Red Velvet Sandwich Cookies are the perfect balance of rich cocoa flavor and smooth vanilla cream. From the first bite, the soft, crackled cookies deliver a tender texture that feels indulgent yet comforting. Meanwhile, the silky filling adds just enough sweetness to keep every bite balanced.
Although red velvet is often associated with cake, these cookies offer a more playful, handheld twist. Because they bake quickly, they are ideal for both everyday treats and special occasions. Additionally, their deep red color makes them especially popular during holidays and celebrations.
Historically, red velvet desserts became popular for their subtle cocoa flavor and dramatic appearance. Over time, cream fillings became the natural pairing.
Today, these Red Velvet Sandwich Cookies bring that tradition into a modern, homemade favorite that looks bakery-worthy and tastes unforgettable.
Recipe Yield: 14 sandwich cookies
INGREDIENTS
Red Velvet Cookies
1½ cup all-purpose flour
2 tbsp unsweetened cocoa powder
1½ tbsp beet powder
½ tsp baking soda
¼ tsp fine sea salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg, room temperature
1 tbsp milk
1 tsp vanilla extract
1 tsp white vinegar
Silky Vanilla Cream Filling
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1¼ cup powdered sugar
1 tsp vanilla extract
1 tbsp heavy cream
INSTRUCTIONS
1. Prepare the dry ingredients:
First, whisk flour, cocoa powder, baking soda, and salt in a medium bowl until evenly combined. Set aside.
2. Cream butter and sugar:
Next, beat butter and granulated sugar together until pale and fluffy, about 2 minutes.
3. Build the red velvet base:
Then, add the egg, milk, vanilla, vinegar, and beet powder. Mix until smooth and evenly colored.
4. Combine and chill the dough:
Gradually add the dry ingredients, mixing just until combined. Afterward, cover and chill the dough for 30 minutes to ensure clean shaping and thicker cookies.
5. Bake the cookies:
Meanwhile, preheat oven to 350°F (175°C). Scoop 1½ tbsp portions onto a parchment-lined baking sheet, spacing 2 inches apart. Bake 9–11 minutes, until set with soft centers. Cool completely.
6. Make the silky vanilla cream:
Beat cream cheese and butter until smooth. Slowly add powdered sugar, vanilla, and heavy cream, whipping until creamy and spreadable.
7. Assemble the sandwich cookies:
Finally, spread or pipe cream onto the flat side of half the cookies. Gently press remaining cookies on top until the filling reaches the edges naturally.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Get the classic red velvet texture:
Because red velvet cookies should stay soft, slightly underbaking is key. Therefore, remove them when centers look just set, not firm. - Keep the filling silky, not stiff:
For best results, use fully softened cream cheese and butter. As a result, the filling spreads smoothly and settles naturally between cookies. - Chill for cleaner presentation:
If needed, refrigerate assembled cookies for 15 minutes. This step helps the filling set while keeping the cookies tender and bakery-style.
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