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A pile of red velvet cookie sandwiches on a plate
Recipe

Red Velvet Cookie Sandwiches

  • Author: Lindsay Conchar
  • Prep Time: 45 minutes
  • Cooling Time: 1 hour
  • Cook Time: 7 minutes
  • Total Time: 1 hour 52 minutes
  • Yield: 16 cookie sandwiches
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These Red Velvet Cookie Sandwiches are tender, delicious and filled with a tangy-sweet cream cheese frosting. They can be dressed up for several holidays – just swap out the sprinkles.


Ingredients

Red Velvet 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

Cream Cheese 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

Instructions

Make the cookies

  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Combine the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
  3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
  4. Add the egg and mix until well combined.
  5. Add the vanilla extract, vinegar and red food color and mix until well combined.
  6. Add the dry ingredients and mix just until well combined.
  7. Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball and set the balls on the baking sheet, about 2 inches apart.
  8. Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should just look done. Don’t over bake. The cookies will firm up as they cool.
  9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

Make the Frosting & Assemble

  1. Combine the cream cheese and butter in a large mixer bowl and mix until well combined and smooth.
  2.  Add about half of the powdered sugar and mix until well combined and smooth.
  3. Add the vanilla extract and mix until well combined and smooth.
  4. Add the remaining powdered sugar and mix until well combined and smooth.
  5. Add the frosting to a piping bag with fitted with a piping tip (I used Ateco 844). Pipe frosting onto one cookie at a time, then add a second cookie on top of the frosting to finish off the sandwich. Add sprinkles to the sides of the frosting, if desired.  
  6. Refrigerate until ready to serve and serve at room temperature. Cookie sandwiches are best if eaten within 3-4 days.

Notes

Red food color: You need less than 1 ounce. Feel free to reduce the amount, depending on how deep you want the red color to be. You can also use about ½ teaspoon red gel icing color.

Nutrition

  • Serving Size: 1 Cookie Sandwich
  • Calories: 401
  • Sugar: 42.3 g
  • Sodium: 221.7 mg
  • Fat: 18.4 g
  • Carbohydrates: 57 g
  • Protein: 3.4 g
  • Cholesterol: 60.3 mg