Red Velvet Sandwich Cookies Recipe

If you’re on the hunt for the perfect twist to your classic cookie game, you’re going to *love* this Red Velvet Sandwich Cookies Recipe. These cookies are soft, chewy, and packed with that irresistible red velvet flavor — but that’s not all. The dreamy cream cheese frosting sandwiched between two luscious cookies? It’s game-changing and absolutely delightful. Trust me, once you try these, they’ll become your go-to treat for sharing, gifting, or just sneaking a bite (or two) when no one’s watching!

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Ingredients & Why They Work

Each ingredient in this Red Velvet Sandwich Cookies Recipe has a purpose, bringing together flavor, texture, and that all-important color. Plus, knowing why they work helps when you’re gathering supplies or thinking about swaps.

• Unsalted Butter: Room temperature butter cream-whipped with sugar creates the cookie’s tender crumb.
• Light Brown Sugar: Adds moisture and a subtle caramel note that deepens cookie flavor.
• Granulated Sugar: Boosts sweetness and helps with that slight crisp edge on the cookie.
• Egg: Binds the dough together and adds richness.
• Vanilla Extract: Enhances all other flavors with warm, sweet notes.
• Red Velvet Bakery Emulsion or Red Gel Food Color: This is the secret to that beloved bright red hue and signature flavor. The emulsion also adds a lovely depth that’s more than just coloring.
• Baking Soda: Helps cookies rise and creates a tender texture.
• Salt: Balances sweetness and intensifies the cocoa flavor.
• Cocoa Powder: Provides that subtle chocolate undertone essential for red velvet.
• All-Purpose Flour: The base that holds everything together with the right amount of chew.
• Milk Chocolate Chips: Adds gooey pockets of melty sweetness in the cookie; the mix of inside and on-top chips adds texture and appeal.
• Cream Cheese (for Frosting): The star in the frosting, giving tangy richness and creamy texture.
• Powdered Sugar: Sweetens and gives the frosting that perfect silky smooth texture.
• Milk (for Frosting): Thins out the frosting just right for piping.

Make It Your Way

I love making this Red Velvet Sandwich Cookies Recipe my own by playing with the frosting flavors or cookie size. You can make them mini for bite-sized indulgence or jumbo for sharing at parties. Don’t be shy with swapping out add-ins or tweaking sweetness!

• Variation: Sometimes I swap milk chocolate chips for white chocolate or even dark chocolate depending on my mood. Each gives a different twist and the white chocolate adds a lovely contrast to the deep red cookies.
• Dietary Modifications: I’ve tried using gluten-free flour blends instead of all-purpose with decent results — just watch your bake time as those flours can dry out quicker.
• Seasonal Touch: Around holidays, I add a pinch of cinnamon or nutmeg to the dough for a warm festive vibe that pairs beautifully with the cream cheese frosting.

Step-by-Step: How I Make Red Velvet Sandwich Cookies Recipe

Step 1: Cream the Butter and Sugars Until Fluffy

Start by preheating your oven to 350°F and lining baking sheets with parchment paper. Then, in a large bowl, beat the room-temperature butter with brown and granulated sugars on medium speed until the mixture lightens in color and looks fluffy — about 2 minutes. This step is crucial because that whipped air makes your cookies soft and tender inside. Don’t rush it!

Step 2: Add the Egg, Vanilla, and Red Velvet Emulsion

Next, crack in the egg, pour in the vanilla extract, and add your red velvet bakery emulsion (or gel food color if that’s all you have). Beat everything together just until combined. I’ve learned over time that overmixing here can toughen the dough, so aim for just incorporated.

Step 3: Combine Dry Ingredients and Form the Dough

In goes the baking soda, salt, cocoa powder, and flour. Mix on low speed until almost combined, then crank your mixer up to high for 20 seconds to help the dough clump into a ball. Add in one cup of the chocolate chips and mix them through gently — this keeps the texture beautifully rich and gooey.

Step 4: Scoop and Bake Your Cookies

Using a medium-sized cookie scoop, scoop out your dough onto the prepared sheets. I like to bake six cookies per tray to give them plenty of room to spread. Then, press 3-4 chocolate chips into the top of each cookie for a pretty, melty garnish. Bake for 12 minutes — the edges will firm up and the centers look slightly soft. Let them cool on the sheet for 10-15 minutes before moving to a rack; this resting step is what keeps them soft and chewy.

Step 5: Whip Up the Cream Cheese Frosting

While the cookies cool, make your frosting by beating room-temp cream cheese with butter until light and fluffy — around 2 minutes. Add vanilla extract, powdered sugar, and milk, then beat it all on high for another 2 minutes until the frosting is silky and pipeable. For neat sandwiches, I like to transfer it to a piping bag fitted with a 1M tip to swirl perfect dollops onto the cookie bases.

Step 6: Assemble Your Red Velvet Sandwich Cookies

Pipe a generous swirl of frosting onto the bottom of one cookie, then gently press another cookie on top. Give it a slight squeeze to help the frosting spread evenly without oozing out. That’s it — your cookies are ready to wow any crowd or satisfy your own sweet tooth!

How to Serve Red Velvet Sandwich Cookies Recipe

Garnishes

I like to keep it simple with extra chocolate chips pressed into the top before baking—they melt slightly and add just the right bit of chocolate goodness. Sometimes, I dust a light sprinkle of powdered sugar or cocoa powder for a gentle finish that looks fancy but is so easy.

Side Dishes

Pair these sandwich cookies with a cold glass of milk or a warm cup of coffee or tea to balance their sweetness. I’ve also served them alongside fresh berries or a scoop of vanilla ice cream at gatherings for an indulgent spread.

Creative Ways to Present

For special occasions, I stack these cookies in pretty glass jars tied with ribbons, or arrange them on tiered cake stands. Another fun idea I tried was dipping half the sandwich cookie edges in melted white chocolate and then into sprinkles—instant party wow factor!

Make Ahead and Storage

Storing Leftovers

After assembling, I keep these sandwich cookies in an airtight container at room temperature for up to 3 days. If it’s humid or warm, a cool spot or fridge works well to keep the frosting firm without drying the cookies out.

Freezing

I’ve successfully frozen these cookies before assembly: just freeze baked and cooled cookies in a single layer on a tray and then transfer to a zip-top bag. Thaw completely before frosting and assembling. This way, you get fresh tasting sandwiches anytime with minimal effort.

Reheating

If you want warm cookies at the ready, I gently microwave a sandwich cookie for 10-15 seconds to soften the cookie and frosting slightly—just like a fresh bakery treat, but quick and cozy.

FAQs

Final Thoughts

This Red Velvet Sandwich Cookies Recipe has become a special staple in my kitchen—one that always brings smiles, nostalgia, and a little bit of magic. It’s simple enough to make on a weeknight but feels impressive enough for celebrations. I can’t wait for you to make these, try the tips, and put your own spin on them. Share them with friends, sneak a few as you go, and enjoy every bite of that nostalgic red velvet goodness!

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