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These red velvet sandwich cookies bring together the richness of classic red velvet with a creamy, dreamy cream cheese frosting. Perfect for Valentine’s Day or any special occasion, they are made from scratch and designed for those who love the idea of eating two cookies at once. The soft texture paired with the tangy sweetness of the frosting makes these treats irresistible.
I first baked these during a cozy winter weekend and was amazed at how quickly they disappeared. Now I often get requests to make a batch for family gatherings.
Ingredients
- All-purpose flour: the foundation for the tender cookie structure, real quality makes a difference
- Cocoa powder: adds that subtle chocolate undertone essential to red velvet
- Cornstarch: keeps cookies soft and delicate
- Baking soda: helps with leavening and texture
- Salt: balances sweetness and enhances flavor
- Unsalted butter soft: provides richness and creaminess, use fresh for the best taste
- White sugar and packed brown sugar: a combo that adds sweetness and moisture
- Large egg: binds ingredients while adding moisture
- Vanilla extract: adds warmth and depth
- Vinegar: brightens the red color and tenderizes the crumb
- Red food coloring liquid or gel: choose gel for more vibrant color and less mess
- For cream cheese frosting:
- Unsalted butter softened: creamy base for frosting
- Vegetable shortening: stabilizes frosting for better texture
- Cream cheese softened: the star ingredient that adds tanginess and creaminess
- Powdered sugar: sweetens and thickens frosting
- Salt: balances sweetness
- Heavy cream if needed: thins frosting to perfect spreading consistency
Step-by-Step Instructions
- Preheat the Oven:
- Set the oven to 350 degrees Fahrenheit to ensure it reaches the perfect temperature for baking.
- Mix Dry Ingredients:
- In a medium bowl whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. This blends your dry flavors evenly and prevents lumps.
- Cream Butter and Sugars:
- In a separate bowl beat together the softened butter, white sugar, and brown sugar until light and fluffy. This step is key for cookie texture.
- Incorporate Wet Ingredients:
- Mix in the egg, vanilla extract, vinegar, and red food coloring thoroughly ensuring an even color and flavor distribution.
- Combine Wet and Dry Mixtures:
- Slowly add the flour mixture to the wet ingredients in two additions, beating gently after each. This keeps the dough tender and prevents overmixing.
- Shape the Dough:
- Form tablespoon-sized dough balls using a cookie scoop for uniform size. Place them on a parchment-lined sheet about two inches apart to allow spreading.
- Bake the Cookies:
- Bake for 7 to 9 minutes or until the tops look just set. Do not overbake to keep them soft inside. Remove and let cool completely on a wire rack.
- Make Cream Cheese Frosting:
- Beat together butter, shortening, and cream cheese until smooth and creamy. Gradually add salt and powdered sugar until reaching your desired sweetness. Add heavy cream if too thick.
- Assemble Sandwich Cookies:
- Ensure cookies are completely cooled before spreading frosting on the bottom of one cookie. Sandwich another cookie atop and gently press together. Repeat with remaining cookies.
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I love the cream cheese frosting the most because it balances the sweet cocoa notes and adds a luscious, tangy finish. One winter, these cookies became the center of our family's holiday tradition, bringing warmth and smiles around the table.
Storage Tips
Store cookies in a single layer in an airtight container to maintain their texture and prevent smushing. Refrigerate if you want to keep them longer but allow them to come to room temperature before serving for the best flavor. If freezing, wrap individual sandwiches tightly and thaw overnight in the fridge.
Ingredient Substitutions
If you prefer, you can use light butter instead of unsalted for a richer taste but reduce additional salt slightly. For a dairy-free version, try vegan butter and a cream cheese alternative, keeping in mind texture changes. Cornstarch can be swapped with tapioca starch if needed.
Serving Suggestions
These cookies pair beautifully with a glass of cold milk or a cup of hot coffee. For a festive touch, sprinkle a few red or white nonpareils on the frosting before sandwiching. They also make lovely gifts when wrapped in parchment and tied with ribbon.
Cultural Context
Red velvet has roots tracing back to Southern United States cuisine where its vibrant color and mild cocoa flavor made it a special occasion favorite. These sandwich cookies reimagine that beloved cake flavor into a handheld treat, perfect for celebrations like Valentine’s Day.
Pro Tips
- Make sure to let cookies cool fully before frosting or the cream cheese will melt and slide
- Using a cookie scoop guarantees even cookies that bake uniformly
- I learned the hard way: don’t skip adding vinegar it really helps bring out that classic red velvet flavor and color
Recipe FAQs
- → What gives the cookies their red color?
The red hue comes from liquid or gel red food coloring, added to the dough to achieve the signature vibrant shade.
- → Can I use a different frosting for these cookies?
While cream cheese frosting pairs beautifully, you can experiment with buttercream or whipped ganache to suit your taste.
- → How should I store these sandwich cookies?
Keep them in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days to maintain freshness.
- → What texture do the cookies have after baking?
They are tender with a slight chew, featuring a balanced crumb that supports the creamy frosting without crumbling.
- → Can I prepare the dough ahead of time?
Yes, the dough can be chilled for a few hours before baking to help with shaping and enhance flavor development.