Red Velvet Cookie Sandwiches

The first time I baked Red Velvet Cookie Sandwiches, it wasn’t for Valentine’s Day or a birthday. It was for my daughter Lily’s back-to-school bake sale. She wanted something “cool but classy.” I laughed, pulled out my mixing bowls, and leaned into the moment like only a mother-chef hybrid could.

That day, I discovered something special—Red Velvet Cookie Sandwiches weren’t just a pretty treat. They were nostalgic, soft yet bold, with that tangy cream cheese frosting tucked between crimson-hued cookies. I handed her a batch, wrapped in parchment and twine, and watched her beam like she’d just won a blue ribbon.

These cookies have lived on in my kitchen ever since. And I promise—once you make them, they’ll live in yours too.

What Are Red Velvet Cookie Sandwiches?

Red Velvet Cookie Sandwiches are a handheld twist on classic red velvet cake. Think chewy cocoa-kissed cookies dyed a stunning red, paired with tangy-sweet cream cheese frosting in the center. They look like dessert from a Parisian pastry case—but feel like a warm Southern hug.

Why You’ll Love This Red Velvet Cookie Sandwich Recipe

• Chewy edges, soft centers – Perfect cookie texture every time.
• Cream cheese frosting – Rich, velvety, and tangy.
• Make-ahead friendly – Ideal for parties, gifting, or holiday trays.
• Crowd-pleasing color – That red velvet hue never gets old.

Tips for Making the Best Red Velvet Cookie Sandwiches

• Chill the dough – Especially if your kitchen runs warm.
• Use gel food coloring – For bold color without changing texture.
• Don’t skip the vinegar – It reacts with baking soda and gives that signature “red velvet tang.”
• Cream cheese at room temp – It makes your frosting smooth and spreadable.

Tools You’ll Need

• Stand or hand mixer
• Mixing bowls
• Silicone baking mats or parchment paper
• Cookie scoop (tablespoon size)
• Wire cooling rack
• Offset spatula or piping bag

Ingredients

For the Cookies:

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp white vinegar
• Red gel food coloring
• 1 1/2 cups all-purpose flour
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

How to Make Red Velvet Cookie Sandwiches

Step-by-Step Instructions:

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
2. Cream butter + sugars until light and fluffy—about 2–3 minutes.
3. Add egg, vanilla, vinegar, and food coloring. Mix well.
4. Sift in dry ingredients: flour, cocoa powder, baking soda, salt. Mix until just combined.
5. Scoop dough using a tablespoon cookie scoop. Roll into balls and place on the sheet, spacing apart.
6. Bake for 8–10 minutes. They’ll look slightly underdone but will set as they cool.
7. Cool completely on a wire rack before filling.
8. Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla.
9. Assemble: Pipe or spread frosting on half the cookies. Top with the other halves. Gently press to sandwich.

Top Tips for Perfecting Your Red Velvet Cookie Sandwiches

• Don’t overbake. Cookies should look soft in the center when you pull them.
• Chill the dough for 30 minutes if it’s too sticky to handle.
• Use a piping bag to create even frosting layers.
• Add sprinkles or roll edges in mini chocolate chips for extra flair.

Storing and Reheating Tips

• Fridge: Store in an airtight container for up to 5 days. Let them soften at room temperature before eating.
• Freezer: Freeze individually wrapped cookie sandwiches for up to 1 month. Thaw overnight in the fridge or on the counter.

FAQs

1. Can I make red velvet cookie sandwiches ahead of time?
Yes, bake the cookies and make the frosting in advance. Store separately and assemble the day you serve.

2. Do they need refrigeration after filling?
Yes, the cream cheese frosting needs to be chilled. Take them out 15 minutes before serving.

3. Can I freeze red velvet cookie sandwiches?
Absolutely. Wrap tightly and freeze for up to 1 month.

4. Can I use gluten-free flour?
Yes! Use a 1:1 gluten-free baking flour.

5. What makes red velvet different?
Red velvet uses cocoa, vinegar, and food coloring—creating a soft, tangy, and slightly chocolatey cookie.

6. Why did my cookies flatten?
Warm dough or over-creamed butter may be the cause. Chill your dough first.

7. Can I use different frosting?
You can, but cream cheese is what makes them feel authentic and rich.

8. What food coloring is best?
Gel food coloring offers deep color without affecting texture.

Conclusion

Red Velvet Cookie Sandwiches aren’t just dessert—they’re edible moments. Whether for holidays, birthdays, or your child’s bake sale, they carry more than flavor. They carry memory.

Now it’s your turn. Pull out the mixer, call the kids into the kitchen, and create a new family favorite—one chewy, crimson sandwich at a time.

Red Velvet Cookie Sandwiches

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• Author: Chef Zoe
• Total Time: 30 minutes
• Yield: 12 cookie sandwiches 1x
• Diet: Vegetarian

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Description

Red Velvet Cookie Sandwiches are chewy, cocoa-flavored cookies dyed deep red and sandwiched with a tangy cream cheese frosting. A perfect handheld dessert that’s as beautiful as it is nostalgic.

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Ingredients

Scale 1x2x3x

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp white vinegar
• Red gel food coloring
• 1 1/2 cups all-purpose flour
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
2. Cream butter and sugars until light and fluffy, about 2–3 minutes.
3. Add egg, vanilla, vinegar, and food coloring. Mix until combined.
4. Sift in flour, cocoa, baking soda, and salt. Mix until just combined.
5. Use a tablespoon scoop to portion dough, roll into balls, and place on sheet.
6. Bake for 8–10 minutes until set on edges but soft in center.
7. Cool completely on a wire rack.
8. For frosting: beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mix until fluffy.
9. Pipe or spread frosting on half the cookies and top with the rest to form sandwiches.

Notes

Chill dough for 30 minutes if too sticky. Use gel food coloring for best color. Store sandwiches in fridge up to 5 days or freeze up to 1 month.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 sandwich
• Calories: 310
• Sugar: 24g
• Sodium: 180mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg

Keywords: red velvet, cookies, sandwich cookies, cream cheese, bake sale

Chef Zoe