocoa flavor that pairs beautifully with a sweet, creamy filling. They’re the kind of holiday treats that instantly make your kitchen feel warm and cozy, with a touch of elegance in every bite.

What I love most about these cookies is how versatile they are. You can make them for Christmas cookie exchanges, sprinkle them with festive decorations, or even enjoy them as a simple dessert with a glass of milk. Unlike traditional red velvet cakes, these cookies are easy to handle and store, making them a great option for holiday baking marathons.

The process is straightforward, too. With this recipe, you can whip up a batch of easy red velvet cookies without worrying about complicated techniques or fancy equipment. The dough is soft and easy to shape, and the filling comes together in minutes, giving you more time to enjoy the holiday spirit.

For anyone who loves sweet treats with a bit of flair, these red velvet sandwich cookies are a must-try. They’re not just cookies—they’re a fun and festive way to celebrate the season, whether you’re baking with kids, friends, or just treating yourself.

Why You’ll Love It

• Perfectly festive flavor – These cookies capture the classic red velvet taste with a subtle cocoa richness and a hint of tang, making them ideal for holiday treats that feel both indulgent and cheerful.
• Soft, melt-in-your-mouth texture – The cookie layers are tender yet sturdy enough to hold a creamy filling, giving you that satisfying bite that’s hard to resist.
• Easy to make – Even if you’re new to baking, this recipe for easy red velvet cookies is approachable and forgiving, so you can focus on enjoying the process instead of stressing over perfection.
• Great for gifting – Sandwich them, stack them, wrap them up—these cookies look as good as they taste, making them perfect for Christmas cookie exchanges or thoughtful homemade gifts.
• Fun to customize – From festive sprinkles to flavored cream fillings, you can get creative with these red velvet pastry-inspired sandwiches and make each batch uniquely yours.

Ingredient List

For the Cookies:

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 2 ½ cups (315g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons red food coloring

For the Filling:

• 8 oz (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1 teaspoon vanilla extract

Ingredient Notes

• I always use unsalted butter because it lets me control the sweetness and balance in the cookies perfectly.
• Don’t skip the cream cheese in the filling! It gives that signature tangy flavor that makes red velvet sandwich cookies irresistible.
• For the red food coloring, gel works best—it gives a deep, vibrant color without making the dough too wet.
• Cocoa powder is essential for that subtle chocolate undertone. I like using Dutch-processed for extra richness.
• Powdered sugar in the filling keeps it smooth and creamy—granulated sugar just won’t give the same melt-in-your-mouth texture.

Kitchen Equipment Needed

• Mixing bowls – For combining your cookie dough and filling. I love using glass bowls; they’re easy to see and mix in.
• Electric mixer or stand mixer – Makes creaming butter and sugar a breeze and ensures a smooth filling.
• Measuring cups and spoons – Essential for accuracy; I always keep a set of stainless steel ones on hand.
• Baking sheets – For even baking; I line mine with parchment paper for easy cleanup.
• Silicone spatula – Perfect for scraping down bowls and folding in ingredients without losing any dough.
• Wire cooling rack – Helps cookies cool evenly and prevents sogginess.
• Piping bag (optional) – Great for filling cookies neatly, though a spoon works in a pinch.

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I can now write the Step-by-Step Instructions next, keeping the tone warm, easy-to-follow, and festive. Do you want me to continue?

Instructions

Step 1: Prepare the Dough

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy—about 2–3 minutes.
   • Pro tip: Use a hand or stand mixer on medium speed; it helps incorporate air for softer cookies.
3. Beat in the egg, followed by the vanilla extract, until smooth.
4. Add the red food coloring and cocoa powder, mixing until fully combined and evenly colored.

Step 2: Combine Dry Ingredients

1. In a separate bowl, whisk together the flour, baking soda, and salt.
   • Pro tip: Whisking helps prevent clumps and ensures even distribution of the leavening.
2. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.

Step 3: Shape and Bake Cookies

1. Scoop tablespoons of dough and roll into balls, placing them about 2 inches apart on the prepared baking sheets.
2. Lightly flatten each dough ball with the palm of your hand or the bottom of a glass.
3. Bake for 10–12 minutes, or until the edges are set but the centers are still soft.
   • Pro tip: Don’t overbake—these cookies continue to firm up as they cool.
4. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Cream Cheese Filling

1. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
2. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy.
   • Pro tip: Start on low speed to prevent powdered sugar from puffing everywhere.

Step 5: Assemble the Sandwich Cookies

1. Once cookies are completely cooled, spread or pipe a generous amount of filling onto the flat side of one cookie.
2. Gently press a second cookie on top to create a sandwich.
3. Repeat with remaining cookies.
   • Pro tip: Chill the filling slightly if it’s too soft—it makes assembly easier and cleaner.

Tips and Tricks for Success

• Use room temperature butter and cream cheese – It blends more easily and gives a smoother dough and filling.
• Chill the dough if needed – If it feels too soft to handle, a 15–20 minute chill makes shaping easier.
• Don’t overmix flour – Mix until just combined to keep cookies tender.
• Even-sized cookies – Use a cookie scoop for uniform baking and pretty sandwiches.
• Cool completely before filling – Warm cookies can melt the cream cheese filling and make a mess.
• Store properly – Keep in an airtight container in the fridge for up to 5 days; they also freeze well.

Ingredient Substitutions and Variations

• Butter: You can use salted butter, just reduce added salt by ¼ teaspoon.
• Cream cheese: Neufchâtel cheese works for a slightly lighter filling.
• Red food coloring: Beet powder or natural red coloring can be used if you want a natural alternative.
• Cocoa powder: Dutch-processed or natural cocoa works—just adjust the amount slightly for taste.
• Flavor twists: Add a teaspoon of orange zest or peppermint extract for a festive holiday spin.
• Chocolate chips: Fold mini white or dark chocolate chips into the dough for extra chocolatey bites.

Serving Suggestions

• I love serving these red velvet sandwich cookies with a warm cup of cocoa—perfect for cozy winter evenings.
• Pair them with a glass of cold milk for a classic, nostalgic treat that everyone will love.
• Arrange them on a festive holiday platter with other Christmas cookies for parties or cookie exchanges—they always steal the show.
• Use them as a sweet topper for ice cream or pudding—it adds a fun, indulgent twist to dessert night.
• Wrap a few in cellophane with a ribbon for homemade gifts—they’re almost too pretty to eat!

Storage and Reheating Instructions

• Room temperature: Store in an airtight container for up to 3 days—perfect for short-term snacking.
• Refrigerator: Keep in an airtight container for up to 5 days to maintain the cream cheese filling’s freshness.
• Freezer: Freeze individually wrapped cookies for up to 2 months; thaw at room temperature before serving.
• Reheating: Warm in the microwave for 5–10 seconds if you like a slightly soft, fresh-out-of-the-oven texture.
• Transport tip: Place parchment paper between layers when stacking to prevent sticking.

Frequently Asked Questions

Can I make these cookies ahead of time?

Yes! You can bake the cookies a day or two in advance and store them in an airtight container. Assemble the sandwiches right before serving for the freshest taste.

Can I use a different food coloring?

Absolutely! Gel food coloring works best for a deep, vibrant red, but natural alternatives like beet powder can also give a lovely color.

Can I freeze the cookies?

Yes, both the baked cookies and the assembled sandwiches freeze well. Wrap them individually in plastic wrap and store in an airtight container for up to 2 months. Thaw at room temperature before enjoying.

Can I make the filling without cream cheese?

You can, though cream cheese gives that classic tangy flavor. For a dairy-free option, try a vegan cream cheese or a whipped buttercream filling.

Why are my cookies spreading too much?

This usually happens if the dough is too warm or over-creamed. Chill the dough for 15–20 minutes before baking to help them hold their shape.

Can I add mix-ins like chocolate chips or sprinkles?

Definitely! Mini chocolate chips, festive sprinkles, or even crushed candy canes make a fun holiday variation.

Did you try this recipe? Let me know in the comments how it turned out!