Red Velvet Sandwich Cookies

Yield: 8 sandwich cookies Active Time: 30 minutes Cook Time: 10 minutes Total Time: 40 minutes

If you're a fan of red velvet cake, then you're going to love these red velvet sandwich cookies with a cream cheese filling! These cookies are soft and chewy, with a deep cocoa flavor, sandwiched together with a creamy, sweet filling that perfectly complements the rich red velvet flavors of the cookie. Whether you're baking them for a special occasion or just as a sweet treat for yourself, these cookies are sure to be a hit.

FESTIVE

JOLLY

INDULGENT

Ingredients

For the cookie dough:

  • 3/4 cup salted butter; softened

  • 3/4 cup white sugar 

  • 1/2 cup brown sugar

  • 1 large egg

  • 2 tsp vanilla

  • 1 1/2 cup all purpose flour

  • 3/4 cup cocoa powder

  • 2 tsp baking soda

  • 2 tsp white vinegar

  • 1 tsp salt

  • 2 tbsp red food coloring

  • 1/2 cup powdered sugar

For the filling:

  • 1/3 cup salted butter

  • 3/4 cup cream cheese

  • 1 tsp vanilla

  • 1 tsp salt

  • 3 cups powdered sugar

Instructions

  1. Preheat the oven to 350 degrees.

  2. In the bowl of an electric mixer, add the butter and sugar and cream together on medium speed until light and fluffy, about 2 minutes. Add the egg and beat until combined. Add the red food coloring and vanilla extra, mix on low speed until the red coloring is even throughout the mixture.

  3. In a separate bowl, whisk together the flour, cocoa powder, and salt.

  4. Add the flour mixture to the butter mixture and mix on low speed until almost fully combined.

  5. In a small bowl, whisk together the baking soda and vinegar. This combination will enhance the vibrancy of the red coloring. Add the mixture to the mixer and mix just until a dough forms.

  6. Use your hands to form 16 even sized pieces of dough into balls. Rolls each ball in the powdered sugar until completely coated.

  7. Place the balls two inches apart on a large cookie sheet or two smaller ones lined with parchment paper. Bake for 10-12 minutes.

  8. Meanwhile, start the filling by beating the butter and cream cheese in an electric mixer on medium-high speed for about 2 minutes. Add the vanilla and salt and mix to combine. Add the powdered sugar 1 cup at a time, beating on low speed and fully combining between cup.

  9. When the cookies are done, let them cool at room temperature for at least 30 minutes or until they are no longer warm to the touch.

  10. Fill a piping bag fitted with a 1 inch tip with the cream cheese filling. Pipe about 2 tbsp of filling onto half of the cookies in a circular motion. Sandwich each with a corresponding bare cookie, slightly pressing down until the filling fills the the edge.