Red Velvet Sandwich Cookies
These cookies are soft, slightly chewy, and packed with the rich cocoa flavor that pairs beautifully with a sweet, creamy filling.
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Baking sheets
- Silicone spatula
- Wire Cooling Rack
- Piping bag (optional)
Ingredients
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
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 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.
- Beat in the egg, followed by the vanilla extract, until smooth.
- Add the red food coloring and cocoa powder, mixing until fully combined and evenly colored.
Step 2: Combine Dry Ingredients
- 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.
- Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
Step 3: Shape and Bake Cookies
- Scoop tablespoons of dough and roll into balls, placing them about 2 inches apart on the prepared baking sheets.
- Lightly flatten each dough ball with the palm of your hand or the bottom of a glass.
- 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.
- 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
- In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
- 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
- Once cookies are completely cooled, spread or pipe a generous amount of filling onto the flat side of one cookie.
- Gently press a second cookie on top to create a sandwich.
- Repeat with remaining cookies.
- Pro tip: Chill the filling slightly if it’s too soft—it makes assembly easier and cleaner.
Notes
Nutritional Value (per sandwich cookie, approximate)
- Calories: 220
- Carbohydrates: 27g
- Protein: 2g
- Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 120mg
- Sugar: 18g
- Fiber: 1g