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Red Velvet Sandwich Cookies Recipe

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4.3 from 7 reviews

These Red Velvet Sandwich Cookies are a delightful twist on traditional red velvet cake, featuring soft, cocoa-infused cookies sandwiched together with a creamy cream cheese frosting. Perfectly balanced with a hint of tanginess from vinegar and vanilla, these cookies make an impressive and delicious treat for any occasion.

  • Total Time: 1 hour
  • Yield: 10 sandwich cookies

Ingredients

For the Red Velvet Cookies

  • 1 2/3 cups all-purpose flour
  • 1 1/2 tbsp cocoa powder
  • 2 tsp cornstarch
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, soft
  • 1/2 cup white sugar
  • 1/3 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla bean paste
  • 1 tsp vinegar
  • 2 tsp red food coloring, liquid or gel

For the Cream Cheese Frosting

  • 1/4 cup unsalted butter, softened
  • 2 tbsp vegetable shortening
  • 3 oz cream cheese, softened
  • 1 1/2 – 2 cups powdered sugar
  • 1/4 tsp salt
  • 1 tbsp heavy cream (optional, if needed to adjust frosting consistency)

Instructions

  1. Preheat the oven: Set the oven temperature to 350°F (175°C) and prepare baking sheets by lining them with parchment paper or silicone baking mats.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, baking soda, and salt until well combined.
  3. Cream butter and sugars: In a separate large bowl, beat the softened unsalted butter with the white sugar and brown sugar until light and fluffy, incorporating air for softness.
  4. Add wet ingredients: Mix in the egg, vanilla bean paste, vinegar, and red food coloring into the creamed butter and sugars until fully combined and the dough has a vivid red color.
  5. Combine dry and wet mixtures: Gradually beat in the flour mixture about half at a time, mixing gently until just incorporated to form a soft cookie dough.
  6. Shape cookies: Using a cookie scoop or tablespoon, form the dough into balls approximately 1 tablespoon each, placing them 2 inches apart on the prepared baking sheets to allow room for spreading.
  7. Bake cookies: Bake in the preheated oven for 7 to 9 minutes, or until the tops of the cookies look just set but not browned. Remove from oven and let cool completely on a wire rack.
  8. Prepare cream cheese frosting: In a large bowl, beat together the softened butter, vegetable shortening, and cream cheese until smooth and creamy. Slowly add in the salt and powdered sugar, beating until the desired sweetness and consistency is reached. If the frosting is too thick, mix in 1 tablespoon of heavy cream to loosen it.
  9. Assemble sandwich cookies: Once the cookies are completely cooled, spread a generous amount of cream cheese frosting on the bottom side of one cookie, then sandwich a second cookie on top, gently pressing together. Repeat with all remaining cookies.

Notes

  • Use gel food coloring for a more intense red color without thinning the dough.
  • Make sure cookies are completely cooled before frosting to prevent melting the frosting.
  • You can store these sandwich cookies in an airtight container in the refrigerator for up to 5 days.
  • For a dairy-free option, substitute cream cheese and butter with vegan alternatives and use vegetable shortening as needed.
  • Room temperature ingredients ensure proper mixing and better texture.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/red-velvet-sandwich-cookies-recipe/