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Red Velvet Cookie Sandwiches with Cream Cheese Frosting Recipe

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★★★★

4 from 80 reviews

Delight in these luscious Red Velvet Cookie Sandwiches featuring soft, cocoa-infused red velvet cookies sandwiched with a creamy, smooth cream cheese frosting. Perfectly balanced with a hint of vanilla and a touch of tang from vinegar, these cookie sandwiches make a festive and irresistible treat for any occasion.

Ingredients

Scale

Cookies

  • 2 1/4 cups + 1 tbsp (300g) all-purpose flour
  • 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

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 for decoration

Instructions

  1. Make the Cookies: Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper or silicone mats for easy cleanup and to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt; set aside.
  3. Cream Butter and Sugars: In a large mixer bowl, beat the room temperature unsalted butter with the white sugar and light brown sugar on medium speed until the mixture becomes light in color and fluffy, around 2-3 minutes, indicating proper aeration.
  4. Add Wet Ingredients: Beat in the egg until fully incorporated, then add the vanilla extract, vinegar, and red food coloring; mix until evenly combined, creating the characteristic red velvet dough.
  5. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until all is combined; avoid overmixing to keep cookies tender.
  6. Shape Cookies and Bake: Scoop 1 1/2 tablespoon-sized dough balls, gently roll them, and space them about 2 inches apart on the prepared baking sheets. Bake for 7-9 minutes until edges set but centers remain soft; they will firm up as they cool.
  7. Cool Cookies: Allow the baked cookies to rest on the baking sheets for 4-5 minutes, then transfer to a wire rack to cool completely to room temperature before assembling.
  8. Prepare Frosting: In a large bowl, combine cream cheese and softened butter, beating until smooth and creamy. Gradually add powdered sugar in two additions, mixing well after each addition. Stir in vanilla extract until smooth and fluffy.
  9. Assemble Sandwiches: Spoon or pipe frosting onto the flat side of one cookie, then gently press a second cookie on top to form a sandwich. Decorate the frosting edges with sprinkles if desired.
  10. Chill and Serve: Refrigerate the assembled cookie sandwiches until ready to serve. Bring to room temperature before eating for the best texture and flavor. Consume within 3-4 days for optimal freshness.

Notes

  • Do not overbake the cookies; they should look slightly underdone in the center to maintain softness after cooling.
  • Use room temperature ingredients to ensure even mixing and smooth frosting.
  • Red food coloring is essential for the classic red velvet appearance; gel food coloring can be used for more vibrant color without altering batter consistency.
  • These cookie sandwiches are best enjoyed within 3-4 days and should be stored refrigerated.
  • Allow cookies and frosting to reach room temperature before serving for optimal taste and texture.

Keywords: red velvet cookies, cookie sandwiches, cream cheese frosting, red velvet dessert, festive cookies, soft cookies, homemade cookie sandwiches

Find it online: https://epicrecipebox.com/red-velvet-cookie-sandwiches-with-cream-cheese-frosting-recipe/