Red Velvet Sandwich Cookies blend classic red velvet flavor with a creamy, tangy filling that always draws a crowd. Chewy, vibrant cookies meet a smooth cream cheese center, creating a nostalgic dessert with a modern twist. Whether you’re planning a celebration or craving a treat with a cup of coffee, these cookies are both bakery-level impressive and easy to make at home.
The Magic of Red Velvet in Cookie Form
Red velvet’s familiar balance of chocolate and vanilla flavor, combined with its unmistakable red hue, is just as inviting in cookie form as it is in cake. The sandwich design adds texture and dimension—soft, slightly crisp cookies on the outside, lusciously thick cream cheese in the middle.
The velvety crumb and gentle tang from buttermilk and cocoa are key. You’ll also notice how the vibrant color transforms even a simple gathering into something special. This is the ultimate dessert for anyone who loves the nostalgia of red velvet cake but wants a portable, sharable treat.
Ingredients for Success
Before you begin, gather your ingredients:
For the Cookies
- All-Purpose Flour: Gives structure. Sift for a fine, tender crumb.
- Unsweetened Cocoa Powder: Just a hint brings out red velvet’s signature flavor.
- Baking Soda: Lets the cookies rise and stay soft.
- Salt: Enhances every flavor note and balances sweetness.
- Unsalted Butter: Softened. It forms the rich foundation of the dough.
- Granulated Sugar: Creates sweetness and a light, delicate texture.
- Egg: Binds everything together and helps with chewiness.
- Egg Yolk: Adds extra richness and that chewy bite you want.
- Buttermilk: Infuses a gentle tang, activates baking soda, and keeps cookies plush.
- Vanilla Extract: Complements cocoa’s depth with warmth.
- Red Gel Food Coloring: Only gel delivers the vivid hue without thinning the dough.
For the Filling
- Cream Cheese: Softened. Full-fat gives the best body and tang.
- Unsalted Butter: Also softened to blend smoothly.
- Powdered Sugar: For a sweet, silky finish.
- Vanilla Extract: Adds roundness to the filling.
Tip: Use high-quality cocoa and real vanilla for noticeable impact.
Step-by-Step Instructions
1. Prepare the Dough
- Sift and whisk: In a bowl, sift the flour with cocoa powder, baking soda, and salt. Whisk to combine—they should look uniform.
- Cream butter and sugar: In a separate bowl, beat the butter on medium speed until creamy. Slowly add granulated sugar and beat until light and fluffy.
- Mix in eggs: Add the egg and extra yolk, beating after each addition.
- Color and flavor: Stir in vanilla and red gel food coloring, starting with 1/2 teaspoon. Add more until you reach a bold red shade.
- Alternate dry and wet: Add flour mixture in thirds, alternating with buttermilk, mixing gently. The dough will be soft and a little tacky.
2. Chill the Dough
This step prevents cookies from spreading too much so you get thick, chewy results.
- Cover dough: Press plastic wrap directly onto the surface.
- Refrigerate: Chill for at least 1 hour, or up to 3 days.
3. Shape and Bake
- Preheat oven: Get your oven hot—set it to 350°F (175°C).
- Prepare baking sheets: Line with parchment paper for easy removal.
- Scoop dough: Use a small cookie scoop (about 1 tablespoon each) to portion dough. Roll into balls with your hands for even rounds.
- Bake: Space dough balls 2 inches apart. Bake 8-10 minutes. Cookies should look set on the edges, slightly soft in the center.
- Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack.
4. Make the Filling
While cookies cool:
- Beat cream cheese and butter: Mix on medium until smooth, scraping bowl occasionally.
- Add powdered sugar and vanilla: Beat until thick, fluffy, and spreadable.
- Adjust texture: If too stiff, add a teaspoon of milk. If too loose, add a bit more powdered sugar.
5. Assemble the Sandwiches
- Pair cookies: Match for similar size and shape.
- Pipe or spread filling: Scoop about 1 tablespoon of filling onto the flat side of half the cookies.
- Top and press: Gently press the remaining cookies on top to make sandwiches, letting the filling reach the edges.
Pro Tips for Perfect Red Velvet Sandwich Cookies
If you want flawless results, a few careful choices make all the difference:
- Don’t overmix: Stop once the flour vanishes for a delicate crumb.
- Stick with gel coloring: Liquid can make the dough runny, ruining texture.
- Scoop consistently: This ensures cookies sandwich neatly. A mini cookie scoop yields even portions.
- Check bake time: Overbaking dries cookies out. When the edges look set and the center appears slightly soft, they’re ready.
- Cool before filling: Warm cookies melt the filling, so patience pays off.
- Try different fillings: Chocolate ganache, marshmallow fluff, or whipped buttercream work if you want to switch things up.
- Edge decorating: For parties, roll sandwich edges in sprinkles, mini chocolate chips, or crushed freeze-dried berries.
Storing and Making Ahead
Red velvet sandwich cookies keep well, so you can prep in advance or enjoy leftovers.
To Make Ahead
- Dough: Chill in the fridge for up to 3 days, or freeze scoops of unbaked dough for up to 2 months. Bake from frozen, adding 1-2 minutes.
- Baked cookies: Cool completely. Store plain cookies at room temperature for 2 days.
To Store
- Filled sandwiches: Place in an airtight container and refrigerate. Lay parchment between layers to prevent sticking. They stay fresh for up to 5 days.
To Freeze
- Unfilled cookies: Freeze in a single layer, then transfer to a bag. Thaw before filling.
- Filled sandwiches: Wrap tightly; freeze up to 1 month. Thaw in the fridge overnight.
Ingredient Table
| Ingredient | Cookies Amount | Filling Amount | Notes |
|---|---|---|---|
| All-Purpose Flour | 1 1/2 cups | – | Sifted |
| Unsweetened Cocoa | 2 tbsp | – | Dutch-process or natural |
| Baking Soda | 1/2 tsp | – | |
| Salt | 1/4 tsp | – | |
| Unsalted Butter | 1/2 cup (softened) | 1/4 cup (softened) | Room temperature |
| Granulated Sugar | 3/4 cup | – | |
| Egg | 1 | – | |
| Egg Yolk | 1 | – | |
| Buttermilk | 1/4 cup | – | |
| Vanilla Extract | 1 tsp | 1/2 tsp | |
| Red Gel Food Coloring | 1/2-1 tsp | – | |
| Cream Cheese | – | 4 oz (softened) | Full-fat |
| Powdered Sugar | – | 1 1/4 cups | Sifted |
Troubleshooting and Frequently Asked Questions
Why are my cookies spreading too much?
– Your dough might be too warm. Make sure to chill it thoroughly.
Why are my cookies dry?
– Overbaking or too much flour causes dryness. Measure carefully and watch baking time.
Can I leave out the food coloring?
– For natural red velvet, omit coloring. Cookies will taste the same but lack the signature color.
Is there a dairy-free version?
– Substitute plant-based butter and dairy-free cream cheese, and use almond milk plus vinegar in place of buttermilk.
Serving Ideas and Variations
These sandwich cookies are versatile. You can:
- Decorate for occasions: Red and white sprinkles for Valentine’s Day, colored nonpareils for birthdays, or green and red sanding sugar for Christmas.
- Change shapes: Use a cookie cutter for seasonal shapes, adjusting baking time as needed.
- Add mix-ins: Mini chocolate chips in the dough or citrus zest in the filling boost flavor.
Red velvet sandwich cookies capture everything you love about red velvet cake in a playful, hand-held dessert. The cookie exterior is tender and chewy, balanced by a tangy cream cheese layer inside. With every bite, you get chocolate, vanilla, and tang—all wrapped up in a bright, cheerful package.
Baking these cookies means more than just satisfying a sweet tooth. It’s about sharing something delightful and homemade, whether you’re making them for holidays, birthdays, or a simple afternoon treat. The process is as rewarding as the final result.
Try making red velvet sandwich cookies for your next gathering, and watch how quickly they disappear. With a few pantry staples and some easy baking steps, you’ll have a batch of vibrant, delicious cookies ready to brighten any day.
Red Velvet Sandwich Cookies
Red velvet sandwich cookies feature soft and chewy cookies. They have just a hint of cocoa. The thick cream cheese filling is lusciously rich and perfectly complements them.
Ingredients
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups powdered sugar
- 2 tablespoons buttermilk
- 1 cup granulated sugar
- 1-2 teaspoons red gel food coloring
- 1 teaspoon vanilla extract
- 1 large egg + 1 egg yolk
- 1/2 cup unsalted butter, softened
- 2 teaspoons cornstarch
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1/4 cup unsweetened cocoa powder
Instructions
- Make the cookies: Place the flour, cocoa powder, cornstarch, baking soda, and salt in a medium bowl. Whisk to combine. Set aside.
- In a separate large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. This takes about 2 minutes. Turn the mixer to low. Blend in the egg, yolk, buttermilk, vanilla, and red food coloring, one by one, until combined.
- Gradually stir the flour mixture into the butter mixture by hand with a spatula. Mix until just combined. Cover the dough. Refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees Fahrenheit (175°). Line two baking sheets with parchment paper.
- Portion the dough using a mini (1-ounce) cookie scoop or spoon. Make the portions into 1 tablespoonful-sized balls. Place them on the prepared baking sheets. Space them about 2 inches apart.
- Bake for 8 to 10 minutes. The edges should be set. Cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.
- Make the cream cheese filling. In a large bowl, beat the cream cheese and butter until smooth. Gradually beat in the powdered sugar. Add the vanilla. Beat until light and fluffy.
- Transfer the filling to a piping bag. Pipe about 1 tablespoon in the center of half of the cooled cookies. Top with another cookie. Gently press them together to spread the filling to the edges.
- Cover the cookie sandwiches. Chill until ready to serve. Enjoy!
