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
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
- 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.
- Add the egg and mix until well combined.
- Add the vanilla extract, vinegar and red food color and mix until well combined.
- Add the dry ingredients and mix just until well combined.
- 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.
- 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.
- 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
- Combine the cream cheese and butter in a large mixer bowl and mix until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the vanilla extract and mix until well combined and smooth.
- Add the remaining powdered sugar and mix until well combined and smooth.
- 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.
- 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