Description
These Red Velvet Sandwich Cookies are a delightful twist on the classic red velvet cake, featuring rich cocoa-flavored cookies sandwiched with a creamy vanilla cream cheese frosting. Perfectly soft and cake-like, these cookies combine subtle cocoa notes and signature red food coloring for a festive treat that’s great for parties, holidays, or any sweet craving.
Ingredients
Cookie Dough
- 1 ⅓ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (½ of a stick) unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 2 tablespoons buttermilk
- 2 teaspoons white distilled vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
Frosting
- 8 ounces cream cheese, chilled
- 5 tablespoons unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 2 ½ to 3 cups confectioners’ sugar, sifted
Instructions
- Preheat Oven: Preheat the oven to 375ºF. Line a baking sheet with parchment paper and set aside for baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream the room-temperature butter, granulated sugar, and packed light brown sugar on medium speed for about 2 to 3 minutes until light and fluffy.
- Add Wet Ingredients: Add eggs one at a time to the creamed mixture, beating well after each addition until fully combined. Then add in the buttermilk, white distilled vinegar, vanilla extract, and red food coloring. Beat until combined thoroughly.
- Incorporate Dry Ingredients: With the mixer on low speed, slowly add the dry flour mixture to the wet mixture. Beat just until combined, taking care not to overmix the dough.
- Form Cookies: Using a heaping tablespoon or a small cookie scoop, drop dough portions onto the prepared baking sheet, spacing them about two to three inches apart as the cookies will spread during baking.
- Bake Cookies: Bake for 8 to 9 minutes until the cookies appear cake-like and set around the edges. Let cookies cool on the baking sheet for 3 to 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: In a clean bowl with the stand mixer fitted with the paddle attachment, beat the chilled cream cheese, room-temperature butter, and vanilla extract on medium-high speed until the mixture is light and fluffy, about 2 minutes.
- Add Confectioners’ Sugar: Gradually add the sifted confectioners’ sugar in two batches while beating on low speed to combine. For a stiffer frosting, use closer to 3 cups of sugar. After adding all the sugar, increase speed to medium-high and beat for an additional 1 to 2 minutes until fluffy.
- Assemble Sandwich Cookies: Match cookies of similar size together. Pipe or spread frosting on one cookie and top with the other, pressing lightly to create a sandwich cookie.
- Store: Place the finished sandwich cookies in an airtight container and refrigerate to keep them fresh and firm.
Notes
- Use gel or liquid red food coloring for vibrant red cookie color.
- Allow cookies to cool completely before assembling to prevent frosting from melting.
- For firmer frosting, use the higher amount of confectioners’ sugar.
- Store cookies in the refrigerator for up to 5 days.
- Cookies can be frozen before or after assembly for longer storage; thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
