Description
Delight in these homemade Red Velvet Sandwich Cookies featuring soft, cocoa-infused cookies filled with a creamy, fluffy cream cheese frosting. Perfect for a sweet treat or special occasion, these cookies combine a classic red velvet flavor with a luscious sandwich-style presentation.
Ingredients
Scale
Cookies
- 1 cup unsalted butter room temperature
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon red velvet bakery emulsion or red gel food color
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup cocoa powder
- 2 cups all-purpose flour
- 1 1/4 cups milk chocolate chips divided
Frosting
- 4 oz cream cheese room temperature
- 1/2 cup butter room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prepare for baking the cookies.
- Mix Butter and Sugars: In a large mixing bowl, combine the room temperature butter, light brown sugar, and granulated sugar. Beat on medium speed with a hand mixer for about two minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Incorporate the egg, vanilla extract, and red velvet bakery emulsion or red gel food coloring into the sugar and butter mixture. Mix until fully combined.
- Add Dry Ingredients: Add the baking soda, salt, cocoa powder, and all-purpose flour to the bowl. Mix on low speed until the flour is nearly incorporated, then increase to high speed and beat for 20 seconds until the dough forms a ball.
- Incorporate Chocolate Chips: Fold in 1 cup of the milk chocolate chips into the dough, reserving 1/4 cup to press onto the cookie tops before baking.
- Scoop Dough: Use a medium cookie scoop to portion out the dough onto the prepared baking sheet, spacing about 6 cookies at a time to allow for spreading. Press 3-4 reserved chocolate chips onto the tops of each cookie dough ball.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes. After baking, remove from the oven and allow them to cool on the baking sheet for about 10 to 15 minutes to set further.
- Cool Completely: Transfer the cookies to a cooling rack and let them cool completely before frosting.
- Prepare Frosting: In a mixing bowl, beat the cream cheese and butter together until light and fluffy, about two minutes. Add vanilla extract, powdered sugar, and milk, mixing until combined. Increase mixer speed to high and beat for another two minutes to achieve a fluffy frosting.
- Assemble Sandwich Cookies: Fill a piping bag fitted with a 1M tip with the frosting. Pipe swirls onto the bottom of half of the cooled cookies, then gently place the remaining cookies on top to form sandwiches, pressing lightly to secure.
Notes
- If you omit the red velvet coloring or emulsion, the cookies will be delicious chocolate sandwich cookies instead.
- Ensure the butter and cream cheese are at room temperature for the smoothest frosting texture.
- Pressing chocolate chips on top adds extra flavor and visual appeal but can be omitted if desired.
- For best results, allow cookies to cool completely before frosting to prevent melting the cream cheese mixture.
- Store assembled sandwich cookies in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
